Hot and Sour Soup

Learn the secrets to making an easy Hot and Sour Soup with a rich flavorful broth, feathery eggs and a pleasant balance of heat and tartness.

Course Soups & Stews

Cuisine Chinese

Level Beginner

Main Ingredient Egg, Mushrooms, Pork

Diet Dairy-Free, Low Sugar, Low-Carb

Prep Time 10

Cook Time 7

Total Time 17

Servings servings

Calories 212kcal

Ingredients

25 grams dried shiitake mushrooms
5 grams dried wood ear mushrooms
120 grams pork loin (cut into matchsticks)
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1 teaspoon potato starch
2 large eggs
2 tablespoons potato starch
¼ cup water
4 cups low-sodium chicken stock
75 grams prepared bamboo shoots (cut into thin strips)
2 tablespoons soy sauce
½ teaspoon white pepper
180 grams soft tofu (cut into cubes)
2 teaspoons toasted sesame oil
5 tablespoons black vinegar
2 scallions green onions (finely chopped)

Grams + US Cups - US Standard

Instructions

Rinse the 25 grams dried shiitake mushrooms and 5 grams dried wood ear mushrooms and put them in a bowl, adding just enough water to the bowl so that the shiitakes are mostly covered. Don't add too much water or your shiitake stock will end up watery. Let these rehydrate for 30 minutes.
25 grams dried shiitake mushrooms, 5 grams dried wood ear mushrooms
Put the 120 grams pork loin, 1 teaspoon soy sauce and 1 teaspoon Shaoxing wine in a bowl and mix to combine. Add 1 teaspoon potato starch and mix to distribute evenly. Let this marinate.
120 grams pork loin, 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon potato starch
Break the 2 large eggs into a container with a spout, such as a liquid measuring cup and then beat until the yolk and white are completely combined.
2 large eggs
In a small bowl, mix together 2 tablespoons potato starch and ¼ cup water.
2 tablespoons potato starch, ¼ cup water
Once the shiitakes are done soaking, remove the mushrooms and wood ears from the liquid. Remove and discard any tough bits of stem from both the shiitake and wood ear and slice thinly. Measure out 1 cup of the shiitake soaking liquid being careful not to include any grit that may have settled to the bottom of the bowl.
In a pot over medium high heat, add 1 cup of shiitake soaking liquid, 4 cups low-sodium chicken stock, sliced shiitakes, wood ear, 75 grams prepared bamboo shoots, 2 tablespoons soy sauce and ½ teaspoon white pepper and bring to a boil. Taste and add salt as needed (I added about 1 teaspoon, but it will depend on how salty your chicken stock was).
4 cups low-sodium chicken stock, 75 grams prepared bamboo shoots, 2 tablespoons soy sauce, ½ teaspoon white pepper
Bring the soup to a boil and give the potato starch and water mixture a stir. Pour this into the soup, stirring immediately to disperse the mixture.
Add the marinated pork and 180 grams soft tofu, and when the hot and sour soup returns to a boil, hold the container with the egg at least 2 feet above the pot and then slowly drizzle the egg mixture into the boiling soup in a steady stream, while moving the container around so that the stream of egg keeps landing in a different part of the pot, forming thin egg ribbons.
180 grams soft tofu
Turn off the heat and then stir in the 5 tablespoons black vinegar and 2 teaspoons toasted sesame oil.
2 teaspoons toasted sesame oil, 5 tablespoons black vinegar
Serve in bowls and garnish with the 2 scallions.
2 scallions

Nutrition