Name: Hot and Sour Soup (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 8 cups Chicken Broth; 4 oz Pork Tenderloin-thinly sliced; 4 oz Chicken Breast-thinly sliced; 1 cup Mushrooms-sliced; 1/2 cup Bamboo Shoots-julienned; 1/4 cup Carrots-julienned; 2 Green Onions-thinly sliced, plus more for garnish; 3 tbsp Soy Sauce; 2 tbsp Rice Vinegar; 1 tbsp Sesame Oil; 1 tbsp Cornstarch; 1 tsp White Pepper; 1/2 tsp Red Pepper Flakes; 2 Eggs-lightly beaten

Recipe tier

A comforting and flavorful soup with a balance of spicy, sour, and savory notes. This version uses readily available ingredients and is perfect for a weeknight meal.

Total 45 min

Serves 6

Steps 7

Ingredients 14

Soundtrack the cook

Slow simmer · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Broth
8 cups 1.9 L Chicken Broth
Protein
4 oz 113 g Pork Tenderloin-thinly sliced
4 oz 113 g Chicken Breast-thinly sliced
Vegetables
1 cup 140 g Mushrooms-sliced
cup 70 g Bamboo Shoots-julienned
cup 30 g Carrots-julienned
2 2 Green Onions-thinly sliced, plus more for garnish
Sauce
3 tbsp 45 mL Soy Sauce
2 tbsp 30 mL Rice Vinegar
1 tbsp 15 mL Sesame Oil
1 tbsp 15 mL Cornstarch
1 tsp 5 mL White Pepper
tsp 2.5 mL Red Pepper Flakes
Other
2 2 Eggs-lightly beaten

Equipment

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Instructions

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In a medium bowl, whisk together all Sauce ingredients until smooth. Set aside.
Bring Broth to a boil in a large pot. Add Pork and Chicken and cook for 2-3 minutes, until cooked through.
Add Mushrooms, Bamboo Shoots, and Carrots to the pot and cook for another 3-5 minutes, until slightly softened.
Slowly drizzle the beaten Eggs into the boiling broth, stirring gently to create egg ribbons.
Pour the Sauce into the pot and stir continuously until the soup thickens, about 1-2 minutes.
Stir in Green Onions and Red Pepper Flakes. Taste and adjust seasoning as needed.
Garnish with additional Green Onions before serving.