Hot and Sour Pork Soup

Warm up your taste buds with this tantalizing Hot and Sour Pork Soup, a savory-spicy-sour delight that's perfect for any season. Featuring tender slices of marinated pork, silky egg ribbons, and hearty cubes of tofu, this soup is brimming with bold flavors and comforting textures. The rich chicken broth is infused with fragrant dried shiitake mushrooms, zesty white vinegar, fiery chili paste, and a hint of sesame oil, creating the ultimate balance of heat and tang. A quick 15-minute prep makes this dish easy to whip up, while the layered, dynamic flavors make it memorable. Serve this classic Chinese-inspired soup steaming hot, garnished with fresh scallions for a splash of color and freshness. Perfect for weeknight dinners or as a restaurant-quality appetizer at home, this hot and sour pork soup is sure to impress!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams boneless pork loin
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 4 tablespoons white vinegar
• 5 cups chicken broth
• 6 pieces dried shiitake mushrooms
• 1 teaspoon white pepper
• 1 tablespoon sesame oil
• 1 egg
• 200 grams firm tofu
• 2 stalks scallions
• 1 tablespoon chili paste
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar

Directions

Step 1

Slice the boneless pork loin into thin strips. Toss the pork strips with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Set aside to marinate for 10 minutes.

Step 2

Soak the dried shiitake mushrooms in warm water for 10 minutes, then thinly slice them. Discard the stems if they are hard.

Step 3

Prepare your tofu by cutting it into small cubes and finely slice the scallions for garnish.

Step 4

In a large pot, bring the chicken broth to a boil over medium-high heat. Add the sliced shiitake mushrooms, 2 tablespoons of soy sauce, white vinegar, white pepper, chili paste, dark soy sauce, and sugar. Stir well and reduce the heat to medium.

Step 5

Heat the sesame oil in a separate pan over medium-high heat. Sear the marinated pork strips until lightly browned, about 2-3 minutes. Transfer the pork into the soup pot.

Step 6

In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually stir the slurry into the soup to thicken it slightly.

Step 7

Gently add the tofu cubes into the soup and allow to simmer for 5-7 minutes.

Step 8

Whisk the egg in a small bowl. Slowly drizzle the beaten egg into the simmering soup while stirring in a circular motion to create egg ribbons.

Step 9

Taste the soup and adjust seasoning with additional soy sauce, vinegar, or chili paste if desired.

Step 10

Ladle the soup into bowls and garnish with sliced scallions. Serve hot and enjoy your homemade hot and sour pork soup!

Nutrition Facts

Serving size	2044.8 grams (2044.8g)

Amount per serving	% Daily Value*
Calories	1608

Total Fat 73.80g	95%
Saturated Fat 20.60g	103%
Polyunsaturated Fat 7.60g
Cholesterol 433mg	144%
Sodium 6384mg	278%
Total Carbohydrate 104.60g	38%
Dietary Fiber 22.60g	81%
Total Sugars 15.20g
Protein 140.50g	281%

Vitamin D 972IU	4860%
Calcium 550mg	42%
Iron 13mg	71%
Potassium 3911mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 34.2%

Carbs: 25.4%