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Hot and Sour Soup

  • Difficulty Level: 2
  • Serves Serves: 3
  • Preparation

    10mins

  • Cooking

    15mins

Easy Recipes Less Than 30 mins Less Than 60 mins Quick Recipes Pork Seafood Tofu Vegetable Appetizer Lunch Dinner Healthy Chinese Food

What You Will Need

Ingredients

  • 75 g Pork (sliced)
  • 1 tsp Oil
  • 1 tbsp. Ginger (peeled and julienned)
  • 25 g Bamboo shoots (peeled and julienned)
  • 50 g Carrots (peeled and julienned)
  • 8 g Dried fungus (soaked and sliced)
  • 3 pcs Dried shiitake mushrooms (soaked and sliced)
  • 1 L Boiling water
  • 4 tbsp. Lee Kum Kee Chicken Bouillon Powder
  • 120 g Tofu (sliced)
  • 1 Egg (beaten)

Marinade

  • 1 tsp Lee Kum Kee Premium Soy Sauce
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 1 tsp Corn starch
  • ¼ tsp Sugar

Seasoning

  • 1 tbsp. Lee Kum Kee Premium Soy Sauce
  • 4 tbsp. Black vinegar
  • 2 tbsp. Lee Kum Kee Chilli Bean Sauce
  • Pepper (to taste)

Sauce Mix

  • 2 tsp corn starch mixed with 2 tsp water

Made with
Lee Kum Kee products

PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
CHILI BEANTOBAN 226G FRONT V4 copy

Chilli Sauce

Chilli Bean Sauce - Toban

How to make it

  1. In a bowl, mix pork slices with marinade ingredients and stir well to combine.
  2. In a pot, heat oil and add ginger, bamboo shoots, carrots, fungus and sliced rehydrated mushrooms. Stir-fry until fragrant and cooked.
  3. Pour in boiling water and carefully stir in Lee Kum Kee Chicken Bouillon Powder. Add pork slices and all seasoning ingredients. Stir well. Then, add in tofu slices. Gently stir to mix then, allow to boil.
  4. Pour in sauce mixture and gently stir to combine. Once the soup has thickened, turn off the fire and swirl in beaten egg.
  5. Ladle to individual serving bowls and serve warm.