Hot & sour soup

January food

I am a bit of a healthy eating bore so January is quite special for me as it means I’m not alone! That said, although it’s important to me to eat healthily, January is cold, dark and miserable.  And that’s from someone with a January birthday so I can’t imagine what the rest of you are going through.  To deal with this  malaise I want big, fresh-tasting, warming meals with SPICE.   And as always, they must be easy to cook and not require specialist or internet shopping trips.

This hot & sour soup definitely fits the bill as it’s easy to make without needing to buy any exotic ingredients or make any pastes.   If we have a roast chicken at the weekend we tend to have this midweek with the leftover meat.  Add protein, noodles and vegetables to suit the appetites of the people you’re feeding but the combination below is my favourite.


3 strips of rind and juice of 1 lime

2 peeled garlic cloves

2 slices ginger

1 litre chicken stock

1 tbsp vegetable oil

Dried egg noodles or courgette “noodles” (or both)

Sliced mushrooms

Protein of choice (chicken and tofu are good)

Frozen soya beans (also called edamame)

1 red chilli, deseeded and sliced

4 spring onions, slices

1 tsp soy sauce

1 tsp Chinese rice wine (sherry is a perfectly good substitute)

1 tsp sesame oil

Chopped fresh coriander

hot & sour soup ingredients


Put lime rind, garlic and ginger into a pan with the stock and bring to the boil  Simmer for 5 minutes then remove the pieces and discard.  Meanwhile, cook your protein of choice if required.

Add the soya beans, noodles, mushrooms, and chilli to the stock and simmer for 3-5 minutes.

Add your protein, spring onions, soy sauce, lime juice, rice wine and sesame oil and heat through.

Serve in warmed bowls garnished with coriander and/or a lot of sriracha chilli sauce if you’re that way inclined (we are!).

hot & sour soup ready to go


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