ChineseMain course
Hot and Sour Soup
This hot and sour soup features a rich chicken broth, studded with tofu, mushrooms, and thinly sliced pork. Its signature tang comes from vinegar and soy sauce, balanced with a hint of sugar and heat from hot sauce and pepper. A cornstarch slurry thickens the broth to a silky consistency, and a beaten egg adds delicate, wispy strands. Finish each bowl with some BBQ pork and fresh green onions.
37 minServes 4
Method
4 steps · 37 min total
- 01
Boil Broth and Season
Pour the chicken stock into a wok or large pot and bring it to a boil over high heat. Once simmering, stir in the salt, sugar, sesame seed oil, pepper, hotsauce, vinegar, and soy sauce. Let it simmer for a few seconds to let the flavors meld. - 02
Add Tofu and Mushrooms
Add the tofu, mushrooms, and wood ear mushrooms to the wok.
