Hot and Sour Seafood Soup

Serves: 4
Prep time: 10 mins
Cooking time: 30 mins


  • 200g tofu
  • 200g prawns
  • ½ cup bamboo shoots
  • 4 fresh mushrooms
  • 6 cups water (or 5 cups water and 1 cup chicken stock)
  • 1 tsp salt, or to taste
  • ½ tsp honey
  • 1 Tbsp soy sauce
  • 2 Tbsp white rice vinegar, or red wine vinegar
  • 1 tsp sesame oil
  • ½ Tbsp cornstarch dissolved in ¼ cup water
  • 1 egg, beaten


  1. Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.
  2. Cut off the stems of the mushrooms and cut into thin strips.
  3. Bring the water to a boil. When it is boiling, add the bamboo shoots, mushrooms. Stir.
  4. Add the tofu. Bring back to a boil and add the seafood. Stir in the seasoning ingredients. Test the broth and adjust the taste if desired (if using chicken broth, you may want to add a bit more vinegar).
  5. Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
  6. Slowly drop in the beaten egg, stirring in one direction at the same time.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.