Chinese Hot and Sour Soup

Sandi's Recipe Collection
Sandi's Recipe Collection

Chinese Hot and Sour Soup

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Servings: 4
Author: Sandi


  • 4 dried black oriental mushrooms
  • 1/4 lb. ham slivered
  • 1/2 cup slivered bamboo shoots
  • 1 tbsp soy sauce
  • 4 cups chicken stock
  • salt and freshly ground white pepper (opt.)
  • 1 cup finely sliced bean curd
  • 3 tsp red wine vinegar
  • 2 tsp cornstarch mixed with 3 tablespoons cold water
  • 1 egg lightly beaten
  • 1 tsp sesame oil
  • 1 green onion finely chopped ((garnish))


  • Soak mushrooms in warm water until softened. 
  • Drain, remove stems and slice caps. 
  • Combine mushrooms, ham, bamboo shoots, soy sauce and chicken stock in large saucepan and bring to boil over high heat. 
  • Reduce heat and simmer 3 minutes. 
  • Taste and add salt and pepper if necessary. 
  • Add bean curd and vinegar and bring to boil again . 
  • Stir in dissolved cornstarch and cook, stirring constantly, until soup is slightly thickened. 
  • Slowly add egg, stirring gently. 
  • Remove from heat and stir in oil. 
  • Ladle into bowls and garnish with green onion.


 If preferred, green onion can be cooked. Add along with bean curd.
Credit: Donna Schuyler, City Manager

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