Hot & Sour Soup 4

This traditional Hot and Sour Soup is a comforting bowl of warmth and flavor. It features tender strips of pork, silky tofu, and earthy mushrooms simmered in a rich, savory broth. The balance of rice wine vinegar and white pepper creates the signature tangy and spicy kick. Perfect for chilly evenings or when you need a quick, satisfying meal that feels homemade and hearty.

Cooking Method: Stewing

Cuisine: Chinese

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 271

Description

This traditional Hot and Sour Soup is a comforting bowl of warmth and flavor. It features tender strips of pork, silky tofu, and earthy mushrooms simmered in a rich, savory broth. The balance of rice wine vinegar and white pepper creates the signature tangy and spicy kick. Perfect for chilly evenings or when you need a quick, satisfying meal that feels homemade and hearty.

Ingredients

1/2 pound Boneless pork
3 tablespoon Soy sauce
8 Dried Lily buds
4 Dried Tree ears
4 Dried Mushrooms
6 cup Homemade chicken broth
3 tablespoon Rice wine vinegar
1/2 teaspoon Pepper
8 ounce Fresh tofu
1 tablespoon Cold water
1 tablespoon Cornstarch
1 Beaten Egg
2 tablespoon Thinly sliced green onion

Directions

1
Partially freeze the pork to firm it up, then cut into 1/4-inch thick strips.
2
Sprinkle the pork strips with 1 tablespoon of soy sauce and set aside.
3
Soak the dried lily buds, mushrooms, and tree ears in separate bowls of hot water for 30 minutes until softened.
4
Drain the soaked ingredients. Discard the tough stem ends of the lily buds and slice them into 1-inch lengths.
5
Rinse the tree ears thoroughly under running water, drain well, discard stems, and cut into thin strips.
6
Cut the soaked mushrooms into thin strips.
7
In a large saucepan, bring the chicken broth to a boil over medium-high heat.
8
Stir in the marinated pork, remaining 2 tablespoons soy sauce, prepared lily buds, mushrooms, tree ears, rice wine vinegar, and pepper.
9
Cover and simmer for 10 minutes until the pork is cooked through.
10
Slice the fresh tofu into 1/4-inch wide strips and add to the soup.
11
Cover and simmer for 3 more minutes to heat the tofu.
12
In a small bowl, blend the cold water and cornstarch until smooth.
13
Stir the cornstarch mixture into the simmering soup to thicken.
14
Slowly pour the beaten egg into the soup in a thin stream while stirring constantly with a fork to create egg ribbons.
15
Cook for another minute until the soup is slightly thickened and bubbly.
16
Remove from heat and stir in the thinly sliced green onions.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 271kcal

% Daily Value *
Total Fat 13.6g21%
Saturated Fat 3.9g20%
Cholesterol 115mg39%
Sodium 250mg11%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.4g2%
Sugars 0.7g
Protein 30.0g60%

* 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

To make the pork easier to slice, place it in the freezer for about 30-45 minutes until firm but not solid.

If you cannot find dried tree ears (wood ear mushrooms), you can substitute with fresh black mushrooms or omit them.

For a spicier version, add a dash of white pepper or chili oil to taste.

Serve immediately while hot for the best texture of the egg ribbons and tofu.

Keywords: hot and sour soup, chinese soup, pork soup, tofu, mushrooms, lily buds, tree ears, spicy soup, tangy soup, comfort food, easy dinner, asian cuisine, broth, egg ribbons, quick meal, winter soup

Read it online: https://www.chefs-mate.com/recipe/hot-sour-soup-4/