This delicious Chinese favorite can feed 8-10 people and a promised crowd pleaser!!!

Hot & Sour Soup

Makes 8-10 servings


  • 4 oz pork tenderloin cut into thin strips (or you can use chicken, shrimp)
  • 2 large dried wood ear mushrooms (in produce dept of grocery)
  • 8 oz (1/2 of 16 oz carton) of firm/extra firm tofu (even comes already cut up!!!)**add more to your liking**
  • 2 quarts chicken broth (that be 64 0z)
  • ½ can of bamboo shoots, sliced thinly
  • 2 eggs beaten, put aside
  • 2 TBS soy sauce
  • 1 ½ tsp white pepper
  • 6 TBS rice vinegar
  • 2 green onions, chopped
  • Cornstarch paste: 4 TBS cornstarch plus 5-6 TBS water
  • Dash of sesame oil
  • Salt to taste



  • 1 tsp Soy Sauce
  • ¼ tsp cornstarch
  • ½ tsp water


  1. Combine your marinade in a medium size bowl
  2. Take your thinly cut pork strips and add to marinade and put aside for 20 mins
  3. Soak your tree mushrooms in hot water for 20 mins.  Then, cut off stems and slice into thin strips, put aside.
  4. Drain the tofu and cut into small cubes, put aside

In a large stockpot, bring chicken broth to a boil.  Add pork, mushrooms, and bamboo shoots and return to a boil.  Then add tofu cubes and salt to taste (remember that chix broth already has a lot of salt!)  Now, slowly stir in the cornstarch paste.  Continue cooking until you see the consistency thicken into a creamy soup texture. Next, S L O W L Y add the beaten eggs while stirring the broth in ONE direction in S L O W circular motion.  Then, “fold” in the soy sauce.

In a small bowl, mix together vinegar and white pepper.  Pour this into the soup and stir.  Finally, add the chopped green onions and sesame oil.

Serve immediately and listen to the “oooo’s & aahhhhh’s”

Even better flavor the next day!!!!