EatSmarter exclusive recipe

Hot and Sour Soupwith Pork, Tofu and Mushrooms

Hot and Sour Soup - Hot and Sour Soup - A spicy classic soup from China—great as a starter or as a full meal
Hot and Sour Soup - A spicy classic soup from China—great as a starter or as a full meal


Calories:230 kcal
Preparation:60 min
Ready in:70 min
1 serving contains (Percentage of daily recommendation)
Calories230 kcal(12%)
Protein24 g(48%)
Fat11 g(14%)
Carbohydrates8 g(3%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER


For servings

1 ouncedried Wood Ear Mushrooms
4 ounceslean Pork (from the shoulder)
3 tablespoonsSoy sauce
1 teaspoonChile oil
7 ouncesfirm Tofu
9 ouncesBamboo shoots (canned, sliced)
1 bunchScallions
1 ¼ quartsChicken broth
1 tablespoonRice wine (or dry sherry or black tea)
6 tablespoonsRice vinegar
crushed Szechuan pepper
crushed white Pepper

Kitchen Utensils

1 Pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Can opener, 1 Fork, 1 Bowl


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1 Heat a small amount of water. Soak the mushrooms for about 30 minutes in lukewarm water.
2 Pat the pork dry and cut into 5mm (approximately 1/4-inch) cubes. Mix pork with 2 teaspoons soy sauce and chile oil and set aside to marinate.
3 Cut tofu into strips 5 cm in length and 5 mm in thickness (approximately 2 inches long x 1/4 inch). Drain the bamboo shoots. Rinse scallions and cut into very thin slices.
4 Drain mushrooms and cut into very thin strips. Place mushroom strips and chicken stock in a pot and bring to a boil. Cook for 5 minutes.
5 Reduce heat, add the pork and simmer for 25 minutes.
6 Add bamboo shoots, remaining soy sauce and rice wine. Simmer 5 minutes.
7 Whisk the eggs. Slowly pour eggs into the simmering soup while stirring. Add tofu and cook until heated through.
8 Remove soup from the heat and season with vinegar, Szechuan pepper and white pepper to taste. Portion into bowls. Garnish with scallions. Serve.


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