This vibrant Dragon Den’s Hot & Sour Soup delivers a perfect balance of spicy heat, tangy vinegar, and savory depth. The broth is thickened with cornstarch to a silky consistency, holding together shredded pork, crisp bamboo shoots, earthy wood ear mushrooms, and soft tofu cubes. A ribbons of beaten egg swirl through the final minutes of cooking, adding richness and texture. This comforting yet stimulating dish is ideal for chilly evenings or when you need a warm, hearty meal that wakes up the palate. It captures the authentic essence of Chinese home cooking with accessible ingredients and bold, memorable flavors.
Dragon Den’S Hot & Sour Soup
Description
This vibrant Dragon Den's Hot & Sour Soup delivers a perfect balance of spicy heat, tangy vinegar, and savory depth. The broth is thickened with cornstarch to a silky consistency, holding together shredded pork, crisp bamboo shoots, earthy wood ear mushrooms, and soft tofu cubes. A ribbons of beaten egg swirl through the final minutes of cooking, adding richness and texture. This comforting yet stimulating dish is ideal for chilly evenings or when you need a warm, hearty meal that wakes up the palate. It captures the authentic essence of Chinese home cooking with accessible ingredients and bold, memorable flavors.Ingredients
Directions
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Heat a small amount of oil in a wok or skillet over medium-high heat until shimmering.
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Toss the shredded raw pork with 1 teaspoon of cornstarch to coat evenly.
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Add the coated pork to the hot oil and stir-fry quickly until the meat turns white and is just cooked through.
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Remove the cooked pork from the pan and set aside on a plate or paper towels.
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In a separate pot, bring 3 cups of water or light stock to a rolling boil.
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In a small bowl, mix the remaining 2 tablespoons of cornstarch with a little cold water to create a smooth slurry.
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Add the white wine vinegar, sugar, black pepper, bamboo shoots, wood ear mushrooms, sliced mushrooms, and diced tofu to the boiling water.
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Bring the mixture back to a boil, then reduce heat slightly.
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Stir the cornstarch slurry again and slowly pour it into the soup while stirring constantly to thicken the broth.
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Once the soup is thickened, remove the pot from the heat.
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Slowly drizzle in the beaten egg while gently stirring in one direction to create delicate egg ribbons.
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Stir in the sesame oil and return the cooked pork to the soup.
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Taste and adjust seasoning with additional salt, pepper, or vinegar if needed before serving immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 123.0kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.2g6%
- Cholesterol 12.0mg4%
- Sodium 10.5mg1%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.3g2%
- Sugars 6.0g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
