Hot & Sour Soup

Hot & Sour Soup

This soup tastes so authentic, your family will think you got take-out!

10 min. prep time
4 servings
151 Rating


1 (5-ounce) 1-inch thick boneless pork chop
2 tablespoons soy sauce
1/2 (5-ounce) package (1 cup) sliced fresh shiitake mushrooms
1/2 cup bamboo shoots
4 (1/3 cup) green onions, diagonally cut into 1-inch pieces
1 tablespoon red chile sauce
1 tablespoon freshly grated gingerroot
1 quart (4 cups) chicken broth
2 tablespoons rice vinegar
4 ounces firm tofu, cut into 1/2-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 Land O Lakes® Egg, lightly beaten


Slice pork chop crosswise into very thin slices. Cut each slice in half lengthwise to form strips.

Combine pork and soy sauce in bowl; mix until well coated.

Melt Sauté Express® square in saucepan over medium-high heat just until bubbles begin to form. Add pork; cook, stirring occasionally, 1-3 minutes or until pork is browned and cooked through. Add mushrooms, bamboo shoots, green onions, red chile sauce and gingerroot; cook, stirring occasionally, 1-2 minutes. Add chicken broth, rice vinegar and tofu; continue cooking until mixture comes to a boil.

Combine cornstarch and water in bowl; mix well. Add cornstarch mixture to soup; cook until mixture comes to a boil.

Pour beaten egg slowly through a slotted spoon to form delicate egg ribbons. Stir soup; cook 1 minute or until egg is opaque. Serve immediately.

Recipe Tip

If you're worried this soup may be too hot for your taste, start with 2 teaspoons red chile sauce and add more, as desired.

Nutrition Facts (1 serving)

Calories: 250

Fat: 11g

Cholesterol: 80mg

Sodium: 1120mg

Carbohydrates: 19g

Dietary Fiber: 2g

Protein: 19g

Recipe #16131©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

This recipe is good. I cooked it twice, and my boys and me love it. Better than in Chinese restaurant. I did used fresh bamboo, Thank you.

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