Hot & Sour Soup by Amy Van

Preparation: 10 mins
Cook: 10 mins
Serves: 4

1 litre chicken stock
2 tbsps light soy sauce
2 cm ginger, peeled and shredded
4 Chinese mushrooms, soaked in hot water for 20 mins to soften, stems removed
2 - 3 tbsps vinegar
12 straw mushrooms, halved
300 gm silken tofu, diced
1 - 2 tbsps chilli oil
2 tbsps chopped spring onions, for garnishing

Method:
1. Place chicken stock, light soy sauce, shredded ginger and Chinese mushrooms in a large microwave-safe pot. Cover and microwave on medium-high for 5 mins
2. Add the vinegar, straw mushrooms and silken tofu. Cook for another 5 mins
3. Remove from microwave oven, and add chilli oil. Stir well
4. Garnish with spring onions. Serve hot with rice

Chef Tip:

You can turn this soup into a vegetarian one by using vegetable instead of chicken stock. Also add one small carrot, sliced into thin strips, for added flavour