Chinese Hot and Sour Soup

Chinese Hot and Sour Soup

Ready in 45 minutes

Try this Chinese Hot and Sour Soup recipe, or contribute your own. "Scallion" and "Soy Sauce" are two of the tags cooks chose for Chinese Hot and Sour Soup.

"very spicy. I added some extra veggies: a carrot that I used a vegetable peeler to peel long slices, 1/2 of a bell pepper, thinly sliced, a 1/2 of an onion, thinly sliced. I think I may have put too many veggies for the broth it was REALLY THICK. I might adjust the corn starch/water ratio down to about 3 T of each next time. I needed to add salt, it just didn't have the salty flavor I like. I also added shrimp and omitted the pork. I may only do 2 eggs next time as well. Overall it was a hearty, yummy soup. "

- Robilin

Top-ranked recipe named "Chinese Hot and Sour Soup"

4 avg, 7 review(s) 100% would make again

Ingredients

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6 c Chicken Stock
1/4 lb Lean pork; julienned
2 tb Garlic; & red chile paste *
2 tb Soy sauce
3/4 ts white pepper; Ground
4 Eggs; beaten
5 tb Cornstarch
1/2 c Bamboo shoots; julienned
1/2 c Water chestnuts; sliced
1 c Shiitake mushrooms; sliced
1 c Straw mushrooms; whole
1 Cake soft tofu; 1/4 inch
1/4 c White vinegar
1 ts Sesame oil
Scallions; for garnish
1/4 c Dried black fungus; soaked

Original recipe makes 1

Servings  

Preparation

1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes.

2. add pepper, vinegar, bamboo, water chestnuts, fungus and tofu, simmer 5 min.

3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil.

4. Serve with a garnish of chopped scallions.

*The pepper, vinegar and chile paste can be varied to taste.

NOTES : This is a recipe for some kickbutt hot and sour soup. Better than any you'll buy in a restaurant. It may look daunting, but all you really need do is chop the stuff up and throw it in a pot

Recipe by: stevensm~~at;doim6.monmouth.army.mil

Posted to recipelu-digest by "Christopher E. Eaves" ~~ltcea260~~at;airmail.net> on Mar 12, 1998

Calories Per Serving: 3439 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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very spicy. I added some extra veggies: a carrot that I used a vegetable peeler to peel long slices, 1/2 of a bell pepper, thinly sliced, a 1/2 of an onion, thinly sliced. I think I may have put too many veggies for the broth it was REALLY THICK. I might adjust the corn starch/water ratio down to about 3 T of each next time. I needed to add salt, it just didn't have the salty flavor I like. I also added shrimp and omitted the pork. I may only do 2 eggs next time as well. Overall it was a hearty, yummy soup.
Robilin 2 months ago
I made this last night to the T...(welI, except the meat, I didnt use any) now I didnt eat it, but my husband liked it a lot!!
Beapryncess 1 year ago
The broth could use a little more flavor and tang, but its an easy to prepare dish.
Chadesullivan 1 year ago
Garlic is not separate. It's a garlic AND red chili paste in the Asian aisle at your grocer.
krislynnemarkey 1 year ago
bigdan05 1 year ago
It was pretty good nothing much like the Chinese places but still good... kinda confusing though it mentioned garlic on ingredients list but not on directions when to add
bigdan05 2 years ago
[I made edits to this recipe.]
ReneeM 5 years ago
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