This recipe comes from a really badly organised Weight Watchers cookbook called "Menu Plan Eat Enjoy". I can't over-emphasise how badly indexed this book is; each page contains a full day's menu of dishes/recipes, but only the headline recipe is indexed.
Hot and Sour Soup
1.2 litres/2 pints chicken stock (I used 600ml of strong stock made from the Christmas turkey together with 600ml of boiling water)
350g/12oz skinless boneless chicken breasts sliced thinly (I used a 250g bag of cooked turkey chunks which I froze at Christmas)
75g/3oz shitake mushrooms (I used normal mushrooms, adding a small amount of dried shitake which I soaked for 10 minutes first)
I large red chilli, deseeded and chopped (or use a heaped teaspoon of lazy chilli)
1 red or yellow pepper, deseeded and diced
150g/5oz pak choi cut into quarters then separated into leaves
100g/3.5oz dried egg noodles
2 tablespoons Chinese cooking wine (or sherry)
3 tablespoons rice vinegar
2 tablespoons light soy sauce (I used regular soy sauce since that's what I have)
20 grinds of pepper, preferably white
- If using dried shitake mushrooms: place in a bowl, cover with hot water and allow to soak for 10 minutes.
- In a large saucepan, bring the chicken stock to the boil. Add the chicken (or diced turkey if using). Bring back to the boil and simmer gently for 5 minutes.
- Add the mushrooms, chilli and red/yellow pepper. Bring back to a simmer and cook for 3 minutes.
- Break the noodles into smaller sections and stir into the saucepan together with the remaining ingredients. Grind over pepper. Simmer for a further 3-5 minutes or until everything is cooked.
- Divide evenly between four deep bowls (the hardest part).