Hot and Sour Soup

Suan La Tang

SERVES:4

1.2litres(2 pints) chicken stock, or use vegetable stock or water for a vegetarian version 500g Chinese leaves, shredded widthways 125g Sichuan preserved vegetables, rinsed thoroughly and finely chopped.

1tablespoon light soy sauce

2teaspoons dark soy sauce

2 tablespoons shaoxing rice wine or dry sherry

2 teaspoons sugar

2 teaspoons sesame oil

salt and freshly ground black pepper

chopped spring onions, to garnish

This light, refreshing clear soup is consumed as a beverage throughout the meal. The Chinese leaves add a touch of sweetness, while the preserved vegetables give it a bite.

1. Put the stock into a medium-sized saucepan and bring it to a simmer. Add the Chinese leaves and preserved vegetables and simmer for 3 minutes. Then add the soy sauces, rice wine or sherry and sugar and simmer for 5 minutes.

2. Season to taste with salt and pepper and stir in the sesame oil. Transfer to individual soup bowls or a large soup tureen, garnish with chopped spring onions and serve at once.

qingquang

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