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Hot and Sour Soup

2 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 25 min.

Makes

6 servings (about 2 quarts)

Updated: Oct. 04, 2022
We've tried several recipes for this hot and sour 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
Hot and Sour Soup
Hot and Sour Soup Recipe photo by Taste of Home
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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.

Nutrition Facts

1-1/2 cups: 240 calories, 10g fat (2g saturated fat), 37mg cholesterol, 1779mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 21g protein.