Hot & Sour Soup Recipe

Preparation Directions

1. 1

   Prepare the Ingredients

   Soak the dried wood ear mushrooms in warm water for about 30 minutes until they are rehydrated, then slice them thinly. Prepare all other ingredients by slicing, cubing, or chopping as necessary.

2. 2

   Make the Broth

   In a large pot, bring the chicken or vegetable broth to a boil over medium heat. Add the sliced Kurobuta pork and cook until it turns white, about 3-4 minutes.

3. 3

   Add Vegetables

   Stir in the bamboo shoots, rehydrated wood ear mushrooms, and cubed tofu into the pot. Allow to simmer for about 5 minutes.

4. 4

   Thicken the Soup

   In a small bowl, mix the cornstarch with 4 tablespoons of water to create a slurry. Gradually add this mixture to the pot while stirring to thicken the soup.

5. 5

   Add Flavor

   Stir in the soy sauce, rice vinegar, white pepper, and sesame oil. Taste and add salt if needed.

6. 6

   Add Eggs

   Beat the eggs in a separate bowl. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.

7. 7

   Garnish and Serve

   Remove the soup from heat, ladle into bowls, and garnish with chopped green onions. Serve hot.