SIGN UP to receive the Free Report "The Truth about Weight-Loss"

You will also receive:

  • - Latest workout videos - FREE!
  • - Latest exercise and nutrition articles - FREE!
  • - Alerts on new Personal Training offers!
  • - Alerts on upcoming Weight-Loss Challenges!

Future Fit Qualified

PN L2 Certified.gif

Supported By

As Malta's leading Personal Training provider we are committed to helping you achieve your fitness and weight-loss goals through our results-driven Personal Training  programmes.

Good Food

Hot and Sour Soup

Serves 4


10g/¼ oz dried cloud ears mushrooms

8 fresh shiitake mushrooms

75g/3 oz tofu (bean curd)

50g/2 oz/½ cup sliced, drained, canned bamboo shoots

900ml/1½ pints/ 3½-4 cups vegetable stock

15ml/1 tbsp caster sugar

45ml/ 3 tbsp rice vinegar

15ml/1 tbsp light soy sauce

1.5ml/¼ tsp chilli oil

2.5ml/½ tsp salt

large pinch of ground white pepper

15ml/1 tbsp cornflour

15ml/1 tbsp cold water

1 egg white

5ml/1 tsp sesame oil

2 spring onions, cut into fine rings


Soak the cloud ears in hot water for 30 mins or until soft.  Drain, trim off and discard the hard base from each and chop the cloud ears roughly.

Remove and discard the stalks from the shiitake mushroms.  Cut the caps into thin strips.  Cut the tofu into 1cm/½ in cubes and shred the bamboo shoots finely.

Place the stock, mushrooms, tofu, bamboo shoots and cloud ears in a pan.  Bring the stock to the boil, ower the heat and simmer for 5 mins.

Stir in the sugar, vinegar, soy sauce, chilli oil, salt and pepper.  Mix the cornflour to a paste with the water.  Add the mixture to the soup, stirring constantly until it thickens slightly.

Lightly beat the egg white, then pour it slowly into the soup in a steady steam, stirring constantly.  Cook, stirring, until the egg white changes colour.

Add the sesame oil to the pan just before serving.  ladle the soup into heated bowls and decorate each portion wth a few sliced spring onion rings.  Serve piping hot.