Hot And Sour Szechuan Soup

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A hearty Hot and Sour Soup recipe with wood ear mushrooms,  dried lily flowers (dried lily buds), water chestnuts, and bamboo shoots and marinated pork.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


  • Marinade:
    • 1/2 teaspoon dry sherry
    • 1/2 teaspoon cornstarch
    • 1 teaspoon sesame oil
  • Soup:
    • 1 1/2 cups chicken stock
    • 5 cups water
    • 1 teaspoon salt
    • 2 ounces fresh mushrooms sliced
    • 2 ounces canned sliced mushrooms, drained
    • 1/4 cup sliced water chestnuts
    • 1/4 cup shredded bamboo shoots
    • 2 tablespoons fresh carrot, shredded
    • 1 (3 inch) square bean curd thinly sliced
    • 2 tablespoons worchestershire sauce
    • 1 teaspoon vinegar
    • 5 tablespoons cornstarch
    • 5 tablespoons water
    • 1 egg beaten
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon white pepper
    • 1 tablespoon sesame oil


Soak wood ears and lily buds in 3 cups hot water for 15 minutes; remove woody stems from both; shred wood ears with a cleaver.

Slice pork into thin strips; chop strips into shreds.  Combine marinade in a small bowl; add pork, mix well; let stand 15 minutes. Combine chicken stock, 5 cups water and salt in a medium saucepan; bring to a boil over high heat;
reduce heat to medium; add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds; simmer 3 to 4 minutes; add pork with marinade and bean curd; bring to a boil; add Worchestershire sauce and vinegar. Dissolve cornstarch in 5 tbsp water to make a paste; slowly stir into soup. Cook over medium heat until soup thickens slightly; stir egg into soup; add black pepper, white pepper and sesame oil. Serve hot
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