Hot & Sour Soup
Equipment
Ingredients
Ingredients
lean pork shoulder or tenderloin (thin strips)
500 g
shiitake mushrooms (chopped)
150 g
dried wood ear mushrooms (hydrated, sliced)
30 g
firm tofu (thin strips)
300 g
bamboo shoot (julienned)
150 g
carrot (julienned)
100 g
egg (lightly beaten)
1 piece
chicken stock
1500 ml
light soy sauce
15 ml
dark soy sauce
30 ml
sugar
5 g
ground white pepper
2 g
sesame oil
5 ml
chinese black vinegar
45 ml
cornstarch
20 g
dried red chilies
3 piece
Instructions
Rehydrate mushrooms
Soak dried wood ear mushrooms and white fungus in warm water for about 15 minutes until soft. Slice the shiitake mushrooms, fungus and wood ears.
Marinate pork
Mix pork strips with 1 tbsp water until absorbed, then add a pinch of salt, 2 tsp oil, and 1 tsp cornstarch. Set aside to marinate.
Prepare vegetables and egg
Slice tofu, bamboo shoots, and carrots into thin strips. Beat the egg and chop scallions for garnish.
Fry chilies and start broth
Heat oil in a hot pan/pot and briefly fry dried chilies until fragrant. Add 6–8 cups chicken stock to the same pan/pot and bring to a boil. Add pork, stir to separate strips.
Add vegetables and seasonings
Add rehydrated mushrooms, bamboo shoots, and carrots. Simmer for 2 minutes. Stir in soy sauces, salt, sugar, white pepper, and sesame oil. Let simmer.
Thicken soup and add egg
Stir in cornstarch slurry in a thin stream while stirring the soup. Cook until slightly thickened. Add tofu and simmer briefly. Stir soup in one direction and slowly pour in the beaten egg to create ribbons, then give one gentle stir.
Finish and serve
Turn off the heat. Add black vinegar and more white pepper, then taste and adjust for more heat or sourness as desired. Garnish with scallions and serve.
Original recipe
Storage
Best served fresh. Reheat gently to avoid overcooking the egg ribbons.
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