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Hot and Sour Soup

A wonderful traditional Chinese dish, Hot and Sour Soup is a flavoursome dish, full of texture. This dish combines three unique Asian ingredients, Shiitake mushroom, Wood Ear mushroom and Lily Buds. These often come in dried form and need to be soaked before cooking. 

There are lots of different ways to make this dish, depending on preference and family tradition. This is our take on the recipe which you can adapt and share!

Serves: 2

  • 1 tbsp cooking oil
  • 1 tsp mince ginger
  • 50g pork, julienned
  • 30g carrot, julienned,
  • 30g shiitake mushroom, julienned, soaked (7g in dried form)
  • 30g wood ear, julienned, soaked (3g in dried form)
  • 30g bamboo shoot, julienne
  • 20 strands lily buds
  • 800 ml hot water
  • 3 tbsp corn starch , plus 3 tbsp water
  • 100g soft tofu, julienned
  • 1 egg, lightly beaten
  • 2 tsp light soy sauce
  • 1 pinch salt
  • 1 pinch sugar
  • ½ tsp sesame oil
  • 2 tbsp black rice vinegar
  • ½ tsp ground white pepper
  • Coriander, chopped


  1. Heat up the oil in a wok or pot. Stir in pork & ginger. Add carrot, shiitake mushroom, wood ear, bamboo shoot & lily buds when the pork becomes pale. Fry off for around 1 minute. 
  2. Pour in hot water. Leave to boil for around 2 minutes covered with a lid. Add the corn starch & water mixture (stir well before pouring) in a few batches while stirring.
  3. Gently add in tofu. Then pour in the beaten egg. Ensure to mix well.
  4. Turn off the heat. Add soy sauce, salt, sugar and sesame oil. Right before serving, add your preference of black rice vinegar/white pepper. Garnish with coriander.
  5. Enjoy! 

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