spicy hot and sour soup Recipe

Name: spicy hot and sour soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cup water; 8 each chicken bouillon cubes; 1/4 lb shredded pork; 1 can julliened bamboo shoots; 1/2 cup shredded cabbage; 8 oz package baby portabella mushrooms; 2 hot chili pepper with seeds, diced finely; 8 oz diced tofu or bean curd; 3 stalks green onion with tops finely chopped, reserved; 5 tbsp white rice vinegar; 3/4 tsp sesame oil; 3/4 tsp sugar; 2 tbsp dark soy sauce; 1 tsp salt; 1 tsp white pepper; 1/2 tsp black pepper; 2 lightly beaten eggs, reserved; 1/2 cup cornstarch mixed in a half cup water, reserved

Servings: persons

8 cup water
8 each chicken bouillon cubes
1/4 lb shredded pork
1 can julliened bamboo shoots
1/2 cup shredded cabbage
8 oz package baby portabella mushrooms
2 hot chili pepper with seeds, diced finely
8 oz diced tofu or bean curd
3 stalks green onion with tops finely chopped, reserved
5 tbsp white rice vinegar
3/4 tsp sesame oil
3/4 tsp sugar
2 tbsp dark soy sauce
1 tsp salt
1 tsp white pepper
1/2 tsp black pepper
2 lightly beaten eggs, reserved
1/2 cup cornstarch mixed in a half cup water, reserved

1
In large stock pot add the 8 cups of water and bouillon cubes and bring to a boil until all bouillon cubes are dissolved.
2
Add shredded pork, bamboo shoots, cabbage, mushrooms, hot chili peppers, and tofu.
3
Boil 3-5 minutes, until mushrooms and cabbage are tender.
4
Add white rice vinegar, sesame oil, sugar, dark soy sauce, salt, white and black pepper.
5
Allow to simmer for 3-5 minutes.
6
Stir in cornstarch mixture to thicken and remove from heat.
7
Pour beaten eggs in a slow stream while constantly stirring in one direction.
8
Allow to sit 1-2 minutes, then stir in green onions.
9
Serve hot and enjoy!

609

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 8 cup water, 8 each chicken bouillon cubes, 1/4 lb shredded pork, 1 can julliened bamboo shoots, and more.

Yes, spicy 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!

spicy hot and sour soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions