We've taken ordinary hot and sour Asian soup to the next level! Even picky eaters will love this wonderful balance of vegetables and meat!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 Servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.

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Nutrition Facts

323 calories; protein 21.1g 42% DV; carbohydrates 29.6g 10% DV; fat 14.8g 23% DV; cholesterol 56.1mg 19% DV; sodium 2330.8mg 93% DV. Full Nutrition
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Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2008
I now make this all the time, having incorporated a few tweaks. I always brown the pork in a bit of sesame oil first - this gives great bits to scrape up from the bottom which contribute depth to the flavor of the broth. Just as the pork browns I add 1/2 sweet onion, thinly diced, along with the garlic and the ginger. Then the chicken broth and the remaining ingredients in their order, excluding the cayenne which I haven't used since the very first time when I made this as written. I also use an entire 8 oz. container of diced mushrooms, and rice vinegar in place of white vinegar. Read More
(74)

Most helpful critical review

Rating: 1 stars
01/04/2009
I wasted a LOT of produce and food on this one. Not good tasty or ANYthing. Read More
(6)
93 Ratings
  • 5 star values: 75
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/12/2008
I now make this all the time, having incorporated a few tweaks. I always brown the pork in a bit of sesame oil first - this gives great bits to scrape up from the bottom which contribute depth to the flavor of the broth. Just as the pork browns I add 1/2 sweet onion, thinly diced, along with the garlic and the ginger. Then the chicken broth and the remaining ingredients in their order, excluding the cayenne which I haven't used since the very first time when I made this as written. I also use an entire 8 oz. container of diced mushrooms, and rice vinegar in place of white vinegar. Read More
(74)
Rating: 5 stars
04/03/2008
I am on the South Beach Diet so I used lean ground turkey instead of pork and eliminated the corn and added snap peas and bamboo shoots. This was sooo delicious and easy to make! Kudos! Read More
(28)
Rating: 5 stars
08/23/2007
I just made this recipe and it tastes like I just picked it up at my favorite Chinese restaurant! I did not add the cayenne pepper because it was spicey enough with the Sezchuan sauce. I am doing Weight Watchers so I used a "soy meat product" called Yves meatless ground stuffer for lettuce wraps in order to cut calories. It figures out to 2 Points per serving this way! I think I might count it as a Core meal too. Very delicious!! I am thinking you could easily add tofu to this as well. Thanks for a keeper!! Read More
(17)
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Rating: 5 stars
01/28/2009
This is the exact recipe I needed to use my leftover cabbage & raw ground pork ingredients from making gyoza. The taste is better than expected even if you don't have all the ingredients! I only had one vegetable which was the cabbage (sauteed some onion first in the pot before adding the broth). I used both chicken & beef broth a can each that's all I had in my cupboard to make a serving for 2. Instead of Schezwan sauce I used some Srircha chili sauce to give it some spice without measuring. Instead of real ginger I used powder ginger. Once I added the vinegar I tried to minimize stirring the soup that much since I learned from making chicken adobo to not disturb or stir the meat while it has vinegar otherwise it makes it more sour! Since I had Asian cilantro chopped up as a topping before serving to give it some herb freshness. Will definitely make again! Read More
(10)
Rating: 5 stars
10/19/2011
very good. I didn't have sezchuan sauce so I used the rooster hot sauce. It was great and easy. I also just used the veggies I had on hand and hot Italian sausage instead of ground pork. this time I added sourkraut for some of the cabbage and did not add the vinegar. Excellent! Read More
(9)
Rating: 5 stars
03/20/2008
Fabulous!! Even though I burned my tongue during the taste-test I could sense the hot vs. sour. I will definitely make again. I might experiment with different brands of szechwan sauce. Read More
(8)
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Rating: 5 stars
11/23/2008
How great on a cold, cold night! This vegetarian left out the pork and used vegetable broth. I served the cayenne pepper on the side because of some young tongues at the table. Yummy!! Read More
(7)
Rating: 1 stars
01/04/2009
I wasted a LOT of produce and food on this one. Not good tasty or ANYthing. Read More
(6)
Rating: 5 stars
04/24/2016
Joan and I agreed this was one of the best Hot and Sour soups we have ever had. This soup eclipsed many of the finest restaurant we have enjoyed worldwide. As far as changes, I like others browned the pork first. I added more green onions, just because I like them.I use chicken stock paste base to make the stock richer and fresher. I used a 16 ounce bag of coleslaw as my concept of a small head of cabbage. This soup jumped to the top of our favorite list. Read More
(5)
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