Recipes

Lucky Sour and Spicy Soup

Packed with classic Chinese spices and textures, Lucky Sour and Spicy Soup is the perfect Chinese New Year dish for those looking to create symbolic meals this Lunar year.

Serves 3-4

45 mins

Easy

201 cals
(Per serving)

9 g of fat

Made with Quorn Swedish Style Balls

High in protein
Source of fibre

Ingredients

  • 300g Quorn Swedish Style Balls
  • 800g vegetable stock
  • 10 dried mushrooms, soaked and cut into thin strips
  • 5g dried black fungus, soaked and cut into thin strips
  • 50g bamboo shoots, cut into thin strips
  • 1 egg, beaten
  • 50g tofu, cut into thin strips
  • 20g corn starch, dissolved with 20g of water
  • 20g soy sauce light
  • 20g black vinegar
  • 10g sesame oil
  • 2g Szechuan peppercorn
  • 1 bird's eye chili
Garnishes (optional):
  • Spring onion, chopped
  • Coriander, chopped

Method

  1. In a pan, add a splash of oil and fry the Quorn Swedish Style Balls until golden brown. Taking about 3 minutes on each side.
  2. In a pot, add a little oil and fry the chili and peppercorn on a low heat for 1 minute, or until the peppercorn becomes aromatic.
  3. Pour stock into the pot and bring to the boil. Add in the rest of the ingredients, except the egg, and simmer.
  4. Once the stock is simmering, add in the egg and stir.
  5. Add in starch and thicken.
  6. In a serving bowl, add in the cooked Quorn Swedish Style Balls and pour in the soup.
  7. Garnish with spring onions and coriander.

Recipe Inspiration

See all recipes

The nation has spoken

0 out of 5 stars (0)

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.