Name: Chinese Hot and Sour Soup Recipe
Prep time: 20 min
Cook time: 53 min
Total time: 1 h 13 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 oz boneless pork loin; 2 tsp dark soy sauce; 4 small Chinese black mushrooms; 12 small tree ear mushrooms; 1 ½ tbsp cornstarch; 12 Lily buds; ½ cup bamboo shoots; 2 tbsp red-wine vinegar; 2 tbsp rice vinegar; 1 tbsp light soy sauce; 1 ½ tsp sugar; 1 tsp kosher salt; 2 tbsp peanut oil; 4 cups reduced sodium chicken broth; 3 oz firm tofu; 2 large eggs; 2 tsp Asian sesame oil; 1 ½ tsp freshly ground white pepper; 2 tbsp scallion greens; 2 tbsp cilantro leaves

This authentic soup is essentially an ancient doctor’s curative. Though not scientifically proven, it’s very much delicious. It combines the healing magic of chicken broth, the circulation-enhancing qualities of tree fungus and lily buds, and the antiseptic properties of vinegar. A sip from this hearty soup not only warms your soul but fills your belly.

How To Make Chinese Hot and Sour Soup

Prep: 20 mins

Cook: 53 mins

Total: 1 hr 13 mins

Serves:

Ingredients

1 oz boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup.)
2 tsp dark soy sauce
4 small Chinese black mushrooms, dried
12 small tree ear mushrooms, dried
1 ½ tbsp cornstarch
12 Lily buds, sometimes called golden needles
½ cup bamboo shoots, canned, sliced, cut lengthwise into 1/8-inch-wide strips
2 tbsp red-wine vinegar
2 tbsp rice vinegar, not seasoned
1 tbsp light soy sauce
1 ½ tsp sugar
1 tsp kosher salt
2 tbsp peanut oil
4 cups reduced sodium chicken broth
3 oz firm tofu, about a quarter of a block, rinsed and drained, then cut into ¼-inch-thick strips
2 large eggs
2 tsp Asian sesame oil
1 ½ tsp freshly ground white pepper
2 tbsp scallion greens, thinly sliced
2 tbsp cilantro leaves

Instructions

Toss pork with dark soy sauce in a bowl until pork is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes.
Tree ears will expand significantly.
Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps.
Remove tree ears from bowl, reserving liquid, and trim off any hard nubs.
If large, cut tree ears into bite-size pieces.
Stir together ¼ cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain.
Trim off tough tips of lily buds.
Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1-2 seconds of contact.
Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides.
Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu.
Return to a boil and add vinegar mixture.
Stir cornstarch mixture, then add to broth and return to a boil, stirring.
(Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil.
Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon.
Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls.
Sprinkle with scallions and cilantro before serving.