Hot and Sour Chinese Soup (Printable Version)
Tangy, spicy soup with pork, mushrooms, tofu, and bamboo shoots, simmered in savory chicken broth.
# Ingredients List:
→ Pork and Marinade
01 -
4 oz pork shoulder, finely julienned
02 -
1 tablespoon water
03 -
Pinch of salt
04 -
2 teaspoons vegetable oil
05 -
1 teaspoon cornstarch
→ Dry Ingredients
06 -
1 to 2 dried red chili peppers (optional)
07 -
0.3 oz dried lily flowers, rehydrated (approximately ½ cup)
08 -
0.3 oz dried wood ear mushrooms, rehydrated and sliced (approximately ½ cup)
09 -
0.3 oz dried shiitake mushrooms, rehydrated and sliced (approximately ½ cup)
→ Soup Components
10 -
3 oz spiced dry tofu, cut into 2-inch by ¼-inch pieces
11 -
4 oz fresh firm tofu, cut into 2-inch by ¼-inch pieces
12 -
4 oz bamboo shoots, julienned
13 -
1 large egg, beaten
14 -
1 scallion, finely diced
15 -
8 cups low sodium chicken stock
16 -
½ teaspoon salt, or to taste
17 -
¼ teaspoon sugar
18 -
1 to 2 teaspoons freshly ground white pepper, or to taste
19 -
2 teaspoons dark soy sauce or mushroom soy sauce
20 -
1 tablespoon light soy sauce or seasoned soy sauce
21 -
1 teaspoon sesame oil
22 -
⅓ to ½ cup white vinegar
23 -
⅓ cup cornstarch
24 -
¼ cup water
# How to Make It:
01 -
Combine julienned pork shoulder with 1 tablespoon water, allowing the meat to absorb it. Add a pinch of salt, vegetable oil, and cornstarch. Mix thoroughly and set aside.
02 -
Halve dried chili peppers, remove seeds, then mince. Soak dried lily flowers, wood ear mushrooms, and shiitake mushrooms separately in 1 cup hot water each for 1–2 hours until hydrated. Thinly slice mushrooms, roughly chop wood ears, and halve lily flowers after trimming tough ends.
03 -
Cut spiced and firm tofu into 2-inch long, ¼-inch thick pieces. Julienne bamboo shoots. Beat the egg and finely dice the scallion. Set aside.
04 -
Bring chicken stock to a boil in a large pot. If pork has clumped, loosen with an additional tablespoon of water before adding. Stir in pork, breaking up clumps, then skim foam with a fine mesh strainer.
05 -
Add salt, sugar, dried chili peppers if using, white pepper, both soy sauces, and sesame oil. Stir in lily flowers, wood ears, shiitake mushrooms, and bamboo shoots. Bring to a simmer.
06 -
Add both tofus and white vinegar. Stir to combine, allowing flavors to meld.
07 -
Mix cornstarch and water into a smooth slurry. At a gentle simmer, stir soup in a steady circular motion to create a whirlpool. Slowly drizzle in the slurry, stopping at three-quarters. Continue stirring and simmer until the soup thickens. Add remaining slurry if a thicker consistency is desired.
08 -
Taste soup and adjust heat with more white pepper or sourness with additional vinegar to preference.
09 -
Maintain soup at a simmer and stir in a gentle swirl. Slowly drizzle beaten egg while stirring to create silky ribbons without cloudiness.
10 -
Ladle soup into bowls and garnish with chopped scallions before serving.
# Extra Tips:
01 -
Rehydrating dried ingredients with hot water significantly reduces soaking time.
02 -
Maintaining a gentle simmer prevents cloudiness when adding beaten egg.