Hot and Sour Soup, the Authentic Way

Method10 steps · about 1 hr 20 min

1. 1

   Step 1: Soak the 5 dried shiitake mushrooms, 5 g dried wood ear mushrooms and 20 dried lily buds in plenty of warm water for at least 1 hour, until enlarged and soft. Continue soaking if they need longer; you can soak them overnight in the refrigerator when planning ahead.

   Check the soaked ingredients · 60 minUses 5 dried shiitake mushrooms · 5 g dried wood ear mushrooms · 20 dried lily buds · Warm water to cover the dried ingredients

2. 2

   Step 2: Drain the rehydrated mushrooms and lily buds. Slice the mushrooms into thin strips and tear the lily buds lengthways into thinner strands.

   Uses All drained soaked mushrooms and lily buds from step 1

3. 3

   Step 3: Cut the 80 g lean pork across the grain into thin strips. Mix it with ½ tsp cornstarch and 1 tsp water, then coat it with ½ tsp neutral oil. Set it aside while you finish the short preparation; keep it refrigerated if cooking is delayed.

   Uses 80 g lean pork · ½ tsp cornstarch for the pork · 1 tsp water for the pork · ½ tsp neutral cooking oil

4. 4

   Step 4: Cut the 40 g carrot, 50 g bamboo shoots and 100 g soft tofu into thin strips. Lightly beat the egg (1) and keep the prepared tofu and egg separate from the vegetables.

   Uses 40 g carrot · 50 g bamboo shoots · 100 g soft tofu · 1 egg

5. 5

   Step 5: In a wok or large pot, bring the 1,000 ml stock to a full boil. Add the marinated pork, quickly separate the strands with chopsticks and skim any froth from the surface.

   Uses 1,000 ml ready unsalted chicken stock · All pork and its coating from step 3

6. 6

   Step 6: Add the prepared shiitake, wood ear mushrooms, lily buds, carrot and bamboo shoots. Cook for about 2 minutes, keeping the soup boiling gently.

   Cook the vegetables · 2 minUses All stock and pork from step 5 · All mushrooms and lily buds from step 2 · All carrot and bamboo shoots from step 4

7. 7

   Step 7: Lower the heat to a gentle simmer. Thoroughly mix 4 tbsp cornstarch with 4 tbsp water, then slowly pour the slurry into the soup in a thin circular stream, stirring with a spoon or ladle until it thickens.

   Uses All soup from step 6 · 4 tbsp cornstarch for the slurry · 4 tbsp water for the slurry

8. 8

   Step 8: Once the soup is thick, gently slide in the prepared tofu. Slowly pour the beaten egg into the soup in a thin circular stream to form egg ribbons.

   Uses All thickened soup from step 7 · All tofu strips from step 4 · The beaten egg from step 4

9. 9

   Step 9: Let the soup return to bubbling, with the pork fully cooked and the egg ribbons set. Turn off the heat, then add 3 tbsp black rice vinegar, 1 tbsp light soy sauce, ½ tsp ground white pepper and ½ tsp sesame oil. If serving later, leave out these four seasonings and add them only after reheating the soup, just before serving.

   Uses All soup from step 8 · 3 tbsp black rice vinegar · 1 tbsp light soy sauce · ½ tsp ground white pepper · ½ tsp sesame oil

10. 10

    Step 10: Gently stir the soup, garnish with finely chopped coriander or scallions, and serve hot in six portions.

    Uses All seasoned soup from step 9 · Finely chopped coriander or scallions for garnish