1/1 Photo of Hot and Sour Soup
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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- 1/2 ounce dried wood ear mushrooms
- 1 cup hot water
- 1 tablespoon vegetable oil
- 4 ounces lean pork, julienned
- 1 bunch green onion, chopped, white part only
- fresh ground black pepper
- 4 ounces straw mushrooms (fresh should be washed or trimmed or sliced)
- 1 (4 ounce) can sliced mushrooms
- 2 ounces bamboo shoots, cut into matchstick pieces
- 4 ounces bean curd, cut into strips or small pieces
- 4 cups chicken stock
- 2 teaspoons cornstarch
- 1/4 cup water
- 1/4 cup soy sauce (or more to taste)
- 1/4 cup rice vinegar (or more to taste)
- 1 egg, beaten
- chopped green onion top, from above bunch
- Tabasco sauce
- 1Soak wood ear mushrooms in hot water for 30 minutes.
- 2Drain and julienne the mushrooms after removing tough center/core of each mushroom.
- 3In a wok, over medium heat, add oil.
- 4Season pork with salt and pepper.
- 5When the oil is hot, add the pork and chopped white onions and stir fry for 2 minutes.
- 6Add all mushrooms, bamboo shoots and bean curd.
- 7Season with salt and pepper.
- 8Sauté for 2 minutes.
- 9Add the stock and bring to a boil.
- 10Reduce to a simmer and cook for 5 minutes.
- 11Dissolve the cornstarch in water.
- 12Stir the cornstarch mixture into simmering liquid.
- 13Bring back to a boil and cook for 2 to 3 minutes.
- 14Reduce the heat to a simmer and add the soy sauce and rice vinegar.
- 15In a wide circle, stir in the beaten eggs.
- 16Stir gently until the eggs are cooked.
- 17Season the soup with Tabasco sauce to desired hotness.
- 18Reseason soup with salt and pepper to taste.
- 19Serve in bowls, topping with green onion tops and crispy noodles (fried strips of wonton wrappers) if desired.
- 21The Tabasco provides the hot, adjust quantity added according to taste.
- 22More can be added at the table to allow for additional heat as desired!
- 23The rice vinegar provides the sour;, so add more as needed until desired tartness is achieved.
- 24The 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.
- 25White pepper can be substituted for the black pepper.
- 26Although the fresh ground black pepper more strongly flavors the soup overall than the white pepper does.
- 27Can be made vegetarian by eliminating the pork strips.
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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