Hot and Sour Soup Recipe

Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces pork tenderloin; 5 cups chicken broth; 2 tablespoons broken tree ear mushrooms; 10 dried shiitake mushrooms; 2 garlic cloves, crushed and peeled; 12 inch slice fresh ginger; 3 scallions; 1 tablespoon soy sauce; 3 tablespoons red wine vinegar; ½ teaspoon black pepper; ¼ teaspoon kosher salt; 3 tablespoons cornstarch (dissolved in 3 T cold water); 1 egg, lightly beaten; ½ teaspoon sesame oil; 4 ounces firm tofu, cut into 1/2-inch cubes

Servings: persons

4 ounces pork tenderloin
5 cups chicken broth
2 tablespoons broken tree ear mushrooms
10 dried shiitake mushrooms
2 garlic cloves, crushed and peeled
12 inch slice fresh ginger
3 scallions
1 tablespoon soy sauce
3 tablespoons red wine vinegar
½ teaspoon black pepper
¼ teaspoon kosher salt
3 tablespoons cornstarch (dissolved in 3 T cold water)
1 egg, lightly beaten
½ teaspoon sesame oil
4 ounces firm tofu, cut into 1/2-inch cubes

1
Freeze the pork tenderloin for about 30 minutes.
2
Slice into very thin strips.
3
Refrigerate.
4
Put the tree ear mushrooms in a small bowl and the shiitake in another.
5
Pour boiling water over each and set aside to re-hydrate for about 30 minutes.
6
Meanwhile, combine the broth, garlic, and ginger in a large saucepan.
7
Crush the white part of 1 scallion with the side of a knife.
8
Add to the pan, cover and simmer for 15 minutes.
9
Thinly slice the remaining scallions and reserve.
10
Remove the mushrooms from the water and discard the liquid.
11
Squeeze excess moisture from the shiitake mushrooms and thinly slice.
12
Remove the garlic, ginger, and scallions from the broth and discard.
13
Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer.
14
Whisk in the cornstartch mixture, bring to a boil, and then simmer over medium heat for 5 minutes.
15
Pour the egg into the soup and stir once to make delicate threads.
16
Stir in the remaining scallions, oil, tofu, and pork.
17
Return to a simmer.
18
Remove from heat to prevent meat from getting tough.
19
Adjust seasonings to taste.
20
Serve immediately.

1023

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces pork tenderloin, 5 cups chicken broth, 2 tablespoons broken tree ear mushrooms, 10 dried shiitake mushrooms, and more.

Yes, Hot and Sour Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions