Hot and Sour Soup

Pat Campbell


I love this soup. Will have to find out what "cloud ears" are and where to find them. Other than the cloud ears, I know what everything is.I believe I need to cook a Chinese dinner. Alas I need to find out what about Golden needles. Will have to find an Asian grocery.


★★★★★ 1 vote

40 Min
20 Min


  • 1/4 cup
    cloud ears
  • 1/4 cup
    golden needles
  • 1/4 lb
    pork, shredded into 1 1/2 inch long strips
  • 3 tbs
  • 2 tsp
  • 1/2 cup
  • 3 tbs
    white-wine vinegar, or to taste & white pepper to taste
  • 1/2 tsp
    hot oil & 2 tsp sesame-seed oil
  • 4 cups
    chicken stock & salt to taste
  • 1 tbs
    soy sauce
  • 2
    bean curds, each cut into 8 pieces
  • 1
    egg, beaten & 2 scallions, chopped

How to Make Hot and Sour Soup


  1. Soak cloud ears and golden needles in hot water about 15 minutes or until noticeably increased in size, drain. Shred cloud ears. Cut golden needles in half.
  2. Combine pork with 1 tbs cornstarch and sherry. Mix 2 tbs cornstarch with water, set aside. Combine vinegar, pepper, hot oil, and sesame oil in bowl, set aside.
  3. Bring chicken stock, salt, and soy sauce to boil in large soup pot. Add pork, boil 1 minute. Add cloud ears, golden needles, and bean curds, boil 1 minute.
  4. Add cornstarch mixture and stir till thickened. Lower heat. Add vinegar mixture. Taste; adjust seasoning if necessary. Slowly stir in egg. Garnish with scallions.

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