• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chinese Hot and Sour Soup

  • Recipe Submitted by on

Category: Chinese, Soups

 Ingredients List

  • 3 Dried wood ears
  • 20 Dried tiger lily buds
  • 3 c Hot water
  • 1/4 lb Pork butt
  • 1/2 ts Rice wine or dry sherry
  • 1/2 ts Cornstarch
  • 1 ts Sesame oil
  • 1 ts Salt
  • 2 oz Fresh mushrooms, sliced
  • 1/4 c Shredded bamboo shoots
  • 1 3" square bean curd, sliced
  • 2 tb Worcestershire sauce
  • 2 ts White vinegar and adjust
  • 5 tb Cornstarch
  • 5 tb Water
  • 1 Egg, beaten
  • 1/2 ts Black pepper
  • 1/2 ts White pepper
  • 1 tb Sesame oil
  • 6 1/2 c Chicken broth or white
  • -stock
  • 1/4 c Water chestnuts


Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice
pork into thin strips. Use a cleaver to chop strips into shreds. Combine
marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand
15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a
boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts,
bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add
pork shreds with marinade and bean curd. Bring to a boil. Add
worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5
tablespoons water to make a paste. Slowly stir into soup. Cook over medium
heat until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.

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