Chinese · Dinner
Hot and Sour Soup
A tangy, peppery Chinese soup built on pork strips, silken tofu, wood ear mushrooms and egg ribbons in a cornstarch-thickened chicken broth. White pepper and black vinegar give the defining hot-sour balance, while bamboo shoots and scallion add crunch and freshness. Served hot as a starter or light meal.
$3
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
289Calories
26.5gProtein
14.1gFat
14.2gCarbs
3.4gSugar
1.7gFiber
1712mgSodium
268mgChol
3.6gSat Fat
640mgPotassium
105mgCalcium
3.1mgIron
1.2mcgVitamin B12
2.8mgVitamin C
low-carb
low-calorie
gluten-free-adaptable
spice-route
all-time-classics
low-calorie
Instructions
1
Prep
Soak the dried wood ear mushrooms in warm water for 10 minutes until softened, then slice thinly. Slice the pork loin into thin strips and julienne the bamboo shoots.
2
Sauté
Heat the vegetable oil in a small pot over medium heat and stir-fry the pork strips for 2 minutes until opaque and cooked through.
3
Simmer
Pour in the chicken stock, add the wood ear mushrooms, bamboo shoots and tofu strips, and simmer over medium heat for 6 minutes.
4
Season
Stir in the black vinegar, soy sauce, white pepper, sugar and salt, then simmer for 2 minutes until flavors combine.
5
Thicken
Mix the cornstarch with water and stir into the simmering soup over medium heat for 1 minute until glossy and thickened.
6
Temper
Reduce heat to low, drizzle the beaten egg in a thin stream while stirring gently one direction until ribbons form.
7
Plate
Ladle the soup into a bowl, drizzle with sesame oil and scatter the sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz200g pork loin
- 3 cups720ml chicken stock
- 3 oz86g silken tofu
- 0.8 oz24g wood ear mushrooms, dried
- 1.4 oz40g bamboo shoots
- 22 eggs
- 4 tsp4 tsp cornstarch
- 2 tbsp2 tbsp water
- 3 tbsp3 tbsp black vinegar
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp white pepper
- 1/2 tsp1/2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp vegetable oil
