Hot and Sour Soup
Rich with pork, silky with tofu, punchy with rice vinegar, and spicy with both red and white pepper, this comforting soup is a Chinese classic. Hot and sour soup has been around for centuries in China, eventually making its way to the United States where it was tweaked for American palates (less sour and spicy) and became a popular staple at Chinese-American restaurants. Variations of the dish abound, mostly dependent upon the protein used: Pork is most common, but lamb, beef, chicken and vegetarian versions also exist. Cornstarch is essential to the recipe as it provides the soup’s velvety texture. (Just note that the soup can thicken as it cools.) Adjust the pepper and vinegar amounts to your preference.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½ounce dried wood ear mushrooms
- 6ounces pork tenderloin, sliced into 1/2-inch-thick strips (see Tip 1)
- 2tablespoons plus 2 teaspoons low-sodium soy sauce
- 2teaspoons Shaoxing wine, or dry sherry
- ½cup plus 1 teaspoon cornstarch
- 8cups low-sodium chicken broth
- 4ounces shiitake or baby bella mushrooms, stemmed and sliced 1/4-inch thick
- 1(8-ounce) package dry spiced tofu, cut into 1/4-inch-thick slices, optional (see Tip 2)
- 4ounces firm tofu, cut into 1/2-inch cubes
- 1(8-ounce) can of sliced bamboo shoots, drained
- 2medium scallions, trimmed and thinly sliced, whites and greens separated
- ⅓to 1/2 cup rice vinegar, to taste
- 2tablespoons dark soy sauce
- 2teaspoons granulated sugar
- ¾to 1 1/2 teaspoons crushed red pepper, to taste
- ¼to 3/4 teaspoon ground white pepper, to taste
- 1large egg, beaten
Instructions
Step 1
Bring 2 cups of water to a boil in a kettle or small pot. In a 4-cup heat-proof measuring cup or medium bowl, add the wood ear mushrooms, then pour the boiling water directly over them. Let sit until hydrated and doubled in size, about 10 minutes.Step 2
Meanwhile, in another medium bowl, add the pork and 2 teaspoons of regular (low-sodium) soy sauce, Shaoxing wine and 1 teaspoon of cornstarch. Toss until well combined and marinate for 5 minutes.Step 3
In a large, wide pot, bring 7 cups of the broth to a boil over high. Reduce heat to medium, then add the marinated pork, shiitake mushrooms, spiced tofu, firm tofu, bamboo shoots, scallion whites, vinegar, remaining 2 tablespoons regular soy sauce, dark soy sauce, sugar, crushed red pepper and white pepper. Simmer until mushrooms have softened and flavor has developed, 5 to 7 minutes.Step 4
While the soup is simmering, drain the wood ear mushrooms; discard the liquid and thinly slice into strips. Trim and discard any hard ends that haven’t softened. Stir into the soup.Step 5
Whisk the remaining 1/2 cup cornstarch with the remaining 1 cup chicken broth in a small bowl. Slowly stir into the soup; continue stirring until the soup has thickened, 30 seconds to 1 minute. Taste the soup and add more pepper or vinegar, if desired.Step 6
Stir the soup in a circular motion and slowly drizzle in the beaten egg to create ribbons. Simmer for 1 minute. Divide soup among bowls and top with scallion greens. Serve immediately.