This classic Asian-inspired Hot & Sour soup delivers a perfect balance of spicy heat and sharp acidity. It features silky bean curd strips, crunchy bamboo shoots, and tender pork, all suspended in a rich chicken broth thickened with cornstarch. The addition of white pepper and vinegar creates a distinctive, warming flavor profile that is both comforting and invigorating. Ideal for cold days, this soup comes together quickly and offers a restaurant-quality experience at home. The beaten egg creates delicate ribbons, while sesame oil adds a fragrant finish. Its a satisfying, flavorful meal that feels luxurious yet remains simple to prepare with pantry staples.
Hot & Sour Soup (Dragon Palace)
Description
This classic Asian-inspired Hot & Sour soup delivers a perfect balance of spicy heat and sharp acidity. It features silky bean curd strips, crunchy bamboo shoots, and tender pork, all suspended in a rich chicken broth thickened with cornstarch. The addition of white pepper and vinegar creates a distinctive, warming flavor profile that is both comforting and invigorating. Ideal for cold days, this soup comes together quickly and offers a restaurant-quality experience at home. The beaten egg creates delicate ribbons, while sesame oil adds a fragrant finish. Its a satisfying, flavorful meal that feels luxurious yet remains simple to prepare with pantry staples.Ingredients
Directions
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Mix 1 tsp cornstarch with 1/2 cup cold water to create a smooth slurry; set aside.
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In a large pot, bring 8 cups of chicken stock to a boil over high heat.
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Add the tofu strips, bamboo shoots, and pork strips to the boiling stock.
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Reduce heat to medium-low and simmer until the pork is cooked through, about 5-7 minutes.
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Stir in 1/2 cup soy sauce and mix well.
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Increase heat to high to bring the soup back to a gentle boil.
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Slowly drizzle in the beaten egg while stirring gently in one direction to create ribbons.
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Sprinkle in 1 tbsp white pepper and 1/2 cup vinegar, stirring to combine.
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Reduce heat to low and slowly pour in the cornstarch slurry while stirring constantly.
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Continue stirring until the soup thickens to your desired consistency, about 1-2 minutes.
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Remove from heat and let cool slightly.
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Place chopped spring onions and sesame oil in serving bowls or a tureen.
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Ladle the hot soup over the garnishes and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 3.5g18%
- Cholesterol 95mg32%
- Sodium 1450mg61%
- Total Carbohydrate 12.5g5%
- Dietary Fiber 1.5g6%
- Sugars 1.0g
- Protein 28.0g57%
* 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
For a vegetarian version, substitute chicken stock with vegetable broth and omit the pork. You may add sliced mushrooms or wood ear fungus for extra texture.
Adjust the heat level by varying the amount of white pepper. For extra sourness, add more vinegar to taste at the end.
Ensure the cornstarch slurry is well-mixed and added slowly to prevent lumps. The soup will continue to thicken slightly as it sits.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if the soup becomes too thick.
