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Le Chaudron recipe
Soupe aigre-piquante
Hot and sour soup
⏱ 30 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 ml (3⅓ cups)chicken stock
150 g (5 oz)firm tofu, cut into strips
100 g (3½ oz)bamboo shoots, cut into strips
3 tbsprice vinegar
2 tbspsoy sauce
1 teaspoonground white pepper
2beaten eggs
1 tablespooncornstarch
- 800 ml (3⅓ cups) chicken stock
- 150 g (5 oz) firm tofu, cut into strips
- 100 g (3½ oz) bamboo shoots, cut into strips
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 teaspoon ground white pepper
- 2 beaten eggs
- 1 tablespoon cornstarch
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Bring the stock to a simmer and add the tofu and bamboo shoots.
- Season with the soy sauce, rice vinegar and white pepper.
- Mix the cornstarch with a little cold water and stir in to thicken slightly.
- Drizzle in the beaten eggs while stirring gently to form ribbons.
- Simmer 2 minutes more.
- Adjust the sourness and heat and serve hot with sliced scallions.
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