Hot and Sour Soup

True to its name, this soup is both spicy and sour. Serve it as part of a Chinese New Year feast. 


  1. 1 In a wok or saucepan bring the chicken stock to the boil.

  2. 2 Add the pork loin, carrots, bamboo shoots, water chestnuts, mushrooms, peas, rice vinegar, sugar and pepper. Cook for 2 minutes until the vegetables are just tender.

  3. 3 Mix the cornflour with 1 tbsp water, add to the soup and bring to the boil to thicken.

  4. 4 Lower the heat, add a dash of sesame oil to taste then pour in the lightly beaten egg. Gently swirl the egg around the pan until set.

  5. 5 Heat until the pork is cooked through and serve.


  • 600ml chicken stock, made from a cube
  • 50g pork loin, finely sliced
  • 50g carrots, peeled and finely sliced
  • 50g water chestnuts, drained from the can and finely sliced
  • 50g bamboo shoots, drained from the can and finely sliced
  • 70g mixed mushrooms
  • 25g frozen peas
  • 4 tbsp rice vinegar
  • 2 tsp sugar
  • 1 tsp ground white pepper
  • 1 tsp cornflour
  • 1 dash sesame oil
  • 1 egg, lightly beaten

Serves 4

Total time required 20 mins

  • Preparation time: 10 mins
  • Cooking time: 10 mins