hot + sour soup.

Hello there! We are in a bit of a cold spell here in NY, with a few inches of snow and temperatures in the 20s. Winter had about six months to show up, and it barely did, but I suppose one last hurrah in early April is its sendoff. Call me crazy, but I’m more than ok with it! I’m not ready for hot, summer temperatures, because when it’s chilly, it’s still soup season, and today we’re making a take-out classic right at home!


Hot and sour soup is something I generally order when I get Chinese take-out, I just love the balance of flavors, and by eating a brothy soup I’m usually less likely to overindulge in scallion pancakes, sesame beef or my favorite guilty pleasure, shrimp egg rolls.

I was perusing a recent issue of Wegmans Menu Magazine, and the issue had multiple Asian-inspired recipes, and this soup caught my eye. I’ve really come to love mushrooms as an adult, and they are wonderful for you. Add some ground pork, aromatics, and some Asian cooking staples, and you’ve got a soup fit for company and cozy nights in, all done in under 45 minutes! How’s that for easy, comforting, healthy and inspired?


hot + sour soup.
barely adapted from Wegmans Menu Magazine.



1 tbsp. grapeseed oil
1 lb. organic ground pork
2 tbsp. garlic, minced (about 4 cloves)
2 tbsp. fresh ginger, peeled and minced
10 ounces of shiitake mushrooms, cleaned and stems removed. Thinly slice.
8 cups of organic chicken broth
3 tbsp. cornstarch
¼ cup warm water
½ cup gluten free soy sauce (reduced sodium)
½ cup unseasoned rice wine vinegar
2 tsp. white pepper
1.5 tsps. sesame oil
1organic egg, beaten
3-4 scallions, thinly sliced on bias (green parts only)
salt, if needed


Heat oil in a large stockpot over medium high heat. Add pork, and cook, stirring to break up any large pieces, for 5 minutes, or until no longer pink. Drain.

Add pork back to pot, and add garlic, ginger and mushrooms and cook, stirring, for 3-4 minutes longer.

Add broth; bring to simmer. Cook for 10 minutes. While simmering, mix together cornstarch and water in a small bowl until well combined and smooth.

Add soy sauce, rice vinegar, pepper, and sesame oil to pot; stir to combine. Add cornstarch mixture, stirring constantly until well combined. Slowly drizzle egg into soup, stirring constantly.

Garnish soup with scallions before serving.

Makes 12 cups.

**Please use all organic ingredients wherever possible**


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