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Hot and Sour Soup Recipe

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This recipe for Hot and Sour Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Sralla


3/4 lb pork tenderloin, cut into 1-1/2" x 1/4" strips
1 tbsp olive oil
1/2 lb sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tbsp chili garlic sauce
3/4 tsp pepper
1 pkg (14 oz) extra-firm tofu, drained and cut into 1/4 inch cubes
1 can (8 oz) bamboo shoots, drained
1 can (8oz) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 tsp sesame oil
finely chopped green onions

In a dutch over, brown the pork in oil until no longer pink; remove meat and keep warm. Add the 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 bamboo shoots, tofu, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes.

In a small bowl, combine cornstarch and water until smooth; gradually stir into soupl 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.

Personal Notes:
Personal Notes:
I love China Kitchen's Hot and Sour Soup. This comes pretty close.




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