Hot and Sour Soup

Named for its lively balance of white-pepper heat and vinegar tang, hot and sour soup is a beloved Chinese staple. Silky egg ribbons, tofu, and wood-ear mushrooms mingle in a bright, peppery broth that wakes up lunch.

Serves 4

Estimate for one serving

• 210 cal
• 15.5g protein
• 12g carbs
• 9g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 cups chicken broth
• 8 oz firm tofu
• 4 oz boneless pork loin
• 1/4 cup dried wood ear mushrooms
• 4 dried shiitake mushrooms
• 1/2 cup bamboo shoots
• 1 large egg
• 3 tbsp cornstarch
• 1/4 cup water
• 1/3 cup white vinegar
• 1 tsp ground white pepper
• 1 tsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp fresh ginger
• 2 cloves garlic
• 3 green onions
• 1/2 tsp salt

Instructions

1. 1Soak the dried wood ear mushrooms and shiitake mushrooms in hot water for 20 minutes until softened. Drain, then thinly slice the mushrooms and set aside.
2. 2Cut the firm tofu into thin strips or small cubes. Thinly slice the boneless pork loin into matchstick pieces. Mince the garlic and ginger. Slice the bamboo shoots into thin strips. Chop the green onions, separating the white and green parts.
3. 3In a small bowl, whisk together the cornstarch and water to make a slurry. Set aside.
4. 4In a large pot over medium heat, bring the chicken broth to a simmer. Add the minced garlic, ginger, and white parts of the green onions. Cook for 1 minute until fragrant.
5. 5Add the sliced pork to the pot and stir gently for 2-3 minutes until the pork is no longer pink.
6. 6Stir in the sliced mushrooms, bamboo shoots, and tofu. Simmer for 5 minutes to allow the flavors to meld.
7. 7Add the soy sauce, white vinegar, ground white pepper, and salt. Taste and adjust the vinegar or pepper for desired sourness and heat.
8. 8Slowly stir in the cornstarch slurry while the soup is simmering. Continue stirring until the soup thickens, about 1-2 minutes.
9. 9In a small bowl, lightly beat the egg. While stirring the soup in a circular motion, slowly drizzle in the beaten egg to create silky egg ribbons. Cook for 30 seconds.
10. 10Remove the pot from heat. Stir in the sesame oil and the green parts of the chopped green onions.
11. 11Ladle into bowls and serve immediately while hot.