Hot and Sour Soup with Pork, Tofu and Shiitake

Steps

1. Step 1

   In a small bowl, toss the pork matchsticks with the soy sauce, Shaoxing wine and cornstarch until evenly coated. Set aside while you prep everything else.

   5 min

   • 8 oz boneless pork loin or pork shoulder
   • 1 tsp soy sauce
   • 1 tsp Shaoxing wine or dry sherry
   • 1 tsp cornstarch
2. Step 2

   Slice the shiitake, cut the drained bamboo shoots and tofu into matchsticks and sticks, and have everything within reach of the stove. In a small bowl, whisk the 3 tbsp cornstarch with the cold water until smooth; this is your slurry.

   10 min

   • 4 oz fresh shiitake mushrooms
   • 1 can sliced bamboo shoots (8 oz)
   • 8 oz firm tofu
   • 3 tbsp cornstarch
   • 1/4 cup cold water
3. Step 3

   Heat the vegetable oil in a large pot over medium-high heat. Add the ginger and cook until fragrant, about 30 seconds. Add the pork and stir-fry just until it loses its raw pink color, about 2 minutes.

   3 min

   • 1 tbsp vegetable oil
   • 1 tbsp fresh ginger
4. Step 4

   Add the shiitake and bamboo shoots and stir for 2 minutes. Pour in the chicken broth, bring to a boil, then reduce to a steady simmer and cook 5 minutes.

   8 min

   • 6 cups chicken broth
5. Step 5

   Stir in the tofu, black vinegar, soy sauce, sugar, white pepper and chili garlic sauce if using. Simmer 2 minutes, then taste and add salt as needed.

   3 min

   • 3 tbsp Chinkiang black vinegar
   • 2 tbsp soy sauce
   • 1 tsp sugar
   • 1 1/2 tsp ground white pepper
   • 1 tsp chili garlic sauce or chili oil
   • salt
6. Step 6

   Stir the cornstarch slurry again to recombine, then pour it into the simmering soup in a slow stream while stirring. Cook 1 minute, until the soup turns glossy and thickens enough to coat a spoon.

   2 min

7. Step 7

   Turn the heat to low so the soup is barely moving. Stir the soup in one direction with a spoon and slowly drizzle in the beaten eggs in a thin stream; stop stirring and let them set for 10 seconds into ribbons.

   1 min

   • 2 eggs
8. Step 8

   Turn off the heat. Stir in the sesame oil, then taste and add more black vinegar or white pepper until it tastes sharp and peppery. Ladle into bowls and top with scallions.

   2 min

   • 1 tsp toasted sesame oil
   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026