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    You are in: Home / Recipes / Chinese Hot & Sour Soup Recipe
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    Chinese Hot & Sour Soup

    Chinese Hot & Sour Soup. Photo by KateL

    1/1 Photo of Chinese Hot & Sour Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Cook Food Mood's Note:

    Made this Chinese Szechuan soup a few times and it's always consistently good. Very appetising. Recipe best made just before serving.

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    Units: US | Metric


    1. 1
      Combine chicken broth, wine and sauces in large pan until boiling.
    2. 2
      Stir in blended cornstarch and water slowly.
    3. 3
      Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
    4. 4
      Add vinegar and sesame oil to pot.
    5. 5
      Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
    6. 6
      Add spring onions, shrimps and beancurds. Simmer for 1 minute.
    7. 7
      Scoop into soup bowls and serve hot.

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    Ratings & Reviews:

    • on February 03, 2010


    • on September 29, 2008


      3 Stars, very good but mild soup, but it was not spicy nor sour enough to be a close replacement for the version sold in good Szechuan restaurants in the U.S. Please see my rating system, I reduce to 3 stars when I believe a recipe needs corrections or clarification. I think the "chili sauce" I used was not the ingredient Cook Food Mood intended; she probably meant garlic and red chile paste instead, or I needed to be mindful that Chinese chili sauce is much more potent than my usual Heinz 57 variety. I think this dish usually has julienned pork or ham as opposed to thinly sliced ham (which equates to deli sandwich slices in the U.S.). Oddly, at Whole Foods Market I could not find dried Chinese mushrooms, but I used 8 ounces of beautiful fresh oyster, baby portabella and shitake mushrooms, removing the stems. My soup looked like the restaurant dish, but it lacked the strong taste I usually get at a restaurant. I used a very good quality firm tofu, which worked fine, and DH said he could handle it (just as he does when he eats out!). I used rice salad vinegar because I thought that would be closer to oriental cooking; I did not think that apple cider vinegar was the intended taste. It may be possible that my rice salad vinegar was too diluted and I should have purchased Chinese rice vinegar. I used a regular sake for the Chinese wine. If Cook Food Mood revises or clarifies the ingredients, I would be happy to re-make this soup and re-review. Made for Fall 2008 Pick-a-Chef.

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    Nutritional Facts for Chinese Hot & Sour Soup

    Serving Size: 1 (464 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 191.6
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 2.1 g
    Cholesterol 126.6 mg
    Sodium 1233.3 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 1.1 g
    Sugars 2.5 g
    Protein 20.9 g

    The following items or measurements are not included:

    Chinese wine

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