Hot & Sour Soup


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Soy sauce, 6 tablespoons (3 fl oz/90 ml)
  • Worcestershire sauce, 3 tablespoons
  • Rice vinegar, 2 tablespoons
  • Asian sesame oil, 1 tablespoon
  • Chile paste, ½ teaspoon
  • Cornstarch (cornflour), 1 tablespoon
  • Canola or peanut oil, 2 tablespoons
  • Fresh ginger, 2 tablespoons grated
  • Green (spring) onions, 3, thinly sliced
  • Pork tenderloin or boneless loin, ½ lb (250 g), thinly sliced across the grain and cut into thin strips
  • Shiitake mushrooms or button mushrooms, 6 oz (185 g), stems discarded and caps thinly sliced
  • Chicken broth or stock, 6 cups (48 fl oz/1.5 l), homemade or purchased


  • Prepare the seasonings

    In a small bowl, combine the soy sauce, Worcestershire sauce, vinegar, sesame oil, chile paste, and cornstarch. Stir to dissolve the cornstarch; set aside.

  • Cook the soup

    Heat a large, heavy saucepan over high heat until hot and add the canola oil. Add the ginger and all but 1 tablespoon of the green onions and sauté for about 5 seconds until fragrant. Add the pork and mushrooms and sauté until the pork is just opaque, about 1 minute. Pour in the broth, bring to a boil, and then reduce the heat to low. Give the soup seasonings a quick stir, add to the soup, stir well, and simmer, stirring occasionally, until the soup begins to thicken slightly, about 5 minutes. Ladle into bowls, garnish with the reserved green onions, and serve.