Hot and Sour Soup

Chef Thomas


  • 1/4 pound ground lean turkey shredded
  • 3 teaspoons cornstarch
  • 1 teaspoon sherry
  • 2 dried black mushrooms
  • 1/4 cup dried wood ears
  • 1/4 cup dried lily buds
  • 1/2 cup cold water
  • 1/2 cup bamboo shoots shredded
  • 1 tablespoon light soy sauce
  • 6 cups chicken broth
  • 2-4 tablespoons rice wine vinegar (to taste)
  • 1/4 teaspoon white pepper (to taste)
  • 2 tablespoons dark soy sauce
  • 1/2 cup low-fat firm tofu cut in 1" cubes
  • 1/4 egg substitute (two egg whites = 1/4 cup egg substitute)
  • Tabasco sauce to taste optional
  • 1 teaspoon sesame oil
  • 2 teaspoons chopped scallions


  • Mix the ground lean turkey, with sherry and 1 teaspoon of the cornstarch.
  • Cover and soak wood ears, mushrooms, and tiger lilies with boiling water for 15 minutes.
  • Slice the mushrooms and wood ears into strips.
  • Mix the remaining cornstarch with the 1/2 cup of cold water and set aside.
  • In a large soup pot, bring chicken broth and soy sauce to a simmer.
  • Add the pork, mushrooms, wood ears, tiger lilies, bamboo shoots and light soy sauce. Cook for 5 minutes.
  • Add vinegar, white pepper, and tofu.
  • As soon as the soup begins to boil, stir in the well-stirred cornstarch mixture until the soup thickens.
  • Add the Tabasco sauce, if using. Mix in the beaten eggs, stirring constantly.
  • Taste the soup and adjust the vinegar, Tabasco, soy sauce and white pepper combination to your taste.
  • Add the sesame oil and scallions.