Hot & Sour Soup

4-6
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In

Recipe: #33787

November 18, 2019



"I first discovered Hot and Sour Soup at a Chinese restaurant in Rapid City, SD in the mid-seventies. I've been a fan since!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (731.4 g)
  • Calories 443.3
  • Total Fat - 19.6 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 261.1 mg
  • Sodium - 2605.1 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 8.9 g
  • Protein - 36.3 g
  • Calcium - 356 mg
  • Iron - 7.1 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.5 mg

Step 1

For the pork - Combine soy sauce, brandy and cornstarch in a small bowl. Add the pork and mix well. Marinate at room temperature for 15 minutes.

Step 2

For the soup - Combine second amount of cornstarch and 1/4 cup water in a small bowl.

Step 3

Put stock, soy sauce, vinegar, white pepper, cayenne and salt into a large pot. Stir in cornstarch mixture. Bring to boil over medium-high heat.

Step 4

Add pork, reduce heat to medium-low. Simmer gently until soup has thickened, stir occasionally. About 30 minutes.

Step 5

Add potatoes or taro, mushrooms and tofu. Gently simmer until potatoes are tender, about another 15-20 minutes.

Step 6

Slowly drizzle beaten egg into simmering soup. Try to stream in one steady stream without stirring! When the egg ribbons are back at the surface, drizzle in the oil. Garnish with cilantro.

Tips & Variations


No special items needed.

Related