Chinese Hot Sour Soup

Microwave.Lady's picture

May. 06, 2010


Boneless pork 4 Ounce
Chicken broth 4 Cup (64 tbs)
Canned bamboo shoots 8 Ounce , drained (1 Can)
Canned sliced mushrooms 3 Ounce , drained (1 Can)
Vinegar 2 Tablespoon
Soy sauce 1 Tablespoon
Salt 1/4 Teaspoon
White pepper 1/2 Teaspoon
Cornstarch 1 Tablespoon
Cold water 2 Tablespoon
Egg 1 , well beaten


Slice pork in thin strips 1/4 inch wide and 1 1/2 to 2 inches long. (Partially frozen meat is easier to cut.

Allow meat to thaw completely before using.) In 2 1/2-quart casserole, cook pork, covered, at MEDIUM HIGH (7) for 4 minutes or till done, stirring once.

Drain; set aside.

In same casserole, cook broth, covered, at HIGH for 9 to 10 minutes or till boiling.

Add pork, bamboo shoots, and mushrooms.

Cook, covered, at MEDIUM (5) for 5 minutes.

Add vinegar, soy, salt, and pepper.

Blend cornstarch and cold water; stir into soup.

Cook at HIGH for 4 minutes or till slightly thickened and bubbly, stirring after each minute.

Pour egg slowly into swirling broth.

Cook at HIGH for 1 minute.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 445Calories from Fat 135

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 4050 mg168.75%

Total Carbohydrates 31 g10.3%

Dietary Fiber 3 g12%

Sugars 8 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet