COLLECTION: Hot & Sour Soups

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:15 +0200


From: (Micaela "Stayka" Pantke)

(Serves 2)

30g      shiitake mushrooms
1        medium onion
1        red bell pepper
1        green bell pepper
10g      butter
100g     soy sprouts
2 tblsp  soy sauce
2 tblsp  vinegar
1 tblsp  honey
1/2 l    beef or chicken broth
Spices:  salt, cayenne pepper, ginger, 5-spices powder (to taste)

Soak mushrooms 30 minutes in lukewarm water. Dice bell peppers and onion 
finely. Cut mushrooms in thin strips.  

Put butter and onions in microwave pan and steam for 2-3 minutes at 600
W. Add bell peppers, soy sprouts and mushrooms. Stir in soy sauce,
vinegar and honey. Cover and boil at 600 W for about 10-12 minutes. 

Add broth and season with spices.  Heat another 5 minutes at 600 W,
season again, if necessary and leave to stand for another 3 minutes.

If you don't want to use a microwave oven you should steam the
vegetables in a pan, pour in broth and boil at low heat for about 15

Nutritional Value per Serving:
160 kcal (670 kJ)

From: (Kim Muralt)

(Serves 6)

6        dried black mushrooms (soaked, drained and sliced thin)
5.5 cup  broth
1/4 lb   boneless pork (cut into matchsticks)
1/2 cup  slivered Bamboo shoots
1/2      small carrot  (cut into matchsticks)
1.5 cup  rice, cooked
1/4 cup  rice or white vinegar	
2 tblsp  cornstarch
2 tblsp  soy sauce			
2 tblsp  water
1/2 tsp  white pepper		
1        egg, beaten
1 tsp    sesame oil		
2        green onions, thinly sliced 
1/2 tsp  hot pepper sauce

In 4-quart Dutch oven, heat broth to boiling on medium heat.  Add pork,
mushrooms, bamboo shoots, and carrots.  Cook 3 minutes. 

Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper
sauce.  Return to a boil, reduce heat, and simmer 3 minutes. 

In a cup, stir together cornstarch and water until smooth.  Gradually
stir it into the soup.  Cook until slightly thickened.  Remove from
heat.  Gradually add egg in a steady stream, stirring constantly. 
Garnish with green onion. 

From: (Sarah Henderson) 

Source: Madhur Jaffrey's _Far Eastern Cookery_
1 lb.      med. shrimp
2 sticks   fresh or 2 tablespoon. dried lemongrass
4          fresh or dried kaffir lime leaves or 
	   1 tblsp finely grated lemon zest
1 1/2 qt   chicken stock
1 tblsp    fish sauce or salt to taste
3 tblsp    fresh lime juice or to taste
1 tsp      Thai chili paste (nam prik pow) or 
           substitute 1/4 tsp. cayenne, 1/4 tsp. sugar, 1/2 tsp. oil
15 oz can  straw mushrooms or 12 med. fresh mushrooms
3          fresh hot green chilies
3 tblsp    cilantro
Wash, peel, de-vein shrimp.  Save shells.  Wash shrimp again, drain, pat
dry, cover and refrigerate.  If using fresh lemongrass, cut each stick
into three 2 inch pieces -- starting from rounded bottom end.  Discard
straw-like top.  Lightly crush the 6 pieces. 
In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. 
Bring to boil.  Lower heat and simmer gently for 20 minutes.  Strain
stock, then add fish sauce, lime juice, and chili paste.  Adjust fish
sauce and lime juice to taste.  *Add more chili paste for more heat. 
Drain straw mushrooms and add to stock.  (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water.  Boil 1 minute. 
Drain and add to stock.) **The soup can be prepared to this point
several hours ahead of time and stored in the refrigerator.**
Prepare garnish shortly before serving.  Cut green chilies into fine
rounds.  Wash and dry cilantro.  Just before serving, heat the soup,
when it begins to boil, drop in peeled shrimp.  Cook on medium heat for
2 minutes or just until shrimp turn opaque.  Garnish with chilies and
cilantro leaves.  Serve hot. 
From: (Sarah Henderson) 

