Chinese Hot and Sour Pork Soup
Warm up with a bowl of flavorful and aromatic Chinese Hot and Sour Pork Soup, a comforting classic that’s both tangy and spicy. This savory soup features tender slices of marinated pork, earthy dried shiitake mushrooms, and delicate ribbons of silky egg-drop swirls, all immersed in a rich vegetable broth infused with garlic, ginger, and sesame oil. A perfect balance of rice vinegar’s sharp tang, chili paste’s gentle heat, and the umami of soy sauce makes this dish an ideal option for a satisfying dinner or an appetizer. Tofu and green onion provide texture and freshness, ensuring every bite is dynamic and delicious. Ready in just 45 minutes, this easy-to-make recipe brings authentic Chinese flavors to your table with a restaurant-quality touch, all while being approachable for home cooks of any skill level. Perfect for cold nights or when craving a burst of bold flavors, this soup is guaranteed to impress.
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Recipe Information
Ingredients
- 250 grams Pork tenderloin
- 2 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 6 pieces Dried shiitake mushrooms
- 200 grams Firm tofu
- 1 large Egg
- 5 cups Vegetable broth
- 3 tablespoons Rice vinegar
- 1 tablespoon Chili paste (like sambal oelek)
- 1 teaspoon White pepper
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 2 stalks Green onions (scallions)
- 2 cloves Garlic
- 1 teaspoon Ginger
Instructions
Slice the pork tenderloin into thin strips. In a small bowl, mix the pork with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10 minutes.
Place the dried shiitake mushrooms in a bowl of warm water and soak for 15 minutes. Once softened, slice them thinly and set aside.
Cut the tofu into thin strips about 1 inch long and set aside.
Beat the egg in a small bowl and set aside for later use.
In a large pot, heat 1 teaspoon of sesame oil over medium heat. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
Pour in the vegetable broth and bring it to a simmer.
Add the sliced mushrooms, marinated pork, tofu, rice vinegar, remaining 1 tablespoon of soy sauce, chili paste, white pepper, salt, and sugar. Stir well.
Let the soup simmer gently for 10 minutes, ensuring the pork and tofu are cooked through and the flavors meld together.
While stirring the soup in a circular motion, slowly drizzle in the beaten egg to create a silky egg-drop texture.
Taste the soup and adjust seasonings as needed, adding more vinegar for sourness or chili paste for heat.
Remove from heat and ladle the soup into bowls. Garnish with chopped green onions and serve hot.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 409 mg | 31% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
