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Chinese Hot and Sour Soup

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Soup
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

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

Method
 

Main Soup
  1. 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
  2. Pour in chicken stock and water; bring to a rolling boil.
    4 cups chicken stock, 3 cups water
  3. 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
  1. Whisk cornstarch and water into a smooth slurry; slowly pour into soup, stirring constantly until the broth thickens, about 1 minute.
    2 tablespoons cornstarch
  2. Gently drizzle in the beaten egg while stirring to form silky ribbons.
    2 tablespoons water
  3. 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.