Hot and Sour Soup

Hot and Sour Soup created by nuwa8191

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Soak wood ear mushrooms in hot water for 30 minutes.
  • Drain and julienne the mushrooms after removing tough center/core of each mushroom.
  • In a wok, over medium heat, add oil.
  • Season pork with salt and pepper.
  • When the oil is hot, add the pork and chopped white onions and stir fry for 2 minutes.
  • Add all mushrooms, bamboo shoots and bean curd.
  • Season with salt and pepper.
  • Sauté for 2 minutes.
  • Add the stock and bring to a boil.
  • Reduce to a simmer and cook for 5 minutes.
  • Dissolve the cornstarch in water.
  • Stir the cornstarch mixture into simmering liquid.
  • Bring back to a boil and cook for 2 to 3 minutes.
  • Reduce the heat to a simmer and add the soy sauce and rice vinegar.
  • In a wide circle, stir in the beaten eggs.
  • Stir gently until the eggs are cooked.
  • Season the soup with Tabasco sauce to desired hotness.
  • Reseason soup with salt and pepper to taste.
  • Serve in bowls, topping with green onion tops and crispy noodles (fried strips of wonton wrappers) if desired.
  • Notes------------.
  • The Tabasco provides the hot, adjust quantity added according to taste.
  • More can be added at the table to allow for additional heat as desired!
  • The rice vinegar provides the sour;, so add more as needed until desired tartness is achieved.
  • 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.
  • White pepper can be substituted for the black pepper.
  • Although the fresh ground black pepper more strongly flavors the soup overall than the white pepper does.
  • Can be made vegetarian by eliminating the pork strips.
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RECIPE MADE WITH LOVE BY

@KathyShu
Contributor
@KathyShu
Contributor
"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. Johann65
    Looks very nice, can't wait to try it. I would like to note, however, that contrary to the directions, it is not possible to make a chicken stock based soup vegetarian by simply omitting the pork strips!!!!
  2. mommyoffour
    We enjoyed this soup, but the kids thought it was a bit too vinegary. I said I would cut back a bit on the vinegar next time although I didn't think so. Thank you for sharing with us....we love Hot and Sour soup.
  3. nclpalacios
    Very Good! It was exactly what I was wanting.
  4. pafrock
    This is truthfully amazing! Id been to another recipe site that I tried to make this and turned out pretty bad. This was very easy to make and the proper proceedure. Thanks
  5. texasgrillin
    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!
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