Hot and Sour Soup Recipe
Ingredients
- 1 ozwood ear mushrooms
- 1 bunchgreen onions
, cut into thirds
- 8 clovesgarlic
- ½yellow onion
, quartered
- 12black peppercorns
- 12 cchicken stock
- 2 tbspvegetable oil
- ½ lbpork tenderloin
, sliced thinly into 2-inch pieces
- 1 tbspginger
, grated
- 1 cbamboo shoots
, sliced thinly
- 1 tbspred chile paste
- ½ clow sodium soy sauce
- ½ crice vinegar
- 1 tspwhite pepper
- ¼ tspsugar
- 1 lbfirm tofu
, cubed
- 2 largeeggs
, beaten
- 2 tbspcornstarch
, mixed into 1/4 cup water
- green onions
, for garnish
Directions
- 1
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.
- 2
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.
- 3
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. Stir well to combine and bring to a boil before moving the mixture to the dutch oven with the chicken stock.
- 4
Add the mushrooms to the pot along with the tofu and the cornstarch/water mix. Bring the heat back up to medium-low for 10 minutes.
- 5
Stir the soup in a clockwise direction at a low speed and slowly pour in the eggs while whisking slowly to cook the egg while it also spreads out during cooking (be careful not to let it cook in a giant puddle or in too thin of a stream).
- 6
Garnish with green onions if desired.
Hot and Sour Soup Recipe
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving that irresistible balance of spicy and savory that only a perfectly crafted Hot and Sour Soup can deliver? This recipe brings the authentic flavors of your favorite takeout straight to your kitchen, making it a warming and satisfying dinner option.
Why This Hot and Sour Soup Works
This isn't just any Hot and Sour Soup; it's the PERFECT combo of spicy and savory, featuring tender pork, a medley of crisp vegetables, silky tofu, and delicate egg ribbons all swimming in a rich, savory broth. The careful balance of rice vinegar for tang and red chile paste for heat, alongside aromatic ginger and garlic, creates a depth of flavor that feels both comforting and invigorating.
What to Expect
Prepare for a vibrant bowl bursting with complex flavors. You'll experience the delightful heat of red chile and white pepper, tempered by the comforting umami of soy sauce and the bright acidity of rice vinegar. Texturally, you'll find a captivating interplay between the tender, thinly sliced pork tenderloin, the chewiness of wood ear mushrooms, the crisp snap of bamboo shoots, and the soft cubes of firm tofu, all harmonized by the silky strands of egg. This hearty soup promises a robust, flavorful experience that truly satisfies as a complete meal.
Customization & Variations
Feel free to adjust the heat level by increasing or decreasing the red chile paste and white pepper to your liking. For a vegetarian option, you can easily substitute the pork tenderloin with thinly sliced shiitake mushrooms or extra firm tofu, and use vegetable stock instead of chicken stock. Don't have wood ear mushrooms? You can use dried shiitake mushrooms, rehydrated and sliced. Want more veggies? Sliced carrots or cabbage would be a welcome addition.
Serving & Context
This Hot and Sour Soup is ideal for a comforting weeknight dinner or a cozy weekend meal. Serve it hot, garnished with fresh green onions, alongside a simple bowl of steamed jasmine rice to soak up every last drop of the savory broth. It's a wonderful dish for chilly evenings or whenever you're seeking a flavor-packed, satisfying experience.