We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Hot and Sour Soup
Holiday 2011
This version of the iconic soup is beautifully balanced between hot, sour and a touch of sweetness. You can make the soup as thick as you want, but I prefer a less thickened version, as the tastes are clearer.
6 cups (1.5 L) chicken stock
6 dried mushrooms, soaked for 15 minutes and thinly sliced
(soaking water reserved)
6 to 7 oz (175 to 210 g) lean pork, thinly sliced
1/2 cup (125 mL) bamboo shoots, julienned
1 tsp (5 mL) finely chopped ginger
1 cup (250 mL) diced soft tofu
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) rice vinegar
1 tsp (5 mL) chili sauce
1 tbsp (15 mL) sesame oil
1/2 tsp (2 mL) sugar
1/2 cup (125 mL) reserved mushroom soaking water mixed with 1 tbsp (15 mL) cornstarch
1 egg, beaten
Salt and freshly ground pepper
1 green onion, finely chopped
1 Combine chicken stock, mushrooms, pork, bamboo shoots and ginger in a pot over medium heat and simmer for 5 minutes or until pork is no longer pink. Add tofu, soy, rice vinegar, chili sauce, sesame oil and sugar and bring to a boil. Stir in cornstarch mixture and boil for 1 minute or until slightly thickened.
2 Pour beaten egg into soup in a slow stream, stirring to make egg stringy. Season with salt, pepper, more soy or chili sauce depending on your tastes. Sprinkle with green onions.
Serves 4
