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While popular in Chinese restaurants and questionable for health, the home-made version of this soup can be tailored into a delicious yet healthy side dish. Incorporating spicy flavors which help spread Liver energies and sour flavors that help nourish the Liver, Hot and Sour Soup can be especially beneficial in spring.


  • Preserve Liver and Kidney Yin energies
  • Spread Liver Qi energies

Serves 4


    • Chicken bones:     1lb
    • Huang Qi (astragalus):     18g
    • Gou Qi (wolfberry):     18g
    • Green Onions:     4 stalks
    • Water:     8 cups
    • Tofu:     100g
    • Minced lean Pork:     200g
    • Wood Ears:     1/4 cup
    • Carrot:     1/4 cup
    • Shiitake mushrooms:     1/4 cup
    • Egg:     2
    • Vinegar:     variable
    • Soy Sauce:     variable


  1. Prepare stock by bringing chicken bones, herbs, and green onions to boil in 8 cups of water; reduce heat and simmer for 45-60 minutes or until the water is reduced to 4-5 cups. Strain water off into a saucepan
  2. Shred carrots and wood ears into matchsticks; cut shiitake mushrooms into inch slices
  3. Add minced pork and tofu to the stock and bring to a boil. Add carrots, wood ears, and shiitake mushrooms, and reduce heat and continue simmering for 5 minutes.
  4. Add soy sauce and vinegar, tasting to adjust the flavor

Huang Qi (Astragalus)is a strong immune booster.

Gou Qi (Wolfberry) is generally nourishing.

Green Onions promote a smooth flow of Liver Qi

Wood Ears nourish the Yin of the body