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Hot and Sour Soup Version-02

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(Recipe ID: 445)

Serves 4

Preparation time: 15 minutes; Cook time: 20 minutes

Source: Vito De Carolis

Chicken meat and broth, as well as lemon and hot sauce makes this soup a little lighter and spicer than the first version.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 4 Dried black mushrooms *
  • 1/4 pound Lean pork
  • 1/4 pound White chicken meat
  • 2 Bean curd cakes
  • 1 Scallion
  • 1 Egg
  • 2 tablespoons Cornstarch
  • 1/4 cup Water
  • 5 cups Chicken broth
  • 1 cup Mushroom soaking liquid
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Fine sea salt *
  • 1 teaspoon Soy sauce
  • 1/4 teaspoon Black peppercorn, freshly ground *
  • 1 teaspoon Tabasco sauce


  1. Soak dried mushrooms.
  2. Reserve soaking liquid.
  3. Sliver mushrooms, pork, chicken, and bean curd.
  4. Mince scallion.
  5. Beat egg lightly.
  6. Blend cornstarch and cold water to a paste. 
  7. Bring broth and mushroom-soaking liquid to a boil.
  8. Add pork, chicken, and mushrooms and simmer, covered, 10 minutes.
  9. Add bean curd and simmer, covered, 3 minutes more.
  10. Stir in “Sherry” wine, lemon juice, salt, soy sauce, and peppercorn.
  11. Thicken with cornstarch paste.
  12. Slowly add beaten egg, stirring gently once or twice.
  13. Remove from heat.
  14. Sprinkle with Tabasco sauce and minced scallion.

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