Chinese Hot and Sour Pork Soup

Total Time
Prep 40 mins
Cook 0 mins

Edited recipe from other viewers recomendations

Ingredients Nutrition


  1. Bring stock to a simmer.
  2. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
  3. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
  4. Simmer 5 minute.
  5. Mix cornstarch with 2 tablespoons water and add.
  6. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
  7. Serve with a garnish of chopped scallions.
  8. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.


Most Helpful

My boyfriend and i were very pleased with this recipe. he is half chinese so he knows the good stuff. the only thing we changed was the amount of chili paste. we only put one tablespoon instead of 2. the soup is very very spicy with 2 tblsp's. other than that it was great. the flavor is awesome. my boyfriend said that it tasted just like his mom's. that is a great compliment. amity

amity bradley February 01, 2001

With a few adjustments this is the best I have ever made. I've searched far and wide for a good recipe, and here it is. I added two additional cups of broth. Used 2 tablespoons of corn starch, two eggs, and a splash more vinegar. I agree that using the two tablespoons of chili sauce makes it really really hot, but I like it that way. Served it with sticky rice. It was tremendous. What a find. Thanks for posting this recipe.

Bob Crouch April 23, 2002

Great recipe for anyone who like it as close as it come to the real thing! Very simple to make and you can find all the ingredents in your local supermarket! I myself would cut back on the white pepper and add a little bit of hot oil (not to much)! I would also add about 1 1/2 tbls more of vineger. (or to taste) add a little more meat and you can serve with a bowl of white rice with steamed veggies for a meal of its own.

Lowel Goss January 16, 2001

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