Hot and Sour Soup
A bold, aromatic soup balancing spicy and tangy flavors with mushrooms, tofu, and bamboo shoots. This authentic Chinese restaurant favorite can be adjusted to your preferred level of heat and sourness.
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Ingredients
- 8 dried shiitake mushrooms
- 2 cups warm water, for soaking mushrooms
- 8 cups chicken broth
- 1/2 cup canned bamboo shoots, drained and julienned
- 1/2 cup dried wood ear mushrooms, soaked and sliced
- 8 oz firm tofu, cut into thin strips
- 1/2 lb lean pork loin, thinly sliced into strips
- 1/4 cup soy sauce, divided
- 1 tsp ground white pepper
- 1/3 cup rice vinegar
- 1 tbsp chili oil, plus more for serving
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, minced
- 1 tsp toasted sesame oil
- 1/4 cup cornstarch
- 1/3 cup cold water
- 2 large eggs, lightly beaten
- 4 green onions, thinly sliced
- to taste black pepper
Instructions
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1
Place 8 dried shiitake mushrooms in a bowl and cover with 2 cups for soaking mushrooms warm water. Let soak for 20-30 minutes until softened.
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2
While the mushrooms are soaking, slice 1/2 lb thinly sliced into strips lean pork loin. In a small bowl, marinate the pork with 1 tablespoon soy sauce and set aside.
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3
Remove the softened shiitake mushrooms from the water (reserve the soaking liquid), squeeze out excess water, remove stems, and slice caps into thin strips.
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4
In a large pot over medium-high heat, add 8 cups chicken broth and the reserved mushroom soaking liquid (strain out any sediment).
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5
Add the sliced shiitake mushrooms, 1/2 cup soaked and sliced dried wood ear mushrooms, 1/2 cup drained and julienned canned bamboo shoots, 1 tbsp minced fresh ginger, and 2 minced garlic cloves to the broth. Bring to a boil, then reduce heat to maintain a simmer for 5 minutes.
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6
Add the marinated pork to the simmering soup and cook for 2-3 minutes until just cooked through.
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7
Add 8 oz cut into thin strips firm tofu strips and simmer for another 2 minutes.
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8
Season the soup with the remaining soy sauce, 1/3 cup rice vinegar, 1 tbsp plus more for serving chili oil, and 1 tsp ground white pepper. Adjust these seasonings to taste for desired levels of saltiness, sourness, and heat.
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9
In a small bowl, whisk together 1/4 cup cornstarch and 1/3 cup cold water until smooth to make a slurry.
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10
While stirring the soup in a circular motion, slowly pour in the cornstarch slurry. Continue to simmer until the soup thickens slightly, about 1-2 minutes.
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11
Drizzle 1 tsp toasted sesame oil into the soup and stir.
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12
While stirring the soup in a slow circular motion, gradually pour in 2 lightly beaten large eggs in a thin stream to create egg ribbons.
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13
Turn off the heat immediately after adding the eggs and continue stirring gently for a few seconds.
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14
Taste and adjust seasonings if needed.
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15
Ladle the hot and sour soup into bowls, garnish with 4 thinly sliced green onions, and serve immediately. Offer additional chili oil on the side for those who prefer more heat.
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