Hot and Sour Soup with Pork

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 129ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
This soup may be prepared a day in advance. Let cool, transfer to an airtight container and store in the refrigerator; reheat just before serving. You may also freeze the soup for up to 3 months. Thaw in the refrigerator.


  • 6 Tbs. soy sauce
  • 3 Tbs. Worcestershire sauce
  • 2 Tbs. rice vinegar
  • 1 Tbs. Asian sesame oil
  • 1/2 tsp. chili paste
  • 1 Tbs. cornstarch
  • 1 tsp. sugar (optional)
  • 2 Tbs. corn or peanut oil
  • 2 Tbs. grated fresh ginger
  • 3 green onions, thinly sliced
  • 1/2 lb. pork tenderloin or boneless loin, thinly sliced across the grain and cut into small strips
  • 6 oz. shiitake or white button mushrooms, stems discarded and caps thinly sliced
  • 6 cups chicken broth


Make the soup seasoning
In a small bowl, combine the soy sauce, Worcestershire sauce, vinegar, sesame oil, chili paste, cornstarch and sugar. Stir to dissolve the cornstarch and sugar.

Cook the soup
Warm a large, heavy saucepan over high heat until hot and pour in the corn oil. Add the ginger and all but 1 Tbs. of the green onions and sauté until fragrant, about 5 seconds. Add the pork and mushrooms and sauté until the pork is just opaque, about 1 minute. Add the broth and bring to a boil, then reduce the heat to low.

Give the soup seasoning a quick stir, add to the soup, stir well and simmer, stirring occasionally, until the soup begins to thicken slightly, about 5 minutes. Ladle the soup into warmed bowls, garnish with the reserved 1 Tbs. green onions and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 13ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;