Hot and Sour Soup

By Robert Farrar Capon

Published April 12, 1983

Total Time
20 minutes
Rating
4(100)
Comments
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Featured in: A STRATEGY FOR MULTICOURSE MEALS FROM A WOK

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Ingredients

Yield:4 to 6 servings if part of a meal of several courses

  • 2 tablespoons bamboo shoots

  • ⅛ pound raw lean pork

  • 2 3-inch-by-3-inch-by-1-inch pieces of bean curd (tofu)

  • 2 water chestnuts

  • 2 tablespoons mushrooms

  • 2 tablespoons snow peas or green peas

  • 4 pieces dried wood-ear fungus, soaked 5 minutes in warm water

  • 1 egg

  • 1 tablespoon cornstarch mixed with ¼ cup water

  • 1 tablespoon light soy sauce

  • ¼ teaspoon pepper

  • ¼ teaspoon sugar

  • 4 cups chicken stock

  • 3 tablespoons rice vinegar, or to taste

  • Salt to taste

  • 1 tablespoon hot sesame oil, or to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings if part of a meal of several courses)

14 grams carbs; 37 milligrams cholesterol; 208 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 3 grams fiber; 724 milligrams sodium; 17 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. THE PREPARATION

    1. Step 1

      Cut bamboo shoots and pork into fine julienne strips. Cut bean curd into ½-inch cubes. Slice the water chestnuts and mushrooms. Cut up snow peas diagonally. Beat egg. Mix cornstarch solution with soy sauce, pepper and sugar.

  2. THE COOKING

    1. Step 2

      Bring the stock to a boil, add pork and boil for 1 minute.

    2. Step 3

      Add all vegetables, and boil for 1 minute. Add sufficient cornstarch solution to thicken soup as desired.

    3. Step 4

      Turn heat to low, and add beaten egg in a thin stream, stirring gently but constantly.

    4. Step 5

      Turn off heat, add vinegar, salt and hot sesame oil. Adjust seasonings and serve.

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Ratings

4 out of 5
100 user ratings
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Comments

Leah

I used what I had...some boiled chicken from stock and sliced baby bokchoy as opposed to pork, bamboo shoots and water chestnut. Not a dark (or thick) as restaurant standard but quite tasty.

Dawn

I love this recipe and think it is underrated here. Can change up proportions of ingredients, add ingredients, control heat and acid to your own tastes, use shiitake soaking liquid as part of broth. Warms you up when it’s cold without putting you to sleep. Get a photo attached and give it the visibility it deserves!!

judy

Make veggie

Dawn

I love this recipe and think it is underrated here. Can change up proportions of ingredients, add ingredients, control heat and acid to your own tastes, use shiitake soaking liquid as part of broth. Warms you up when it’s cold without putting you to sleep. Get a photo attached and give it the visibility it deserves!!

Leah

I used what I had...some boiled chicken from stock and sliced baby bokchoy as opposed to pork, bamboo shoots and water chestnut. Not a dark (or thick) as restaurant standard but quite tasty.

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