Recipe courtesy of Kathleen Daelemans

Hot and Sour Soup

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  • Level: Easy
  • Total: 53 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 18 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

Directions

  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.
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