Hot and Sour Chinese Soup

This traditional Chinese soup can also be made with chicken or beef.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 3 cups chicken broth
  • 1 Tbsp. soy sauce
  • 4 dried Chinese mushrooms, boiled for 15 minutes, then cut into strips
  • 1 can (6 oz.) can bamboo shoots, drained
  • ¼ lb. lean pork, cut into strips
  • 1 cake tofu, cut into strips
  • 1 tsp. white pepper
  • 2 Tbsp. lemon juice
  • 3 Tbsp. cornstarch
  • 3 Tbsp. cold water
  • 1 egg, lightly beaten
  • 1 Tbsp. sesame oil
  • 2 stalks scallions, chopped


  • In a soup pot, mix together the broth, soy sauce, mushrooms, bamboo shoots, and pork. Bring to a boil; reduce the heat and simmer for 5 minutes. Add the tofu, pepper, and lemon juice; bring to a boil.
  • Whisk together the cornstarch and water until smooth; add it to the soup and boil, stirring constantly, until it thickens slightly. Reduce heat and stir the egg into the broth. Remove the pot from the heat; stir in the sesame oil and sprinkle with scallions.