Asian Hot and Sour Soup

    Asian Hot and Sour Soup


    61 people made this

    This Asian hot and sour soup has been taken to the next level with the cayenne pepper. This is a wonderful dish with a great balance of vegetables and meat.

    Serves: 6 

    • 8 cups (2 litres) chicken stock
    • 500g pork mince
    • 1 small head green cabbage, cored and grated
    • 1 1/2 cups fresh bean sprouts
    • 1 bunch spring onions, chopped
    • 470g tin corn kernels
    • 10 fresh mushrooms, sliced
    • 1 teaspoon minced fresh ginger root
    • 1/2 teaspoon minced garlic
    • 1/3 cup white vinegar
    • 1 1/2 teaspoons sesame oil
    • 1/4 cup Szechuan sauce
    • 1/4 cup soy sauce
    • 1/3 teaspoon cayenne pepper

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Pour chicken stock into a large pot. Stir the pork mince into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes.
    2. Stir in the cabbage, bean sprouts, spring onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechuan sauce, soy sauce, cayenne pepper and cook for a further 5 minutes. Adjust seasonings to taste. Serve.

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