Hot and Sour Soup
酸辣汤
A thick, peppery, tangy soup with mushrooms, tofu, and silky egg ribbons.
Serves 4
Prep 15 min
Cook 15 min
Ingredients
- 4 cups chicken broth
- 1/4 lb pork loin, cut into thin strips
- 4 dried shiitake mushrooms, soaked in hot water for 20 minutes and sliced
- 1/2 cup shredded bamboo shoots
- 1/2 block (7 oz) firm tofu, cut into thin strips
- 3 tablespoons rice vinegar or Chinese black vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper, or to taste
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 2 eggs, beaten
- 1 teaspoon sesame oil
- 2 green onions, sliced
Steps
Step 1. Bring the broth to a boil in a pot. Add the pork, mushrooms, and bamboo shoots and simmer for 5 minutes, until the pork is cooked through.
Step 2. Add the tofu, vinegar, soy sauce, sugar, and white pepper and simmer for 2 minutes.
Step 3. Stir the cornstarch mixture and pour it in while stirring. Simmer for 1 minute, until the soup thickens.
Step 4. Turn the heat to low. Pour the beaten eggs into the soup in a thin stream while stirring gently, so they form ribbons. Cook for 1 minute until the egg is set.
Step 5. Stir in the sesame oil and green onions. Taste and add more vinegar or white pepper if you like.
Where this recipe comes from
Yoribang Chinese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Chinese home cooking. Shaoxing wine is a Chinese cooking wine (dry sherry works instead). Doubanjiang is fermented chili bean paste, and Sichuan peppercorns give a tingling, numbing heat. Light soy sauce adds salt, and dark soy sauce adds color. Most are sold at Asian grocery stores.