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Spicy Hot and Sour Soup

This is certainly the best recipe for you if you are looking to enjoy something incredibly spicy. This dish is not for the fainthearted and only those that can handle a little spice can handle this recipe.


5 mushrooms, dried wood ear variety
4 shiitake mushrooms, dried and stems removed
8 tiger lily buds, dried and evenly diced
4 cups of chicken stock
⅓ cup of bamboo shoots, finely diced
⅓ cup of pork, ground and lean
1 tsp. of soy sauce
tsp. of sugar, white
1 tsp. of salt
tsp. of white pepper, fresh and ground
2 tbsp. of vinegar, red wine variety
2 tbsp. of cornstarch
3 tbsp. of water
of a 16 ounce pack of firm tofu, cut into cubes
1 egg, large in size and beaten lightly
1 tsp. of oil, sesame variety
2 tbsp. of green onions, thinly sliced


Preparation time: 30 minutes
Serves: 4


The first thing that you will want to do is soak your mushrooms and lily buds in warm water for at least 20 minutes.

After this time place your soaked ingredients and next three ingredients into a large sized saucepan. Bring your mixture to a boil and reduce to a simmer. Allow your mixture to simmer for at least 10 minutes.

Then stir in your sauces, vinegar and dash of pepper into your mixture, making sure that you combine it thoroughly.

Next combine your cornstarch with some cold water until the cornstarch fully dissolves. Then add this mixture into your pot and bring your soup back to a rolling boil.

Last add in your bean curd and continue cooking for an addition 1 to 2 minutes. Just before serving, removing your soup from heat.

Then stir in your egg gradually, making sure that you drizzle it slowly into your mixture.

Last mix in sesame oil and sprinkle each serving with a few scallions. 

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