Ingredients for Mandarin Hot And Sour Pork Soup
- 6 cups chicken or pork broth
- Square Bean Curd
- Dried Black Mushrooms
- Wood Ear Mushrooms
- Ham
- Chili Oil
- Salt
- Sugar
- Eggs
- Pork
- Bamboo Shoot
- Button Mushrooms
- Green Onions
- 2 tbsp rice vinegar (or more, to taste)
- ½ tsp ground white pepper (or more, to taste)
- Sesame Oil
- Soy Sauce
- 1 tbsp cornstarch
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How to Make Mandarin Hot And Sour Pork Soup
- In a medium pot or Dutch oven, bring 6 cups of chicken or pork broth to a boil over medium-high heat.
- Add 1 cup of shredded pork (about 4oz), ½ cup rehydrated black mushrooms, sliced, and ½ cup rehydrated wood ear mushrooms, sliced. Cook for 2-3 minutes, or until pork is lightly browned.
- Add 1 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp Shaoxing rice wine (optional), 1 tsp sesame oil, ½ tsp ground white pepper, and ¼ tsp red pepper flakes (or more, to taste). Stir well to combine.
- Reduce heat to low and simmer for 2 minutes, allowing the flavors to meld.
- In a small bowl, whisk together 1 tbsp cornstarch with 2 tbsp cold water until smooth. Slowly pour into the soup while stirring constantly. Cook for 1 minute, or until the soup slightly thickens.
- Remove from heat. Slowly drizzle in 2 lightly beaten eggs in a thin stream while gently stirring. The eggs will cook from the heat of the soup.
- Garnish with 2 thinly sliced green onions before serving immediately.
- **Tip:** If making ahead, omit the cornstarch and eggs. Add them just before serving and gently reheat (do not boil).
- Adjust the sourness with more rice vinegar and the spiciness with more white pepper or red pepper flakes to your preference.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
7g
Fat
9g
Carbs
3g
