Pork Hot & Sour Soup Recipe

Prepare aromatics

Peel and julienne the ginger into thin matchsticks (about 1 tbs). Mince the garlic. Separate the white and green parts of the scallions; thinly slice the white parts and reserve the greens for garnish.

In a medium saucepan over medium heat, add 1 tsp vegetable oil. When hot, add the ginger and minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Add 4 cups chicken broth and 1 cup water to the pot along with the sliced white scallion parts. Bring to a gentle simmer.

While the broth comes up to a simmer, thinly slice 6 oz pork tenderloin against the grain into very thin strips (about 1/8" thick). Toss the pork with 1/2 tsp white pepper and 1/2 tbs light soy sauce to lightly season and help tenderize.

Prepare 3 oz shiitake mushrooms by cleaning and thinly slicing. Drain and rinse 1 tablespoon julienned bamboo shoots if canned. Julienne carrot if using.

When the broth is simmering, add the sliced mushrooms, bamboo shoots, and carrot. Simmer for 3 minutes to soften the vegetables.

Stir the pork strips gently into the simmering broth and cook for 1–2 minutes until just cooked through (pork should lose its pink color). Do not boil vigorously.

Stir in 1 tbs light soy sauce, 1/2 tsp dark soy sauce (if using), 2 tbs Chinese black vinegar, 1 tbs Shaoxing wine, 1 tsp chili garlic sauce, 1/4 tsp sugar, and 1/2 tsp white pepper. Taste the broth and adjust savory, sour, and spicy elements: add more vinegar for sourness, more chili for heat, or a pinch more sugar to balance.

Reduce heat so the soup is at a low simmer (small bubbles).

Make a cornstarch slurry by whisking 1 tbs cornstarch with 2 tbs cold water until smooth. Slowly drizzle the slurry into the simmering soup in a thin stream while stirring the soup gently. Continue stirring until the soup slightly thickens (about 1 minute). The soup should coat the back of a spoon but remain fairly broth-like.

Slowly pour the beaten egg (1 large) in a thin stream into the simmering soup while stirring gently in one direction to form ribbon-like egg strands. Turn off the heat after the egg sets (about 15–20 seconds).

Add 1/2 tsp sesame oil, 1/4 tsp salt (adjust to taste), and an additional 1/4 tsp white pepper if desired. Stir to combine.

Ladle the soup into two bowls and garnish with reserved scallion greens and 1 tbs chopped cilantro (or additional scallion). Drizzle a tiny extra 1/4 tsp toasted sesame oil on top if you like a more pronounced sesame note.