Classic Hot and Sour Soup

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Imagine a bowl of steaming hot soup placed in front of you, its savory aroma mingling with the sharp tang of black vinegar and the warmth of white pepper. The rich broth is filled with a delightful mix of tender pork, earthy shiitake mushrooms, and silky tofu. With each spoonful, the soup dances between spicy, sour, and umami flavors, warming you from the inside out. The delicate crunch of bamboo shoots and black fungus adds texture, while the velvety swirl of egg ties it all together. It’s a comforting, bold soup that’s as satisfying as it is flavorful.

Chef John’s Tips:

Pork Prep Tip: Proper knife skills are essential when cutting pork into fine strips. If you’re not comfortable with this, you can easily use pre-shredded pork from the supermarket or opt for ground pork as a substitute.
Tofu Cutting Tip: Cutting tofu into thin slices can be tricky. Take your time and be patient to achieve the best results.
Blanching Pork: Instead of oil, you can blanch the julienned pork in boiling water. However, if you’re using ground pork, stir-frying it will release a delicious, fragrant aroma.
Broth is Key: Broth is essential to the flavor of this dish—do not substitute it with water. The broth’s umami richness is what elevates the soup.
Slurry Caution: When adding the cornstarch slurry, be cautious not to over-thicken the soup. It should only be slightly thicker than water, with a smooth, silky consistency.
Egg Addition: Be sure to turn off the heat before slowly stirring in the beaten eggs. This will create the delicate egg ribbons without overcooking them.
Mix Vinegar and Pepper: Before adding the soup, make sure to thoroughly mix the black vinegar and ground white pepper in the serving bowl for an even distribution of flavor.
Pepper, Not Chili Oil: Ground white pepper is essential to the authentic flavor of the dish. Avoid replacing it with hot chili oil, as it alters the traditional taste profile.

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Main Ingredients
2 oz. bamboo shoot, julienned
1 oz. shiitake mushroom, sliced
2 oz. pork tenderloin, shredded
1/2 oz. dried lily flowers, soaked and softened
1/2 oz. dried black fungus, soaked and shredded
7 oz. tofu, julienned
2 large egg, lightly beaten
Marinade for Pork
1/4 tsp. salt
1 tbsp. Shaoxing cooking wine
1 Egg white
1 tbsp. corn starch
Soup Base & Seasoning
3 cup chicken broth
1/4 tsp. salt
1 tbsp. soy sauce
1/4 cup cornstarch slurry (a mixture of equal parts cornstarch and water)
1 tbsp. sesame Oil
1/4 cup black vinegar
1 tbsp. ground white pepper
cilantro, chopped (for garnish)

Directions:

Step 1

Prepare the Pork: Julienne the pork tenderloin into fine strips.

Step 2

In a bowl, mix the pork with salt, Shaoxing wine, egg white, and cornstarch. Set aside to marinate for about 5 minutes.

Step 3

Prep the Vegetables and Tofu: Julienne the bamboo shoots, tofu, and shiitake mushrooms. Soak the lily flowers and black fungus until softened, then slice them thinly.

Step 4

Soak the Tofu: Place the julienned tofu in a bowl of cold water and let it soak while you prepare the rest of the ingredients. Tip: Soaking tofu in cold water helps it firm up slightly, improving its texture in the soup and preventing it from breaking apart too easily when added to the broth.

Step 5

Oil Blanch the Pork: Heat a wok with oil over high heat. Once it reaches about 300°F (150°C), quickly pass the marinated pork through the oil until it turns white. Remove and set aside.

Step 6

Cook the Vegetables: In a pot, bring water to a boil. Add the bamboo shoots, mushrooms, black fungus, and lily flowers. Cook briefly until the water boils again. Drain and set aside.

Step 7

Cook the Tofu: In a separate pot, bring water to a boil. Gently add the julienned tofu and cook for a few minutes, carefully stirring. Drain and set aside.

Step 8

Make the Soup: In a large wok or pot, bring the chicken broth to a boil. Add the soy sauce and a pinch of salt. Stir in the cooked pork, lily flowers, black fungus, bamboo shoots, mushrooms, and tofu.

Step 8-1