Source: Jeff Smith's _Three Ancient Cuisines_.
6 cups    chicken stock (seasoned with some ginger)
2 tblsp   light soy sauce
1/4 lb    lean pork, in 1/4 inch cubes
6         dried Chinese mushrooms (soaked 3 hrs., drained, julienned)
3/4 tsp   ground white pepper or more to taste
1/4 cup   white vinegar -- more or less to taste
5 tblsp   cornstarch mixed with 5 tblsp water
salt if needed
1/2 cup   bamboo shoots, julienned
1/4       dried cloud ears, soaked 1 hr., drained, and shredded
1 cake    bean curd, cut into 1/4 inch cubes
4         eggs, beaten
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper

Bring stock to simmer, add soy sauce, pork, and mushrooms.  Simmer 10
minutes.  Add pepper, vinegar, and thicken with cornstarch mixture. 
Adjust seasonings to taste.  Add bamboo, cloud ears, and bean curd. 
Bring to simmer and pour in eggs in a very thin stream over the surface
of the soup.  Wait 10 seconds and stir gently.  Add garnishes and serve. 
Note: Add garlic and red chili paste for more heat.
From: (Cynthia K. Harkins)


7 1/2 cups   chicken broth - use canned over cubes
1/4-1/2 lb   pork - shredded

1/2 tsp     cornstarch
1 tsp       sesame oil
1/2 tsp     sherry

3 cups      hot water
20          small dried tree ears
20-30       dried tiger lily buds
8-12        dried Chinese (black) mushrooms
6-12 oz     fresh mushrooms - sliced
1-2 cans    water chestnuts - sliced
1           carrot - shredded
1 can       bamboo shoots - shredded (optional)
1/2-3/4 lb  tofu - shredded
6 tblsp     cornstarch
6 tblsp     COLD water
1/4 cup     Worcestershire Sauce
1/4 cup     Vinegar
1           egg - beaten
1/2-1 tsp   black pepper
1/2-1 tsp   white pepper
2-4 tblsp   brown sugar (optional)
1 tblsp     sesame oil
Tabasco sauce (to taste)


1. Start heating chicken broth on low heat.

2.  Mix marinade ingredients and add shredded pork.  Let stand at least
20 minutes. 

3.  Add tree ears, tiger lily buds, and Chinese mushrooms to hot water
and let soak for 20 minutes. 

4.  While the meat is marinating and the dried ingredients are
rehydrating, slice and shred the vegetables and tofu. 

5.  When the dried ingredients are done soaking, remove the stems from
the Chinese mushrooms and slice them.  Remove the stems from the tiger
lily buds and remove any hard spots from the tree ears.  If the tree
ears are too large to fit on a soup spoon cut them. 

6.  Mix 6 tblsp.  cornstarch with 6 tblsp.  COLD water. 

Making the soup:
1.  Bring the chicken broth to a full boil and reduce heat to medium. 

2.  Add all of the vegetables (tree ears, tiger lily buds, Chinese
mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo) and
simmer for 3-4 minutes. 

3.  Add pork (with marinade) and tofu and wait until soup is boiling. 

4.  Add Worcestershire sauce and vinegar. 

5.  Stir cornstarch/water paste and SLOWLY stir into soup.  Wait until
soup thickens slightly. 

6.  Stir beaten egg into soup. 

7.  Add black pepper, white pepper, brown sugar, sesame oil, and

From: gallen@apollo.HP.COM (Gary Allen)

(Serves 4-6)

