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Chinese Recipe - Hot and Sour Soup 3

Hot and sour soup is a specialty in Szechuan food and has a most unusual but very attractive taste.

Yield 2-4 servings


  • 3 c. chicken broth
  • 1 tbsp. soy sauce
  • 4 dried Chinese mushrooms, soaked for 20 minutes in cold water, stems removed, cut into fine strips
  • 1/2 c. bamboo shoot, cut into 2-inch strips, 1/4 inch wide
  • 1/4 lb. raw lean pork, cut into narrow strips
  • 1 cake tofu, cubed
  • 1/4 tsp. white pepper
  • 2 tbsp. lemon juice
  • 2 tbsp. cornstarch mixed with 3 tbsp. cold water
  • 1 egg, slightly beaten
  • 2 tsp. sesame oil (or 1/4 tsp. hot chili oil or more to taste)
  • Finely chopped scallions for garnish


  1. In a large saucepan combine broth, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil, reduce heat, simmer for 3 minutes.
  2. Add bean curd, pepper and lemon juice. Bring to a boil and add the cornstarch mixture. Cook, stirring, until soup thickens slightly, then pour in the egg very slowly, stirring soup constantly.
  3. Remove from heat; stir in sesame or hot oil. Garnish with scallions.

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Hot and Sour Soup recipe , Bird's Nest Soup w/ Mushrooms, Fish Soup with Chinese Parsley, Honey Dew Spare Rib Soup recipe , Tomato Soup with Egg Flower, Double-boiled Fish Maw and Dried Scallop Soup recipe , Chicken Feet Soup with Snow Fungus, Seaweed and Egg Soup recipe



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Last Modified: 11/28/11.