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Hot and Sour Soup

Debbie's Hot and Sour Soup

Kurt
Hot and Sour Soup is a traditional Chinese soup that's healthy and delicious! Debbie has been refining this recipe for over 30 years, and now she's sharing it with you!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Cuisine Chinese
Method Stovetop
Servings 8
Calories 119 kcal

Special Equipment Needed

  • 1 Large stock pot

Ingredients
 

For the Pork

  • 1 pound lean pork chops or tenderloin thinly sliced
  • 4 tablespoons cornstarch
  • 2 tablespoon dry sherry
  • 2 tablespoon soy sauce
  • 2 tablespoon rice wine vinegar or white wine vinegar

For the Soup

  • 6 cups chicken stock
  • 1 pound shitake mushrooms thinly sliced
  • 6 wood ear mushrooms thinly sliced (optional)
  • 1 (5-ounce) can whole water chestnuts cut into matchsticks
  • 1 whole bamboo shoot tip (from a 15-ounce can), cut into matchsticks
  • 1 (14-ounce) package extra firm tofu sliced into ¼" cubes
  • 2 tablespoons fresh ginger (or more, to taste) finely diced
  • 1 teaspoon salt
  • 1-2 teaspoons ground white pepper or more
  • 6 fresh lily buds or more. halved lengthwise (optional)
  • 2 eggs
  • 2 tablespoons fresh chives or 2 scallions, thinly sliced
  • 3-4 drops sesame oil

Instructions
 

Marinate the Pork

  • Cut the pork into thin strips, about an inch long.
    1 pound lean pork
  • Put the cornstarch in a small bowl and gradually add the sherry, soy sauce, and vinegar until you have a smooth slurry (a thin paste). Pour it over the pork and mix well. Leave it to marinate while you prep the rest of the ingredients.
    4 tablespoons cornstarch, 2 tablespoon dry sherry, 2 tablespoon soy sauce, 2 tablespoon rice wine vinegar

For the Soup

  • Bring the stock to a boil and add the tofu, mushrooms, water chestnuts, bamboo shoots, ginger, salt, and pepper. Reduce the heat and simmer for 5 minutes.
    6 cups chicken stock, 1 pound shitake mushrooms, 6 wood ear mushrooms, 1 (5-ounce) can whole water chestnuts, 1 whole bamboo shoot tip, 1 (14-ounce) package extra firm tofu, 2 tablespoons fresh ginger, 1 teaspoon salt, 1-2 teaspoons ground white pepper
  • Add the pork and simmer for 5 minutes.
  • Season to taste with additional pepper, soy sauce, sherry, and vinegar.
  • Add the lily buds, if using. While stirring the soup, slowly drizzle in the beaten egg. Remove the soup from the heat.
    6 fresh lily buds, 2 eggs
  • Add a few drops of sesame oil, sprinkle with the chives or scallion, and serve.
    2 tablespoons fresh chives, 3-4 drops sesame oil

Nutrition Estimate

Calories: 119kcalCarbohydrates: 11gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 55mgSodium: 699mgPotassium: 333mgFiber: 1gSugar: 3gVitamin A: 97IUVitamin C: 1mgCalcium: 15mgIron: 1mg

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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