Chang's Hot & Sour Soup Recipe

Step 1

Heat chicken broth to boiling. Add pork strips, bamboo shoots, Wood ear (drained), bean curd, and mushrooms. Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce, and vinegar, stirring all along. Continue boiling for a total cooking time of 20 mins. Stir in cornstarch mixture and keep stirring until soup is thickened. Pour beaten eggs gently over the top. Turn off the heat and stir eggs gently into soup. Add sesame oil. Spoon into bowls and serve topped with chopped green onions if desired.

Things You'll Need

  • 1tb Wood ear strips soaked in water about 4 hours
  • 1/2c Sliced fresh mushrooms
  • 5oz Bean curd (about 1/3 of a 1 lb package, cut in thin one-inch slices)
  • 1/2c Bamboo shoots
  • 2ts Salt
  • 2 1/2tb Sugar
  • 4 1/2tb Soy sauce
  • 3/4ts White pepper
  • 3/4ts Chinese red hot pepper sauce
  • 10tb Vinegar
  • 1/2ts Sesame oil
  • 1tb Cornstarch, blended with
  • 4tb Water
  • 1/2c Thin strips of fresh pork
  • 3 Beaten eggs (or 4)
  • 10c Chicken broth chopped green onions for garnish, if desired

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