1 tblsp      peanut oil (or other vegetable oil)
1            garlic clove
1 tsp        ginger root (aboutr 2 slices)
1/2 cup      boneless pork loin, shredded
1 1/2 tblsp  soy sauce or tamari
1/2 cup      bamboo shoots, shredded
6            dried shiitake mushrooms
10           dried lily buds (also called golden needles)
12           dried tree ear fungus (also called cloud ears)
4 cups       chicken broth (canned or homemade; I usually use canned)
1 tblsp      dry sherry
3 tblsp      red wine vinegar
1 tblsp      cornstarch
1/4 cup      water
1            tofu pad (a package generally contains 2 pads)
1/4 cup      green onions
2            eggs
1 tblsp      toasted sesame oil
1/4-1 tsp    chili oil
1/4 tsp      white pepper
salt and more pepper

1) Rehydrate the dried ingredients (15 minutes: in lukewarm water for
the shiitakes, and in boiling water for the lily buds and tree ears). 
Heat the chicken broth (if it's canned, prepare it). 

2) Mince the garlic and ginger root and combine them.  Shred the pork
loin.  Shred the bamboo shoots.  Combine the cornstarch and the water. 
Chop the green onions.  Lightly beat the eggs. 

3) Heat oil in wok (medium), add the garlic and ginger, stirring 30

4) Add the pork, cooking until it loses its pink color. 

5) Add the soy sauce, cook for 1 minute more. 

6) Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir quickly
for 1 minute. 

7) Stir in chicken broth, sherry, and vinegar. 

8) Stir cornstarch/water mix one last time and add it to the soup. 

9) Add the tofu and bring the soup to a boil. 

10) Turn the heat to low, add the green onions. 

11) Add the beaten eggs in a slow stream, stirring several times. 

12) Turn off the heat and add the sesame oil, chili oil, white pepper. 
Season to taste and serve immediately. 

Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup.  As I understand it, hot and
sour soup, traditionally, is a Northern Chinese way of using leftovers. 
Therefore, there are many, many variations possible, particularly in the
dried ingredients.  We never make it exactly the same way twice.  I
recommend using the shiitakes at least; most any grocery store has them. 
You may find tree ears and lily buds in an oriental food store. 

From: (Kelly Quaal)

Source: "The Chinese Cookbook" by Craig Claiborne and Virginia Lee. 

(6 to 8 servings)

2          large dried black mushrooms 
6          tree ear mushrooms 
4          dried tiger lily stems 
1 tblsp    peanut, vegetable, or corn oil
1/4 cup    finely shredded pork
1 tblsp    light soy sauce
1/2 cup    filely shredded bamboo shoots
5 cups     rich chicken broth
salt to taste
2-3 tblsp  red wine vinegar, according to taste
1 tsp      dark soy sauce
2 tblsp    cornstarch
3 tblsp    water
1 1/2 pads fresh white bean curd, cut into thin strips
2          eggs, lightly beaten
1 tblsp    sesame oil
1 tsp      freshly ground white or black pepper
2 tblsp    chopped scallions, green part included, for garnish
minced fresh coriander for garnish (optional)

1.  Place the mushrooms, tree ears, and tiger lily stems in a mixing
bowl.  Pour very hot or boiling water over them and let stand 15 to 30
minutes, then drain. 

2.  Cut off and discard the stems of the mushrooms and the harder part
of the tree ears.  Cut both the mushrooms and tree ears into thin
slices.  With the fingers, shred the tiger lily stems, and if they are
very long cut them in half. 

3.  Heat a wok or skillet, and when it is hot add the oil and shredded
pork.  Stir to separate the strands of pork and add the light soy sauce. 
Add the mushrooms, tree ears, tiger lilly stems, and bamboo shoots. 
Stir quickly about 1 minute and add the chicken broth and salt.  Stir in
the vinegar and dark soy sauce. 

4.  Combine the cornstarch and water and stir into the simmering broth. 
When slightly thickened, add the bean curd, bring to a boil, an turn off
the heat for about 30 seconds, to let the broth cool a bit so the eggs
won't overcook when they are added. 

5.  Add the sesame oil and pepper and stir to blend.  Pour the soup into
a hot soup tureen and gradually add the eggs in a thin stream, stirring
in a cirular motion.  Sprinkle with the chopped scallion and the minced
fresh coriander, if desired.  Serve immediately. 

