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Hot Sour Soup Recipe

Serves 12


  • 1/2 cup cloud ears
  • 1/2 cup golden needles (tiger lillies)
  • 1/2 lb roast pork, shredded
  • 7 tbsp cornstarch in 1 cup water
  • 1/2 cup sherry1
  • 2 bean curds cut in 9 pieces
  • 6 tbsp rice wine vinegar
  • 1/4 tsp white pepper
  • 1/2 tsp hot oil
  • 2 tbsp sesame oil
  • 4 scallions garn
  • 12 cup chicken stock
  • 1/2 tsp salt
  • 3 tsp light soy
  • 2 eggs, beaten
  • 1 cup shredded chicken
  • 1 cup bamboo strips julliene


1. Soak ears and needles 20 mins in warm water, save water.
2. Shred ears, halve needles.
3. Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside.
4. Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside.
5. Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears.
6. Boil 1 minute, mix rest of cornstarch with water and add to soup. (Use water from ears and needles for mixing).
7. Lower heat, add vinegar mixture, adjust seasoning.
8. Slowly stir in beaten eggs, garnish with cut scallions.
9. Serve in heated bowls.


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Main Ingredient:Meat and Poultry / Beef
Meat and Poultry / Chicken
Course:First Course
Main Dish

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