Hot and Sour Soup

This chilly weather has us craving soup on a regular basis. Elevate your soup game with this spectacular recipe for Hot and Sour Soup from guest chef Michelle Tchea. Your taste buds will thank you!

Hot and Sour Soup from Chef Michelle Tchea

Hot and Sour Soup served in a Flow bowl by Villeroy & Boch

Hot and Sour Soup Served in a Flow Bowl by Villeroy & Boch



Hot and Sour Soup Ingredients

Wood Ear Fungus, 1.5 oz soaked in 3 cups of water

½ a Carrot cut into thin strips

Canned bamboo shoot, 1 oz finely sliced

Sugar, 1 tsp

Black vinegar, 1 Tbsp

Dark soy sauce, 1 Tbsp

Ground white pepper, to taste

Grilled bean curd strips, 2 oz (Recipe below)

Cornstarch, 1 tsp mixed with 2 Tbsp cold water

Ground chili paste, 1 tsp, optional

1 Egg, lightly beaten

Sesame oil to taste


Grilled Bean Curd Ingredients

Firm Bean Curd 5 1/3 oz.

Vegetable Oil, 2 Tbsp

Scallions, to garnish


Grilled Bean Curd

Using a sharp knife, carefully cut bean curd into strips. 

Heat oil in a shallow pan and lightly grill bean curd strips on high heat until golden brown. Move the pan with a heavy jiggle rather than using a spatula to loosen bean curd strips. Remove from heat.


Hot and Sour Soup

Remove mushrooms from water and chop them finely. Set aside, Reserve water.

Bring reserved water to a boil. Reduce heat and simmer on low.

Add the carrot, bamboo shoot, wood ear fungus and simmer until the vegetables are tender; about 10 minutes.

Add sugar, black and white vinegars, and soy sauce. Season with pepper.

Add bean curd strips and heat through.

Add cornstarch to thicken.

Add ground chili paste, if using.

Turn off the heat and slowly drizzle in the egg. Serve hot with extra white pepper and a drizzle of sesame oil.




Recipe by Michelle Tchea 

Pea Soup and Bagel Dumplings Recipe

Pea Soup and Bagel Dumplings

Recently our area experienced a wild thunderstorm, and with the rainy, harsh weather gave us the unseasonal longing for a comforting dinner. Turning to popular Chef Michelle Tchea, we found the perfect meal to satisfy our appetites for both food and comfort: Pea Soup and Bagel Dumplings. For your next stormy, cool summer night, try this dish at home and you will be delighted!


Serves 2

Pea Soup

1 oz butter

1 onion, peeled and finely chopped

1 bacon rasher

2 potatoes, peeled and diced

Salt to taste

Ground Black Pepper to taste

Frozen or shelled peas 400 g (14 oz)

Vegetable stock or water, 3 cups

A handful of mint leaves, chopped


  1. Melt butter in a heavy saucepan over medium heat. Add onion and bacon. Cook for about 5 minutes, until onion is translucent and soft, and the bacon crisp and browned.
  2. Add potatoes and continue to cook for 5 minutes. Season with salt and pepper.
  3. Add peas and stir for a minute before adding vegetable stock or water. Bring to a boil before reducing to a simmer, until everything is tender. This should take 10–15 minutes.
  4. Add mint leaves before putting everything into a food processor.
  5. Blend and serve with bagel dumplings.


Bagel Dumplings

2 eggs

Milk, ½ cup

Salt to taste

Ground black pepper to taste

4 four-day-old bagels, broken into small pieces

3 Tbsp marjoram and parsley mix, chopped

Dry breadcrumbs 75 g (22/3 oz)

Butter for pan-frying

Cooking oil for pan-frying


  1. Lightly beat eggs with milk. Whisk until combined. Season with salt and pepper.
  2. Add bagels and marjoram-parsley mix, followed by breadcrumbs. Mix well and refrigerate for 15 minutes.
  3. Using your hands, form golf ball-sized portions. Combine with some more breadcrumbs if it seems too wet.
  4. Heat butter and a little oil in a pan. When oil is hot enough, pan-fry bagel dumplings until golden brown on all sides. Serve with pea soup.



Recipe by Michelle Tchea‘s My Little Soho Kitchen

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Portuguese Crème Caramel Recipe

This smooth, sweet dessert can be even better than ice cream on a warm summer day. It combines the comforting flavors of caramel and vanilla, with a refreshing hint of zesty orange. Try making this treat for this weekend’s Memorial Day barbecues- we are sure it will be a hit!
Portuguese Crème Caramel presented by guest blogger Michelle Tchea


Ingredients & Recipe

Sweetened condensed milk 1 can, about 375 ml (12 fl oz / 11/2 cups)

Evaporated milk 1 can, about 375 ml (12 fl oz / 11/2 cups)

Milk 125 ml (4 fl oz / 1/2 cup)

Eggs 3

Vanilla seeds from 1 pod

Orange zest from 1 orange



Castor sugar 160 g (52/3 oz)

Water 1 Tbsp


  1. Preheat oven to 160˚C (325˚F).
  2. Combine caramel ingredients in a pan. Melt sugar over low heat until it becomes a nice toffee color. This should take about 7 minutes. Don’t leave the pan unattended. Do not stir, but swirl occasionally to prevent burning or seizing. Remove from heat and divide among serving ramekins.
  3. Whisk ingredients for the custard. Pour into caramel-lined ramekins.
  4. Pour boiling water into a deep baking tray to create a water bath. Place ramekins in the water bath and bake for at least 30 minutes. This should give a soft flan. If you prefer a firmer texture, bake for another 5–10 minutes.
  5. Leave to cool before refrigerating for at least 3 hours before serving.
  6. To serve, place each ramekin in a hot water bath for about 20 seconds. Invert ramekin and tip flan onto a serving plate.

Enjoy! And be sure to let us know how your Portuguese Crème Caramel  turns out in the comments section below.


Recipe by Michelle Tchea‘s My Little Soho Kitchen

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