From: (Kim Muralt)


2 tblsp  oil
2-3 oz.  fresh mushrooms
6-8 cup  stock
1        small can of sliced bamboo shoots (3 oz?), cut lengthwise into 
         three, drained
8 oz.    tofu (or a package), sliced 2" X 1/4" X 1/4", drained
2 tblsp  vinegar
2 tblsp  soy sauce
1/4 tsp  white pepper
3 tblsp  corn starch
3 tblsp  water
1        egg, beaten (eliminate for vegans)
2        green onions, cut into thin circles
1 tblsp  chinese-style dark sesame oil
fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
Tabasco sauce or chili oil (optional)

Slice the mushrooms and saute with oil in the soup pot (you can
eliminate fat by just tossing the mushrooms in the stock without
sauteing them, but they shrink something awful!).  Add the stock (I used
chicken, which is traditional).  Most people will want the stock to have
salt, but remember that the soy sauce is salty.  Add the ginger, heat to
a boil, and simmer gently for 20 minutes. 

At some point you may wish to discard the ginger so some unsuspecting
soul doesn't bite into it and get a mouthful of heat.  You may wish to
do the rest differently, but my wife is always in the kitchen preparing
another last-minute dish, so I like to get all my ingredients together
and ready. 

Get five small bowls.  Put the vinegar, soy sauce, ground white pepper
and (optional) hot sauce in one and mix.  Put the corn starch and water
in the next and mix.  Put the (optional) egg in the next and beat
lightly.  Put the green onion in the next, and the tofu and
matchstick-cut bamboo shoots in the last. 

A few minutes before you are ready to eat, turn the heat to medium.
Add the tofu and bamboo shoots and wait until heated.  Add the soy
sauce mixture, heat until boiling.  Stir corn starch mixture and add
to rapidly boiling soup.  Boil for a long minute until it thickens.
Reduce heat.  

If using egg, stir the soup in one direction until it's moving pretty
well.  Dribble the egg in, forming long strands.  Let the strands firm
(20 seconds).  Add sesame oil and stir.  You can float the green onions
on top, or stir them in.  Serve, with chili oil available for those who
like it hotter. 

From: (Kim Muralt)


1-2cm       fresh root ginger
1           medium sized hot green chilli (cored and seeded)
2 cloves    garlic
2 1/2 cups  water
1           vegetable stock cube (2 cup size)
Juice of one lemon
1 tblsp     vinegar
3 tblsp     dark soy sauce
1/3 tsp     dried ginger
1 tsp       five spice powder
4           spring onions
1           medium sized red sweet bell pepper
1           medium sized yellow sweet bell pepper
225g tin    water chestnuts
225g tin    bamboo shoots

Chop the ginger, chilli pepper and garlic finely.  Simmer for ten
minutes in 2 1/2 cups of water.  Core, seed and chop the red and yellow
peppers into strips.  Slice the water chestnuts and bamboo shoots.  Add
these and the other remaining ingredients.  Cook until the vegetables
are cooked, but still crisp.  Adjust the seasoning to sour and spicy,
and make the liquid up to 7-8 cups (around 3 pints). 

Serves 4 as a starter to a chinese meal.

From: (Kim Muralt)

This is a recipe from a good chinese restaurant in Cincinnati.

(Serves 4)

1 qt      chicken broth
2 oz      shredded pork tenderloin
2 oz      shredded bean curd
2 tblsp   shredded bamboo shoots
2 tblsp   shredded cloud ears
2 tblsp   dry lily buds
1 tblsp   fresh ground black pepper
1 tsp     salt
1 tsp     sugar
1 tsp     dark soy sauce
3 tblsp   cider or rice wine vinegar
2-3 tsp   cornstarch dissolved in 2 Tblsp water
1         egg, beaten
few drops sesame oil
2 tblsp   minced scallions or green onions

In a heavy kettle, bring the broth to a boil.  Meanwhile soften the
shredded cloud ears and dry lily buds in water to cover.  Drain well Add
the pork, bean curd, bamboo shoots, cloud ears and lily buds to the
boiling stock.  Bring again to a boil and stir in the pepper, salt, soy
sauce, and vinegar.  Slowly stir in the dissolved cornstarch until
desired thickness.  Slowly pour the egg into the soup, whisking
constantly to form thin strands of egg.  Remove from heat and add oil. 
Ladle into bowls and garnish with minced scallions.  

