Hot and Sour Soup
3
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Soup. Such a timeless dish. Impossible to get wrong, right? Er, wrong. Then they had “Inspiration Soup”, which didn’t very, er, inspiring. Now we’ve taken similar ingredients and reinvented them as a deliciously fragrant noodle soups packed with Asian spice.
Ingredients
Tesco Ingredients Mixed Dried Mushrooms
30 g
Calorie controlled cooking spray
4 spray(s)
Root Ginger
15 g, grated
Garlic
2 clove(s), crushed
Chilli flakes
1 teaspoon(s), level
Chilli, green or red
2 individual, thinly sliced
Rice Wine Vinegar
2 tablespoon(s)
Sainsbury's Basics Vegetable Stock Cubes
1 serving(s), 1 stock cube made using 1.25l hot water
Plain Tofu
200 g, diced into small cubes
Rice Noodles, dry
150 g
Spring Onions
6 medium, sliced on the diagonal
Coriander, fresh
1 teaspoon(s), small handful, roughly chopped
Instructions
1
Soak the mushrooms in 250ml of boiling water for 10 mins. Drain the mushrooms reserving the liquid and roughly chop.
2
Meanwhile, spray a large deep saucepan with calorie controlled spray. On a medium low heat, add the ginger, garlic and crushed chilies and cook for 2 minutes, stirring, until softened and fragrant. Add 2 tbsp of rice wine vinegar and continue to cook for another minute.
3
Add the stock, along with the reserved mushroom liquid, and bring to a boil. Simmer for 5 minutess. Add the mushrooms, tofu and rice noodles and leave to simmer for a further 2 minutes. Season to taste.
4
Ladle into bowls and top with sliced chili, spring onions and coriander. Serve.
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