Spicy Hot and Sour Soup with Pork
Dive into a bowl of bold flavors with this Spicy Hot and Sour Soup with Pork—a tantalizing blend of heat, tang, and savory depth that’s perfect for any occasion. This hearty soup features tender strips of marinated pork, earthy shiitake mushrooms, and velvety tofu cubes, all simmered in a rich broth infused with garlic, fresh ginger, rice vinegar, and a kick of chili paste. The addition of silky egg ribbons and a subtle drizzle of sesame oil takes this dish to the next level of comfort and complexity. Ready in just 40 minutes, this easy-to-follow recipe is an authentic and satisfying twist on a classic takeout favorite. Perfect as a comforting starter or a standalone meal, it’s packed with bold Asian-inspired flavors that will leave your taste buds craving more.
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Recipe Information
Ingredients
- 200 grams Pork tenderloin
- 2 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 1 tablespoon Vegetable oil
- 1 tablespoon Fresh ginger (sliced)
- 2 cloves Garlic (minced)
- 100 grams Shiitake mushrooms (sliced)
- 200 grams Firm tofu (cut into cubes)
- 4 cups Chicken or pork stock
- 3 tablespoons Rice vinegar
- 1 tablespoon Chili paste (such as sambal oelek)
- 2 tablespoons Soy sauce (additional)
- 0.5 teaspoon White pepper
- 1 whole Egg (beaten)
- 2 tablespoons Cornstarch (for slurry)
- 2 tablespoons Water (for slurry)
- 2 stalks Green onions (chopped)
- 1 teaspoon Sesame oil
Instructions
Cut the pork tenderloin into thin strips and toss it with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Let marinate for 10 minutes.
Heat a large pot over medium-high heat and add 1 tablespoon of vegetable oil. Stir-fry the marinated pork for 2 minutes until just cooked through. Remove from the pot and set aside.
Add the ginger and garlic to the same pot, stirring for 30 seconds until fragrant. Add the sliced shiitake mushrooms and cook for another 2 minutes until slightly softened.
Pour in the chicken or pork stock. Bring to a boil, then reduce the heat to a simmer.
Add the tofu cubes, rice vinegar, chili paste, 2 tablespoons of soy sauce, and white pepper. Stir to combine and let simmer for 5 minutes.
Mix the cornstarch and water to create a slurry. Slowly pour the slurry into the soup, stirring constantly, until the soup thickens slightly.
Turn the heat to low, then slowly drizzle the beaten egg into the soup while continuously stirring to create silky egg ribbons.
Add the cooked pork slices back into the pot and heat for 1-2 minutes.
Ladle the soup into bowls. Garnish with chopped green onions and a drizzle of sesame oil before serving.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 377 mg | 29% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 596 mg | 13% | |
*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.
