Chinese Hot and Sour Pork Soup – Chinese Food
Chinese Hot and Sour Pork Soup Recipes
Ingredients (SERVINGS 4)
- 2 tablespoons garlic and red chile paste
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3⁄4 teaspoon white pepper, ground
- 1⁄2 cup egg substitute
- 8 cups chicken stock
- 1⁄2 cup bamboo shoot, julienned
- 1 cup straw mushroom
- 1⁄2 cup water chestnut, sliced
- 1⁄2 cup carrot, julienned
- 1⁄4 lb lean pork, julienned
- 1 cup shiitake mushroom, sliced and stems removed
- 1⁄4 cup dried black fungus, soaked for 1 hour
- 1 (12 ounce) package cake tofu, 1/4-inch dice
- 1⁄4 cup white vinegar
- 1 teaspoon sesame oil
- scallion, finely chopped, garnish
- Bring stock to a simmer.
- Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
- Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
- Simmer 5 minute.
- Mix cornstarch with 2 tablespoons water and add.
- 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.
- Serve with a garnish of chopped scallions.
- NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
Reviews – Chinese Hot and Sour Pork Soup Recipes
Ok so this is an ok recipe I added some stuff and mine tastes like it came from a restaurant black fungus lily flower buds and a few other things and it perfect
When I visited China I ate a lot of hot and sour soup, mostly because I could be more sure of the ingredients! This is the closest I’ve found to the taste of the soup there, better than any restaurant soup I’ve tried. I make it with extra garlic chile mix and no meat. Only problem is, I haven’t found dried black fungus. Maybe it would be even better?
I am pretty easy to please when it comes to food but I was pretty disappointed with this recipe. I thought with all the positive reviews here it would be restaurant-quality. Boy was I wrong! I followed this recipe exactly, omitting the water chestnut and carrots, but I still found it too bitter. I would back off on the vinegar but I can’t think of any other way to improve this recipe. It was just plain awful! I will pay $1 for a cup of awesome authentic hot & sour at my local Chinese restaurant from now on.
I made this recipe exactly how it is written (except omitting the tofu), and it turned out pretty good. I really like the restaurant version of hot & sour soup, and this had a little different taste, but VERY close! I think the ingredients that threw the flavor off was the mushrooms. I used canned shiitake & straw mushroom (only way I could find them) and was not impress with the flavor & texture it gave. Next attempt will be with fresh button mushrooms…which I’ve had at a couple Chinese restaurants. Thanks so much!!
Nancy, this was a super recipe! We made our Christmas Dinner this year an Asian theme. (Each year we do something different, to make each year memorable). This year was so successful. My sons thought the soup was divine! Everyone raved over it. We did add the left-over pork filling from the egg rolls to it, as we did not want to waste anything. It actually gave some additional texture and color, with the grated carrots. We did not use 4 eggs, but cut that amount in half. Also, we substituted the red chile paste with cayenne pepper. All of it tasted better than any restaurant we have been to in the USA and abroad. Thanks again for the great and fairly quick recipe.
This is a GREAT recipe. Super easy to make, and tastes better than the soup in most of the chinese restaurants Ive been to!
Wonderful recipe with the modifications others have suggested (less chili paste, cornstarch, egg; a slight bit more vinegar – I used rice vinegar. I also reduced the soy sauce to 1 T). Also, to make things even easier, I use canned straw mushrooms, bamboo shoots and baby corn, and reconstituted shiitake mushrooms. I also omitted the pork and water chestnuts. If I have more time, I like to add the black fungus, and tiger lily buds (golden needles).
Very good recipe. I enjoyed the spiciness very much, as my family is used to eating very spicy Indian dishes. However, if you are not into extremely spicy foods, I suggest reducing the chili paste. ~Sashwat