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Hot and Sour Soup

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“This is the best version of hot and sour soup I have come across (outside of a restaurant), and I have tried many. It was very good to begin with, and I have made adaptations to make it even closer to what I expect from a great soup.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 14 lb lean pork loin
  • For Slippery Coating
  • 1 teaspoon soy sauce
  • 1 teaspoon dry white wine or 1 teaspoon sherry wine
  • 2 teaspoons cornstarch
  • 2 teaspoons dark sesame oil
  • Seasonings
  • 1 12 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 teaspoon black pepper
  • ground red pepper or hot oil (amount to taste)
  • For the Soup
  • 4 dried shiitake mushrooms
  • 1 tablespoon tree ears or 1 tablespoon wood ear mushrooms (an edible mushroom also called black fungus)
  • 14 cup shredded bamboo shoot
  • 1 count package firm tofu (bean curd)
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 tablespoon dark sesame oil
  • 1 egg, lightly beaten
  • 1 teaspoon dark sesame oil
  • 4 cups chicken stock
  • 2 teaspoons minced cilantro (optional) or 1 scallion, finely chopped (optional)

Directions

  1. Cut pork into 1/4-inch slices against the grain.
  2. Stack slices and shred thinly.
  3. Mix together ingredients for slippery coating in a small bowl and add meat; toss to coat.
  4. Soak shiitake mushrooms and tree ear mushrooms in hot water in separate bowls until softened.
  5. Drain, rinse, remove stems, and shred mushrooms.
  6. Mix together the 2 tbsp cornstarch with the 3 tbsp of water in a small dish to create a slurry, and set aside until needed.
  7. Beat egg with the 1 tsp dark sesame oil in a small dish and set aside until needed.
  8. Mix together ingredients for seasoning in a small dish and set aside until needed.
  9. Bring stock to a boil over high heat.
  10. Add the shiitake mushrooms and bamboo shoots.
  11. Reduce heat and simmer, covered, for 5 minutes.
  12. Add meat, return to a boil, and add bean curd and tree ear mushrooms.
  13. Reduce heat, cover and simmer 3 minutes.
  14. Stir cornstarch slurry to make sure it hasn't settled, and add to soup.
  15. Stir soup until it is satiny smooth and turn off heat.
  16. Pour beaten egg over surface in a wide circle, and as it congeals, stir gently a few times to break ribbons into flakes.
  17. Add seasoning to soup and blend.
  18. Serve soup hot in bowls garnished with cilantro or chopped scallion.

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