​HealthXchange "My Best Healthy Recipe" (MBHR) series

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Hot & Sour Soup (Singapore Style) - Shared by BK NG


MeatChopped garlic and ginger​
​MushroomChicken stock diluted in water​
​Bamboo shootParsley​
​Black fungusBeancurd
​Seafood (prawns etc)Black vinegar​
EggTapioca Starch

Seasoning for ingredients (mix well):

  • 1 tablespoon Sesame Oil

  • 2 tablespoons Soya Sauce
  • 1-1½ tablespoons Black Vinegar
  • 1 tablespoon Chilli Oil
  • ¼ tablespoon Brown Sugar
  • ¼ tablespoon Pepper

Step 1

Using Chicken stock – Fry garlic and ginger till light brown, with a dash of oil

Keep fire to medium

Step 2

Season ingredients - Meat, bamboo shoot, mushroom, black fungus and seafood

Add seasoned ingredients to Step 1

Step 3

Add water – 2½ Cups x 250ml, stir mix

Turn fire to high

If you want to add beancurd, do it only after the soup is in.

Step 4

Mix Tapioca Starch well with ¼ cup of water

Gradually add starch when water is boiling

Step 5

Turn fire down to medium

Beat and egg and slowly pour into soup

Wait another 10 secs, move pot away from heat and slow stir around once

Your Hot & Sour Soup is ready to serve!

About the participant

I've been a working professional, a road warrior with global MNCs for many decades and more recently a Senior Consultant helping our SMEs re-shape and transform. My wife's in Sweden to help our eldest daughter (based in Malmo with her hubby) to look after their newborn.

I decided to pick up cooking so that I can cook for my other two daughters whom are in Singapore with me.

Dishes I can whip up include porkleg beehoon, sichuan-flavored noodles and bai-cai soup, just to name a few. Hope you enjoy my hot and sour soup recipe.


Recipe submission has been edited for clarity by the HealthXchange team.

Ref: L20