Hot and Sour Soup

Andrea Blackshear

By
@10Bears

This is one of my favorite Chinese soups. When I first started making it many of the traditional items for the soup were not available and I had to come up with a basic "country" recipe. My family prefers my soup over any restaurant soup now.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12-16
Prep:
1 Hr
Cook:
20 Min
Method:
Stove Top

Ingredients

1 gal
chicken broth
1 c
soy sauce
1/3 c
vinegar
1 Tbsp
red pepper flakes
1 large
pork chop, boneless
1 tsp
sesame oil
2 - 8 oz. can(s)
mushrooms, sliced
2 - 4 oz can(s)
bamboo shoots
1/2 c
water
1/2 c
cornstarch
6
eggs, scrambled
1 bunch
green onions

Step-By-Step

1Combine broth, soy sauce, vinegar, red pepper flakes, and sesame oil. Bring to a low simmer.

2Slice the pork chop into match stick size pieces. Add to the broth and continue to simmer. Add mushroom and bamboo. Simmer for 15 minutes

3Combine water and cornstarch and slowly add to the simmering broth. Heat until thickened and simmering again.

4Remove from heat. Slowly drizzle in scrambled eggs. Wait one minute and slowly stir in a clock wise motion. Garnish with sliced green onions and serve.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Eggs
Regional Style: Chinese
Dietary Needs: Gluten-Free