Hot & Sour Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
An easy, fast and flexible soup for whenever the craving hits.
  • 6 cups chicken or beef broth
  • 8 oz fresh mushrooms (in this case) OR dried mushrooms (ideal)
  • 8-10 dried lily buds
  • 1 egg, beaten
  • 2-3 spring onions, chopped
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 teaspoon sugar
  • ½ teaspoon dried pepper flakes
  • 1-2 Tablespoons Cornstarch (dissolved in enough water to make a slurry)
  1. Reconstitued lily buds (and dried mushrooms if you're using them) by soaking them in hot water until they are soft.
  2. Bring broth to a boil.
  3. Add lily buds and mushrooms, soy sauce, vinegar, pepper flakes and sugar. Let it cook for about 10 minutes.
  4. Taste and adjust seasonings if necessary.
  5. Lower the heat and add the cornstarch slurry. Stir soup until it is slightly thickened.
  6. Turn off the heat and slowl drizzle in the beaten egg while gently stirring.
  7. Serve soup with chopped spring onions on top.
OPTIONAL INGREDIENTS that I normally would add if I had them on hand: tofu, pork, bamboo shoots, more mushrooms, chili oil
Recipe by Cooked From the Heart at