Soups & Stewsclosetcooking
Chinese Hot and Sour Soup
This hot and sour soup is just packed with flavour and the tofu and egg drop give it an amazing texture not to mention all of those mushrooms.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
📝 Preparation Steps
1
Pour 1 cup boiling water over the wood ear and shiitake mushrooms and soak until tender, about ⏱️ 15 minutes, before slicing them and reserving the water.
2
Pour 1 cup boiling water over the lily buds and soak until tender, about ⏱️ 15 minutes, before slicing them and discarding the water.
dried lily buds8
3
Bring the broth, reserved mushroom water, mushrooms, lily buds, pork, bamboo shoots, tofu, vinegar, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for ⏱️ 5 minutes.
dried lily buds8pork, cooked and sliced (optional)4 ouncesbamboo shoots, drained and sliced thinly1 (8-ounce) canchili sauce (such as sambal oelek)1 tablespoonsoy sauce3 tablespoons
4
Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about ⏱️ 2 minutes.
5
Slowly pour in the eggs in a small stream, while stirring the pot, to get long, thin streams of egg in the soup.
eggs, lightly beaten2
6
Mix in the white pepper, sesame oil, chili oil, and green onions, remove from heat and enjoy!
ground white pepper1 teaspoonsesame oil2 teaspoonschili oil2 teaspoons
Nutrition Facts
calories
Calories 211
fat Content
Fat 9.4g
fiber Content
Fiber 4.9g
sugar Content
Sugars 4.3g
sodium Content
Sodium 658mg
protein Content
Protein 13.4g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 82mg
carbohydrate Content
Carbs 17.4g
saturated Fat Content
Saturated 2g
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