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, homemade or low-sodium canned; 2 tablespoons broken tree ear mushrooms; 10 dried shitake mushrooms; 2 cloves garlic, crushed and peeled; 1/2 -inch slice fresh ginger; 3 scallions; 1 tablespoon soy sauce; 3 tablespoons balsamic vinegar plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt plus more to taste; 3 tablespoons cornstarch dissolved in 3 tablespoons cold water; 1 large egg lightly beaten; 1/2 teaspoon Asian toasted sesame oil; 4 ounces firm tofu (bean curd), cut into 1/2-inch cubes; Copyright 2001 Television Food Network, G.P. All rights reserved.

Servings: persons

4 ounces pork tenderloin
5 cups chicken broth, homemade or low-sodium canned
2 tablespoons broken tree ear mushrooms
10 dried shitake mushrooms
2 cloves garlic, crushed and peeled
1/2 -inch slice fresh ginger
3 scallions
1 tablespoon soy sauce
3 tablespoons balsamic vinegar plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt plus more to taste
3 tablespoons cornstarch dissolved in 3 tablespoons cold water
1 large egg lightly beaten
1/2 teaspoon Asian toasted sesame oil
4 ounces firm tofu (bean curd), cut into 1/2-inch cubes
Copyright 2001 Television Food Network, G.P. All rights reserved.

1
Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips.
2
Refrigerate the pork.
3
Put the tree ear mushrooms in a small bowl and the shiitake in another.
4
Bring a small pot of water to a boil.
5
Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
6
Meanwhile, combine the broth, garlic, ginger, in a large sauce pan.
7
Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
8
Thinly slice the remaining scallions and reserve.
9
Remove the mushrooms from the water and discard the liquid.
10
Squeeze out any excess moisture from the shiitake and thinly slice.
11
Remove the garlic, ginger, and scallion from the broth and discard.
12
Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer.
13
Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes.
14
Pour the egg into the soup and stir once to make delicate threads.
15
Stir in the remaining scallions, oil, tofu, and pork, return to a simmer.
16
Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste.
17
Serve immediately.

721

kcal

Calories

Fat

Carbs

112

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 16 ingredients. The key ingredients include: 4 ounces pork tenderloin, 5 cups chicken broth, homemade or low-sodium canned, 2 tablespoons broken tree ear mushrooms, 10 dried shitake 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