Hot and Sour Soup

Fran Say


The secret to this soup is ground white pepper. Add more or less to your taste!

pinch tips: Slow Cooker/Crock Pot Hints





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Notes from the Test Kitchen:
Yummy! This soup seems delicate, but the flavors are quote rich and robust. We simply loved it!


2 can(s)
chicken broth
3 slice
thin fresh gingerroot
1/4 lb
pork, finely julienned
2 Tbsp
dark soy sauce
1/4 c
rice wine vinegar
1/2 tsp
dark sesame oil
1/2 tsp
granulated sugar
1/2 tsp
white pepper, or to taste
1/2 c
julienned bamboo shoots, drained
1/2 c
sliced water chestnuts
1/2 c
firm tofu, julienned
1 large
egg, lightly beaten
scallion, finely sliced, for topping

Directions Step-By-Step

Bring chicken broth, gingerroot and pork to a boil, gently boil 2-3 minutes. Remove the ginger pieces and discard. Turn down the heat.
Add soy sauce, vinegar, sesame oil, sugar, and white pepper. Add the bamboo shoots, water chestnuts and the tofu.
Bring the soup to a boil. Drizzle beaten egg over the surface of the soup. Remove from heat serve with sliced scallion.
For a vegetarian alternative, omit the pork. The rice wine vinegar is available at Asian markets. It gives the soup its "sour" flavor. Shaoxing is a common brand.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Tofu/Soy
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtags: #hot, #and, #sour, #chinese, #soup