Asian Hot and Sour Soup

    40 minutes

    This Asian hot and sour soup has been taken to the next level with the cayenne pepper. This is a wonderful dish with a great balance of vegetables and meat.

    61 people made this

    Serves: 6 

    • 8 cups (2 litres) chicken stock
    • 500g pork mince
    • 1 small head green cabbage, cored and grated
    • 1 1/2 cups fresh bean sprouts
    • 1 bunch spring onions, chopped
    • 470g tin corn kernels
    • 10 fresh mushrooms, sliced
    • 1 teaspoon minced fresh ginger root
    • 1/2 teaspoon minced garlic
    • 1/3 cup white vinegar
    • 1 1/2 teaspoons sesame oil
    • 1/4 cup Szechuan sauce
    • 1/4 cup soy sauce
    • 1/3 teaspoon cayenne pepper

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Pour chicken stock into a large pot. Stir the pork mince into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes.
    2. Stir in the cabbage, bean sprouts, spring onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechuan sauce, soy sauce, cayenne pepper and cook for a further 5 minutes. Adjust seasonings to taste. Serve.

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    Reviews in English (71)


    I now make this all the time, having incorporated a few tweaks. I always brown the pork in a bit of sesame oil first - this gives great bits to scrape up from the bottom which contribute depth to the flavor of the broth. Just as the pork browns I add 1/2 sweet onion, thinly diced, along with the garlic and the ginger. Then the chicken broth and the remaining ingredients in their order, excluding the cayenne which I haven't used since the very first time when I made this as written. I also use an entire 8 oz. container of diced mushrooms, and rice vinegar in place of white vinegar.  -  11 Mar 2008  (Review from Allrecipes USA and Canada)


    I am on the South Beach Diet so I used lean ground turkey instead of pork and eliminated the corn and added snap peas and bamboo shoots. This was sooo delicious and easy to make! Kudos!  -  03 Apr 2008  (Review from Allrecipes USA and Canada)


    I just made this recipe and it tastes like I just picked it up at my favorite Chinese restaurant! I did not add the cayenne pepper because it was spicey enough with the Sezchuan sauce. I am doing Weight Watchers so I used a "soy meat product" called Yves meatless ground stuffer for lettuce wraps in order to cut calories. It figures out to 2 Points per serving this way! I think I might count it as a Core meal too. Very delicious!! I am thinking you could easily add tofu to this as well. Thanks for a keeper!!  -  23 Aug 2007  (Review from Allrecipes USA and Canada)