Hot and Sour Soup
Pork, tofu, shiitake and wood ear mushrooms, bamboo shoots, and carrots in a thick, peppery chicken broth finished with egg ribbons. The rice vinegar and the ground white pepper go in after the heat is off, so the sourness and the pepper stay sharp.
Servings: 5 people
Calories: 264kcal
Cost: $
Equipment
- 1 Cooking pot A wide pot gives the beaten egg room to spread across the surface.
- 1 Small bowl For mixing the cornstarch with cold water.
- 1 Ladle Used to stir the broth in one direction and to serve.
Ingredients
- 1/2 lb pork thinly sliced
- 1 1/2 cups shiitake mushrooms sliced
- 1/2 cup wood ear mushrooms rehydrated and sliced
- 2 thumbs ginger sliced
- 8 ounces firm tofu cut into cubes or strips
- 1/2 cup carrots julienned
- 1/2 cup bamboo shoots sliced
- 7 cups chicken broth
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 pieces eggs beaten
- 1/4 cup spring onions finely chopped
- 1/3 cup unseasoned rice vinegar plus more to taste
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon cayenne pepper powder
- 1 teaspoon ground white pepper plus more to taste
- Salt to taste
Instructions
- Pour the chicken broth into a cooking pot and bring it to a boil. Add the shiitake mushrooms, wood ear mushrooms, ginger, and pork. Reduce the heat and simmer for 12 minutes.7 cups chicken broth, 1 1/2 cups shiitake mushrooms, 1/2 cup wood ear mushrooms, 2 thumbs ginger, 1/2 lb pork
- Add the bamboo shoots and carrots. Simmer for 3 minutes.1/2 cup bamboo shoots, 1/2 cup carrots
- Add the tofu, soy sauce, and sugar. Stir gently and let the soup return to a gentle simmer.8 ounces firm tofu, 3 tablespoons soy sauce, 1 teaspoon sugar
- Combine the cornstarch and cold water in a small bowl. Slowly pour the mixture into the soup while stirring. Continue cooking until the broth thickens.1/4 cup cornstarch, 1/4 cup cold water
- Slowly drizzle the beaten eggs into the simmering soup while gently stirring in one direction. Let the egg set into ribbons, then turn off the heat.2 pieces eggs
- Stir in the rice vinegar, sesame oil, cayenne pepper, and ground white pepper. Taste and add more vinegar, cayenne pepper, or white pepper if needed. Season with salt to taste.1/3 cup unseasoned rice vinegar, 1 teaspoon toasted sesame oil, 1/4 teaspoon cayenne pepper powder, 1 teaspoon ground white pepper, Salt
- Transfer the soup to a serving bowl and garnish with chopped spring onions. Serve warm. Share and enjoy!1/4 cup spring onions
Video
Notes
Tenderizing the pork – Toss the sliced pork with a tablespoon of water and a teaspoon of cornstarch before it goes into the broth. It keeps the thin slices soft through the 12-minute simmer.
Serving size – Five servings here are meal-size bowls. Served as a starter ahead of a rice meal, the same pot fills about eight small bowls.
Scaling – This doubles cleanly. Move to a wider pot when you do, so the beaten egg spreads across the surface instead of landing in one spot.
Soaking ahead – The wood ear can be soaked the night before. Drain it, keep it covered in the refrigerator, and slice it just before cooking.
Nutrition
Calories: 264kcal | Carbohydrates: 18g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 1872mg | Potassium: 559mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2244IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg