Hot and Sour Soup
A lively, comforting soup that balances bright vinegar and warming white pepper with silky tofu and tender mushrooms. Quick to make but layered in flavor, it’s a weeknight favorite that feels restaurant-worthy.
6 cup chicken stock
6 oz pork loin, thinly sliced
8 oz firm tofu, cut into 1/2-inch strips
4 dried shiitake mushrooms, soaked and thinly sliced
4 fresh shiitake mushrooms, stemmed and thinly sliced
1 can bamboo shoots, thinly sliced
1 oz wood ear mushrooms, rehydrated and sliced
1 tbsp ginger, finely julienned
2 clove garlic, minced
3 tbsp soy sauce
3 tbsp dark rice vinegar
1 tsp sesame oil
1 tbsp chili paste, such as sambal oelek
1 tsp white pepper
1 tsp sugar
3 tbsp cornstarch, mixed with cold water to make a slurry
1 egg, lightly beaten
2 stalk scallions, thinly sliced on the diagonal
1 tbsp vegetable oil
1 tsp salt
1 tsp toasted sesame seeds
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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