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Total Time
40mins
Prep 15 mins
Cook 25 mins

My mother learned this recipe from classes she took with Yo Yee back in Maryland. When I made this for a party, almost everyone asked for the recipe. It's the best hot and sour soup out there. Leave out the meat, as I always do, and it is vegetarian. Yo Yee says to "be creative, find whatever leftovers you can in your refrigerator and put them in the soup - meat, chicken, shrimp, crabmeat, vegetables - of course you can make it from scratch as follows:"

Ingredients Nutrition

Directions

  1. Soak wood ears in warm water for 10 minutes. Drain and shred if large ones are used. Dice tofu, bamboo shoot, tomato. Chop the meat and mix with 1 tsp cornstarch and wine.
  2. In a soup tureen, mix the pepper, sugar, soy sauce, vinegar, sesame oil and scallion. Set aside.
  3. Bring the broth to a boil. Add the protein and veggies in the order listed above, stir and bring to a boil again after each addition. Thicken with the rest of the cornstarch (mixed with a bit of water so it doesn't clump). Add the egg and stir gently until cooked.
  4. Pour soup into the tureen with other seasonings, stir and serve hot.