When it comes to Chinese takeaway menus, most people dive straight into the mains — crispy chilli beef, sweet and sour chicken, chow mein noodles. But tucked away, usually towards the start of the list, you’ll always find the soups. And just like the mains, they’ve all got their own little numbers.
Some folks order them religiously: “I’ll have a 17, a 22, an A49a and two 74s.” Others skim right past them, thinking soup is just a warm-up act for the real feast. But if you’ve ever tried a proper Peking Hot and Sour Soup, you’ll know it deserves star billing all on its own.
Number 13 on the menu might not sound lucky, but this dish is a winner. Born in Sichuan province, it’s the perfect balance of flavours and textures — spicy heat from chillies, sharp tang from vinegar, silky ribbons of egg, tender pork and shrimp, plus that all-important crunch from mushrooms and bamboo shoots. It’s a bowl that truly has everything going on: hot, sour, savoury, comforting, and energising all at once.
It also comes together fast. In under 10 minutes, you’ve got a soup that’s hearty enough to be a meal on its own or the perfect starter to a feast.
So, next time you’re scrolling down the takeaway menu, don’t skip past the soups. No. 13 might just become your new favourite number.
Hot and Sour Soup
Ingredients
- 2 Ltr Chicken Stock
- 2 Chilli Fresh or Dried, finely chopped
- 1/4 cup Chinese Roast Pork Optional, cut into 1cm matchsticks
- 1/4 cup Shrimps peeled and cooked
- 1/4 cup Woodear Mushroom Rehydrated and cut into small pieces
- 1/4 cup Firm Tofu cut into 1cm cubes
- 1/4 cup Bamboo Shoots cut into matchsticks
- 1/4 cup Frozen Peas
- 2 Eggs Beaten
- 1/2 tbsp Dark Soy Sauce
- 1 tbsp Light Soy Sauce
- 6 tbsp White Rice Vinegar
- 4 tbsp Tomato Ketchup
- 1/2 tbsp Tomato Puree
- 1 tsp Sesame Oil
- 4 tbsp Cornflour mixed with 8tbsp water to make a slurry
- 1/2 tsp White Pepper
- 1.5 tsp Salt
- 1/2 tbsp Sugar
Instructions
- Place all ingredients (except the corn flour slurry, sesame oil, and eggs) into a large wok or saucepan. Slowly bring to the boil, then reduce to a simmer for 3 minutes.Stir the corn flour slurry well, then turn the heat up to medium. Slowly drizzle it into the soup while stirring continuously until you reach your desired consistency.Turn off the heat and gently pour in the beaten eggs, stirring as you pour to create delicate ribbons.Finish with sesame oil, give it one last stir, and serve piping hot.