Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ounce woodear mushrooms; 1 bunch green onions; 8 cloves garlic; 1/2 yellow onion; 12 black peppercorns; 12 cups chicken stock; 2 tablespoons vegetable oil; 1/2 pound pork tenderloin; 1 tablespoon ginger; 1 cup bamboo shoots; 1 tablespoon red chile paste; 1/2 cup low sodium soy sauce; 1/2 cup rice vinegar; 1 teaspoon white pepper; 1/4 teaspoon sugar; 1 pound firm tofu; 2 large eggs; 2 tablespoons cornstarch; green onions

User Reviews

5.0

66 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 servings
Calories
294 kcal
Course
Dinner
Cuisine
Chinese

Hot and Sour Soup

Bianca Bennett

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Hot and Sour Soup is the PERFECT combo of spicy and savory, made with pork, mushrooms, bamboo shoots, tofu, and eggs in a savory seasoned broth with soy sauce and vinegar.

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Ingredients

Servings

1 ounce woodear mushrooms
1 bunch green onions , cut into thirds
8 cloves garlic
1/2 yellow onion , quartered
12 black peppercorns
12 cups chicken stock
2 tablespoons vegetable oil
1/2 pound pork tenderloin , sliced thinly into 2" pieces
1 tablespoon ginger , grated
1 cup bamboo shoots , sliced thinly
1 tablespoon red chile paste
1/2 cup low sodium soy sauce
1/2 cup rice vinegar
1 teaspoon white pepper
1/4 teaspoon sugar
1 pound firm tofu , cubed
2 large eggs , beaten
2 tablespoons cornstarch , mixed into 1/4 cup water
green onions , for garnish

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Instructions

Add the mushrooms to boiling water and let sit in a small bowl for 30 minutes before slicing very thinly and discarding any pieces that are still very tough.
Add the green onions, garlic cloves, onion and peppercorns to a bouquet garni bag or to a large dutch oven or heavy bottomed pot with the chicken stock and bring to a simmer for 20 minutes until reduced by 1/3 (If you didn't use a bag, fish out the ingredients) then keep on low heat while you continue cooking.
In a large skillet add the oil on medium-high heat and cook the pork tenderloin then remove from the pan and add in the ginger, bamboo shoots, chile paste, soy sauce, rice vinegar, white pepper and sugar stirring well to combine and bring to a boil before moving the mixture to the dutch oven with the chicken stock.
Add the mushrooms to the pot along with the tofu and the cornstarch/water mix and bring the heat back up to medium-low for 10 minutes.
Stir the soup in a clock-wise direction at a slow speed and slowly pour in the eggs while whisking slowly to cook the egg while it also spreads out while it cooks (be careful not to let it cook in a giant puddle or in too thin of a stream).
Garnish with green onions if desired.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

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Calories 294kcal (15%) Carbohydrates 21g (7%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 70mg (23%) Sodium 1082mg (45%) Potassium 597mg (17%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 85IU (2%) Vitamin C 3.1mg (3%) Calcium 102mg (10%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 294 kcal

% Daily Value*

Calories	294kcal	15%
Carbohydrates	21g	7%
Protein	23g	46%
Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	70mg	23%
Sodium	1082mg	45%
Potassium	597mg	13%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	85IU	2%
Vitamin C	3.1mg	3%
Calcium	102mg	10%
Iron	2.4mg	13%