Ingredients for Chinese Hot And Sour Pork Soup
- Chicken Stock
- Lean Pork
- Garlic And Red Chile Paste
- 2 tablespoons soy sauce
- White Pepper
- Egg Substitute
- 2 tablespoons cornstarch
- Bamboo Shoot
- Water Chestnut
- Carrot
- Shiitake Mushroom
- Straw Mushroom
- Cake Tofu
- White Vinegar
- 1 teaspoon sesame oil
- Dried Black Fungus
- Scallion
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chinese Hot And Sour Pork Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chinese Hot And Sour Pork Soup
- In a large pot or Dutch oven, bring 6 cups of chicken or pork broth to a gentle simmer over medium heat.
- Add 2 tablespoons soy sauce, 1 pound pork (cubed), 1/2 cup sliced mushrooms, and 1-2 tablespoons of chili garlic paste (adjust to your spice preference).
- Reduce heat to low and simmer for 10 minutes, allowing the pork to partially cook.
- Stir in 1 teaspoon black pepper, 2 tablespoons rice vinegar, 1/2 cup bamboo shoots (sliced), 1/2 cup water chestnuts (sliced), 1/4 cup wood ear fungus (soaked and chopped), and 1/2 cup firm tofu (cubed).
- Continue to simmer for 5 minutes, allowing the flavors to meld.
- In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Slowly pour the slurry into the soup, stirring constantly.
- Bring the soup back to a gentle simmer. Slowly drizzle in 2 large eggs in a thin stream while constantly stirring to create delicate ribbons of egg.
- Let the soup stand for 10 seconds to allow the egg to set slightly.
- Stir in 1 teaspoon sesame oil before serving.
- Garnish with 2 tablespoons chopped scallions and serve hot.
- Vegetarian Option: Omit the pork and reduce the amount of egg to 1 large egg.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
41g
Fat
14g
Carbs
10g
