Chinese Hot & Sour Soup

Warm, comforting and full of bold Asian flavours, this delicious Hot & Sour Soup strikes the perfect balance between savoury, tangy and spicy. Made with our Light Soy Sauce for rich umami depth and finished with a kick of our Sate Chilli Oil, this hearty soup is packed with flavour in every spoonful. Our versatile Wonton Wrappers add the perfect finishing touch, transforming the soup into a satisfying meal that’s ideal for a quick lunch or comforting dinner.

Ingredients

Serves 4

Ingredients:

1.5L Chicken Stock

300g Firm white fish fillet (Ling, Snapper, Flathead etc)

100g Firm tofu

20g Dried wood ear fungus

30g Dried shiitake mushrooms

30g Chinese pickled vegetable, finely sliced (optional)

2 Garlic cloves, finely minced

20g Ginger, finely julienned

1 tsp Sugar

1 tsp Sesame oil

¼ tsp White pepper

2 tbsp Corn flour dissolved in 3 tbsp cold water

3 tbsp Red wine vinegar, plus extra for adjusting taste

1 tsp Dark soy sauce, for colour

2 tbsp Mrs Tran’s Kitchen Light Soy Sauce

½ tsp Mrs Tran’s Kitchen Sate Chilli Oil

Optional garnish:

1 pack Mrs Tran’s Kitchen Wonton Wrappers

1 tbsp Cooking oil

1-2 Red chillies, finely sliced

3 Spring onions, finely sliced

Coriander leaves

Cooking Instructions

Prepare Ingredients:

Cut firm tofu into bite sized strips.
Chop fish into small bite-sized pieces.
Soak dried fungus and mushrooms in hot water for 15-20 minutes until fully hydrated and expanded, rinse well with water, trim away any hard parts and cut into thin slices.
Slice 10 wonton wrappers into thin strips and fry them in oil until crispy. Remove and drain on paper towel, set aside to add as a garnish.

Cooking the soup:

In a medium sized pot, add chicken stock, light & dark soy sauce, sugar and white pepper, bring to a gentle boil.
Add ginger, garlic, mushrooms, fungus, tofu, (pickled vegetables if desired) and simmer for 5 minutes to allow flavours to develop.
In a small bowl, make a slurry by mixing the corn flour with water and whisking until dissolved. Slowly pour slurry into the pot while stirring to evenly mix and simmer for 1-2 minutes until soup is lightly thickened.
Gently add in fish and poach for 2-3 minutes on a low simmer until fish is cooked through.
Turn heat to low and stir in red wine vinegar, MTK Sate Chillie Oil and sesame oil. Adjust with more vinegar, pepper, soy or chilli to desired taste if required. The broth should taste savoury at first, then peppery-hot followed by a clean wine-vinegar tang.
To serve: Ladle into 4 warmed bowls and garnish with spring onions, coriander, fresh chilli slices and extra chilli oil if desired. Top with crispy wonton wrapper strips for extra texture and crunch.

Cooking tips:

Season fish with a pinch of salt and 1 tsp corn flour if desired, this helps protect the fish from breaking during the poaching stage of cooking.