Hot & Sour Soup

This is my go-to quick-fix supper. If you have a fully stocked store cupboard, it doesn’t require many other ingredients. The chicken can be substituted for leftover ham or Sunday’s roast pork. Delicious and comforting.

Serves
4
Total Time
25 Minutes
Ingredients
For the broth
2 tbsp of vegetable oil
2 boneless, skinless chicken thighs, cut into thin strips
6 small shiitake mushrooms, thinly sliced
2 garlic cloves, finely chopped
2 tsp of finely chopped root ginger
1 litre of chicken stock
1 medium free-range egg, beaten
1 tsp of toasted sesame oil, plus extra to serve
2 tsp of soy sauce
1 tsp of chilli oil
1–2 tbsp of black vinegar or rice wine vinegar
To garnish
4 spring onions, thinly sliced
1 red chilli, deseeded and finely chopped
Method
Step 1
Heat a large saucepan over a medium heat and add the oil. Once hot, add the chicken strips and cook until golden brown, about 4–5 minutes. Remove from the pan, cover and keep warm.
Step 2
Add the mushrooms, garlic and ginger to the hot pan and cook, stirring, for 2–3 minutes. Pour in the stock and cook for 10–15 minutes.
Step 3
In a bowl, whisk the egg, sesame oil, soy sauce, chilli oil and vinegar.
Step 4
Tip the egg mixture into the broth while it’s still warm, mixing constantly. It doesn’t look great at this stage but stick with it. Add the cooked chicken and let it warm through.
Step 5
To serve, ladle the broth into warmed serving bowls and garnish with the spring onions (scallions), red chilli and a drop or two of sesame oil.

WEEKEND: Eating at Home: From Long Lazy Lunches to Fast Family Fixes by Matt Tebbutt (Quadrille, £22) Photography: Chris Terry 

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