skip to main content

Hot and Sour Soup

Featured in the Honolulu Star-Bulletin on January 20, 2010.



Hot and Sour Soup

  • 1 egg, beaten
  • 1 teaspoon sesame oil
  • Dash of white pepper
  • 1/2 pound pork, cut in thin strips and coated
  • Cornstarch
  • 6 cups chicken broth
  • 6 large dried black fungus, soaked and sliced
  • 6 large dried mushrooms, soaked and sliced
  • 2/3 cup shredded bamboo shoots
  • 1/2 pound firm tofu, cut into strips
  • 2 teaspoons white pepper
  • 2 tablespoons sesame oil
  • 1/4 cup light soy sauce
  • 2 teaspoons salt
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 2 eggs, beaten
  • 6 tablespoons white vinegar
  • Green onions, chopped


In a small bowl, combine the 1 egg, the 1 teaspoon sesame oil, and the dash of white pepper; add pork and mix well. Slowly add cornstarch while mixing the pork mixture until the pork has a "pasty" coating. Cover and refrigerate several hours or overnight. In a wok or large saucepan, add pork, broth, fungus, mushrooms, bamboo shoots, and tofu. Bring to a full rolling boil; skim. Add the 2 teaspoons white pepper, 2 tablespoons sesame oil, soy sauce and salt; bring to boil again. Combine the 2 tablespoons cornstarch and 1/4 cup water; stir into soup. Cook 1 more minute, stirring constantly. Gently pour ribbons of the 2 beaten eggs into soup. Put vinegar in a serving bowl. Pour soup into bowl and garnish with green onions. Makes 8 servings.

Approximate Nutrient Analysis per serving:
170 calories, 9 g fat, 2 g saturated fat, 75 mg cholesterol, greater than 1500 mg sodium, 10 g carbohydrate, 4 g fiber, 2 g sugar, 13 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.