Chinese Style Hot and Sour Soup Chinese Style Hot and Sour Soup

Author: Canadian Living

Strips of mushrooms, noodles, tofu and pork float in this flavourful broth. Streamers of egg make this even more authentic.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2003


  • 6 dried shiitake mushrooms or 1 cup/250 ml sliced fresh caps
  • 1 oz bean thread noodles
  • 8 oz firm tofu
  • 8 oz boneless pork loin chops trimmed
  • 4 teaspoons cornstarch
  • 5 cups chicken stock
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon white pepper
  • 2 eggs
  • 1 tablespoon whole fresh coriander leaves
  • 1 teaspoon sesame oil
  • 2 green onions sliced


In small bowl, cover dried mushrooms with 1 cup (250 mL) warm water; let stand until softened, about 20 minutes. Drain, reserving liquid. Discard stems and finely slice caps; set aside. (If using fresh mushrooms, do not soak.)

In large bowl of warm water, soak noodles for 5 minutes; drain and pile on cutting board. Cut pile in half to shorten noodles; set aside. Cut tofu into thin slices; set aside. Cut pork into thin strips; toss with 1 tsp (5 mL) of the cornstarch.

In large saucepan, bring stock to simmer. Add pork, vinegar, soy sauce, sugar, pepper, and reserved mushrooms and soaking liquid, noodles and tofu; simmer for 3 minutes.

In small bowl, whisk remaining cornstarch with 1 tbsp (15 mL) cold water; add to soup and simmer for 2 minutes. Remove from heat.

In small bowl, whisk eggs with 1 tbsp (15 mL) water; drizzle into soup, stirring slowly to form streamers. Stir in coriander leaves, sesame oil and onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1041 mg
  • Protein 18 g
  • Calories 191.0
  • Total fat 7 g
  • Cholesterol 84 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g


  • Iron 14.0
  • Folate 15.0
  • Calcium 8.0
  • Vitamin A 3.0
  • Vitamin C 2.0
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Chinese Style Hot and Sour Soup