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Monica Shaw's vegetarian hot and sour soup is the perfect comfort food for a winter's day. The soup is filling but healthy, with colourful vegetables and fresh flavours.
Cook the noodles according to the packet’s instructions. When finished, rinse under cold running water and drizzle a little oil over them to keep them from sticking together. Divide between two big bowls
2
In a soup pot, combine the ginger, red chilli, Shaohsing rice wine, vegetable stock, soy sauce and rice vinegar. Bring to a simmer
3
While the soup simmers, prepare your vegetables. I like to julienne my carrots and courgettes, but feel free to cut them to your preferred size and shape
4
Add the vegetables to the pot and let it come back to the simmer. Cook until the vegetables are tender (any quick-cooking vegetables, especially greens, should be added at the very end so they don’t overcook)
5
Stir in the bean sprouts, most of the spring onions and the tofu. Ladle the soup over the noodles. Serve garnished with spring onions