Chinese Hot & Sour Soup

“Made this Chinese Szechuan soup a few times and it's always consistently good. Very appetising. Recipe best made just before serving.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken broth, wine and sauces in large pan until boiling.
  2. Stir in blended cornstarch and water slowly.
  3. Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
  4. Add vinegar and sesame oil to pot.
  5. Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
  6. Add spring onions, shrimps and beancurds. Simmer for 1 minute.
  7. Scoop into soup bowls and serve hot.

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