Chinese Hot Sour Soup

chef.gonzalo's picture

Sep. 20, 2011


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



1. Freeze the meat partially to make it easier for slicing.

2. Slice pork thinly into bite-size pieces.


3. In a saucepan cook pork pieces in hot oil till lightly browned; drain and set aside.

4. In the same saucepan boil chicken broth; add pork, bamboo snoots, and mushrooms and simmer for about5 minutes.

5. Add vinegar, soy sauce, salt, and pepper.

6. Stir in the cornstarch and water.

7. Continue to cook, stirring continuously till the soup is slightly thick and bubbly.

8. Pour in the broth and the beaten egg into the center of swirl.

9. Cook and stir for about a minute more.


10. Arrange the soup into four serving bowls.

11. Garnish each serving with a green onion fan and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 137Calories from Fat 59

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1015 mg42.29%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet