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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 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 serving


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


  1. Rinse the shiitakes and woodear 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.
  2. Put the pork, 1 teaspoon soy sauce and Shaoxing in a bowl and mix to combine. Add 1 teaspoon of potato starch and mix to distribute evenly. Let this marinate.
  3. Break the eggs into a container with a spout, such as a liquid measuring cup and then beat until the yolk and white are completely combined.
  4. In a small bowl, mix together 2-3 tablespoons of potato starch(depending on how thick you want your soup) and 1/4 cup of water.
  5. Once the shiitakes are done soaking, remove the mushrooms and woodear from the liquid. Remove and discard any tough bits of stem from both the shiitake and woodear 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.
  6. In a pot, add 1 cup of shiitake soaking liquid, chicken stock, sliced shiitakes, woodear, bamboo, 2 tablespoons soy sauce and 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).
  7. 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.
  8. Add the marinated pork and 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.
  9. Turn off the heat and then stir in the black vinegar and sesame oil.
  10. Serve in bowls and garnish with the scallions.