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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 RuPei

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    RuPei's Note:

    "Hot and Sour Soup" is a perfect soup in the fall and winter. It's also a healthy and delicious soup which you can't miss. In Taiwan we love it all year long! Plus, we add dumplings in the soup! You can find the ingredients pretty easy in any Chinese markets.

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    Units: US | Metric


    1. 1
      Combine pork, rice vinegar, white pepper powder and corn starch. Refrigerate for at least 20 minutes.
    2. 2
      Soak dried black fungus with warm water until soft. Wash and slice.
    3. 3
      Cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. Drain and set aside.
    4. 4
      Combine 1 tablespoon corn starch and 1/3 cup water.
    5. 5
      Boil chicken broth and water together in a soup pot. Add black fungus, bamboo shoot, mustard greens and carrot. Add some warm water if necessary. Bring to boil again. Reduce heat to medium.
    6. 6
      Stir in tofu, rice vinegar, soy sauce, salt and white pepper powder. Slowly stir in cornstarch mixture and then pork. Cook for about 2 minutes or until soup becomes thick. Reduce heat to low. Slowly stir in egg and then sesame oil.
    7. 7
      Serve hot. Sprinkle chopped green onions and cilantro in soup bowl. Sprinkle some more white pepper powder in soup bowl if desire.

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    Ratings & Reviews:

    • on November 10, 2012


      This is certainly different and milder than hot and sour soups I have had in restaurants, but it is delicious and healthier. I did add a little heat to the soup; but otherwise tried to stay with the recipe instructions other than a few exceptions. I did not have any black fungus, but used mushrooms instead and I used straight chicken broth - no water (other than the 1/3 cup that I mixed with the cornstarch as a thickener). The sesame oil adds such a nice flavor to the soup. Will definitely make again. Made for Fall PAC, 2012.

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    • on April 14, 2013


      Hello RuPei,I was looking forward to making your recipe, especially since you said it had a more authentic Taiwanese taste, compared to H&S soups made/eaten in the USA. I tried to follow your ingredients as best I could, but did vary it somewhat (sorry to say); Shitaki Dry Mushrooms, Wonton Soup Powder and Deluted Red Vinegar. The red vinegar I am sure would change the taste somewhat... but that is what I already had. The taste was very good, but not overpowering with vinegar and hot spicy flavors so often found in soups here. And the white pepper was a little strong for my taste. When I make this soup with my ingredients, I sometimes tone down the flavors (not spicy hot or not a lot of red vinegar) and I believe the soup is then called Shanghai Soup. You recipe was very good and since I am single, I have a lot of soup to eat in the next day or two or three LOL. Thanks for sharing you recipe with all of us<br/>Sy

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


    Nutritional Facts for Hot and Sour Soup

    Serving Size: 1 (423 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.1
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 2.5 g
    Cholesterol 86.9 mg
    Sodium 1623.6 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 1.6 g
    Sugars 2.5 g
    Protein 23.3 g

    The following items or measurements are not included:

    Chinese white rice vinegar

    dried black fungus

    Chinese white rice vinegar

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