Hunan Hot and Sour Soup

Dive into the bold, tangy flavors of Hunan Hot and Sour Soup, a comforting and vibrant dish that perfectly balances spice and tang with silky textures. This classic Chinese soup features tender slices of marinated pork (or chicken), earthy shiitake mushrooms, velvety tofu, and a drizzle of egg ribbons swirled into a rich, flavorful broth. Infused with the heat of chili oil, the zing of rice vinegar, and the aromatic touch of sesame oil, every spoonful is a symphony of contrasting yet harmonious flavors. Thickened to perfection with a cornstarch slurry and finished with fresh scallions, this recipe creates an irresistibly satisfying bowl in under an hour. Perfect for cozy nights or as a starter to a flavorful meal, this Hunan specialty is a sure favorite for fans of hot and sour delights.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 150 grams Pork tenderloin (or chicken breast, optional)
• 2 tablespoons Soy sauce
• 1 teaspoon Cornstarch
• 6 pieces Dried shiitake mushrooms
• 15 grams Wood ear mushrooms (optional)
• 200 grams Firm tofu
• 2 large Eggs
• 6 cups Chicken stock (unsalted)
• 3 tablespoons Rice vinegar
• 1 tablespoon Dark soy sauce
• 0.5 teaspoon White pepper
• 1 tablespoon Chili oil
• 1 teaspoon Salt
• 2 tablespoons Cornstarch
• 3 tablespoons Water
• 2 pieces Scallions, chopped
• 1 teaspoon Sesame oil

Directions

Step 1

Thinly slice the pork tenderloin (if using) and toss it in a bowl with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Set aside to marinate.

Step 2

Rehydrate the dried shiitake mushrooms and wood ear mushrooms (if using) in hot water for 20 minutes. Once softened, slice into thin strips and reserve the soaking liquid.

Step 3

Cut the tofu into thin strips, approximately 2 inches long, and set aside.

Step 4

Beat the eggs in a small bowl and set aside for later.

Step 5

In a large pot, bring the chicken stock and reserved mushroom soaking liquid (about 1/2 cup, strained) to a boil over medium heat.

Step 6

Add the sliced mushrooms, tofu, marinated pork or chicken (if using), rice vinegar, dark soy sauce, white pepper, chili oil, and salt to the pot. Stir well.

Step 7

In a small bowl, combine 2 tablespoons of cornstarch with 3 tablespoons of water to form a slurry. Slowly pour the slurry into the soup while continuously stirring to thicken it.

Step 8

Reduce the heat to low and slowly drizzle the beaten eggs into the soup while stirring gently to create silky ribbons.

Step 9

Taste and adjust the seasoning as needed, adding more salt, chili oil, or vinegar to balance the flavors.

Step 10

Remove the soup from heat and stir in chopped scallions and sesame oil for added aroma.

Step 11

Serve hot and enjoy the bold and tangy flavors of this classic Hunan dish!

Nutrition Facts

Serving size	2172.6 grams (2172.6g)

Amount per serving	% Daily Value*
Calories	1236

Total Fat 56.30g	72%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 5.90g
Cholesterol 465mg	155%
Sodium 5460mg	237%
Total Carbohydrate 101.90g	37%
Dietary Fiber 22.80g	81%
Total Sugars 9.80g
Protein 95.80g	192%

Vitamin D 1017IU	5083%
Calcium 474mg	36%
Iron 10mg	54%
Potassium 2804mg	60%

*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: 39.1%

Protein: 29.5%

Carbs: 31.4%