Chinese · Starter · Easy
Hot and Sour Soup
0.0 (0 ratings)- Total
- 30 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 155
White pepper and rice vinegar sharpen a silky broth filled with mushrooms, tofu and fine egg ribbons. Thin strips of pork make each bowl more substantial.
The heat in Hot and Sour Soup comes from white pepper as well as a little hot sauce. Cornstarch gives the broth just enough body to suspend the tofu and mushrooms, while a thin stream of beaten egg sets into soft ribbons.
Keep the pork slices thin so they cook quickly. Add the vinegar near the end to preserve its brightness, and stir the cornstarch mixture again just before pouring it in; it settles fast.
Method
Bring the chicken stock to a simmer in a saucepan over medium-high heat. Add the shiitake and wood ear mushrooms and simmer for until softened.
Add the pork tenderloin, tofu, soy sauce, sugar, white pepper and hot sauce. Simmer over medium-low heat for until the pork reaches 145°F; continue simmering for .
Stir the cornstarch and water together until smooth. Pour into the simmering soup while stirring, then cook for until the broth turns glossy.
Drizzle in the beaten egg in a thin stream. Wait briefly, then stir gently and simmer for until the egg ribbons are set. Remove from the heat and stir in the rice vinegar and sesame oil. Taste for salt and finish with the green onions.
Forkue tips
- If using dried wood ear mushrooms, rehydrate them according to the package, then measure 1/2 cup after trimming; soaking adds to the prep time.
Storing and reheating
Refrigerate for up to 3 days. Reheat gently while stirring, adding a splash of water if the broth has thickened. Freezing makes the tofu spongier and the thickened broth less smooth.
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Kitchen gear
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Hot and Sour Soup: FAQ
Can I leave out the pork?
Yes. Add a little more tofu or mushrooms instead. For a meat-free broth, also replace the chicken stock with vegetable stock.
Why did the egg form large clumps?
The egg went in too quickly or the soup was boiling hard. Keep a gentle simmer and pour a very thin stream, then stir slowly to separate the ribbons.
How do I store and reheat Hot and Sour Soup?
Refrigerate for up to 3 days. Reheat gently while stirring, adding a splash of water if the broth has thickened. Freezing makes the tofu spongier and the thickened broth less smooth.
How long does Hot and Sour Soup take?
About 30 min in total: 15 min prep and 15 min cooking.
What do I need to make Hot and Sour Soup?
The key ingredients are chicken stock, pork tenderloin, shiitake mushrooms, wood ear mushrooms, tofu and soy sauce, plus pantry basics.
Any tips for Hot and Sour Soup?
If using dried wood ear mushrooms, rehydrate them according to the package, then measure 1/2 cup after trimming; soaking adds to the prep time.
