• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. I’ve included lots of notes so you can tweak the recipe with the ingredients you have on hand, plus how to make this dish vegetarian. {Vegetarian adaptable}

• 1/3 cup dried shiitake mushrooms
• 1/4 cup dried woodear mushrooms
• 1/4 cup dried lily flowers
• 1/2 lbs (230 g) pork loin (or chicken breast) (cut into thin strips)
• 1/2 tablespoon Shaoxing wine (or dry sherry)
• 1/4 teaspoon salt
• 1/2 tablespoon cornstarch
• 2 teaspoons minced ginger
• 2 green onions (chopped)
• 2 tablespoons Chinkiang vinegar
• 1 teaspoon white pepper powder ((or 1/2 teaspoon white pepper powder for a less spicy dish))
• 6 cups water (or chicken stock (*Footnote 3))
• 1/2 block ((8 oz / 227 g) firm tofu, cubed)
• 1 tablespoon light soy sauce (or soy sauce)
• 3 tablespoons cornstarch
• 1 teaspoon salt or to taste
• 2 eggs (beaten)
• 1 teaspoon sesame oil

Click Here For Step-By-Step Instructions