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Serves 4-6


1 (4-pound) whole chicken, whole
1/4 lb Barbecued pork


1/2 cup Bamboo shoots, canned
4 Garlic cloves
4 1 -inch piece Ginger, fresh
1 bunch Green onions
1 Green onions and cilantro, leaves
1 Onion


1 Egg, large
1 Square firm tofu

Canned Goods

2 qt Chinese chicken stock


1 tbsp Red chile paste
1/4 cup Soy sauce

Baking & Spices

3 tbsp Cornstarch mixed with
1 tsp Peppercorns, whole white
1 tsp Salt
1 Pinch Sugar
1 tsp White pepper, ground

Oils & Vinegars

2 tbsp Canola oil
1/4 cup Rice vinegar


3 qt Water


4 Dried chinese fungi (about 1 ounce), such as wood ears or cloud ears
  • Brent Gnyp

    Hot and Sour Soup Recipe : Tyler Florence : Food Network - Add 2 tbls. of fish sauce for added flavour One of my favorite soups....a nice addition at the end is also chopped mint leaves. You can also add the pork at the very end using very thinly sliced pork thin that it cooks in the served bowl of hot soup.

  • Danielle Sosnowski-Lather

    Hot and sour soup recipe. I have no idea what an cloud ear is, but I am going to find out an make me some soup!

  • Robin Chiavetta

    Asian Egg Drop Soup Recipe - a Tyler Florence recipe

  • Jessie Lowe

    Hot & Sour Soup adapted version! 1 chicken breast 2qts Water ½ onion 1 T Ginger 1 T Garlic 1 t. Pepper 2 t. Salt 2 T Tabasco sauce ¼ c soy sauce ¼ c balsamic vinegar 2 T Barbeque sauce (ketchup based) 2 T cornstarch ½ egg, beaten Boil chicken, onion, ginger, garlic, salt & pepper. Reduce to simmer, combine tabasco, soy sauce, balsamic vinegar, and barbeque and stir well. slowly add cornstarch to small bit of soup to avoid lumps. Lastly, while rapidly whisking soup, slowly add in egg.

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