Real Recipes From Real Home Cooks ®

hot and sour soup

(2 ratings)
Recipe by
Lou Kostura
Belmont, CA

This soup comes out so tasty. It was tried by a friend that owns a Chinese Restaurant and is now the recipe served there. Not bad for a non-Chinese cook just winging it.

(2 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For hot and sour soup

  • 2 Large can
    chicken stock
  • 15
    dry shitake mushrooms(soak and julienne, reserve soaking liquid)
  • 4 oz
    wood ear mushrooms julianned
  • 1 lb
    tofu extra firm (julienne)
  • 2 can
    bamboo shoots (julienne)
  • 1 tsp
    white pepper
  • 1 1/2 Tbsp
    chile garlic paste
  • 1 large bunch
    cilantro chopped
  • 1/3 c
    kung pao sauce (1/2 of small bottle)
  • 1/4 c
    soy sauce
  • 1/2 c
    white vinegar
  • 1/2 c
    seasoned rice vinegar
  • reserved mushroom liquid
  • 2
    eggs beaten
  • 2 Tbsp
    corn starch in ¾ cup water

How To Make hot and sour soup

  • 1
    Bring all ingredients to a boil except egg, and corn starch mixture.
  • 2
    Reduce to a simmer for about 1-2 hours.
  • 3
    Add corn starch mixture to thicken just before serving
  • 4
    Turn off heat, stir soup vigorously in one direction, add beaten egg pouring into spinning soup slowly forming egg flowers. ENJOY