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+ servings

Chinese Hot & Sour Soup

Comforting Chinese soup, loaded with pork and mushrooms and spiced with garlic chili sauce and rice wine vinegar to give it a delicious hot & sour flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 8 ounces pork tenderloin cooked
  • 8 cups chicken broth
  • 8 ounces baby portabella mushrooms sliced
  • 1/4 cup rice wine vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons ground ginger
  • 3 teaspoons garlic chili sauce
  • 1/4 cup cornstarch
  • 2 large eggs whisked
  • 4 green onions sliced
  • 1 teaspoon sesame oil

Instructions

  • Slice pork tenderloin into bite-sized strips or cubes. Set aside for later in the recipe. Also, set aside 1/4 cup of chicken broth for later. 
  • Add the rest of the chicken stock to a large dutch oven, along with mushrooms, vinegar, soy sauce, ginger, and garlic chili sauce. Whisk to combine. Heat over medium-high heat to bring broth to a simmer. 
  • While waiting for the soup to simmer, whisk cornstarch and 1/4 cup of chicken broth that you set aside to make a slurry. Once the soup is simmering, stir in the slurry for 1 minute to help thicken the soup. 
  • While stirring the soup in a circle, slowly drizzle the whisked egg into the center of the swirling soup. Once the egg hits the hot soup, they will turn into egg ribbons. Add in the pork, green onions, and sesame oil. Finish the soup off with salt and pepper, to taste. If you want more heat, add in some more chili garlic sauce. Serve immediately. 

Notes

Recipe adapted from Gimme Some Oven