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Hot and Sour Soup as temperatures cool

This is a quick soup to make and delivers quite a punch of flavor. Although I offer a non-meat version here, the addition of thin slices of pork loin, chicken breast, even thin shreds of flank steak can round it out.

Serves 4


  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • Optional: (1/2 pound of pork loin, chicken breast, or flank steak cut into very thin shreds across the grain… (Helps to put it in the freezer for a few minutes first)
  • 6 cups good quality chicken stock or vegetable stock
  • 1 teaspoon minced fresh ginger
  • 1/2 pound extra firm tofu, cut into 1/2-inch cubes
  • 6 Chinese wood ear mushrooms or your favorite mushrooms cut into thin slices
  • 1/2 cup chopped scallion
  • 3 teaspoons freshly ground pepper (or you can add more to taste)
  • 1 tablespoon dark sesame oil
  • Optional: (2 eggs lightly beaten)
  • 1/4 cup chopped cilantro leaves


  1. Mix the vinegar and soy sauce together and set aside
  2. Place the chicken broth into a bot and bring to a boil over high heat. Add the tofu, mushrooms, ginger, and vinegar mixture.  Note: This would be the time to add any meat if you’re using it
  3. Mix and bring back to a boil. Once it comes to a boil remove from heat.  Note if using the eggs: While stirring the soup slowly pour the egg into the broth in a small steam while stirring the soup allowing the egg to instantly cook and feather into the soup
  4. Add the scallions, pepper, and sesame oil
  5. Taste and adjust pepper, vinegar, and salt to taste
  6. Add cilantro to garnish and for added flavor

Serve immediately

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