Hot and Sour Soup Recipe
Hot and Sour Soup is the PERFECT combo of spicy and savory, made with pork, veggies, tofu, and eggs in a savory broth. Better than takeout!
Ingredients
- 1 ouncewood ear mushrooms
- 1 bunchgreen onions (, cut into thirds)
- 8 clovesgarlic
- ½yellow onion (, quartered)
- 12black peppercorns
- 12 cupschicken stock
- 2 tablespoonsvegetable oil
- ½ poundpork tenderloin (, sliced thinly into 2-inch pieces)
- 1 tablespoonginger (, grated)
- 1 cupbamboo shoots (, sliced thinly)
- 1 tablespoonred chile paste
- ½ cuplow sodium soy sauce
- ½ cuprice vinegar
- 1 teaspoonwhite pepper
- ¼ teaspoonsugar
- 1 poundfirm tofu (, cubed)
- 2 largeeggs (, beaten)
- 2 tablespoonscornstarch (, 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.