Wild Garlic Sweet and Sour Pheasant Soup


Prep Time
10 minutes

Cook Time
10 minutes

This is a warming Asian broth, the pheasant and egg provide a high protein content. It is ideal for after the gym with around only 220 calories per portion.


Serving 2
  For Soup
1 x tbsp Rapeseed Oil
1 x Red Chilli
Small bunch Wild Garlic
2 x cm Fresh Ginger
135g x Mushrooms
1 x tbsp Tamari / Soy Sauce
2 x tbsp Rice Wine Vinegar
1 x tsp Agave Syrup
750ml x Stock
2 x Pheasant Breast
1 x Egg
  To Garnish
1 x Spring Onion
1 x Juice of Lime
3 x Leaves Wild Garlic

1. First heat

the rapeseed oil in a good-sized saucepan. Then add the chili, ginger, and wild garlic, and give it a stir.

2. Immediately add the

pheasant, make sure it is chopped into thin slices and then add in the sliced mushrooms. Fry these for no longer than 3 minutes.

3. Add in the

tamari/soy sauce, rice wine vinegar, agave and stock. We used stock cubes from our slow cooked pheasant legs but you can use chicken or veg stock.

4. Cover and

boil, once boiling remove the lid and let simmer for 10 minutes.

5. Once the

10 minutes are over, crack an egg and mix it into the soup, stirring quickly to break up the egg.

6. To serve

split between 2 bowls, add in the spring onion and more wild garlic plus a squeeze of lime.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes