Recipe courtesy of Kathleen Daelemans

Hot and Sour Soup

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  • Level: Easy
  • Total: 48 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 18 min
  • Yield: 8 servings
  • Nutrition Info
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4 dried Chinese black mushrooms

4 dried shiitake mushrooms

1/4 cup dried Chinese lily buds (flowers optional)

5 cups chicken stock

1 teaspoon salt

8 ounces fresh firm tofu, cut into thin strips or small cubes

2 baby bok choy thinly sliced

1 egg, lightly beaten

1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless, skinless chicken breast cut into thin strips

2 tablespoons cornstarch mixed with 1/4 cup stock to form paste

1 tablespoon sesame oil

3 tablespoons rice vinegar

1/2 teaspoon chili paste or cracked black pepper

2 thinly slivered scallions (green and white parts)

1/2 cup fresh cilantro leaves, chopped


  1. Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid.
  2. In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes.
  3. Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes.
  4. Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately