A real/good hot n sour soup recipe has been very illusive for me. I’ve poured through many, many Asian cook books just for the hot n sour. Most all weren’t even worth trying.

This one is pretty good. I’m not a tofu fan but left it in the recipe.

Ingredients:


  • 2 ounces pork tenderloin
  • Marinade:
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch


  • 1 cake tofu
  • 1/2 cup bamboo shoots
  • 3 - 4 Chinese dried black mushrooms
  • 1 small handful dried lily buds
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons white rice vinegar
  • 1 teaspoon sesame oil
  • 1 Tbsp cornstarch dissolved in 1/4 cup water
  • 1 egg, beaten
  • 1 green onion, chopped
  • black pepper
  • Hot chili oil (Orchids, Gochu Gireum…)


Directions:

  • Slice pork into thin strips.
  • Marinade pork in soy sauce, sesame oil and corn starch mixture for about 30 minutes.
  • Cut tofu into small squares.
  • Cut bamboo shoots into thin strips.
  • Soak black mushrooms and lily buds in medium hot water for 20-30 minutes. Rinse and slice mushrooms. Trim lily buds if needed.
  • Bring stock to a boil.
  • Add bamboo shoots, mushrooms, lily buds and tofu.
  • Once stock is brought back to a boil add pork, salt, soy sauce, sesame oil, sugar and vinegar.
  • Mix cornstarch with a 1/4 cup cold water and slowly add to pot while stirring.
  • Once soup is back at a boil turn off heat.
  • Slowly pour in beaten egg while stirring in one direction.
  • Add green onion, pepper and hot chili oil to taste.