Linda's Hot and Sour Soup Chinese
Savor the bold and comforting flavors of **Linda's Hot and Sour Soup Chinese**, a classic take on this beloved Asian dish that's perfect for any season. With a rich chicken stock base, tender slices of pork, earthy mushrooms, and silky tofu cubes, this soup delivers the perfect balance of heat and tanginess, thanks to a vibrant mix of rice vinegar, chili paste, and white pepper. Swirls of beaten egg create delicate ribbons for a luxurious texture, while bamboo shoots add a satisfying crunch. Thickened slightly with a cornstarch slurry, this hearty soup is finished with a drizzle of fragrant sesame oil and a sprinkle of fresh green onions. Ready in just 45 minutes, this restaurant-quality hot and sour soup recipe is an irresistible option for anyone craving authentic Chinese flavors at home. Perfect as a starter or a main dish, it's sure to warm your soul!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 cups Chicken stock
- 8 ounces Firm tofu
- 6 ounces Boneless pork (thinly sliced)
- 1 cup Mushrooms (shiitake or wood ear), thinly sliced
- 1 cup Bamboo shoots (julienned)
- 3 tablespoons Rice vinegar
- 3 tablespoons Soy sauce
- 1 tablespoon Chili paste
- 1 teaspoon Sugar
- 0.5 teaspoons White pepper
- 3 tablespoons Cornstarch
- 3 tablespoons Water
- 2 Eggs
- 1 teaspoon Sesame oil
- 3 Green onions (thinly sliced)
Directions
Step 1
In a large pot, bring the chicken stock to a gentle boil over medium heat.
Step 2
Cut the tofu into small cubes and set aside. Thinly slice the boneless pork and mushrooms.
Step 3
Add the sliced mushrooms, bamboo shoots, and pork to the pot. Simmer for 5 minutes until the pork is cooked through.
Step 4
Stir in the rice vinegar, soy sauce, chili paste, sugar, and white pepper. Let simmer for another 5 minutes to allow the flavors to blend.
Step 5
In a small bowl, mix the cornstarch and water together to form a slurry. Slowly pour the mixture into the soup while stirring, allowing it to thicken slightly.
Step 6
Gently add the cubed tofu to the pot, being careful not to break it apart.
Step 7
In another small bowl, beat the eggs. Slowly drizzle the eggs into the soup while stirring in a circular motion to create delicate ribbons.
Step 8
Remove the soup from heat and drizzle with sesame oil for extra flavor.
Step 9
Ladle the hot and sour soup into bowls, garnish with sliced green onions, and serve immediately.
Nutrition Facts
| Serving size | (3367.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1724.5 |
| Total Fat 81.3g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 634.2mg | 0% |
| Sodium 3202.8mg | 0% |
| Total Carbohydrate 79.2g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 30.0g | |
| Protein 178.8g | 0% |
| Vitamin D 478.9IU | 0% |
| Calcium 663.1mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 3579.4mg | 0% |
Source of Calories