Hot and Sour Soup

Ingredients

• 0.5 kg Lean pork shoulder or tenderloin (Optional; sliced into thin strips)
• 1 tbsp Water for pork marinade (Mix with pork until absorbed)
• Salt for pork marinade (A pinch)
• 2 tsp Oil for pork marinade
• 1 tsp Cornstarch for pork marinade
• 1 cup Shiitake mushrooms (Chopped)
• 1 cup Dried wood ear mushrooms or white fungus (Hydrated, then sliced)
• 1 block Firm tofu (Cut into thin strips; block weight not specified)
• 1 Bamboo shoot (Julienned)
• 1 Carrot (Julienned)
• 1 Large egg (Lightly beaten)
• 6 cups Chicken stock (Use up to 8 cups)
• 1 tbsp Light soy sauce
• 2 tbsp Dark soy sauce
• 1 tsp Sugar
• 1 tsp Ground white pepper (More may be added to taste)
• 1 tsp Sesame oil
• 3 tbsp Chinese black vinegar (Added after turning off the heat)
• 2 tbsp Cornstarch for slurry (Mix with the water listed below)
• 2 tbsp Water for cornstarch slurry
• 1 Dried red chilies (Use 1–3, adjusted to spice tolerance)
• Oil for frying (For briefly frying the dried chilies)
• Lily buds (Added with the rehydrated mushrooms; quantity not specified)
• Salt (Added to taste during simmering)
• Scallions (Chopped, for garnish)

Steps

1. 1

   Soak the dried wood ear mushrooms and white fungus in warm water for about 15 minutes, or until soft. Slice the rehydrated fungus and wood ears, and chop the shiitake mushrooms.

2. 2

   Mix the pork strips with 1 tablespoon water until the water is absorbed. Add a pinch of salt, 2 teaspoons oil, and 1 teaspoon cornstarch. Set aside to marinate.

3. 3

   Cut the tofu, bamboo shoot, and carrot into thin strips. Lightly beat the egg and chop the scallions for garnish.

4. 4

   Mix 2 tablespoons cornstarch with 2 tablespoons water to make the cornstarch slurry.

5. 5

   Heat oil in a hot pot or pan. Briefly fry the dried chilies until fragrant, taking care not to burn them.

6. 6

   Pour 6 to 8 cups chicken stock into the same pot or pan and bring it to a boil.

7. 7

   Add the marinated pork to the boiling stock and stir to separate the strips.

8. 8

   Add the rehydrated mushrooms, lily buds, bamboo shoots, and carrots. Simmer for 2 minutes.

9. 9

   Stir in the light soy sauce, dark soy sauce, salt, sugar, ground white pepper, and sesame oil. Let the soup continue to simmer.

10. 10

    Pour the cornstarch slurry into the soup in a thin stream while stirring continuously. Cook until the soup is slightly thickened.

11. 11

    Add the tofu and simmer briefly.

12. 12

    Stir the soup in one direction while slowly pouring in the beaten egg to create ribbons. Give the soup one gentle stir.

13. 13

    Turn off the heat. Add the black vinegar and additional white pepper. Taste and adjust for more heat or sourness as desired.

14. 14

    Garnish with chopped scallions and serve.

Notes

The source lists pork as optional. The quantity of lily buds, scallions, frying oil, and salt is not specified. The source mentions both wood ear mushrooms and white fungus in the same ingredient line, while the method also mentions lily buds; include them according to availability and taste.

Nutrition per serving

• soup
• main
• Chinese-inspired
• hot and sour
• stovetop
• pork
• spicy
• comfort food