Hot and Sour Soup with Quick Pickled Vegetables – A delicious and authentic Hot and Sour Soup with chicken that is topped with a fabulous quick pickle of mushrooms, radishes and red onion for the final flourish. The pickle is ready in 15 minutes using some Sarson’s Pickle in 15 Minutes and sits quite happily doing its thing whilst you make the soup!
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Sarson’s Pickle in 15 Minutes
I LOVE preserving, and as regular Lavender and Lovage readers will know, I try to preserve the seasons wherever and whenever possible. But, pickling and preserving is not just about the future, it’s also about now and that’s why I am also a keen preserver of “quick pickles”, which can be made in a short amount of time, and are ready to serve for that lovingly cooked meal with friends and family. Enter the new pickling kid on the block, Sarson’s Pickle in 15 Minutes, which is a cleverly seasoned vinegar blend does exactly what it says on the bottle, pickles in 15 minutes, meaning there’s no waiting around for your pickles to “mature” before you can enjoy them.
And so I am delighted to announce that I am working with Sarson’s and their new Pickle in 15 Minutes over the next four months, when I will be creating and sharing some new and exciting ideas for quick pickles and how to serve them. My first recipe for October is this very enticing and seasonal dish of Hot and Sour Chicken Soup with Quick Pickled Mushrooms, Radishes and Red Onion. Soup can be enjoyed all year round, but it really comes into its own during the colder months, and to launch us into autumn, what better than a classic, warm and aromatic hot and sour soup with the added flourish of some quick pickled mushrooms, radishes and red onions with coriander.
As part of my monthly quick pickle challenge, I am sent a box of assorted ingredients, in which I can choose what to create and make, along with a bottle of Sarson’s Pickle in 15 Minutes. This months box was a veritable treasure trove of vegetables and fruit, including potatoes, celery, cabbage, red onions, mushrooms, radishes, apples and even some figs. But, after much deliberation and thought, I decided that a wonderfully Asian style recipe was needed as the cold wind and rain approached, a hot and spicy soup with a colourful pickle topping, and so today’s recipe for Hot and Sour Chicken Soup with Quick Pickled Mushrooms, Radishes and Red Onion was made and very much enjoyed.
My quick pickle of Quick Pickled Mushrooms, Radishes and Red Onion was the perfect accompaniment to the tangy hot and sour soup, and although you can serve the pickled vegetables drained, we loved adding some of the pickling liquor to our soup for added sourness. The soup has chicken, noodles, ginger, mushrooms and chilli in it, and then the broth is made with vegetable stock, rice vinegar and soy sauce…..you serve the soup with chopped spring onions, coriander leaves and a big spoonful of the quick pickled vegetables for extra crunch, colour and taste. If you have any of the quick pickled vegetables left over, we didn’t as we were very greedy with them, then you can serve them with any Asian style recipe, such as a stir-fry or even a bowl of Vietnamese Pho.
The method for quick pickling is in my recipe, which is shared below, it’s basically just adding sliced, diced or chopped vegetables and fruit to Sarson’s Pickle in 15 Minutes seasoned vinegar blend, and leaving it for 15 minutes, simples! No waiting, boiling and simmering, but just a quick bath of Sarson’s Pickle in 15 Minutes. I’m completely hooked now and I’m planning all manner of quick pickles with the rest of my fruit and vegetable box…..I’m thinking quick pickled plums, apples and figs to accompany a roast pork dinner, or maybe some quick pickled cauliflower as a tangy condiment to pates and terrines, with crusty bread of course. The complete recipe for Hot and Sour Chicken Soup with Quick Pickled Mushrooms, Radishes and Red Onion is shared below in a printable recipe card, and I DO hope you try your hand at it, or just try some quick pickles yourself. Keep popping back to see what I make next month, and do let know if you make my recipe, Karen
*Collaborative paid work with Sarson’s*
Hot and Sour Chicken Soup with Quick Pickled Mushrooms, Radishes and Red Onion
Print recipe
| Serves | 2 to 3 servings |
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Total time | 40 minutes |
| Meal type | Lunch, Snack, Soup |
| Misc | Serve Hot |
| Occasion | Casual Party, Formal Party |
| Region | Chinese |
| By author | Karen S Burns-Booth |
Ingredients
- large bunch of fresh coriander leaves (roughly chopped)
Quick Pickle
- 75g small mushrooms (sliced thinly)
- 50g radishes (thinly sliced)
- 1/2 red onion (peeled and thinly sliced)
- handful of coriander leaves (roughly chopped)
- Sarson's Pickle in 15 Minutes vinegar blend
Hot and Sour Soup
- 1 large skinned and boned chicken breast (very thinly sliced)
- 1 teaspoon sesame oil
- 25g small mushrooms (halved)
- 1 small red chilli (de-seeded and diced thinly)
- 140g Stir Fry rice noodles
- 1/2 red onion (peeled and thinly sliced)
- 2.5cm piece fresh ginger (peeled and very finely diced)
- 600ml vegetable stock
- 2 tablespoons Mirin rice wine vinegar
- 1 tablespoon Shaohsing rice wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 spring onions (trimmed and sliced)
Note
A delicious and authentic Hot and Sour Soup with chicken that is topped with a fabulous quick pickle of mushrooms, radishes and red onion for the final flourish. The pickle is ready in 15 minutes using some Sarson's Pickle in 15 Minutes Vinegar and sits quite happily doing its thing whilst you make the soup!
Directions
| Step 1 | Make the Quick Pickle first; place the prepared and sliced mushrooms, radishes, red onion and the chopped coriander leaves into a large shallow dish, and pour over the Sarson's Pickle in 15 Minutes vinegar blend so that all the vegetables are covered. Press them down into the vinegar with a spoon and leave to one side for 15 minutes. |
| Step 2 | Meanwhile make the Hot and Sour Soup; heat the oil in a wok and add the sliced chicken breast, stir fry over a high heat until it is cooked and is slightly browned. Add the remaining ingredients, except the stock, soy sauce, coriander and spring onions, and saute for 2 to 4 minutes. |
| Step 3 | Add the stock with the rice wine vinegar and both of the soy sauces, stir and simmer for 3 o 4 minutes until the soup is piping hot. |
| Step 4 | Scatter the coriander leaves and spring onions over the soup and serve immediately into large bowls. |
| Step 5 | Spoon the Quick Pickle over the top of the soup, with some of the pickling vinegar if a sourer taste is required. Any quick pickle that is left over can be kept in the fridge and served again with any Asian inspired recipes. |
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