Main Plate
Hot and Sour Soup
A classic Chinese hot and sour soup featuring pork, tofu, mushrooms, and wood ear mushrooms in a tangy, mildly spicy broth, thickened with cornstarch and enriched with beaten egg, finished with green onions.
30 min4 servingsMediumChinese
Steps
- 1
Bring the chicken stock to a boil in a wok.
- 2
Add salt, sugar, sesame seed oil, pepper, hot sauce, vinegar, and soy sauce; stir for a few seconds.
- 3
Add tofu, mushrooms, and wood ear mushrooms to the wok.
- 4
Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a bowl; slowly add the slurry to the soup until the desired thickness.
- 5
Add beaten egg to the soup and stir for about 8 seconds.
- 6
Serve the soup in bowls and top with BBQ pork and sliced green onions.
