Hot & Sour Mushroom Noodle Soup

A delicious light, clear soup.


  • 6 cups (1½ litres) water
  • 4 T (60 ml) Ina Paarman's Chicken Stock Powder
  • 2 cm piece fresh ginger, finely sliced into rings (no need to peel)
  • 2-3 cloves of garlic, finely sliced lengthwise
  • 3 T (45 ml) rice wine or cider vinegar
  • 4 T (60 ml) soy sauce (Kikkoman)
  • 1 T (15 ml) sugar
  • 1 small red chilli, finely sliced into rings
  • 200 g button mushrooms, halved through the stems
  • 1 medium carrot, peeled and sliced into paper thin rings
  • 2 small bok choy or small punnet of baby spinach
  • 150 g Chinese egg noodle ribbons

Bring the water to the boil. Add the Stock Powder, ginger, garlic, vinegar, soy sauce and sugar. Boil for 5 minutes. Add the chilli, mushrooms, carrot and bok choy. Boil for 5 minutes. Add noodles and cook for 4 minutes. Serve piping hot.

Ina's Tip

This soup can be refrigerated for 2-3 days.

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