Per serving · Approximate values estimated by AI
Classic Hot and Sour Soup
Traditional dish · Chinese
A traditional Szechuan-style hot and sour soup, balancing spicy chili oil and tangy vinegar with savory pork, mushrooms, and tofu.
Ingredients
- Pork tenderloin150g
- Dried shiitake mushrooms20g
- Silken tofu150g
- Bamboo shoots100g
- Wood ear mushrooms10g
- Chicken broth1 liter
- Soy sauce3 tbsp
- Black vinegar3 tbsp
- Chili oil1-2 tbsp
- Cornstarch2 tbsp
- Sesame oil1 tsp
- Ginger1 tsp, minced
- Garlic1 tsp, minced
- White pepper1/2 tsp
- Saltto taste
- Wateras needed
- Scallionsfor garnish
Steps
- 1
Rehydrate dried shiitake and wood ear mushrooms in warm water. Once softened, remove stems from shiitake and thinly slice both mushrooms. Cut pork tenderloin into thin strips and marinate with 1 tbsp soy sauce and 1 tsp cornstarch. Cut tofu and bamboo shoots into thin strips.
- 2
In a pot, bring chicken broth to a simmer. Add minced ginger and garlic, then add the marinated pork and cook until just done. Stir in sliced shiitake mushrooms, wood ear mushrooms, and bamboo shoots.
- 3
In a small bowl, whisk together remaining cornstarch with 4 tbsp water to create a slurry. Gradually stir the slurry into the simmering soup to thicken. Add soy sauce, black vinegar, chili oil, and white pepper. Adjust seasoning with salt if needed.
- 4
Stir in the silken tofu and sesame oil. Simmer for another 2-3 minutes until heated through. Do not boil vigorously after adding tofu.
- 5
Ladle the hot and sour soup into serving bowls. Garnish with chopped scallions.
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