Chinese Hot & Sour Soup
Submitted by wilybil
Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minHot and sour soup is all about balance: the tingle of white pepper against sharp vinegar, silky tofu against crunchy wood ear mushrooms.
Thin ribbons of egg swirl through the rich chicken broth while tender pork adds substance.
It’s the soup you crave when you’re fighting a cold or just want something bold and warming.
The cornstarch gives it that signature velvety thickness that coats your spoon.
Chef Tips
- Don’t skip the wood ears and lily buds; they add authentic texture and subtle sweetness
- Drizzle the beaten egg slowly while stirring to create delicate, silky ribbons
- Adjust the vinegar and pepper to your taste at the end for perfect balance
- Use Chinese black vinegar (Chinkiang) instead of white vinegar for deeper, richer flavor
Variations
- Add shiitake mushrooms along with the wood ears for earthier depth
- Use chicken or shrimp instead of pork for different protein options
- Make it vegetarian by using vegetable broth and omitting the pork entirely
Ingredients
Directions
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into shreds.
Combine marinade ingredients in a small bowl. Add pork shreds; mix well.
Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan.
Bring to a boil over high heat; reduce heat to medium.
Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth.
Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd.
Bring to a boil. Add worcestershire sauce and vinegar, if desired.
Dissolve cornstarch in 5 tablespoons water to make a paste.
Slowly stir into soup. Cook over medium heat until soup thickens slightly.
Stir egg into soup. Add black pepper, white pepper and sesame oil.
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