Preperation time: ~20min Cooking time: ~20 min

From: gallen@apollo.HP.COM (Gary Allen)

Source: USENET Cookbook

HOT AND SOUR SOUP (Popular Szechuan Chinese Soup)
(serves 6-8)

1 cup      bean curd, cut into small cubes.
1/4 cup    bamboo shoot, shredded
1/4 cup    golden needles (tiger lily pods)
2 tblsp    wood ear fungus shredded
1/4 cup    black mushroom
1          egg, well beaten
4 oz       very lean pork, shredded

Mixture A:
1 tsp      light soy sauce
1 tsp      cornstarch

Mixture B:
6 cups     chicken stock
1 1/2 tsp  salt
1 tsp      MSG (optional)
1 tsp      sugar

Mixture C:
3 tblsp    cornstarch
3 tblsp    water

Mixture D:
2 tblsp    light soy sauce
2 tblsp    vinegar
1 tsp      sesame oil
1 tsp      chili oil
1/2 tsp    black pepper (fresh ground)
1/2 tsp    white pepper (fresh ground)
3 tblsp    scallion, or green onion, chopped
1 tblsp    fresh ginger, chopped  (Do not use powdered ginger).

1) Put the golden needles, wood ear, and black mushroom to soak in
separate bowls of water.  It takes 30 to 60 minutes for them to be
ready.  After soaking, the wood ear should be a flexible and flat
material.  It may have a few hard lumps; cut these off and discard them. 
Discard the soaking liquids. 

2) Meanwhile, prepare mixtures A,C, and D.  Place their ingredients in
bowls, and mix well.  When mixing with cornstarch, add the liquid slowly
to the cornstarch.  This avoids getting undissolved cornstarch balls. 

3) Shred the pork.  This pork must be very lean.  The meat portion of
pork cutlets or the center of pork chops are good sources.  Shredding
means cutting the pork into pieces about the size of wooden matches. 
(1/4 inch square by 1-2 inches) This is most easily done by slicing the
pork, then laying the slices overlapping each other at an angle and
cutting these at a reverse angle. 

4) Marinate the pork in mixture A for 15 minutes.  Then use 2 tblsp oil
to stir-fry the meat until the color changes.  Set the meat aside. 

5) Shred and cube the other ingredients. 

6) Bring mixture B to a boil and add the black mushroom, bamboo shoots,
wood ear, bean curd, and golden noodles.  Cook for 3 minutes.  Add the
meat, then add mixture C.  Add the beaten egg while stirring to disperse
the egg in sheets and filaments.  Add mixture D, and cook another

7)  Serve hot.

Bean curd must be fresh.  If you cannot get it fresh, omit it. 

You will need at least 6 bowls (soup bowls are OK), 1 large bowl, and
either a two-handled wok or a large sauce pan.  Don't attempt this with
a one-handled wok because it will be filled with boiling soup and is
almost certain to spill. 

Hot and sour soup is a generic soup type, so you can make many
variations on this soup.  To control the spiciness, adjust the ratio
between mixture D and mixture B.  Changing the ratios inside mixture D
changes the nature of the soup.  Finally, you can add a lot more
ingredients if you want.  The critical ingredients are the golden
needles, bamboo (although almost any variety can be good), mushrooms (or
fungus of some sort), and pork shreds.  Experiment with different kinds
of fungus and bamboo.  Adding other mild vegetables is usually a


(Serves 6)

8 oz     sliced ham
4 oz     small mushrooms
8 oz     lean pork
1 oz     chinese pickles
4 oz     bamboo shoots
7 cup    chicken stock
1/2 cup  white wine
1/2 tsp  salt
2 tblsp  corn starch
1/4 cup  water
2 tblsp  white vinegar
1 tsp    sesame oil
1        egg
6        shallots (green onions)
8 oz     bean curd (fresh)
soy sauce

Cut ham into very fine shreds, slice mushrooms thinly, cut pork,
pickles, and bamboo shoots into very fine shreds. 

