Hot and Sour Tofu Noodle Soup

Hot and sour soup is one of my favourite Chinese takeaway orders and actually one of the first dishes that got me liking tofu! After having a huge craving, I decided to try and make it. I always thought it would be so hard to make at home but it really wasn’t, most of the ingredients you’ll have in your cupboard anyway.

You could add prawns to this too if you like them (I don’t!) they would be a nice addition.

Hot and sour tofu noodle soup

Serves 2 with leftovers

  • 1 ‘basket’ medium or fine egg noodles
  • 1 egg
  • 1 pint chicken or vegetable stock
  • 1/2 white or green cabbage
  • 100g or half a block of tofu, firmed
  • 1/2 pack mushrooms – if you can get shiitake use these but if not, normal mushrooms will do
  • 4-5 spring onions, finely chopped
  • 1 can tinned sliced water chestnuts
  • 3 tbsp soy sauce
  • 2 tbsp fish sauce
  • 5 tbsp rice wine vinegar
  • 1 tsp lemon juice
  • 2 tsp honey
  • 1 inch piece of ginger
  • 3 cloves garlic
  • 3 tsp tomato purée
  • 1 tsp hendersons relish
  • 1 tsp tomato ketchup
  • 2 tsp cornflour
  • Rapeseed or ground nut oil for frying

For the tofu marinade

  • 2 tsp soy sauce
  • 2 tsp rice wine vinegar
  • 1 tsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp tomato ketchup
  • Cayenne pepper (optional)

The night before, press the tofu to firm it for around 15-20 minutes. Next, slice into small pieces and arrange in a flat dish. Mix together the marinade and pour over the tofu and marinate over night or for at least a couple of hours.

Next, chop the mushrooms and the cabbage very finely. Crack and scramble the egg and fry gently to make a small omelette. Slice into fine ribbons and set to one side.

Soften the mushrooms in the oil and add a splash of the Hendersons relish (I find it really brings out their mushroomy flavour). Pour in the chicken stock and add the cabbage. Add all of the remaining ingredients including the chopped tofu and noodles. Keep tasting it to make sure it has the right balance of sour and sweet. Add cayenne or a fresh chilli if you like a bit of heat.

To thicken it, take a little bit of the the wet with a ladle and let cool slightly. Mix with 2 tsp cornflour in a cup. Return to the pan and stir.

Once the noodles are cooked (5-6 mins) it should be ready! Serve in bowls and enjoy.

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