COLLECTION: Hot & Sour Soups

This classic Chinese hot and sour soup is a masterpiece of balance, delivering a punchy harmony of spicy, sour, salty, and sweet flavors in every spoonful. The rich chicken stock provides a deep, savory foundation, while the addition of lean pork, rehydrated Chinese mushrooms, and bamboo shoots offers delightful textural variety. A thickening of cornstarch gives the broth a luxurious body that coats the palate, while beaten eggs create delicate, silky ribbons that swirl through the soup. The sharp bite of white pepper and the bright acidity of white vinegar wake up the senses, making this dish the perfect comfort food for chilly evenings or as an invigorating starter for a larger meal. It’s simple to make but delivers restaurant-quality depth and warmth.

Courses: Soups

Difficulty: Intermediate

Servings: 4

Description

This classic Chinese hot and sour soup is a masterpiece of balance, delivering a punchy harmony of spicy, sour, salty, and sweet flavors in every spoonful. The rich chicken stock provides a deep, savory foundation, while the addition of lean pork, rehydrated Chinese mushrooms, and bamboo shoots offers delightful textural variety. A thickening of cornstarch gives the broth a luxurious body that coats the palate, while beaten eggs create delicate, silky ribbons that swirl through the soup. The sharp bite of white pepper and the bright acidity of white vinegar wake up the senses, making this dish the perfect comfort food for chilly evenings or as an invigorating starter for a larger meal. It’s simple to make but delivers restaurant-quality depth and warmth.

Ingredients

6 chicken stock (seasoned with some ginger)
2 light soy sauce
1/4 lean pork, in 1/4 inch cubes
6 Chinese mushrooms (soaked 3 hrs., drained, julienned)
3/4 ground white pepper or more to taste
1/4 white vinegar--more or less to taste
5 cornstarch mixed with 5 Tbsp. water
1/2 bamboo shoots, julienned
1/4 cloud ears, soaked 1 hr., drained, and shredded
1 bean curd, cut into 1/4 inch cubes
4 eggs, beaten
to taste sesame oil
as needed salt

Directions

1
Bring the chicken stock to a simmer in a large pot or wok.
2
Add the light soy sauce, cubed pork, and julienned mushrooms. Simmer for 10 minutes to cook the pork and infuse the broth.
3
Stir in the ground white pepper and white vinegar. Adjust the heat and sourness to your preference.
4
Add the bamboo shoots, shredded cloud ears, and cubed bean curd to the pot.
5
Slowly pour in the cornstarch and water mixture while stirring gently to thicken the soup. Cook for another minute until the soup is slightly thickened and glossy.
6
While stirring the soup gently in one direction, pour in the beaten eggs in a very thin stream to create delicate ribbons.
7
Wait about 10 seconds, then stir gently once more to distribute the egg ribbons.
8
Drizzle with sesame oil to taste. Serve immediately.

Note

Garnish options: Serve with cooked ham slivers, chopped green onions, grated carrot, or a sprinkle of ground black pepper for extra aroma.

Preparation tip: Ensure mushrooms and cloud ears are thoroughly soaked and drained before adding to the soup to avoid diluting the flavor.

Variation: For a seafood version, substitute pork with shrimp or fish balls. For a vegetarian version, use vegetable stock and omit the pork.

Storage: This soup is best served fresh. If storing, keep the egg ribbons separate and add them just before reheating to prevent them from becoming rubbery.

Keywords: hot and sour soup, chinese soup, asian cuisine, comfort food, pork soup, mushroom soup, egg drop soup, spicy soup, tangy soup, quick dinner, easy recipe, home cooking, warm soup, soy sauce, vinegar, white pepper, ginger, cornstarch, bean curd, cloud ears

Read it online: https://www.chefs-mate.com/recipe/collection-hot-sour-soups/