I love Asian flavours so when I asked to help spread the word of kallos new #soupscooter campaign I knew that’s what I wanted to make. I decided on a hot and sour soup with chanterelle mushrooms and ground pork. its not a traditional hot and sour soup but its a bit of a twist on it. this soup can always be made vegetarian by using vegetable stock and some sliced tofu and some extra mushrooms instead of the pork. if you want to enter their #soupscooter competition then you could win a cookery course at Raymond blanc cookery school in London and have your soup delivered to your office by their soup scooter. to enter all you have to do is create a soup using kallo chicken or vegetable stock and post a picture of it and the recipe on to Instagram with the hashtag #soupscooter by the 4th of November.
- 2 tablespoons vegetable oil
- 1 garlic clove, smashed and minced
- 1 tablespoon minced fresh ginger
- 4 scallions, white and green parts, minced, plus more for garnish
- 8 ounces ground pork
- 1/2 cup bamboo shoots
- 4 cups chicken stock (made with 4 cups of hot water at a kallo stock cube)
- 4 or 5 medium chanterelles
- 1 teaspoon granulated sugar
- 2/3 cup rice vinegar, or to taste
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon sesame oil, plus more for garnish
- 1 tablespoon Sriracha sauce, or to taste
- 2 large eggs
- bunch of chives for garnish
- White or black pepper for garnish
finely chop the scallions and add to the pan with the oil, grated ginger and garlic and sauté for a minute then add the pork mince and cook until the mince is cooked 4 to 5 minutes, add the stock and, then add the chopped mushrooms and bamboo shoots and then add the sriracha, soy sauce, rice vinegar and sesame oil simmer for 10 minutes then stir the soup fast to create a whirlpool and slowly pour in the egg whiles using a chop stick stir to create egg ribbons in the soup using some scissors chop the chives onto the soup and add some of the reserved scallions and enjoy
