Hot and Sour Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Sichuan hot and sour soup with ground pork, silky tofu, mushrooms, and swirled egg in a spiced, tangy broth. Aromatic and warming, it's a satisfying soup that's easy to make at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup dried sliced shiitake mushrooms
- 1 cup dried lily buds
- 2 quarts chicken stock
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon hot sesame oil ((or use hot chili oil))
- 1 teaspoon ground Sichuan peppercorns
- 8 ounces bamboo shoots (canned is good)
- 1 tablespoon crushed red pepper flakes (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon white pepper (you can use black pepper, if preferred)
- 3 tablespoons cornstarch (or potato starch mixed with 3 tablespoon water to form a silky slurry)
- 8 ounces ground pork
- 1 pound firm tofu (cut into bite-sized cubes)
- 4 large eggs (beaten)
- For Serving. Hot sesame oil or hot chili oil, chopped scallions, red pepper flakes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1132mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 670mg
- Calcium
- 422mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.