Hot and Sour Soup Recipe
Hot and Sour Soup Recipe photo by Taste of Home

Hot and Sour Soup Recipe

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We've tried several recipes for this soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste.—Vera Leitow, Mancelona, Michigan
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 6 servings

Ingredients

  • 3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
  • 1 tablespoon olive oil
  • 1/2 pound sliced fresh mushrooms
  • 6 cups chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons chili garlic sauce
  • 3/4 teaspoon pepper
  • 1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
  • 1 can (8 ounces) bamboo shoots, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup white vinegar
  • 1/3 cup cornstarch
  • 1/3 cup cold water
  • 2 teaspoons sesame oil
  • Finely chopped green onions

Directions

  1. In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm.
  2. Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes.
  3. In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions. Yield: 6 servings (about 2 quarts).
Originally published as Hot and Sour Soup in Heartwarming Soups 2012 2012, p76

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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