Hot & Sour Soup 6

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Servings: 4 Difficulty: Intermediate
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A rich, tangy, and spicy Chinese classic featuring tender pork, wood ear mushrooms, and silky egg ribbons.
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Hot & Sour Soup 6

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 619.5

Description

This traditional Hot & Sour Soup delivers a bold balance of spicy, sour, and savory flavors in every spoonful. The broth is thickened to a velvety consistency using cornstarch, creating a comforting base for tender slices of marinated pork, chewy wood ear fungus, and black mushrooms. The addition of rice wine and dark soy sauce adds depth, while the final drizzle of hot pepper oil and beaten eggs creates beautiful ribbons and a gentle kick of heat. Perfect for cold days or when you need a quick, satisfying meal, this soup is packed with umami and aroma. Its a hearty dish that feels luxurious yet comes together quickly on the stovetop.

Ingredients

Directions

  1. In a bowl, combine the sliced Boston butt with half of the light soy sauce, half of the sesame oil, and both tablespoons of cornstarch. Toss to coat thoroughly.
  2. Let the pork marinate for 30 minutes to tenderize and absorb flavor.
  3. While the pork marinates, soak the wood ear fungus and black mushrooms in warm water if using dried, then drain and chop.
  4. Bring the chicken broth to a rolling boil in a large pot or wok.
  5. Add the marinated pork and the marinade mixture to the boiling broth. Stir gently to separate the pork slices.
  6. Add the prepared fungus, mushrooms, bamboo shoots, rice wine, remaining light soy sauce, dark soy sauce, sugar, vinegar, and remaining sesame oil.
  7. Simmer the soup for a few minutes until the pork is cooked through and the flavors meld.
  8. Stir in the diced bean curd and cook for about 5 minutes, or until the tofu is heated through.
  9. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create thin ribbons.
  10. Season with salt and white pepper to taste.
  11. Drizzle the hot pepper oil over the top and garnish with slivered scallions before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 619.5kcal
% Daily Value *
Total Fat 50.5g78%
Saturated Fat 9.7g49%
Cholesterol 0.0mg0%
Sodium 558.2mg24%
Total Carbohydrate 27.9g10%
Dietary Fiber 6.3g26%
Sugars 10.2g
Protein 23.4g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe originally attributed to The Wong Brothers, Trey Yuen Restaurant, New Orleans (1983).

Wood ear fungus and black mushrooms should be rehydrated in warm water if purchased dried. Squeeze out excess water before adding to the soup.

For a richer flavor, use dark soy sauce for color and light soy sauce for saltiness. Adjust the vinegar and hot pepper oil to your preferred balance of sour and spicy.

This soup is best served immediately while hot. Leftovers can be stored in the refrigerator for up to 2 days, but the texture of the mushrooms and tofu may soften upon reheating.

Keywords: hot and sour soup, chinese soup, pork soup, spicy soup, sour soup, wood ear mushroom, black mushroom, tofu soup, egg drop soup, asian cuisine, comfort food, quick dinner, marinated pork, soy sauce, sesame oil, scallions, rice wine, cornstarch slurry, wonton soup alternative, warm meal
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