How to make it

  • Add just enough boiling water to just cover the dried mushrooms and let them soak for 30 minutes. Squeeze dry, stem, and add the soaking liquid to the stock. Shred mushroom caps.
  • Mince the white parts of the green onions and reserve. Cut the green tops into bite-sized pieces, and distribute them among the serving bowls.
  • Stem the free mushrooms and shred the caps. Cut the bamboo shoots into matchsticks (and whatever else you decide to add).
  • In a very hot wok over a high flame, add about a tablespoon of oil, swirl, then add the ginger. Stir just a second, then add the bamboo shoots, fresh and dried mushrooms, and any other vegetables you decided to add. Stir-fry just until the fresh mushrooms have started to darken. Add the stock mixture and both soy sauces, the ham and chicken, and bring to a boil (taste, and add salt if necessary). Simmer for about five minutes, until the chicken is done. Add the cornstarch/water mixture and stir until just thickened. Turn off the heat.
  • Put the sherry, pepper, vinegar, and sesame oil into each individual bowl,then fill each with the hot soup. Serve.

Reviews & Comments 6

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  • chef2 8 years ago
    I HATE TOFU ALSO But I like your recipe thanks
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  • elgourmand 8 years ago
    It's 89 degrees F and the humidity is 89% so soups aren't at the top of the list right now but I like sweet and sour soup so I'll copy this one and wait for a cold snap, say 75 deg, and try it. Lookin good.
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  • lincolntoot 10 years ago
    This is my favorite soup - Thanks for the post!
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  • lunasea 10 years ago
    I'm going to be going to my local Asian market this weekend and you've given me many things to think about making, including this. I love Hot and Sour Soup. Thank you again!
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  • marriage 10 years ago
    Great looking recipe, I will be trying it soon.
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  • jenniferbyrdez 10 years ago
    Looks goood. I don't understand why anyone eats tofu, but I guess that's just me.
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