Chinese Hot and Sour Soup Szechwan House

Recipe by Chef #717185
READY IN: 40mins


  • 23
    cup of cut pork loin, cut in thin slices (matchstick size)
  • 2
    tablespoons soy sauce
  • 8 -10
    dried black mushrooms
  • 13
    cup dried black fungus (shredded)
  • 4
    tablespoons red wine vinegar
  • 2
    teaspoons kosher salt
  • 1
    teaspoon sugar
  • 2
    tablespoons peanut oil
  • 12
    cup of cut bamboo shoot (cut matchstick size)
  • 23
    cup firm tofu (cut matchstick size)
  • 2
    tablespoons cornstarch (mixed with 1/4 cup of water)
  • 1
    teaspoon garlic and red chile paste (If you like things really spicy add in 2 teaspoons)


  • Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
  • As that sits reconstitute the dried black mushrooms and black fungus.
  • Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
  • Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
  • Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
  • If you have not mixed the corn starch and water do so in a small bowl.
  • Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
  • Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
  • Add in the 4 cups of chicken broth and bring to a boil.
  • Add in the tofu.
  • Add in the vinegar mixture.
  • Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
  • Lower the heat.
  • Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
  • Add in the chile and garlic paste.