Szechuan Hot and Sour Soup


6 dried Chinese mushrooms
1/4 lb of pork tenderloin, cut into matchstick pieces
1 tbs dry sherry
4 cups of chicken broth
1/2 lb of boneless, skinless chicken breast cut into matchstick pieces
1/2 cup bamboo shoots, cut into matchstick pieces
1/4 lb of firm tofu cut into 1/2 inch cubes
2 tbs white wine vinegar
1 tbs soy sauce
2 tbs cornstarch
1/4 cup water
1 tsp white pepper
1 tsp white pepper
1 egg, lightly beaten
2 scallions cut into 1 inch diagonal slices
dash of kosher salt

This is a version of the classic spicy Chinese soup.


  • Cover mushrooms with warm water and let stand for 20 to 30 minutes or until soft. Drain.
  • Cut of stems and discard.
  • Cut the mushrooms into strips.
  • In a sauce pan bring chicken stock to almost a boil.
  • Add the mushrooms, pork, chicken and bamboo shoots.
  • Simmer for 5 minutes.
  • Add the tofu, wine vinegar and soy sauce and heat through.
  • Blend cornstarch with water and add to soup. Stir until soup thickens.
  • Turn off heat and add white pepper and sesame oil.
  • While stirring slowly pour egg into soup.
  • Garnish with scallions and taste for seasoning.




30 min


10 min


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