If you have ever finished a bowl of hot and sour soup at a Chinese restaurant and wondered why yours never tastes the same at home, this one is definitely worth a try. It is a thick, silky broth full of pork, tofu, mushrooms and bamboo shoots, with ribbons of egg floating through it, and it gets its heat from white pepper and its sour blast from black vinegar.
The pepper and vinegar go in last, off the heat, so the flavors are fresh, keeping the soup lively. It comes together in about 45 minutes, including the soak, so it’s really a perfect weeknight meal (not that I will blame you if you eat it during the weekend!).
Tips for Making Hot and Sour Soup with Pork, Tofu, Mushrooms and Egg Ribbons
Soak the mushrooms and keep the water. The soaking liquid is full of flavor. Strain it and add it to the stock, and slice the mushrooms thin.
Cut everything thin and even. Cut the pork and bamboo shoots into thin matchsticks and the tofu into slim strips, handled gently, so every spoonful has a bit of each.
Add the vinegar and white pepper last. Both lose their punch if they boil. Stir them in off the heat, then taste and add more.
Drizzle the egg into barely moving soup. Pour it in a thin stream and stir once, gently, in one direction. A hard boil turns the egg into scrambled bits.
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Hot and Sour Soup with Pork, Tofu, Mushrooms and Egg Ribbons
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
Description
If you have ever finished a bowl of hot and sour soup at a Chinese restaurant and wondered why yours never tastes the same at home, this one is definitely worth a try.
Ingredients
- 6 dried shiitake mushrooms
- 1 cup (240 ml) hot water
- 8 oz (225 g) pork loin, cut into thin matchsticks
- 1 tsp soy sauce, for the pork
- 1 tsp cornstarch, for the pork
- 6 cups (1.4 L) chicken stock
- 1 tbsp minced fresh ginger
- 1 can (8 oz / 225 g) bamboo shoots, drained and cut into thin matchsticks
- 8 oz (225 g) firm tofu, cut into thin strips
- 3 tbsp soy sauce
- 1 tsp sugar
- 1/4 cup (30 g) cornstarch, mixed with 1/3 cup (80 ml) cold water
- 2 large eggs, beaten
- 1/4 cup (60 ml) Chinese black vinegar, plus more to taste
- 1 1/2 tsp ground white pepper, plus more to taste
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
- Chili oil, for serving (optional)
Instructions
Soak the dried mushrooms in the hot water for 30 minutes. Lift them out, squeeze them dry, trim off the stems and slice the caps thin. Strain the soaking liquid through a fine sieve and keep it.
Toss the pork with 1 tsp soy sauce and 1 tsp cornstarch.
Bring the stock, the mushroom soaking liquid and the ginger to a simmer in a large pot. Add the pork, stirring to separate the pieces, and cook for 2 minutes.
Add the mushrooms and bamboo shoots and simmer for 5 minutes. Add the tofu, the 3 tbsp soy sauce and the sugar and simmer for 2 minutes.
Stir the cornstarch and water mixture, then pour it in slowly while stirring. Simmer for 1 to 2 minutes, until the soup thickens and turns glossy.
Lower the heat so the soup barely moves. Drizzle in the beaten eggs in a thin stream, stirring once gently in one direction, and let the ribbons set for 30 seconds.
Turn off the heat. Stir in the vinegar, white pepper and sesame oil. Taste, and add more vinegar or pepper if you like. Serve topped with the scallions and chili oil.
Notes
- Keeps 3 days in the fridge. The soup thickens as it sits, so thin it with a splash of stock when you reheat it.
- Black vinegar (Chinkiang) is sold at Asian markets and online.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Comforting Soups
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Fat: 6 g
- Carbohydrates: 9 g
- Protein: 13 g
Frequently Asked Questions
My hot and sour soup is too thick, or it will not thicken. What do I do?
Too thick and gloopy means too much cornstarch, so stir in hot stock a little at a time. Too thin means the slurry was not stirred before it went in, since cornstarch settles. Mix another tablespoon of cornstarch with 2 tablespoons of cold water, stir it in, and simmer for a minute.
It tastes too sour, or too spicy. How do I fix it?
For too sour, stir in a cup of hot stock and a pinch of sugar. For too spicy, add more stock and a little more soy sauce. The heat here is from white pepper, so it builds as the soup sits, and it is easier to add more than to take it out.
Can I make it vegetarian?
Yes. Leave out the pork, use vegetable stock, and add another 4 oz of tofu or a cup of sliced fresh mushrooms. Skip the soy marinade step.
What can I use instead of black vinegar?
Use rice vinegar with a small splash of balsamic, about 3 tablespoons rice vinegar and 1 tablespoon balsamic. The soup will be a little sharper and less malty.
What if I cannot find dried shiitake mushrooms or bamboo shoots?
Use 8 oz of fresh shiitake or cremini, sliced, and add them with the stock. For bamboo shoots, canned water chestnuts or thin carrot sticks give a similar crunch.
