This classic Chinese Hot and Sour Soup has a rich aroma and is the perfect combination of savory, spicy, and tangy. Besides, it’s so much easier to make than you think—only 30 minutes from start to finish.
¼cupslurry (a mixture of equal parts starch and water)
1tbspground white pepper
Julienne the pork tenderloin as finely as possible.
In a mixing bowl, combine julienned pork and marinade ingredients. Mix well. Set aside.
Julienne the bamboo shoots as finely as possible. Set aside.
Julienne tofu as finely as possible. Julienne softened shiitake mushrooms.
In a wok over high heat, bring enough cooking oil to 300°F/150°C, quickly pass the prepared julienne pork through the oil until the pork pieces turn to white.
In a pot over high heat, bring water to a boil. Add bamboo shoots, shiitake mushroom, softened shredded black fungus, and softened lily. Cook until water boils again, then drain.
In a cooking pot, bring 3 cups water to a boil. Gently add tofu, slowly push the tofu a few times. Then drain.
In a pot over high heat, bring 3 cups/720 ml of chicken broth to a boil. Then add the following ingredients in order: a pinch of salt, soy sauce, pork, lily, black fungus, slurry, tofu, egg, and sesame oil.
In a large serving bowl, add Zhengjiang black vinegar and ground white pepper. Mix together. Then pour the prepared soup over the mixture.
Garnish with chopped cilantro according to your taste.
1. The knife skill while cutting pork is critical, so if you don’t feel comfortable cutting it yourself, you can buy shredded pork from the supermarket or use ground pork instead. 2. Cutting the tofu is also challenging; just be patient and try your best. 3. Blanching the julienned pork can be done in water instead of oil. Stir-frying the ground pork releases meaty fragrance. 4. Broth cannot be substituted with water— the broth’s umami flavor is irreplaceable. 5. Carefully add slurry. The soup shouldn’t be too thick—just slightly creamier than water. 6. Turn off the heat before slowly stirring the egg liquid into the soup. 7. Completely mix the vinegar and the ground white pepper in the serving bowl before adding the soup. 8. Do not replace ground white pepper with hot chili oil.