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Hot and Sour Soup


4 cups chicken stock
1/2 cup pork, slivered
1/4 cup bamboo shoots, slivered
1/2 cup mushrooms, sliced
1/4 cup cloud ears (1 Tablespoon dried)
1 cup tofu, cubed
2 Tablespoon soy sauce
1/2 teaspoon white pepper
3 Tablespoon rice vinegar
1 egg beaten
2 Tablespoon cornstarch, dissolved in 3 Tablespoon water
2 Tablespoon green onions, chopped
1 teaspoon sesame oil
1 Tablespoon preserved vegetables, chopped (optional)


In a large pot, combine stock, bamboo shoots, pork, mushrooms, and cloud ears. Bring to a boil for 3 minutes. Add tofu and cook an additional minute.  Stir in soy sauce, white pepper, rice vinegar and sesame oil. Slowly mix in the cornstarch and water mixture and bring to boil. Add in the beaten egg, green onions and preserved vegetables. Serve hot.