Best Chinese Hot And Sour Pork Soup Recipes

Chinese Hot and Sour Pork Soup image

Provided by Nancy Van Ess

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

8 cups chicken stock
1/4 lb lean pork, julienned
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper, ground
1/2 cup egg substitute
2 tablespoons cornstarch
1/2 cup bamboo shoot, julienned
1/2 cup water chestnut, sliced
1/2 cup carrot, julienned
1 cup shiitake mushroom, sliced and stems removed
1 cup straw mushroom
1 (12 ounce) package cake tofu, 1/4-inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus, soaked for 1 hour
scallion, finely chopped, garnish

Steps:

Bring stock to a simmer.
Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
Simmer 5 minute.
Mix cornstarch with 2 tablespoons water and add.
Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
Serve with a garnish of chopped scallions.
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

Nutrition Facts : Calories 368.7, Fat 13, SaturatedFat 2.9, Cholesterol 31.1, Sodium 1459.3, Carbohydrate 32.1, Fiber 3, Sugar 10.5, Protein 31.6

Chinese Hot and Sour Pork Soup Recipe - (4.3/5) image

Provided by á-25087

Number Of Ingredients 16

8 cups rich chicken broth
1 can condensed chicken broth
1/3 # raw pork or sausage. (If using loin meat, julienne. If using sausage, saute before adding to soup)
2 T. each minced garlic and red chile paste (I ended up adding much more of the red chile paste)
2-4 T. soy sauce. (Start with less and add more to taste)
3 T. corn starch stirred into 2 T. water
1/2 to 1 cup bamboo shoots, julienned
1/2 - 1 cup coarsely chopped water chestnuts
1/2 cup julienned carrots
1 cup shitake mushrooms, sliced and stems removed
1 cup dried wood ear mushrooms, soaked in warm water, and sliced. (I used more, because we like them more than shitake)
1 12 oz package of firm tofu, cut into slices about 1/2" by 1"
1/4 cup white vinegar (I used more, to taste)
1-2 tsp white pepper
1-2 tsp sesame oil (I used more and used La Yu chili oil)
Chopped green onions and cilantro

Steps:

1. Bring chicken stock to simmer 2. Add soy sauce, pork (raw julienned loin or cooked sausage), mushrooms, and chile paste. Simmer 10 minutes 3. Add pepper, vinegar, bamboo shoots, water chestnuts, and tofu. Simmer 5 minutes 4. Add cornstarch and water mixture 5. Bring back to a simmer, and add julienned carrots. 6. Simmer for 5 minutes and add sesame oil. 7. Taste and adjust flavor by addition more vinegar, soy sauce, chile paste, or pump up chicken flavor with a packet or two of Chicken Flavor Burst. 7. Serve with chopped onions and cilantro on top of hot soup.