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Ken's Hot-And-Sour Soup















Trans-fat Free


3 ounces pork
boneless, lean
1 ounce mushrooms, chinese
1 ounce bean thread noodles
10 ounces bean curd
2 small eggs
1 teaspoon sesame oil
1 quart chicken broth
2 teaspoons sugar
3 tablespoons red vinegar
½ teaspoon white pepper
2 tablespoons soy sauce, dark
1 tablespoon cornstarch
blended with water
2 tablespoons scallions, spring or green onions
finely chopped
2 tablespoons cilantro
finely chopped
1 teaspoon sesame oil
1 teaspoon hot chili pepper oil


Cut the pork into thin shreds.

Bring some water to a boil in a pot and blanch the pork in it for 2 minutes.

Drain the meat and set it aside.

Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid.

Discard the stems and finely shred the caps.

Soak the noodles for 5 minutes in warm water, then drain them.

Cut them into 5-inch lengths and set them aside.

Drain the bean curd and shred it into thin strips.

Beat the eggs and sesame oil together in a small bowl.

Bring the chicken stock to a simmer in a large pot.

Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce.

Simmer for 3 minutes, then thicken it with the cornstarch mixture.

Simmer for 2 minutes with the heat as low as possible.

Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks.

Stir in the scallions, fresh cilantro, sesame oil and chili oil.

Pour the soup into a large tureen or individual bowls and serve at once.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 24347% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 642mg 27%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 40g
Vitamin A 3% Vitamin C 1%
Calcium 15% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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