Mandarin Hot and Sour Pork Soup
Dive into the bold, comforting flavors of Mandarin Hot and Sour Pork Soup, a perfect balance of tangy, spicy, and umami notes. This classic Chinese soup features tender strips of marinated pork loin, aromatic ginger and garlic, and an enticing medley of shiitake and wood ear mushrooms, all simmered in a rich chicken stock infused with Chinese black vinegar and chili oil. Silky tofu and delicate egg ribbons add satisfying texture, while sesame oil and spring onions provide a fragrant finish. Ready in under an hour, this warming soup is an ideal choice for a cozy weeknight meal or an authentic addition to your Chinese cuisine repertoire. Whether you're seeking a vibrant starter or a light, nourishing main dish, this hot and sour soup delivers restaurant-quality flavors right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams pork loin
- 0.5 teaspoons white pepper
- 2 tablespoons soy sauce
- 1 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 5 pieces shiitake mushrooms (dried)
- 10 grams wood ear mushrooms (optional)
- 4 cups chicken stock
- 200 grams firm tofu
- 3 tablespoons vinegar (preferably Chinese black vinegar)
- 2 teaspoons chili oil
- 1 tablespoons dark soy sauce
- 1 teaspoons salt
- 1 teaspoons sugar
- 1 large egg
- 2 pieces spring onion (sliced thinly)
- 1 teaspoons sesame oil
- 1 teaspoons ginger (minced)
- 1 teaspoons garlic (minced)
Instructions
Thinly slice the pork loin into bite-sized strips. Marinate the pork with 1 tablespoon of soy sauce, 1/2 teaspoon of white pepper, and 1 tablespoon of cornstarch. Let it sit for 15 minutes.
Soak the dried shiitake mushrooms and wood ear mushrooms (if using) in warm water for 20 minutes, then thinly slice them. Reserve the soaking liquid for extra flavor.
Cut the tofu into small rectangular strips and set aside.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add minced ginger and garlic, and stir-fry until aromatic, about 1 minute.
Add the marinated pork to the pot and cook until no longer pink, about 3-4 minutes.
Pour in the chicken stock along with 1 cup of the reserved mushroom soaking liquid. Bring to a boil and then reduce to a simmer.
Add the sliced shiitake and wood ear mushrooms to the pot and cook for 5 minutes.
Stir in tofu, 3 tablespoons of vinegar, 1 teaspoon of chili oil, 1 tablespoon of dark soy sauce, 1 teaspoon of salt, and 1 teaspoon of sugar. Adjust seasoning to taste.
Beat the egg in a small bowl. Slowly drizzle the egg into the simmering soup while stirring gently to create silky egg ribbons.
Finish the soup with 1 teaspoon of sesame oil and sliced spring onions. Serve hot.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 5565 mg | 242% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 15.1 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 20.6 mcg | 103% | |
| Calcium | 527 mg | 41% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3281 mg | 70% | |
*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.
