Hot And Sour Soup(Makes 8 To 12 Servings)
A flavorful hot and sour soup with tender pork, shiitake mushrooms, tofu, and bamboo shoots, offering a balance of spicy, tangy, and savory flavors perfect for comforting meals.
Ingredients
- 1/2 lb. lean pork loin ⓘ
- 12 dried Chinese or shiitake mushrooms ⓘ
- 3 oz. fresh white chopped mushrooms ⓘ
- 2 Tbsp. dry sherry ⓘ
- 4 Tbsp. soy sauce ⓘ
- 5 Tbsp. cornstarch ⓘ
- 4 Tbsp. sesame oil ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1/2 cup shredded bamboo shoots or broccoli stems ⓘ
- 10 cups chicken broth ⓘ
- 4 to 6 Tbsp. red wine vinegar
- 8 oz. tofu ⓘ
- 2 tsp. ground pepper ⓘ
Instructions
- Freeze the pork for about 30 minutes to make shredding easier.
- Shred the pork into pieces about 1/4 inch wide using a sharp knife.
- Place dried mushrooms in a bowl and pour boiling water over to cover.
- Let the mushrooms stand for 15 minutes until soft.
- Drain and rinse the mushrooms to remove sand.
- Remove hard spots and tough stems from the mushrooms.
- Cut the mushrooms into shreds the same size as the pork.
- Place the shredded pork into a bowl and add sherry, half the soy sauce, cornstarch, and sesame oil.
- Stir the pork mixture well to combine.
Tips & Substitutions
For a richer flavor, consider adding a splash of mushroom broth along with chicken broth. If you can't find dried Chinese mushrooms, shiitake mushrooms work well as a substitute. For a vegetarian option, replace the pork with additional tofu and use vegetable broth instead of chicken broth. Adjust the vinegar to your taste; start with 4 tablespoons and add more if desired.
Serving Suggestions
Serve this hot and sour soup with a side of steamed rice or dumplings for a complete meal. It pairs beautifully with Spinach Egg Drop Soup for a delightful combination. Garnish with sliced green onions or a sprinkle of sesame seeds for added texture and flavor. Enjoy it as a starter or main dish.
Storage & Reheating
Store any leftover hot and sour soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of chicken or vegetable broth to restore the desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Hot And Sour Soup(Makes 8 To 12 Servings) contains roughly 581 calories, with 15g protein, 88g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (110% of the Daily Value), iron (68% of the Daily Value), and calcium (44% of the Daily Value). Note that it is relatively high in sodium, at 1129mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of dried?
Yes, you can use fresh mushrooms, but the flavor will differ. Dried mushrooms provide a more concentrated umami taste. If you use fresh mushrooms, increase the quantity to about 2 cups to achieve a similar texture and flavor profile.
How can I make the soup spicier?
To add more heat, consider including sliced fresh chilies or a dash of chili oil. You can also add a bit of crushed red pepper flakes to the broth while it simmers. Adjust the amount according to your spice tolerance.
Can I prepare this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the refrigerator and reheat when ready to serve. Keep in mind that the flavors will meld and deepen overnight, making it even more delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).