Thursday, 19 February marks the beginning of The Chinese New Year, a celebration that lasts from the new moon to the Lantern Festival 15 days later.
Much of what I know about Chinese New Year I learned from chatting with Sachiko Saeki, a chef who was Hugh’s sushi tutor on River Cottage, and who frequently hosts regular cooking courses at Demuths Cookery School in Bath.
“To me Chinese New Year is similar to Christmas. It’s a time for family and friends to come together. Cleaning is involved and lots of it - the home, your past, relationships, debts, to face the New Year anew mentally and spiritually.”
In this spirit of renewal and cleansing, I like to mark the Chinese New Year by making this Vegetarian Hot & Sour Soup, a bowl of comfort food that keeps the body and soul warm during these last days of winter, but also harkens the coming spring with its fresh flavours and colourful vegetables.
This soup isn’t just for Chinese New Year, it’s really for any time of year you need a nourishing pick-me-up. It’s a very easy soup to make and can be adapted to suit whatever vegetables you have to hand.
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