Hot & Sour Soup (cup) Recipe

Soak and slice mushrooms

If using dried shiitake, soak in warm water for 20–30 minutes until soft. Squeeze out excess water and thinly slice. Reserve soaking liquid, strain it and add to soup if desired (use up to 2 tablespoons).

Prepare pork and vegetables

Thinly slice pork tenderloin across the grain, then shred into thin strips. Julienne bamboo shoots, thinly slice wood ear mushrooms (or rehydrated fungus) and slice green onion, keeping white and green parts separate.

Make cornstarch slurry

Stir 1 tsp cornstarch into 2 tsp cold water until fully dissolved; set aside.

Beat egg

Lightly beat half an egg in a small bowl and keep nearby for drizzling into the hot soup.

In a small saucepan over medium heat, combine 2 cups chicken stock and 1/2 cup water. Add reserved mushroom soaking liquid (if using), 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tbsp rice vinegar, 1/2 tsp white vinegar, 1/4 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp salt, 1/8 tsp white pepper and 1/2 tsp chili garlic sauce. Stir and bring to a gentle simmer.

Add the prepared pork strips to the simmering broth. Stir gently and cook for about 1–2 minutes until the pork turns opaque and is cooked through.

Add the sliced shiitake, wood ear mushrooms and 1/4 cup julienned bamboo shoots to the pot. Simmer for another 2 minutes to heat through and let flavors meld.

Taste the soup and adjust seasoning: more rice vinegar for acidity, extra soy for saltiness, or a pinch more sugar if too sharp.

Stir the cornstarch slurry once more and slowly drizzle it into the simmering soup while stirring in one direction to avoid lumps. Cook 1 minute until the broth slightly thickens. If you prefer a thicker soup (typical hot & sour), you can add an additional 1/2 tsp cornstarch mixed with 1 tsp cold water.

Reduce heat to low. While stirring the soup in a steady circular motion, slowly pour the beaten half-egg in a thin stream so it forms silky ribbons. Turn off the heat immediately after adding the egg.

Ladle the soup into a cup. Sprinkle the white parts of the sliced green onion into the soup and garnish with the green parts. Drizzle 1/2 tsp chili oil and 1/4 tsp extra rice vinegar on top if desired. Add cilantro leaves for freshness.

Serve immediately while hot. Provide additional chili oil, soy sauce or vinegar at the table for personal adjustment.