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Hot & Sour Soup
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1 (5-ounce) 1-inch thick boneless pork chop

2 tablespoons soy sauce

2 tablespoons Land O Lakes® Butter

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 finely chopped fresh garlic

1 teaspoon red chile sauce

1 tablespoon freshly grated ginger root

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 large Land O Lakes® Egg, lightly beaten

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Melt butter in saucepan over medium-high heat until sizzling. Add pork; sauté, stirring occasionally, 1-3 minutes or until pork is browned and cooked through. Add mushrooms, bamboo shoots, green onions, garlic, red chile sauce and ginger root; cook, stirring occasionally, 1-2 minutes. Add chicken broth, rice vinegar and tofu; continue cooking until mixture comes to a boil.

  4. STEP 4

    Whisk cornstarch and water together in bowl until smooth. Add cornstarch mixture to soup; cook until mixture comes to a boil.

  5. STEP 5

    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.

Tip #1

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.

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