Hot and Sour Soup
A tangy, warming Chinese-style hot and sour soup with tender pork, tofu and mushrooms in a spicy vinegar broth—comforting and bright.
Servings
4
Difficulty
Easy
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Ingredients
main
- 0.333333 cup mushrooms
- 0.333333 cup wood ear mushrooms
- 0.666667 cup tofu
- 0.5 cup pork
- 2.5 cups chicken stock
- 0.5 tsp salt
- 0.25 tsp sugar
- 1 tsp sesame seed oil
- 0.25 tsp pepper
- 0.5 tsp hot sauce
- 1.5 cups vinegar
- 1 tsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
- 0.25 cup spring onions
Directions
- Bring chicken stock to a boil in a wok.
- Add salt, sugar, sesame oil, white pepper, hot sauce, vinegar and soy sauce and stir briefly.
- Add tofu, mushrooms and wood ear mushrooms to the wok.
- Whisk cornstarch and 2 tbsp water to make a slurry and slowly add to soup until desired thickness is reached.
- Beat one egg slightly and drizzle into soup while stirring for about 8 seconds.
- Serve soup in bowls and top with sliced spring onions and cooked pork.