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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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

Directions Step-By-Step

1
Combine broth, soy sauce, vinegar, red pepper flakes, and sesame oil. Bring to a low simmer.
2
Slice the pork chop into match stick size pieces. Add to the broth and continue to simmer. Add mushroom and bamboo. Simmer for 15 minutes
3
Combine water and cornstarch and slowly add to the simmering broth. Heat until thickened and simmering again.
4
Remove 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