• 6 cups chicken stock
  • 1/3 pound lean pork butt, slivered
  • 6 dried mushrooms, soaked to soften and julienned
  • 1/2 cup bamboo shoots, julienned
  • 1/2 cup water chestnuts, sliced
  • 1 teaspoon minced fresh ginger
  • 1/2 cup dried cloud ears, soaked to soften
  • 1 pound firm tofu, cut into small cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine (Mirin)
  • 2 tablespoons rice vinegar*
  • 1/2 teaspoon white pepper
  • Salt to taste
  • 1 egg, beaten
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon chili oil (optional)


Bring stock to a boil, add pork, mushrooms, bamboo shoots, water chestnuts, ginger and cloud ears. Reduce heat and simmer for 10 minutes. Add tofu, soy sauce, rice wine, rice vinegar, and pepper. Bring back to a boil. Season and remove from heat. Slowly pour in egg, stirring constantly. Add green onion, sesame oil and chili oil. Serve immediately. Serves 6. *If rice vinegar is not available, use white vinegar.

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Submitted 6/13/05.
Source: A Taste of Aloha
Submitted By: Joy Bowers
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