Hot And Sour Soup 西京汤/肉 Recipe

Prepare proteins and vegetables

Thinly slice the pork tenderloin across the grain into 1/8- to 1/4-inch strips. If using dried shiitake and wood ear mushrooms, rehydrate in warm water for 20–30 minutes, then drain and slice shiitake into thin strips and tear wood ear into bite-sized pieces. Drain and julienne the bamboo shoots and carrot. Thinly slice scallions separating white and green parts if desired (use white for the soup base, green for garnish).

In a small bowl, whisk 3 tablespoons cornstarch with 6 tablespoons cold water until smooth to make the slurry. In a separate bowl beat the 2 eggs lightly.

In a large pot or Dutch oven, add 6 cups chicken stock and 1 cup water. Add 1 tablespoon julienned ginger, 1 teaspoon minced garlic, and the optional 1 teaspoon Sichuan peppercorns (if using). Bring to a gentle boil over medium-high heat.

Once simmering, add 2 tablespoons light soy sauce, 3 tablespoons black vinegar, 1 tablespoon rice vinegar, 1 teaspoon ground white pepper, and 1 teaspoon salt. Taste and adjust acidity or saltiness — black vinegar should give the soup its characteristic tang; add up to 1 additional tablespoon black vinegar if you prefer stronger sourness.

Add the sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, and julienned carrot to the simmering broth. Simmer gently 3–4 minutes until vegetables are warmed through and shiitake is tender.

Bring the broth back to a gentle simmer. Add the pork strips in a single layer, stir to separate and cook 1–2 minutes or until just cooked through. Remove any foam or impurities with a spoon.

Give the cornstarch slurry a quick stir and slowly pour it into the simmering soup while stirring the soup in one direction. Cook 1–2 minutes until the broth slightly thickens and becomes glossy. If the soup becomes too thick, add up to 1/4 cup water to reach desired consistency.

Slowly drizzle the beaten eggs into the soup in a thin stream while stirring the soup gently in a circular motion to produce silky egg ribbons. Turn off heat after eggs set (about 20–30 seconds).

Stir in 1 teaspoon sesame oil and 1 teaspoon chili garlic sauce or chili oil if using. Adjust final seasoning: more soy sauce for salt, more black vinegar for sour, and more white pepper for heat.

Ladle soup into bowls and garnish with sliced scallion greens (2 tablespoons) and an extra sprinkle of white pepper to taste. Serve hot.