Hot & Sour Soup

You guys... I think I am becoming a full blown grown up! Seriously... I know my alcohol limit and stick to it (mostly because I am the not so proud owner of hangovers now), I remember to take washing out when I put it in, enjoy some documentaries and last but not least, I have a savings account and stick to budgets. Yes... that is what I consider 'grownupness' and I've made it!

I was always brought up not to waste things but it's only since I've REALLY moved out (you know the final no chance of ever going back home because your room no longer exists as you would recognise kinda moving out) that I have started actively preventing it. I've spoken about it before when I've talked about meal prep but I don't think you really GET the bone deep feeling of joy knowing at the end of the week I'm not throwing away any food because it's been used.

Anyways, now that I've become a little frugal bugle I thought I'd share one of my easy no waste wins : ) 

Every time I buy a whole chicken for a roast, I like to collect whatever is left and freeze it for a stock, usually after that I would have had my fill and left it at that buuuuut, now I've found a cheeky little win for those bits of chicken that cling on. 

Hot and sour soup. I simply wait until I've strained the stock then get to shredding once the chicken has cooled down. I always throw in a couple of cloves of garlic so I dig those out too, they become so wonderfully soft and fragrant it'd be a sin not to use them.

Let's face it, it's the week before payday and more of us are digging out the soup recipes now that it's getting colder, give it a try and let me know what you think.


INGREDIENTS - serves 4
1 litre chicken stock
2 cloves garlic
1 inch of fresh ginger
1 chilli
200g sliced mushrooms (I used a mix of shitake, chestnut and closed cup)
550g shredded cooked chicken
1 tbsp sesame oil
2 tbsp soy sauce
3 tbsp red wine vinegar
1 beaten egg
Handful fresh coriander
Salt and pepper to season


1. In a large pan, put your stock, ginger, garlic, chilli and mushrooms and bring to the boil
2. Add the chicken, soy sauce and red wine vinegar and continue heating through
3. Taste the broth and season if necessary before adding the sesame oil
4. Stir gently and slowly pour in the beaten egg
5. Chop the coriander and stir through before serving

Enjoy : ) x