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Hot & Sour Soup

Updated: Jun 23, 2021


Total Time:

  • Prep time: 20 minutes

  • Cook time: 10 minutes


  • 7-8 cups of stock

  • 2 tbsp of chopped up garlic

  • 2 whites of spring onions sliced very thin

  • 2 tsp of any neutral oil

  • Shredded chicken

  • 3/4th of a can of corn

  • 8-9 mushrooms sliced

  • 1 cup of shredded cabbage

  • 1 cup of shredded carrots

  • A handful of chopped spring onion

  • A handful of chopped cilantro

  • Tofu (optional) cut into small pieces

  • 2 T of dark soy sauce

  • 2 T regular soy sauce

  • 2 T Siracha

  • 2 T spicy ketchup

  • 3 T regular ketchup

  • 2 T vinegar (adjust to your liking)

  • Salt to taste

  • 1/2 tsp of Black pepper

  • 7 T of corn flour mixed in water to make a slurry

  • 4 egg whites beaten (no yolks)


Take the oil in a thick bottom pan, heat till it’s very hot and add the whites of the spring onion. Fry till nice and golden. Add the garlic and do not brown. Only till it releases its aroma. Now add the stock to this garlic spring onion mixture. Add the chicken, corn, mushrooms and tofu. Let it come to a boil. Mix all the sauces and taste. You may need to add more vinegar or some more soy sauce.

Add this to the soup along with the salt and pepper. Taste. Adjust your seasoning! You may find that I needs more pepper or salt or even sugar to balance out the vinegar!

Now add the corn flour slurry slowly. Add only as much as you like your soup thickened. Once thick and boiling add the cabbage, carrots, spring onion & cilantro. Cook for a minute. You want your veggies to have a bite.

Turn off the heat and while mixing slowly add the egg whites. They will cook with the heat and steam. Serve hot with a sprinkle of some greens, some vinegar and chilies!

Pro tip: always use a wooden spoon to cook soup. A metal spoon won’t allow the soup to thicken!


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I was wondering if you could share how you make your stock, as well as how you make your pre shredded chicken? Thank you!


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