Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 100g lean pork loin cutlets; 50 g canned bamboo shoots; 4 Chinese mushrooms; 1 tbs dried shrimp; 2 packet tofu diced; 1 egg lightly beaten; 2 spring onion; 1250.00 ml chicken stock (liquid); 3 tbs shrimp; 1 tsp salt; 2 beef stock cube; 2 tbs peas; 1 tsp sesame oil; 2 tbs soy sauce; 3 tbs Chinese rice vinegar; 2 tbs maize cornflour; 4 tbs water; 1 white pepper

by Blade Last updated on 05/09/2025

This is the rich classic found in good Chinese restaurants.

- Blade

Ingredients

100g lean pork loin cutlets
50 g canned bamboo shoots
4 Chinese mushrooms
1 tbs dried shrimp
2 packet tofu diced
1 egg lightly beaten
2 spring onion
5 cups chicken stock (liquid)
3 tbs shrimp
1 tsp salt
2 beef stock cube
2 tbs peas
1 tsp sesame oil

Hot and Sour Mixture

2 tbs soy sauce
3 tbs Chinese rice vinegar
2 tbs maize cornflour
4 tbs water
1 white pepper

Method

Step 1

Shred pork and bamboo shoots finely.
Step 2

Soak mushrooms for 25 minutes and preserve hot water.
Step 3

Drain and remove hard stem and shred.
Step 4

Chop onions at 45 degree angle, making long oval shapes finely sliced.
Step 5

Mix hot and sour mixture in non metalic bowl.
Step 6

Bring stock to boil in a wok or saucepan and add mushroom liquid, pork, dried shrimp and mushrooms and turn down to simmer for 10 minutes.
Step 7

Add shrimp, tofu, bamboo shoots, stock cubes, salt, peas and onion slices and cook for 3 minutes.
Step 8

Stir the hot and sour mixture to mix the cornstarch and pour in to thicken soup.
Step 9

Then, very slowly trickle egg in, forming threads around in circles. Add sesame oil and pepper to taste.
Step 10

Serve immediately.