Hot and Sour Soup
This is the hot and sour soup I learned to make when I worked at a Chinese restaurant. The key is balancing the "hot" (white pepper and chili) and "sour" (black vinegar) at the very end. Rehydrating dried mushrooms and using their soaking liquid is a non-negotiable step for deep, savory flavor.
Ingredients
For the Pork & Mushrooms
- 1/2 pound pork loin very thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1/2 ounce dried shiitake mushrooms
- 1/2 ounce dried wood ear mushrooms
For the Soup
- 2 quarts chicken broth
- Reserved shiitake mushroom soaking liquid
- 1 tablespoon fresh ginger grated
- 2 cloves fresh garlic minced
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground white pepper plus more to taste
- 1-2 teaspoons chili garlic sauce like Sambal Oelek
- 8 ounces firm tofu cut into thin strips
- 8 ounces canned bamboo shoots julienned
- 1/4 cup cornstarch mixed with 1/4 cup cold water slurry
- 2 large eggs beaten
- 5 tablespoons Chinkiang black vinegar plus more to taste
- Sliced green onions and cilantro for garnish
Method
- Toss sliced pork with soy sauce and cornstarch, set aside.
- Soak shiitake and wood ear mushrooms in hot water for 30 minutes until soft.
- Remove mushrooms, reserve shiitake soaking liquid. Slice mushroom caps, discarding stems.
- Bring chicken broth and strained mushroom liquid to simmer.
- Add ginger, garlic, soy sauces, sesame oil, sugar, salt, white pepper, and chili sauce. Simmer 5 minutes.
- Add mushrooms, simmer 2 minutes. Add pork and cook 1 minute.
- Add tofu and bamboo shoots.
- Stream in cornstarch slurry while stirring until thickened.
- Create a gentle whirlpool and slowly drizzle in beaten eggs.
- Remove from heat, stir in black vinegar.
- Garnish with green onions and cilantro.
Notes
Adjust final seasoning with additional vinegar, white pepper, or salt to taste.