Hot and Sour Soup Recipe

Servings: 4

This classic Chinese soup is pungent and flavorful with a good spicy punch and a silky texture.


  • 1 oz. dried wood ear mushrooms
  • 1/2 cup hot water
  • 1 Tbsp. vegetable oil
  • 1/2 pound pork tenderloin, julienned
  • 1/4 cup straw mushrooms, washed, trimmed, and sliced
  • 1/2 cup firm tofu, diced small
  • 1/4 cup bamboo shoots, julienned
  • 1 quart chicken stock
  • 2 Tbsp. cornstarch
  • Water
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. soy sauce
  • 2 eggs, beaten
  • Salt and finely ground white pepper to taste
  • 2 green onions sliced thin, white and green parts


  1. Soak the mushrooms in the warm water for 15 minutes, drain and slice thin.
  2. Add oil to a good sized saute pan and heat.
  3. Season the pork with salt and pepper and when the oil is hot, add the pork and saute for 2 minutes.
  4. Add the straw mushrooms, bamboo shoots, bean curd, and wood ear mushrooms to the pan and saute.
  5. Add the stock and bring to a boil. Reduce heat and simmer for 5 minutes.
  6. Dissolve the cornstarch in a small amount of water. Stir the cornstarch mixture into simmering liquid and bring the liquid back to a boil.
  7. Cook for 2 to 3 minutes to thicken and remove some of the starchy taste.
  8. Reduce the heat to a simmer again and add the soy sauce and rice wine vinegar.
  9. Add the beaten eggs and stir gently until the eggs are cooked.
  10. Season with salt and pepper to taste.
  11. Stir in the green onions.
  12. Ladle into bowls and serve.

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