Pork Hot & Sour Soup (for 2) Recipe

Prepare base

In a medium pot, heat 1 tsp vegetable oil over medium heat until shimmering. Add the white parts of the scallions, minced garlic and julienned ginger; sauté for 30–45 seconds until fragrant but not browned.

Pour in 4 cups chicken or pork stock and 1 cup water. Bring to a gentle simmer over medium-high heat.

While the broth heats, combine the thinly sliced pork with 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1/4 tsp salt in a bowl. Toss to coat and let sit for 5–10 minutes (this velvets the pork).

After the broth is simmering, add the marinated pork in a single layer; stir immediately to break up slices so they cook quickly. Simmer gently for 1–2 minutes until pork is just cooked through and opaque. Remove with a slotted spoon to a plate and set aside while you continue building the soup (this helps keep pork tender).

Add the rehydrated and sliced wood ear mushrooms, bamboo shoots and julienned carrot to the simmering broth. Simmer for 2–3 minutes until the vegetables are heated through and the carrot is slightly tender.

Stir in 1/2 tsp dark soy sauce (for color), 2 tbsp white vinegar, 1 tsp chili paste, 1/2 tsp sugar, 1/2 tsp ground white pepper and 1/4 tsp salt. Taste and adjust—hot & sour should be bright on vinegar and peppery; add more vinegar or white pepper to preference.

In a small bowl, whisk 2 tsp cornstarch with 2 tbsp cold water to make a smooth slurry. Slowly drizzle the slurry into the simmering soup while stirring the broth constantly. Simmer 1–2 minutes until the soup slightly thickens; it should lightly coat the back of a spoon but remain pourable.

Return the cooked pork to the pot and stir to combine and warm through for 30–60 seconds.

Reduce heat to low. With the soup gently simmering, slowly stream the lightly beaten egg into the pot in a thin steady thread while stirring the soup gently in one direction to create silky ribbons. Do not over-stir; ribbons should form immediately.

Turn off heat. Stir in 1/2 tsp toasted sesame oil and an extra pinch (about 1/4 tsp) white pepper if you like more heat. Adjust salt or vinegar to taste.

Ladle soup into two bowls and garnish with the reserved chopped scallion greens. Serve immediately with extra vinegar and chili paste on the side for individual adjustment.