The Food Corner


by Paul Cormier, Salamanders of Kemptville

Complex recipes aren’t much fun, unless you have the time and can get really into it. Today’s recipe may appear a bit more challenging, but in fact it’s relatively simple, once you’ve collected the ingredients. It’s a favourite of our family: Hot and Sour Soup. By the way, you can pretty well tell the quality of a Chinese or Asian restaurant by the flavour of their Hot and Sour Soup. This soup is also a vegetarian delight.

Hot and Sour Soup 


10 white mushroom caps, sliced
½ pound of extra-firm tofu cut into thin strips
5 cups of chicken stock (it comes in what looks like a milk container)
2 tablespoons of cornstarch, dissolved in ¼ cup of water
1 onion, thinly sliced
1 cup bamboo shoots, thinly sliced
3 tablespoons of Worcestershire Sauce and of Soya Sauce
2 tablespoons of ginger root, minced
1 teaspoon of black pepper
½ teaspoon chili paste or powder
1 teaspoon of sesame oil
1 egg, beaten
3 green onions, thinly sliced


  • In a large saucepan, combine the stock, mushrooms, onion, bamboo shoots and tofu
  • Bring to a boil and cook for about 5 minutes
  • Stir in the Worcestershire and Soya Sauce, ginger, pepper, sesame oil and chili paste or powder
  • Have a taste and determine the need for more pepper (the soup shouldn’t need salt)
  • Add the cornstarch and water mixture slowly to thicken the soup 
  • Remove the soup from heat and slowly stir in the beaten egg to form strands 

To serve, just ladle into bowls and top with the green onions. 

Simple enough? Please let me know at Many thanks!



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