Place chicken stock, wine and salt into large pan, bring to boil, boil
uncovered for 5 minutes.  Remove pan from heat.  Place corn starch and
water into bowl, stir until wll combined.  Gradually add mixture to
chicken stock, stir until combined.  Return pan to heat, stir until soup
comes to boil, reduce heat, add ham, mushrooms, pork, pickles and bamboo
shoots.  Stir until mixed.  Simmer uncovered for 5 minutes. 

Stir in vinegar and oil.  Beat eggs and gradually add to chicken stock,
stirring constantly.  Add chopped shallots, add bean curd cut into 1/2
inch cubes.  Simmer 3 minutes.  Spoon into individual bowls, top with a
tsp of soy sauce. 

From: (Rich Young)

(Serves 5 or 6)

1 quart   golden miso broth
1 can     bamboo shoots
1 can     sliced water chestnuts
4 or 5    tree ear mushrooms, chopped
4 or 5    shitake mushrooms, chopped
1 pound   firm tofu, cubed
1 can     baby corn
4 Tblsp   white vinegar
4 Tblsp   dark soy sauce
2 Tblsp   cooking sherry
2 Tblsp   sesame oil
1 Tblsp   oriental hot oil
chopped scallions to taste

Bring miso broth to simmer in wok.  Add all ingredients except sesame
oil and scallions.  Simmer 20 minutes. 

Add sesame oil, stir and serve with chopped scallions (white and green
parts) on top.

From: eddie@railnet.nshore.ORG (Eddie Van Huffel)


I had an unusual hot and sour soup at a taiwanese restaurant in detroit,
and made a copy which follows. 

I start off with chicken broth, and when it is hot, I put in Lemon Grass
and steep it like tea.  While this is steeping, I add one or two
tablespoons of Louisiana Hot Soss for the heat.  When the broth is
reasonably cool, I strain it, and put it back in the pot.  Oh yes, while
I am letting the grass steep, I prepare julienne strips of white meat of
chicken, sliced mushrooms, pea pods, scallions and a little bit of bean
sprouts.  Then I reheat the broth to a boil, and immediately take it off
of the heat and put in the rest of the ingredients.  In less than a
minute, the soup is ready for serving.  Salt to taste. 

From: (Kim Muralt)


If you can follow what I am about to write you, you might come up with 
something I had a Thai Restaurant.

Purchase some lemon grass, a handful of snow peas, a few sliced
mushrooms, a few scallions, and a couple of chicken breasts.  Along with
this, have some Louisiana hot soss ready. 

Begin by bringing some chicken broth (approx 1 - 2 quarts) to a boil. 
When it begins to boil, turn off the heat, and add the lemon grass, as
well as Hot Soss (My copywrited version of Sauce) to taste.  While all
of this is going on, prepare the Chicken breasts by julienning them
(little strips), tthe scallions should be sliced into 1/4" pieces both
white and green.  About 2 or 3 should do, as most oriental soups are
more clear broth, than the soups I used to prepare in my restaurant. 
When the chicken is stripped, the onions, snow peas, and mushrooms have
been sliced and made ready, strain the broth, getting rid of the lemon
grass.  Then bring the broth to a boil, and again turn off the heat. 
Add the ingredients, and let sit for 1 minute. 

The Chicken and all of the veggies will then be cooked satisfactory, and
the soup will be ready to serve.  My children have done this at school,
and it is like pulling a rabbit out of a hat.... 



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