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Nutrition Facts
Serving Size 1 (747g) Recipe makes 4 servings The following items or measurements are not included below: garlic and red chile paste 1 cup shiitake mushrooms 1/4 cup dried black fungus
Calories 379
Calories from Fat 126		(33%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 1453mg		60%
Potassium 1121mg		32%
Total Carbohydrate 31.5g		10%
	Dietary Fiber 2.9g	11%
	Sugars 9.9g
Protein 32.4g		64%
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Chinese Hot and Sour Pork Soup

Recipe #198 | 40 min | 40 min prep | add private note

⁽⁴⁰⁾ RATE IT NOW Print Recipe

By: Nancy Van Ess
Sep 18, 1999

Edited recipe from other viewers recomendations

SERVES 4 (change servings and units)

Ingredients

8 cups chicken stock
1/4 lb lean pork, julienned
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper, ground
1/2 cup egg substitute
2 tablespoons cornstarch
1/2 cup bamboo shoot, julienned
1/2 cup water chestnut, sliced
1/2 cup carrot, julienned
1 cup shiitake mushroom, sliced and stems removed
1 cup straw mushroom
1 (12 ounce) package cake tofu, 1/4-inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus, soaked for 1 hour
scallion, finely chopped, garnish

Directions

1
Bring stock to a simmer.
2
Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
3
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
4
Simmer 5 minute.
5
Mix cornstarch with 2 tablespoons water and add.
6
Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
7
Serve with a garnish of chopped scallions.
8
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

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Course > Soups
Main Ingredient > Meat > Pork
Cuisine > Asian > Eastern > Chinese
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Scout33

On Oct 28, 2009

Oh. My. This is the holy grail of Hot and Sour Soup. Fried up a batch of wonton strips and everybody had seconds. This is a definite keeper.

0 people found this review helpful

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From: AZCOOKR

On Oct 25, 2009

It was just what we were looking for! I didn't have some of the mushrooms and skipped the tofu but it was great! We'll definitely be making this recipe again. As one of the other reviewers mentioned, we cut back the Chili to 1.5 tbsp and it was just the right heat.

0 people found this review helpful

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From: amity bradley

On Feb 1, 2001

My boyfriend and i were very pleased with this recipe. he is half chinese so he knows the good stuff. the only thing we changed was the amount of chili paste. we only put one tablespoon instead of 2. the soup is very very spicy with 2 tblsp's. other than that it was great. the flavor is awesome. my boyfriend said that it tasted just like his mom's. that is a great compliment. amity

13 people found this review helpful

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From: Bob Crouch

On Apr 23, 2002

With a few adjustments this is the best I have ever made. I've searched far and wide for a good recipe, and here it is. I added two additional cups of broth. Used 2 tablespoons of corn starch, two eggs, and a splash more vinegar. I agree that using the two tablespoons of chili sauce makes it really really hot, but I like it that way. Served it with sticky rice. It was tremendous. What a find. Thanks for posting this recipe.

10 people found this review helpful

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