Packed with classic Chinese spices and textures, Lucky Sour and Spicy Soup is the perfect Chinese New Year dish for those looking to create symbolic meals this holiday.
Serves 3
45
mins
Easy
Ingredients
300g Quorn Swedish Style Balls
800g vegetable stock
10 dried mushrooms, soaked and cut into thin strips
5g dried black fungus, soaked and cut into thin strips
50g bamboo shoots, cut into thin strips
1 egg, beaten
50g tofu, cut into thin strips
20g corn starch, dissolved with 20g of water
20g soy sauce light
20g black vinegar
10g sesame oil
2g Szechuan peppercorn
1 bird's eye chili
Garnishes (optional):
Spring onion, chopped
Coriander, chopped
Method
In a pan, add a splash of oil and fry the meatballs until golden brown. Taking about 3 minutes on each side.
In a pot, add a little oil and fry the chili and peppercorn on a low heat for 1 minute, or until the peppercorn becomes aromatic.
Pour stock into the pot and bring to the boil. Add in the rest of the ingredients, except the egg, and simmer.
Once the stock is simmering, add in the egg and stir.
Add in starch and thicken.
In a serving bowl, add in the cooked Quorn Swedish Style Balls and pour in the soup.
