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Hot and Sour Soup - West Bend

Hot and Sour Soup

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Full Recipe Details


4 cups chicken stock 6 ounces lean pork or chicken breast, cut in julienne strips ½ cup tofu, cut in julienne strips ½ cup bamboo shoots, cut in julienne strips 6 cloud ear mushrooms, soaked in ½ cup hot water 15 minutes, stems discarded, caps halved 6 Chinese dried mushrooms soaked in ½ cup hot water 15 minutes, stems discarded, caps thinly sliced 1 tablespoon soy sauce ¼ teaspoon sugar ¾ teaspoon salt 2 tablespoons cornstarch mixed with 3 tablespoons water 1 egg, beaten lightly until slightly foamy 3 tablespoons Chinese red vinegar ½ teaspoon ground white pepper 2 green onions including tops, thinly sliced

Cooking Process

1. Bring chicken stock to boil in uncovered wok at 250°. 2. Add pork, tofu, bamboo shoots, cloud ear and Chinese mushrooms; cook 3 to 5 minutes. 3. Mix soy sauce, sugar, salt and cornstarch. Add to soup; stir; cook until soup just comes to a boil. 4. Slowly swirl in egg. 5. Turn wok OFF; put vinegar and pepper in bowl; add soup and green onions. Stir; serve immediately.


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