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    You are in: Home / Recipes / Hot and Sour Soup Recipe
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    Hot and Sour Soup

    Hot and Sour Soup. Photo by nuwa

    1/1 Photo of Hot and Sour Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    KathyShu's Note:

    After trying many recipes, this one comes the closest to the soup served at my favorite Chinese restaurant. Be sure and have all ingredients cut, measured, etc. before you start, because it goes together fairly quickly once you get going.

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    Units: US | Metric


    1. 1
      Soak wood ear mushrooms in hot water for 30 minutes.
    2. 2
      Drain and julienne the mushrooms after removing tough center/core of each mushroom.
    3. 3
      In a wok, over medium heat, add oil.
    4. 4
      Season pork with salt and pepper.
    5. 5
      When the oil is hot, add the pork and chopped white onions and stir fry for 2 minutes.
    6. 6
      Add all mushrooms, bamboo shoots and bean curd.
    7. 7
      Season with salt and pepper.
    8. 8
      Sauté for 2 minutes.
    9. 9
      Add the stock and bring to a boil.
    10. 10
      Reduce to a simmer and cook for 5 minutes.
    11. 11
      Dissolve the cornstarch in water.
    12. 12
      Stir the cornstarch mixture into simmering liquid.
    13. 13
      Bring back to a boil and cook for 2 to 3 minutes.
    14. 14
      Reduce the heat to a simmer and add the soy sauce and rice vinegar.
    15. 15
      In a wide circle, stir in the beaten eggs.
    16. 16
      Stir gently until the eggs are cooked.
    17. 17
      Season the soup with Tabasco sauce to desired hotness.
    18. 18
      Reseason soup with salt and pepper to taste.
    19. 19
      Serve in bowls, topping with green onion tops and crispy noodles (fried strips of wonton wrappers) if desired.
    20. 20
    21. 21
      The Tabasco provides the hot, adjust quantity added according to taste.
    22. 22
      More can be added at the table to allow for additional heat as desired!
    23. 23
      The rice vinegar provides the sour;, so add more as needed until desired tartness is achieved.
    24. 24
      The more soy added, the darker the overall color of the broth, but as it is high in sodium, add more in small quantities and taste accordingly, until desired flavor results.
    25. 25
      White pepper can be substituted for the black pepper.
    26. 26
      Although the fresh ground black pepper more strongly flavors the soup overall than the white pepper does.
    27. 27
      Can be made vegetarian by eliminating the pork strips.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on April 02, 2002


      Fantastic recipe. You can really personalize the taste. Very quick, easy and tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2002


      This is a really nice soup with a complex flavour; my husband loved it. The recipe seems perfect to me, although I skipped some of the seasoning steps and added seasoning at the end instead. Thank you, Kathy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2009


      This compares to the hot and sour soup I get from my favorite restuarant. I love it and will definitely make it again soon. Next time, I think I won't add so many mushrooms as I prefer my soup with a bit more broth. Also, I had no clue what type of tofu so I got medium/hard. Next time I will get soft/medium. That you so much, Kathy!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Hot and Sour Soup

    Serving Size: 1 (422 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 201.4
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.9 g
    Cholesterol 56.3 mg
    Sodium 1201.9 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 2.1 g
    Sugars 4.7 g
    Protein 16.9 g

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