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Mandarin Hot and Sour Soup

Traditional!

Quick Facts

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 6 servings

Ingredients

  • 3 dried wood ear mushrooms
  • 1/4 cup rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons chili-garlic sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon white ground pepper
  • 6 cups chicken broth
  • 8 ounces boneless lean pork OR chicken, cut into thin strips
  • 8 ounces soft tofu, drained and finely diced
  • 1 can (8 ounces) bamboo shoots, julienned
  • 1/3 cup Argo® Corn Starch
  • 3/4 cup water
  • 2 egg lightly beaten
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped cilantro

Directions

  1. Soak dried mushrooms in warm water for 15 minutes or until softened. Drain and slice into thin strips.
  2. Combine rice vinegar, soy sauce, chili-garlic sauce, sesame oil, sugar and white pepper in a small bowl; set aside.
  3. Boil broth in a large pot. Add mushrooms, soy sauce mixture, pork, tofu and bamboo shoots Combine corn starch with water in a separate bowl until smooth. Add to soup, stirring constantly until soup boils and thickens. Remove soup fom heat.
  4. Drizzle eggs slowly into soup, stirring gently in a circular motion until short threads form. Serve with green onion and cilantro sprinkled on top.