This is an Asian style soup which is by no means authentic but I love the fresh hot and sour taste. This version is easy to make (don’t let the list of ingredients scare you, they are predominantly store cupboard staples) as well as being light and healthy. I use a mixture of fresh and dried mushrooms but if you don’t have dried shrooms it’s just as good with only fresh.

If you fancy boosting the veg, add some baby spinach towards the end of the cooking time. Prawns are also a nice addition towards the end of cooking time. If they’re raw, you’ll know they’re cooked when they turn pink, if they’re pre-cooked just warm them through for about a minute or so.

Ingredients:

• 1 litre of good quality chicken stock
• 125g shitake mushrooms, I chop the stalks into small pieces and then I thinly slice the cups
• A handful of dried mushrooms, I used a mixed variety (optional)
• 125ml rice vinegar
• 125ml soy sauce
• 2 tsp ground ginger
• 1 teaspoon garlic paste (optional)
• 1 teaspoon sriracha chilli sauce
• 2 tablespoons cornstarch
• 2 eggs, whisked
• 2 – 4 spring onions
• Handful of coriander leaves, shredded – stalks and all
• 1 teaspoon toasted sesame oil
• Salt and pepper to taste – be careful with the salt because the soy sauce is already salty

Method:

1. Put the dried mushrooms in a mug and cover with boiling water, leave for at least 20 mins to rehydrate
2. Bring the stock to a gentle simmer
3. Add the ginger, rice vinegar and soy sauce
4. Mix about half a cup of the soup mixture with the cornflour and stir until smooth
5. Stir in the cornstarch paste, mushrooms, spring onion, garlic paste, toasted sesame oil and chilli sauce and half of the coriander
6. Let the soup thicken for about 10 minutes
7. Stir the soup in a circular motion and the slowly pour the beaten egg into the soup so that it creates thin ribbons
8. Add salt and pepper to taste
9. Serve immediately, serve with the extra coriander.