Hot-and-Sour Soup

Name: Hot-and-Sour Soup
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Chinese
Ingredients: ½ teaspoon dark sesame oil; 2 teaspoons Asian chili sauce, such as Sriracha; 4 oz (100 g) boneless pork loin, cut into thin strips; 2½ teaspoons all-purpose cornstarch, divided; 2 tablespoons finely chopped green onion (scallion), white and green parts; 2 large eggs, slightly beaten; 4 oz (100 g) shredded canned bamboo shoots; 2 tablespoons cold water; 5 oz (150 g) medium-firm tofu, drained, patted dry and cut into thin strips; 3 tablespoons white vinegar; 6 medium black mushrooms; 4 cups (1 liter) chicken stock, homemade or store-bought; 1½ teaspoons salt, divided; ½ teaspoon plus 1 tablespoon soy sauce, divided; ¼ teaspoon white pepper

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

This Sichuan classic is a staple at Chinese restaurants all over China and here in the U.S. Made with tender strips of pork, soy sauce, vinegar and hot sauce, it’s the perfect balance of sour and spicy. It also supposedly aids in digestion, especially when you’re also enjoying something crispy like sweet-and-sour chicken as part of the meal. When my brother Billy came home from college for summer break, he’d often heat up a bowl of Hot-and-Sour Soup for breakfast, which I always thought was

Ingredients

Asia
China
Summer
Soup
Spicy

Ingredients

Method