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Hot and sour soup.


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  • 2 quarts of chicken stock
  • 2 ozs of dried mushrooms and fungus
  • 1 piece of fresh ginger
  • 1 tbs of chili paste
  • 1/4 cup of bamboo shoots
  • 1/2 cup water chestnuts chopped
  • 1/2 lb tofu drained and sliced
  • chicken and shrimp
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/2 tsp sugar
  • 2 tbs cornstarch
  • 1/4 cup water
  • 1 egg beaten
  • 1 tsp sesame oil
  • Green onion



Step 1

Heat oil, add ginger, chili paste, chicken and shrimp for approx 2 mins
Add bamboo shoots, water chestnuts and mushrooms/fungus for 1 minute.
In bowl mix vinegar, soy sauce and sugar.
Pour into wok, add stock, bring to boil and simmer for 10 mins
Add tofu and cook for 5 mins
Mix corn starch to water and add until thickened
Stir soup and add beaten egg
Pour on sesame oil and green onions

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