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Hot & Sour Soup
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Hot & Sour Soup

50 minServes 6Nutri-Score B€€
from @jujumaoo35 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • lean pork shoulder (sliced into thin strips)Meat500 g
  • shiitake mushrooms (sliced)Produce70 g
  • dried wood ear mushrooms (rehydrated and sliced)Produce30 g
  • firm tofu (cut into thin strips)Fresh400 g
  • bamboo shoot (julienned)Produce1 piece
  • carrot (julienned)Produce1 piece
  • egg (lightly beaten)Dairy1 piece
  • chicken stockPantry1.8 litres
  • light soy saucePantry15 ml
  • dark soy saucePantry30 ml
  • sugarPantry4 g
  • ground white pepperSpices2 g
  • sesame oilPantry5 ml
  • Chinese black vinegarPantry45 ml
  • cornstarch (mixed with water into a slurry)Pantry20 g
  • dried red chiliesSpices2 pieces
  • scallions (chopped, for garnish)Produce2 pieces
  • cooking oilPantry30 ml
  • saltSpices3 g
  • water (for the cornstarch slurry)Other30 ml

per serving

Nutrition

229kcal

Carbs
8 g
Proteins
22 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Whisk

step by step

Method

  1. Rehydrate the dried mushrooms

    • Soak the dried wood ear mushrooms and white fungus in warm water until soft.
    • Drain, then slice the shiitake mushrooms, fungus and wood ears into thin strips.
    Step 1

  2. Marinate the pork

    • Mix the pork strips with water until absorbed.
    • Add a pinch of salt, oil and cornstarch, then set aside to marinate.
    Step 2

  3. Prepare the vegetables and egg

    • Slice the tofu, bamboo shoot and carrot into thin strips.
    • Beat the egg and chop the scallions for garnish.
    Step 3

  4. Fry the chilies and bring the stock to a boil

    • Heat oil in a hot pot and briefly fry the dried chilies until fragrant.
    • Add the chicken stock to the same pot and bring to a boil.
    • Add the pork and stir to separate the strips.
    Step 4

  5. Add the vegetables and seasonings

    • Add the rehydrated mushrooms, lily buds, bamboo shoots and carrots.
    • Stir in the light soy sauce, dark soy sauce, salt, sugar, white pepper and sesame oil.
    • Simmer gently.
    Step 5

  6. Thicken the soup

    • Stir in the cornstarch slurry in a thin stream while stirring the soup.
    • Cook until slightly thickened, then add the tofu and simmer briefly.
    Step 6

  7. Create the egg ribbons

    • Stir the soup in one direction and slowly pour in the beaten egg to create ribbons.
    • Give one gentle stir.
    Step 7

  8. Finish and serve

    • Turn off the heat, then add the black vinegar and more white pepper.
    • Taste and adjust for more heat or sourness as desired.
    • Garnish with scallions and serve.
    Step 8
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