Hot Sour Chinese Soup (Print-Friendly Recipe)

Balanced hot and sour flavors with pork, tofu, and mushrooms in a comforting broth.

# Ingredients List:

→ Pork and Marinade

01 - 4 oz pork shoulder, finely julienned
02 - 1 tablespoon water
03 - Pinch of salt
04 - 2 teaspoons vegetable oil
05 - 1 teaspoon cornstarch

→ Dry Ingredients

06 - 1 to 2 dried red chili peppers, deseeded and minced (optional)
07 - 0.3 oz dried lily flowers, rehydrated (about ½ cup after soaking)
08 - 0.3 oz dried wood ear mushrooms, rehydrated and sliced (about ½ cup after soaking)
09 - 0.3 oz dried shiitake mushrooms, rehydrated and sliced (about ½ cup after soaking)

→ Tofu and Vegetables

10 - 3 oz spiced dry tofu, cut into 2-inch long, ¼-inch thick pieces
11 - 4 oz firm fresh tofu, cut into 2-inch long, ¼-inch thick pieces
12 - 4 oz bamboo shoots, julienned

→ Soup Base and Seasonings

13 - 8 cups low sodium chicken stock
14 - ½ teaspoon salt, or to taste
15 - ¼ teaspoon sugar
16 - 1 to 2 teaspoons freshly ground white pepper, or to taste
17 - 2 teaspoons dark soy sauce or mushroom soy sauce
18 - 1 tablespoon light soy sauce or seasoned soy sauce
19 - 1 teaspoon sesame oil
20 - 1/3 to ½ cup white vinegar

→ Thickening and Garnish

21 - ⅓ cup cornstarch
22 - ¼ cup water
23 - 1 large egg, beaten
24 - 1 scallion, finely diced

# How to Make It:

01 - Combine julienned pork shoulder with 1 tablespoon water until absorbed. Add a pinch of salt, vegetable oil, and cornstarch, then mix thoroughly. Set aside.
02 - Halve and deseed dried red chilies, then mince and set aside. Soak dried lily flowers, wood ear mushrooms, and shiitake mushrooms separately in 1 cup warm water each for 1 to 2 hours until fully hydrated. Thinly slice mushrooms, roughly chop wood ears, trim tough ends from lily flowers, and halve them.
03 - Cut spiced dry tofu and firm tofu into 2-inch long, ¼-inch thick pieces. Julienne bamboo shoots. Beat the egg and finely dice the scallion. Set all aside.
04 - Bring chicken stock to a boil in a large pot. If pork has clumped, add 1 tablespoon water to loosen before adding to the pot. Stir in the pork and break up any clumps. When soup simmers again, skim off any foam with a fine mesh strainer.
05 - Incorporate salt, sugar, minced dried chili (if using), white pepper, both soy sauces, and sesame oil. Add lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Bring soup back to a simmer.
06 - Gently fold in both types of tofu and the white vinegar. Stir to combine, allowing flavors to meld and soup to develop aroma.
07 - Mix cornstarch and water to form a smooth slurry. Maintain a simmer and stir soup steadily in a circular motion to create a whirlpool. Slowly drizzle the slurry while stirring, stopping when three quarters of the slurry is incorporated. Continue stirring until soup returns to simmer. Add remaining slurry to achieve desired thickness.
08 - Taste soup and adjust seasoning with additional white pepper for heat and vinegar for sourness as preferred.
09 - Keep soup at gentle simmer and stir to create a slow swirling motion. Slowly drizzle beaten egg into the soup to form ribbons without clouding the broth.
10 - Serve hot, topped with the finely diced scallions.

# Extra Information:

01 - Using hot water for rehydration significantly reduces soaking time of dried ingredients.

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