Chinese Hot and Sour Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons oil
  • 1 tablespoon grated ginger
  • ¼ pound pork tender loin, cut into ¼-inch-thick strips
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking wine
  • 2 tablespoons Chinese black vinegar
  • ½ teaspoon salt
  • 1 teaspoon Sambal Oelek chilli paste
  • 4 cups chicken stock, set ¼ cup aside
  • 4 ounces fresh shiitake mushroom, ends trimmed and sliced
  • ½ pack firm tofu, cut into ¾-inch cubes
  • 1 egg, beaten
  • Thickener:
  • 2 tablespoons cornstarch
  • ¼ cup chicken stock previously set aside
  • Garnishes:
  • 2 stalks green onion, chopped
  • a touch of white pepper to taste
  • a touch of sesame oil to taste
  • 1 Thai red chili pepper, deseeded and sliced (optional)
  1. Heat oil in a large pot over medium-high heat, add in the ginger and pork, stir fry for a minute.
  2. Toss in the soy sauce, cooking wine, Chinese vinegar, salt and chili paste, stir fry 1-2 minutes or until fragrant.
  3. Pour in the Chicken Stock and bring to a boil.
  4. Add the shiitake mushroom and tofu into the soup, stir to mix, let simmer for 15 minutes.
  5. Whisk together the ¼ cup chicken stock and cornstarch in a small bowl until smooth.
  6. Pour the cornstarch slurry into the soup, give it a gentle stir to mix, let simmer for 1 minute or until the soup has thickened.
  7. Stir the soup with the spatula in a circular motion, slowly drizzle in the egg to create egg ribbons.
  8. Continue cooking for 30 seconds or until the egg has been cooked.
  9. Garnish with chopped green onion, white pepper, sesame oil and thai red chili pepper (optional) to serve and enjoy white hot!
I recommend whisking the cornstarch slurry right before adding it into the soup.

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Recipe by Spice the Plate at