Hot and Sour Pork and Mushroom Soup

    55 minutes

    As good as any Chinese soup you can get at a restaurant and very simple to make. The secret is to add the vinegar just before serving.


    New South Wales, Australia
    1 person made this

    Serves: 6 

    • 4 dried Chinese mushrooms
    • 4 cups chicken stock
    • 1 teaspoon salt
    • 1 tablespoon soy sauce
    • 120g lean pork, cut into strips
    • 1/2 cup bamboo shoots, cut into strips
    • 2 pieces fresh tofu, cut into strips
    • 2 tablespoons cornflour mixed with 1/4 cup water
    • 1 egg
    • 2 tablespoons vinegar
    • 1/4 teaspoon freshly ground black pepper
    • 1 spring onion, sliced
    • 1 tablespoon sesame oil

    Preparation:15min  ›  Cook:20min  ›  Extra time:20min soaking  ›  Ready in:55min 

    1. Soak the mushrooms in warm water for 20 minutes. Drain, reserving the liquid.
    2. Combine the reserved mushroom liquid and the stock in a saucepan and bring to the boil. Add the salt, soy sauce, pork, bamboo shoots and mushrooms. Cover and simmer 5 minutes.
    3. Add the tofu and return to a simmer. Stir in the cornflour mixture and simmer 2 more minutes.
    4. Beat the egg and slowly stir it into the hot soup. Add the vinegar and pepper. Serve, sprinkled with spring onion and sesame oil.

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