Chinese Hot and Sour Soup Recipe

Suān là tāng
Chinese Hot and Sour Soup
Submitted By: Taz


7 Cups Chicken Broth
6 Dried Black Fungus (aka: Wood Ear Mushroom)
6 Dried Shitake Mushrooms
5 Dried Lily Buds
1 Cake Firm Tofu - chopped into ¼ in ribbons
½ Cup Bamboo Shoots - sliced into thin ribbons
½ lb Pork Tenderloin - cut into ¼ in ribbons
1 Cup + 2 Tbs Soy Sauce
½ Cup Rice Wine Vinegar
4 Tbs Red Wine Vinegar
4 tsp Toasted Sesame Oil
4 Tbs Corn Starch
4 Green Onions - chopped
1 Egg - beaten
Kosher Salt to taste
Ground White Pepper to taste
Hot Chile Oil to taste

  1. Place dried fungus, mushrooms, and lily buds in a bowl and cover with boiling water - Let soak for 20 minutes and then remove and cut off any woody ends and slice into thin strips (Save ½ cup of soaking liquid for pork marinade)
  2. Mix together ½ cup mushroom soaking liquid, 2 tsp soy sauce, 1 tsp sesame oil, and corn starch in a bowl until smooth - Add Pork - Mix to coat well - Allow pork to marinate for 20 minutes
  3. Place a 6 - 8 quart stock pot over medium high heat - Add chicken broth and bring to a boil 
  4. Add bamboo shoots, fungus, mushrooms, lily buds, and tofu - Return to a boil
  5. Sir in salt, vinegars, the remaining soy sauce and sesame oil – Return to a boil
  6. While continually stirring, add the pork and marinade - Return to a boil
  7. Remove from heat and while slowly stirring in one direction, add the egg slowly so that it instantly cooks in 'ribbons'
  8. Add green onion and white pepper to taste
  9. Adjust seasoning and serve with a drizzle of hot chile oil and a few slices of extra green onion if desired

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