Chinese Hot and Sour Pork Soup

"Edited recipe from other viewers recomendations"
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
40mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Bring stock to a simmer.
  • Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
  • Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
  • Simmer 5 minute.
  • Mix cornstarch with 2 tablespoons water and add.
  • Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
  • Serve with a garnish of chopped scallions.
  • NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

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Reviews

  1. My boyfriend and i were very pleased with this recipe. he is half chinese so he knows the good stuff. the only thing we changed was the amount of chili paste. we only put one tablespoon instead of 2. the soup is very very spicy with 2 tblsp's. other than that it was great. the flavor is awesome. my boyfriend said that it tasted just like his mom's. that is a great compliment. amity
     
  2. With a few adjustments this is the best I have ever made. I've searched far and wide for a good recipe, and here it is. I added two additional cups of broth. Used 2 tablespoons of corn starch, two eggs, and a splash more vinegar. I agree that using the two tablespoons of chili sauce makes it really really hot, but I like it that way. Served it with sticky rice. It was tremendous. What a find. Thanks for posting this recipe.
     
  3. Great recipe for anyone who like it as close as it come to the real thing! Very simple to make and you can find all the ingredents in your local supermarket! I myself would cut back on the white pepper and add a little bit of hot oil (not to much)! I would also add about 1 1/2 tbls more of vineger. (or to taste) add a little more meat and you can serve with a bowl of white rice with steamed veggies for a meal of its own.
     
  4. Excellent recipe, however I used only one egg & cut back on the corn starch. I've also used canned chinese stir-fry vegetables (bamboo shoots, water chestnuts, mushrooms & bean sprouts) & frozen shrimp in this soup for variation & ease.
     
  5. We love to order hot and sour soup in the restaurant, so I was a bit leary of trying this at home. I knew my family would be tough to please when it came to this soup. I read through the instructions and thought I will try it. I am so glad I did....this is so good. I used my homemade chicken stock, and instead of straw mushrooms I used button mushrooms (what I had on hand), otherwise followed your recipe exactly. We really loved this and I plan on making this quite often when we make a chinese style meal. Thank you so much for posting this.
     
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Tweaks

  1. We love to order hot and sour soup in the restaurant, so I was a bit leary of trying this at home. I knew my family would be tough to please when it came to this soup. I read through the instructions and thought I will try it. I am so glad I did....this is so good. I used my homemade chicken stock, and instead of straw mushrooms I used button mushrooms (what I had on hand), otherwise followed your recipe exactly. We really loved this and I plan on making this quite often when we make a chinese style meal. Thank you so much for posting this.
     
  2. Absolutely delicious! Relying on some of the other reviews, I used only 1 tsp. of cornstarch and 1 tbsp. of garlic chili paste, and when taste-testing it was not spicy enough (my family likes strong taste) so I ended up using 2 tbsp paste as the recipe said. I also increased the soy to 3 tbsp and used 1/3 cup rice vinegar in place of 1/4 cup white vinegar. I also used low-sodium soy sauce, which worked fine. This was wonderful, flavorful and very authentic-tasting. Thanks for a great recipe!
     
  3. Nancy, this was a super recipe! We made our Christmas Dinner this year an Asian theme. (Each year we do something different, to make each year memorable). This year was so successful. My sons thought the soup was divine! Everyone raved over it. We did add the left-over pork filling from the egg rolls to it, as we did not want to waste anything. It actually gave some additional texture and color, with the grated carrots. We did not use 4 eggs, but cut that amount in half. Also, we substituted the red chile paste with cayenne pepper. All of it tasted better than any restaurant we have been to in the USA and abroad. Thanks again for the great and fairly quick recipe.
     
  4. This was an awesome recipe. I was looking for something that replicated a soup that my fiance and I had in Hong Kong and with a few additions this recipe was perfect. Used more broth and less cornstarch. Added cilantro, bean sprouts, half the chili paste, and used regular mushrooms instead of straw mushrooms. Next time I think I will make it thicker and possibly add noodles in place of tofu. My fiance is already begging me to make this again. Thanks for the recipe Nancy!
     
  5. I made this for a dinner party and it was a hit.I cut the chili paste in half,used less cornstarch , 2 eggs and substituted chicken for pork. It had enough heat, but each person could add more chili sauce if desired. I will make this again.
     

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