Korean clam broth - Jogaetang
A warming seafood broth that's easy to make and low fat, great for a simple but special meal when you're short on time
Hot & sour soup
Serves 4
Easy
Prep:
Cook:
Adapt this hot and sour soup recipe to your liking before thickening. Splash in more vinegar to increase the sourness or add chillies to ramp up the heat
Skip to ingredients
- 2 dried chilliesfinely chopped
- 60g Chinese char siu porkor roast pork, cut into matchsticks
- 150g peeled and cooked shrimpor prawns
- 15g wood ear mushroomssoaked for at least 1 hr and cut into matchsticks
- 60g firm tofucut into 1cm cubes
- 60g bamboo shootscut into matchsticks
- 60g carrotcut into matchsticks
- 40g peas
- 1.8l chicken stock
- ½ tsp white pepper
- 4 tbsp tomato ketchup
- 1 tsp tomato purée
- ½ tbsp dark soy sauce
- 1 tbsp light soy sauce
- 6 tbsp rice vinegar
- 2 tsp sugar
- 6 tbsp cornflourmixed with 12 tbsp water to make a runny paste
- 2 eggsbeaten
- ½ tbsp sesame oil
Nutrition: Per serving
- kcal377low
- fat10glow
- saturates3g
- carbs43g
- sugars17g
- fibre4g
- protein28ghigh
- salt6.16g
Method
step 1
Put all of the ingredients in a large wok or saucepan (except the cornflour paste, sesame oil and eggs), plus 1½ tsp salt. Slowly bring to the boil, turn down the heat and simmer for 3 mins. Taste and add a little more vinegar or chillies, if you like.
step 2
Give the cornflour paste a good mix, turn up the heat to medium and slowly add the paste to the soup, stirring throughout until it coats the back of a spoon. Turn off the heat and slowly pour in the beaten egg, stirring as you pour. Add the sesame oil and serve.
