Four Clan Kitchen

What we eat everyday

Hot and Sour Soup

Posted by fourclankitchen on October 17, 2015


This hot and sour soup by Boston chef Joanne Chang is the best I have had  It is super quick and a very good weeknight meal.  I made some changes to it, mainly because of what I had on hand.  The only major changes I made were to increase the garlic, add sautéed cabbage, reduce the vinegar and omit the salt.



  • 2 tablespoons vegetable oil
  • 1 garlic clove, smashed and minced
  • 1 tablespoon minced fresh ginger
  • 4 scallions, white and green parts, minced, plus more for garnish (I omitted because I did not have it on hand)
  • 8 ounces ground pork  (you can use ground chicken or omit entirely)
  • 4-5 cups homemade chicken stock or canned chicken broth (I used Better than bullion).
  • 1 pound firm tofu cut into 1/2-inch cubes
  • Half a head of cabbage shredded finely (the original recipe calls for 4 or 5 medium button mushrooms, sliced thin
  • 1 teaspoon granulated sugar (I omitted, seems unnecessary)
  • 1/3 cup rice vinegar, or to taste  (the original recipe calls for 2/3 cup)
  • 3 tablespoons soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon sesame oil, plus more for garnish
  • 2 tablespoon Sriracha sauce, or to taste
  • 2 large eggs
  • White or black pepper for garnish
  • cilantro for garnish



  • In a saucepan, heat 1 tbs of the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally till the pork is browned. Break up the pork as you stir.
  • Remove the pork etc from the pan.  Add the remaining vegetable oil to the sauce pan and heat up.  Saute the cabbage with a bit of salt at high heat, 3-4 min. till cabbage wilts and browns.  Do not add too much water into the pan along with the cabbage or the cabbage will steam and taste mushy.
  • Add the stock  to the cabbage, then add the tofu and pork along with the garlic, ginger and scallions.


  • In a small bowl, mix sugar (if using), vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and add to the soup.
  •  Bring the soup back to a simmer over medium-high heat. Taste the soup and adjust the flavors.
  • In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Ladle into bowls and garnish with scallion and cilantro.  For a more substantial meal,  serve on rice.
  • Instead of adding the cabbage to the soup,  I think it would work really well as a garnish.



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