5 from 66 votes
Hot and Sour Soup
Hot and Sour Soup combines a flavorful chicken stock base simmered with aromatic vegetables and spices, tender pork slices, wood ear mushrooms, tofu cubes, and bamboo shoots. The soup balances sharp vinegar and spicy chile paste with savory soy sauce and subtle sweetness, thickened slightly with cornstarch. Swirled beaten eggs add a silky texture, while garnished green onions bring freshness. This soup offers a hearty, nuanced flavor suitable as a starter or light meal.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
8
servings
Calories:
294 kcal
Course:
Dinner
Cuisine:
Chinese
Ingredients
- 1 ounce woodear mushrooms
- 1 green onion cut into thirds, bunch
- 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 soy sauce low sodium
- 1/2 cup rice vinegar
- 1 teaspoon white pepper
- 1/4 teaspoon sugar
- 1 pound tofu cubed, firm
- 2 large egg beaten
- 2 tablespoons cornstarch , mixed into 1/4 cup water
- green onions , for garnish
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.
Cup of Yum
Notes
- Use the instruction timers if available to keep track of simmering times accurately while cooking.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 294
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.