Hot and sour soup

If you’ve ever had this hearty soup with a tang of vinegar in a Chinese restaurant, you’ll know how addictive it is. See notes section for Low FODMAP diet tip.

The ingredient of Hot and sour soup

1. 4 dried shiitake mushrooms (see Notes)
2. 1L (4 cups) Massel chicken style liquid stock (see notes for Low FODMAP substitution)
3. 200g pork fillet, cut into thin strips
4. 5cm piece ginger, peeled, cut into thin matchsticks
5. 2 tablespoons canned bamboo shoots, rinsed
6. 2 spring onions, trimmed, thinly sliced (see notes for Low FODMAP substitution)
7. 250g firm tofu, chopped
8. 1 tablespoon cornflour
9. 2 tablespoons soy sauce
10. 2 tablespoons rice vinegar
11. 1/2 teaspoon sesame oil
12. Chilli oil, to serve (optional)

The instruction how to make Hot and sour soup

1. Soak the shiitakes in warm water for 30 minutes. Drain, then remove and discard stems and thinly slice the caps.
2. Bring the stock to a simmer over medium heat in a large saucepan. Add the pork, mushrooms, ginger, bamboo shoots and 1/2 teaspoon salt and simmer for 2 minutes, skimming. Add tofu and simmer for 2 minutes.
3. Mix the cornflour with soy sauce and vinegar and add gradually to the soup, stirring continuously. Stir in 1/2 teaspoon white pepper.
4. Top with spring onion and serve drizzled with sesame oil, and chilli oil if desired.

Nutritions of Hot and sour soup

calories: 202.911 calories
fatContent: 7 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 10 grams carbohydrates
sugarContent: 1 grams sugar
fibreContent:
proteinContent: 22 grams protein
cholesterolContent: 48 milligrams cholesterol
sodiumContent: 1769.04 milligrams sodium