Nuri’S Hot & Sour Soup

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Servings: 6 Difficulty: Advanced
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A tangy, spicy, and silky traditional Chinese soup featuring tender pork, wood ear mushrooms, and silky egg ribbons.
Nuri's Hot & Sour Soup recipe image
Nuri's Hot & Sour Soup recipe image
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Nuri’S Hot & Sour Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 68.7

Description

This classic Hot & Sour Soup is a vibrant interplay of flavors and textures, balancing the sharp tang of vinegar with the gentle heat of white pepper. The broth is rich and velvety, thickened slightly with cornstarch to coat the ingredients beautifully. Key components include tender shredded pork, crunchy golden needle mushrooms, and chewy wood ear mushrooms, all swirled with delicate ribbons of beaten egg. Its a comforting bowl that warms the soul, perfect for chilly evenings or when you need a quick, flavorful meal that feels like a hug in a bowl. The combination of aromatic sesame oil, sherry, and fresh scallions adds depth and freshness, making it an unforgettable dining experience.

Ingredients

Directions

  1. Soak cloud ears and golden needles in hot water for about 15 minutes or until they have noticeably increased in size.
  2. Drain the mushrooms thoroughly.
  3. Shred the cloud ears into thin strips.
  4. Cut the golden needles in half.
  5. Cut the bean curds into 8 pieces each.
  6. Combine the shredded pork with 1 tablespoon of cornstarch and the sherry; set aside.
  7. Mix the remaining 2 tablespoons of cornstarch with the water until smooth; set aside.
  8. In a small bowl, combine the vinegar, white pepper, hot oil, and sesame oil; set aside.
  9. Bring the chicken stock, salt, and soy sauce to a boil in a large soup pot.
  10. Add the marinated pork to the boiling stock and cook for 1 minute.
  11. Add the cloud ears, golden needles, and bean curds; boil for another 1 minute.
  12. Stir in the cornstarch mixture and stir continuously until the soup thickens.
  13. Lower the heat to a simmer.
  14. Pour in the vinegar mixture and stir gently.
  15. Taste and adjust seasoning with more salt or vinegar if necessary.
  16. Slowly drizzle in the beaten egg while stirring gently to create silky ribbons.
  17. Ladle into bowls and garnish with chopped scallions.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 68.7kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.4g7%
Cholesterol 22.7mg8%
Sodium 17.6mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.7g16%

* 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 "hot oil" mentioned in the recipe refers to oil infused with chili flakes or simply oil heated until very hot to release aroma. Adjust the amount of white pepper and vinegar to your preferred level of heat and sourness.

Bean curd here likely refers to fried bean curd puffs, which absorb the broth beautifully. If unavailable, firm tofu cut into cubes is a suitable substitute.

Ensure the egg is added slowly while stirring to prevent scrambling and achieve the traditional silky texture.

Keywords: hot and sour soup, chinese soup, pork soup, wood ear mushrooms, golden needle mushrooms, bean curd, tofu puffs, spicy soup, tangy soup, quick dinner, comfort food, asian cuisine, savory broth
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