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Mandarin Hot and Sour Soup

  • Beginner
  • 6 servings
  • 30 min
Baking Success Or Baking Mess


3 dried wood ear mushrooms
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 teaspoons chili-garlic sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon white ground pepper
6 cups chicken broth
8 ounces boneless lean pork OR chicken, cut into thin strips
8 ounces soft tofu, drained and finely diced
1 can (8 ounces) bamboo shoots, julienned
1/3 cup Fleischmann's® Corn Starch
3/4 cup water
2 egg lightly beaten
1 green onion, thinly sliced
1 tablespoon chopped cilantro


Soak dried mushrooms in warm water for 15 minutes or until softened. Drain and slice into thin strips.

Combine rice vinegar, soy sauce, chili-garlic sauce, sesame oil, sugar and white pepper in a small bowl; set aside.

Boil broth in a large pot. Add mushrooms, soy sauce mixture, pork, tofu and bamboo shoots Combine corn starch with water in a separate bowl until smooth. Add to soup, stirring constantly until soup boils and thickens. Remove soup fom heat.

Drizzle eggs slowly into soup, stirring gently in a circular motion until short threads form. Serve with green onion and cilantro sprinkled on top.

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