China Hot and Sour Soup
White pepper typically makes hot and sour soup spicy, while vinegar makes it sour. Classic hot and sour soup (suan la tang) is made with pork, but chicken, lamb, or beef can be substituted. Other traditional ingredients are wood ear or cloud ear mushrooms, fresh pork blood, bamboo shoots, tofu, and egg.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (225 ml) chopped pork
- 3 Tbsp (45 ml) cornstarch, divided
- 3 Tbsp (45 ml) soy sauce, divided
- 6 cups (1.4 l) water
- 2 Tbsp (30 ml) apple vinegar
- 2 medium shallots, chopped
- ¼ cup (15 g) chopped ginger
- Ground white pepper, to taste
- ½ cup (115 g) diced potatoes
- ½ cup (40 g) sliced shiitake mushrooms
- ½ cup (125 g) firm tofu, cut into ¼-inch (0.6-cm) cubes
- 1 egg, beaten
- Chopped green onion or cilantro, to taste (optional)
Directions
- Combine pork, 1 tablespoon (15 ml) of cornstarch, and 1 tablespoon (15 ml) of soy sauce in a glass bowl.
- Place water, remaining 2 tablespoons (30 ml) cornstarch, remaining 2 tablespoons (30 ml) soy sauce, apple vinegar, shallots, ginger, and white pepper in a large pot and bring to a boil.
- Add pork mixture to pot and simmer for 30 minutes.
- Add potatoes, mushrooms, and tofu, and continue cooking for 15 minutes.
- Spread egg gently over the top of the soup so it doesn’t clump up.
- Garnish with chopped green onion or cilantro, if desired, and serve hot.
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