“One of the first things my mum taught me to cook was soup. We moved to the UK when I was 11; she often had to travel abroad and it was up to me to cook for my father and brother. So she showed me how to make the meals her mother made at home: simple, peasant-style food.
“It’s amazing how food can evoke such strong memories. This soup always transports me back to my early childhood in Taiwan, where my grandparents were farmers. They had an orangery, and grew bamboo shoots. I remember running around the farm when I was five and watching my grandmother cook. She would add pickled bamboo shoots from the farm to her hot and sour soup – it gave it this wonderful salty, brined flavour.
“Growing up in Taiwan with a Chinese family, it was always about big communal meals and showing your love through food. We shared a courtyard home with all my great aunts and uncles – every celebration or special occasion we would eat altogether.
“Making the soup when I was a teenager living in North London reminded me of my roots and identity. Today, it connects me to my mother: she can be in her kitchen in Taiwan, and I can be in my kitchen in London, but this soup makes me feel closer to her.”
For more recipes infused with Asian flavour, follow Ching on Instagram @chinghehuang or visit chinghehuang.com, and see her new cookbook Stir Crazy out in September (Kyle Books, £19.99).