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Hot and Sour Soup

 Hot and Sour Soup
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
6 ServingsPrep: 20 min. Cook: 25 min.


  • 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


  • 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.
  • 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

2 of 2

Hot and Sour Soup (continued)

Directions (continued)

  • minutes.
  • 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).
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.