When I first arrived in Australia in late 1980s, I studied full time & worked part time in an upmarket Chinese restaurant serving northern style cuisines. I was always amazed by the beautiful aroma from the hot and sour soup and its interesting taste – hot but not overwhelming, sour with a woody base,  sweet and crunchy, offering so much comfort on a winter’s night.

Recipe is as follow:

Ingredients

• 2 cups chicken stock
• 2 large Chinese mushrooms – soaked in hot water for 20 minutes; thinly sliced
• 1 large wood ear – soaked in warm water for 10 minutes; thinly sliced
• 4 pieces of spicy fish cake, thinly sliced  (available from Asian store, fridge section)  (optional)
• 1 small carrot, julienne
• 1 small potato, julienne
• 2 tsp dark vinegar (you can use the Chinese dark vinegar, but I found balsamic gives a more refreshing flavor)
• 1 tsp fish sauce
• 1 tsp soy sauce
• 1 tsp dark soy sauce
•  a drizzle of sesame oil
• a drizzle of chilli oil (or sliced chilli)
• white pepper
• sliced shallot, to garnish

Method

• In a sauce pan, add chicken stock and Chinese mushrooms; bring to boil, then simmer for approximately 10 minutes or until the mushrooms are tender; add potato, simmer for 5 minutes; add carrot, wood ear, fish cake
• Add soy sauce, dark soy sauce, fish sauce, sesame oil, vinegar, white pepper & chilli oil to the soup; bring to boil; remove from heat & it is ready to serve
• Garnish with sliced shallot