Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free

Hot and sour soup

Peppery Chinese soup with tofu, mushrooms and ribbons of egg.

Calories

183

Protein

16 g

Carbs

12 g

Fat

9 g

Per serving. Makes 4 servings.

Ingredients

• 1.2 L Chicken stock
• 150 g Shiitake mushrooms
• 200 g Firm tofu
• 1 Carrot
• 3 tbsp Soy sauce
• 3 tbsp Cider vinegar
• 1 tsp Black pepper
• 2 tbsp Cornflour
• 2 Eggs
• 2 Spring onion
• 1 tsp Sesame oil

Contains: Celery, Cereals containing gluten, Eggs, Sesame, Soybeans. Always check the labels of what you buy.

Method

1. Slice the mushrooms, cut the carrot into matchsticks and the tofu into thin strips.
2. Bring the stock to a simmer, add the mushrooms, carrot and tofu and cook for 5 minutes.
3. Add the soy sauce, vinegar and black pepper.
4. Mix the cornflour with 3 tablespoons cold water, stir it into the soup and simmer for 1 minute until slightly thickened.
5. Beat the eggs. Stir the soup in one direction and slowly drizzle in the egg so it forms ribbons.
6. Serve topped with sliced spring onion and a few drops of sesame oil.

More lunch recipes

• Egg drop soup with spinach212 kcal · 18 g protein · 15 min
• Tom yum prawn soup227 kcal · 17 g protein · 25 min
• Tomato and red pepper soup263 kcal · 8 g protein · 40 min
• Pea and mint soup265 kcal · 15 g protein · 20 min
• Gazpacho270 kcal · 11 g protein · 15 min
• Crab and avocado lettuce cups271 kcal · 21 g protein · 10 min

Find more like this

• Dairy-free recipes
• Nut-free recipes
• Lower-calorie lunches and dinners
• Quick recipes
• Batch cooking recipes
• Chinese recipes