Chinese Hot and Sour Soup
This Chinese Hot and Sour Soup features tender pork, earthy shiitake mushrooms, and tangy broth thickened with a cornstarch slurry, finished with silky egg ribbons and green onions.
Ingredients
Main Soup
- 1 teaspoon canola oil
- 0.5 pound pork tenderloin thinly sliced
- 1.5 cups shiitake mushrooms sliced
- 0.5 cup bamboo shoots julienned
- 4 cups chicken stock
- 3 cups water
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons chili paste
- 1 teaspoon sugar
- 0.5 teaspoon white pepper
- 1 teaspoon sesame oil
Thickener & Garnish
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 egg lightly beaten
- 2 green onions thinly sliced
Instructions
Main Soup
- Heat canola oil over medium-high heat in a large pot. Add pork and mushrooms; sauté until pork is cooked through and mushrooms release a nutty aroma, about 3 minutes.1 teaspoon canola oil, 0.5 pound pork tenderloin
- Pour in chicken stock and water; bring to a rolling boil.4 cups chicken stock, 3 cups water
- Stir in rice vinegar, soy sauce, chili paste, sugar, white pepper, and sesame oil, then add bamboo shoots; simmer for 5 minutes.3 tablespoons rice vinegar, 3 tablespoons soy sauce, 2 tablespoons chili paste, 1 teaspoon sugar, 0.5 teaspoon white pepper, 1 teaspoon sesame oil, 0.5 cup bamboo shoots
Thickener & Garnish
- Whisk cornstarch and water into a smooth slurry; slowly pour into soup, stirring constantly until the broth thickens, about 1 minute.2 tablespoons cornstarch
- Gently drizzle in the beaten egg while stirring to form silky ribbons.2 tablespoons water
- Remove from heat and stir in green onions. Season with salt to taste and serve immediately.1 egg
Notes
Before cooking, toss pork slices with a pinch of salt and 1 teaspoon cornstarch to achieve silkier strands in the broth.
For leftovers, cool quickly, store in an airtight container, and reheat over low heat to prevent the eggs from breaking down.