Hot-And-Sour Soup Recipe

Name: Hot-And-Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried Chinese (or shiitake) mushrooms; 1/4 cup tree ears, optional; 4 cups canned chicken broth; 5 tablespoons rice wine vinegar; 1/4 cup lean pork (from a center-cut pork chop), cut into julienne strips; 1 block firm tofu (about 4 ounces), rinsed and cut into 1/4-inch cubes (about 3/4 cup); 1/3 cup matchstick-cut canned bamboo shoots, rinsed and drained; 2 tablespoons cornstarch; 1 large egg, well-beaten; 1 teaspoon toasted sesame oil; 1/4 teaspoon ground white pepper; 1/8 teaspoon granulated sugar; 2 tablespoons chopped scallions

Servings: persons

4 dried Chinese (or shiitake) mushrooms
1/4 cup tree ears, optional
4 cups canned chicken broth
5 tablespoons rice wine vinegar
1/4 cup lean pork (from a center-cut pork chop), cut into julienne strips
1 block firm tofu (about 4 ounces), rinsed and cut into 1/4-inch cubes (about 3/4 cup)
1/3 cup matchstick-cut canned bamboo shoots, rinsed and drained
2 tablespoons cornstarch
1 large egg, well-beaten
1 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper
1/8 teaspoon granulated sugar
2 tablespoons chopped scallions

1
In a small bowl, soak mushrooms in 1/2 cup hot water for 15 minutes. Drain and squeeze dry; reserve soaking liquid. Cut off and discard stems; slice caps thinly. In a small bowl, soak the tree ears (if using) in 1/2 cup hot water for 30 minutes. Drain and squeeze dry. Remove any hard spots, and roughly chop the tree ears. Discard the soaking liquid.
2
In a large saucepan, combine broth, 1 cup water, vinegar, and reserved mushroom liquid; bring to a boil over high heat. Add pork, mushrooms, tree ears, tofu, and bamboo shoots.
3
In a small bowl, whisk together the cornstarch and 3 tablespoons cold water. When soup returns to a boil, stir in cornstarch mixture, stirring constantly until soup is just thickened (about 30 seconds). Stir in egg, and remove from heat. Stir in the oil, white pepper, sugar, and scallions.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 dried Chinese (or shiitake) mushrooms, 1/4 cup tree ears, optional, 4 cups canned chicken broth, 5 tablespoons rice wine vinegar, and more.

Yes, Hot-And-Sour Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot-And-Sour Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions