SoupAppetizer

Classic Hot And Sour Soup

Name: Classic Hot And Sour Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 6 cup chicken broth; 100 g pork loin julienned; 150 g firm tofu julienned; 15 g dried shiitake mushroom rehydrated and sliced; 100 g bamboo shoot julienned; 0.33 cup rice vinegar; 3 tbsp soy sauce; 1.5 tsp white pepper; 1 tsp sesame oil; 2 tbsp cornstarch; 3 tbsp water; 2 pcs egg beaten; 2 pcs green onion sliced

A comforting and flavorful hot and sour soup, perfect for a light meal or appetizer. This recipe balances savory, spicy, and tangy notes with a rich, brothy base and a variety of textures.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 199 kcal

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

6 cupchicken broth
100 gpork loin, julienned
150 gfirm tofu, julienned
15 gdried shiitake mushroom, rehydrated and sliced
100 gbamboo shoot, julienned
0.33 cuprice vinegar
3 tbspsoy sauce
1.5 tspwhite pepper
1 tspsesame oil
2 pcsegg, beaten

slurry

2 tbspcornstarch
3 tbspwater

garnish

2 pcsgreen onion, sliced

Equipment

fork · large pot · whisk · cutting board · knife · small bowl

The method

Step by step

1
If using dried shiitake mushrooms, rehydrate them in hot water for at least 20 minutes, then drain and slice thinly.
About 20 min
Cook’s note: Save the mushroom soaking liquid and add it to the broth for extra flavor if desired.
2
Bring the chicken broth to a boil in a large pot over medium-high heat.
About 5 min
3
Add the julienned pork loin to the boiling broth and cook for 2-3 minutes until it is no longer pink.
About 3 min
4
Stir in the julienned firm tofu, sliced shiitake mushrooms, and julienned bamboo shoots.
About 1 min
5
Reduce the heat to a simmer and add the rice vinegar, soy sauce, and white pepper.
About 1 min
Cook’s note: Adjust the amount of vinegar and pepper to your taste preference for sourness and spiciness.
6
In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
About 1 min
7
Gradually pour the cornstarch slurry into the simmering soup while stirring constantly until the soup begins to thicken.
About 2 min
Cook’s note: Add a little at a time until desired thickness is reached.
8
Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently with a fork or chopsticks to create thin egg ribbons.
About 2 min
9
Remove the soup from the heat and stir in the sesame oil.
About 1 min
10
Ladle the hot and sour soup into bowls and garnish with sliced green onion before serving.
About 1 min

Per serving

Nutrition

53%Score

Calories: 199kcal
Protein: 17.1g
Carbs: 12.4g
Fat: 9.2g
Fibre: 1.9g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover hot and sour soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat until warmed through, stirring occasionally.