Hot-And-Sour Soup
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A classic Chinese hot-and-sour soup with pork, tofu, bamboo shoots, and shiitake mushrooms, thickened with cornstarch and finished with egg ribbons. White pepper provides a nuanced spice.
Ingredients
- 85 g pork slivered
- 78.9 ml soy sauce
- 4.93 ml soy sauce
- 4.93 ml vegetable oil
- 1.54 L water
- 59.1 ml white vinegar
- 9.86 ml freshly ground white pepper
- 1 medium or firm tofu cut into strips
- 59.1 ml dried tree ear fungus soaked in warm water to reconstitute, and sliced
- 237 ml bamboo shoot strips
- 6 dried shiitake mushrooms soaked in warm water to reconstitute, sliced
- 118 ml cornstarch
- 3 large eggs beaten
- 4.93 ml sesame oil
- Chopped green onions for garnish
- Chopped fresh cilantro for garnish
Nutrition (per serving, estimated)
Estimated based off 16 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 407 mg
- Iron: 11.8 mg
- Magnesium: 112 mg
- Phosphorus: 244 mg
- Potassium: 592 mg
- Zinc: 2.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml soy sauce
- 4.93 ml soy sauce
- 4.93 ml vegetable oil
- 1.54 L water
- 59.1 ml white vinegar
- 9.86 ml freshly ground white pepper
- 237 ml bamboo shoot strips
- 118 ml cornstarch
- 4.93 ml sesame oil
Prepare
- 85 g pork, slivered
- 1 medium or firm tofu, cut into strips
- 59.1 ml dried tree ear fungus, soaked in warm water to reconstitute, and sliced
- 6 dried shiitake mushrooms, soaked in warm water to reconstitute, sliced
- Beat 3 large eggs
- Chopped green onions, for garnish
- Chopped fresh cilantro, for garnish
Let's Cook
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Step 1.
In a small bowl, combine the slivered pork with 1 teaspoon of soy sauce and mix well. Set aside to marinate while you prepare the other ingredients.
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Step 2.
In a large soup pot over high heat, heat 1 teaspoon vegetable oil until it shimmers. Add the marinated pork and stir-fry with a spatula for 1 minute, breaking up any clumps.
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Step 3.
Add 6 cups of water, the remaining ⅓ cup soy sauce, ¼ cup white vinegar, and 2 teaspoons freshly ground white pepper to the pot. Stir to combine.
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Step 4.
Add the tofu strips, reconstituted tree ear fungus, bamboo shoot strips, and sliced shiitake mushrooms to the pot. Bring the soup to a boil, then reduce the heat to medium or medium-low so it maintains a gentle simmer.
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Step 5.
In a small bowl, whisk together the cornstarch and remaining ½ cup water to make a slurry. While stirring the soup continuously, slowly pour in the cornstarch slurry. Continue stirring until the soup thickens and returns to a simmer.
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Step 6.
Drizzle the beaten eggs in a steady, circular stream over the simmering soup to create thin egg threads. Let the egg cook for a few seconds, then gently stir to incorporate. Taste and adjust seasoning with additional soy sauce, vinegar, and white pepper as desired.
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Step 7.
Remove the pot from heat. Drizzle with sesame oil and stir once. Ladle the soup into bowls and garnish with chopped green onions and cilantro, if using.