Hot and Sour Soup

Lou Kostura


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 votes

15 Min
1 Hr
Stove Top


  • 2 Large can(s)
    chicken stock
  • 15
    dry shitake mushrooms(soak and julienne, reserve soaking liquid)
  • 1 lb
    tofu extra firm (julienne)
  • 2 can(s)
    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

Printable Recipe Card

About Hot and Sour Soup

Main Ingredient: Vegetable
Regional Style: Chinese
Other Tags: Quick & Easy Healthy
Hashtags: #spicy #chinese

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