Chinese Hot and Sour Pork Soup Recipe
This Chinese hot and sour pork soup recipe uses soy sauce, white vinegar, and white pepper for that classic tangy heat. The soup thickens lightly with cornstarch, then you stream in beaten egg for soft ribbons alongside tofu, mushrooms, and crisp vegetables.
Ingredients
For the soup
Step-by-Step Method
Prep the ingredients
Slice the carrots and mushrooms, drain the bamboo shoots and water chestnuts, and cube the tofu. Beat the eggs in a small bowl.
Start the broth
Pour the water (or stock) into a pot. Bring it close to a boil, then stir in the soy sauce and white pepper.
Cook vegetables and tofu
Add carrots, mushrooms, bamboo shoots, water chestnuts, and tofu. Simmer over medium heat for 8–10 minutes so the vegetables soften but keep a little bite.
Add pork if using
Drop in the thin pork slices. Simmer 3–5 minutes, stirring occasionally, until the pork is cooked through.
Thicken gently
Mix cornstarch with 3–4 tablespoons cold water until smooth. Pour it in slowly while stirring; cook 1–2 minutes until the soup lightly thickens.
Make it sour
Stir in the white vinegar. Taste and adjust with a splash more vinegar or soy sauce if you want it sharper or saltier.
Create egg ribbons
Swirl the soup with a spoon, then stream in the beaten egg in a thin line. Let it set for 30–60 seconds so ribbons form.
Finish and serve
Turn off the heat. Stir in sliced scallion and let the soup sit for 1 minute. Serve hot; add a pinch more white pepper if you like.