Site Overlay


Every time I eat out at a Chinese restaurant, I always have to get this soup. Why? Cause I love it soooo much. And I love it so much, I’ll even order the mediocre version at Panda Express. I know, my body hates me…or hates the fact that I’ll sometimes eat at Panda Express. Luckily, this version doesn’t taste like the Panda Express version.

Chinese Hot and Sour Soup

Source: Lo Huynh (8 servings)

3 ounces fresh pork tenderloin or pork shoulder, cut into strips
1 teaspoon corn starch
1 teaspoon soy sauce
1 teaspoon sesame oil
1 lb. soft silken tofu, cut into 1/2″ cubes
½ cup wood ear fungus, soaked in warm water for about 15 minutes and then cut into strips
2 each fresh shitake mushrooms, thinly sliced
½ cup thin sliced bamboo shoots
8 cups chicken stock
2 tablespoons soy sauce
1 teaspoon granulated sugar
pinch ground white pepper
1 teaspoon kosher salt
3 tablespoons rice vinegar
3 tablespoons Chinese black vinegar
2 teaspoons chili garlic sauce {Rooster/sriracha brand}
3 tablespoons corn starch, mixed with 1/4 cup of water
2 large eggs, slightly beaten
1 teaspoon sesame oil
1 stalk scallions, finely chopped

1. In a bowl, marinate the pork with the 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil for 15 minutes.
2. In a soup pot, add the chicken broth, 2 tablespoons soy sauce, 1 teaspoon sugar, 1 teaspoon salt, ground black pepper, 3 tablespoons rice vinegar, 3 tablespoons Chinese black vinegar, and 2 teaspoons chili garlic sauce. Bring this soup to a boil.
3. Add the pork, the wood ear fungus, shitake mushrooms, tofu, and bamboo shoots and bring to boil. Once it boils, let the soup simmer for about five minutes, or until the pork is fully cooked through.
4. Gently stir in the cornstarch mixture and bring the soup back to a boil.
5. Lower the heat and gently stir the two eggs into the soup with a fork. Cook for another two minutes or until your eggs have gently coagulated.
6. Serve the soup with the chopped green onions.