Chinese Hot and Sour Pork Soup

Warm up with a bowl of flavorful and aromatic Chinese Hot and Sour Pork Soup, a comforting classic that’s both tangy and spicy. This savory soup features tender slices of marinated pork, earthy dried shiitake mushrooms, and delicate ribbons of silky egg-drop swirls, all immersed in a rich vegetable broth infused with garlic, ginger, and sesame oil. A perfect balance of rice vinegar’s sharp tang, chili paste’s gentle heat, and the umami of soy sauce makes this dish an ideal option for a satisfying dinner or an appetizer. Tofu and green onion provide texture and freshness, ensuring every bite is dynamic and delicious. Ready in just 45 minutes, this easy-to-make recipe brings authentic Chinese flavors to your table with a restaurant-quality touch, all while being approachable for home cooks of any skill level. Perfect for cold nights or when craving a burst of bold flavors, this soup is guaranteed to impress.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Pork tenderloin
• 2 tablespoons Soy sauce
• 1 teaspoon Cornstarch
• 6 pieces Dried shiitake mushrooms
• 200 grams Firm tofu
• 1 large Egg
• 5 cups Vegetable broth
• 3 tablespoons Rice vinegar
• 1 tablespoon Chili paste (like sambal oelek)
• 1 teaspoon White pepper
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil
• 2 stalks Green onions (scallions)
• 2 cloves Garlic
• 1 teaspoon Ginger

Directions

Step 1

Slice the pork tenderloin into thin strips. In a small bowl, mix the pork with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10 minutes.

Step 2

Place the dried shiitake mushrooms in a bowl of warm water and soak for 15 minutes. Once softened, slice them thinly and set aside.

Step 3

Cut the tofu into thin strips about 1 inch long and set aside.

Step 4

Beat the egg in a small bowl and set aside for later use.

Step 5

In a large pot, heat 1 teaspoon of sesame oil over medium heat. Add minced garlic and ginger, stirring for 30 seconds until fragrant.

Step 6

Pour in the vegetable broth and bring it to a simmer.

Step 7

Add the sliced mushrooms, marinated pork, tofu, rice vinegar, remaining 1 tablespoon of soy sauce, chili paste, white pepper, salt, and sugar. Stir well.

Step 8

Let the soup simmer gently for 10 minutes, ensuring the pork and tofu are cooked through and the flavors meld together.

Step 9

While stirring the soup in a circular motion, slowly drizzle in the beaten egg to create a silky egg-drop texture.

Step 10

Taste the soup and adjust seasonings as needed, adding more vinegar for sourness or chili paste for heat.

Step 11

Remove from heat and ladle the soup into bowls. Garnish with chopped green onions and serve hot.

Nutrition Facts

Serving size	(1904.6g)

Amount per serving	% Daily Value*
Calories	1505.2

Total Fat 51.3g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 12.7g
Cholesterol 389.5mg	0%
Sodium 7581.6mg	0%
Total Carbohydrate 158.2g	0%
Dietary Fiber 36.1g	0%
Total Sugars 28.6g
Protein 123.1g	0%

Vitamin D 997.8IU	0%
Calcium 560.8mg	0%
Iron 14.9mg	0%
Potassium 4782.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 31.0%

Carbs: 39.9%