Hunan Hot and Sour Soup
Dive into the bold, tangy flavors of Hunan Hot and Sour Soup, a comforting and vibrant dish that perfectly balances spice and tang with silky textures. This classic Chinese soup features tender slices of marinated pork (or chicken), earthy shiitake mushrooms, velvety tofu, and a drizzle of egg ribbons swirled into a rich, flavorful broth. Infused with the heat of chili oil, the zing of rice vinegar, and the aromatic touch of sesame oil, every spoonful is a symphony of contrasting yet harmonious flavors. Thickened to perfection with a cornstarch slurry and finished with fresh scallions, this recipe creates an irresistibly satisfying bowl in under an hour. Perfect for cozy nights or as a starter to a flavorful meal, this Hunan specialty is a sure favorite for fans of hot and sour delights.
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Recipe Information
Ingredients
- 150 grams Pork tenderloin (or chicken breast, optional)
- 2 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 6 pieces Dried shiitake mushrooms
- 15 grams Wood ear mushrooms (optional)
- 200 grams Firm tofu
- 2 large Eggs
- 6 cups Chicken stock (unsalted)
- 3 tablespoons Rice vinegar
- 1 tablespoon Dark soy sauce
- 0.5 teaspoon White pepper
- 1 tablespoon Chili oil
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 2 pieces Scallions, chopped
- 1 teaspoon Sesame oil
Instructions
Thinly slice the pork tenderloin (if using) and toss it in a bowl with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Set aside to marinate.
Rehydrate the dried shiitake mushrooms and wood ear mushrooms (if using) in hot water for 20 minutes. Once softened, slice into thin strips and reserve the soaking liquid.
Cut the tofu into thin strips, approximately 2 inches long, and set aside.
Beat the eggs in a small bowl and set aside for later.
In a large pot, bring the chicken stock and reserved mushroom soaking liquid (about 1/2 cup, strained) to a boil over medium heat.
Add the sliced mushrooms, tofu, marinated pork or chicken (if using), rice vinegar, dark soy sauce, white pepper, chili oil, and salt to the pot. Stir well.
In a small bowl, combine 2 tablespoons of cornstarch with 3 tablespoons of water to form a slurry. Slowly pour the slurry into the soup while continuously stirring to thicken it.
Reduce the heat to low and slowly drizzle the beaten eggs into the soup while stirring gently to create silky ribbons.
Taste and adjust the seasoning as needed, adding more salt, chili oil, or vinegar to balance the flavors.
Remove the soup from heat and stir in chopped scallions and sesame oil for added aroma.
Serve hot and enjoy the bold and tangy flavors of this classic Hunan dish!
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 5460 mg | 237% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 9.8 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 25.4 mcg | 127% | |
| Calcium | 474 mg | 36% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2804 mg | 60% | |
*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.
