Hot and Sour Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This classic Chinese soup recipe was given to me by Chef But of the late Ken Lo’s Memories of China restaurant in Belgravia, London. He uses plenty of ground white pepper rather than chillies to create the necessary bite.


  • dried mushrooms 4 medium
  • dried shrimps 1 tbsp
  • lean pork


Put the mushrooms and shrimps in separate bowls and cover with boiling water. Leave to soak for 15 minutes, then drain. Slice the mushrooms into thin shreds.

Mix the hot and sour ingredients to a paste.

Put the pork, mushrooms, shrimps and stock in a large saucepan. Bring to the boil, then reduce the heat and simmer for 10 minutes.

Add the prawns, tofu, bamboo shoots, pe