Spicy Pork and Tofu Hot and Sour Soup with Pickled Chilies
80% authentic · Sichuan-Inspired
A bolder take on hot and sour soup, incorporating pickled chilies for an extra layer of fermented heat and tang, alongside tender pork and silken tofu.
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Ingredients
- Pork shoulder150g
- Silken tofu150g
- Dried shiitake mushrooms15g
- Wood ear mushrooms10g
- Bamboo shoots100g
- Pickled red chilies2-3 tbsp, chopped
- Chicken broth1 liter
- Soy sauce3 tbsp
- Chinkiang vinegar4 tbsp
- Chili oil2 tbsp
- Cornstarch2 tbsp
- Sesame oil1 tsp
- Ginger1 tsp, minced
- Garlic1 tsp, minced
- Sichuan peppercorns1/2 tsp, ground
- Saltto taste
- Wateras needed
- Cilantrofor garnish
Steps
- 1
Rehydrate dried shiitake and wood ear mushrooms. Thinly slice pork shoulder and marinate with 1 tbsp soy sauce and 1 tsp cornstarch. Cut tofu, bamboo shoots, and pickled chilies into thin strips.
- 2
In a pot, bring chicken broth to a simmer. Add ginger, garlic, and marinated pork. Cook until pork is done. Stir in rehydrated mushrooms, bamboo shoots, and pickled chilies.
- 3
Make a cornstarch slurry with 2 tbsp cornstarch and 4 tbsp water. Gradually stir into the soup to thicken. Add remaining soy sauce, Chinkiang vinegar, chili oil, and ground Sichuan peppercorns.
- 4
Gently add silken tofu and sesame oil. Simmer for 2-3 minutes until heated through. Adjust salt if necessary.
- 5
Serve hot in bowls, garnished with fresh cilantro and a few extra pickled chilies.
