Hot and Sour Soup
This delicious Chinese hot and sour soup is packed with flavors from minced pork, tofu cubes, shiitake mushrooms, bamboo shoots, fresh chili pepper, honey and rice vinegar. It’s easy to make and substantial enough to make a great main course.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 teaspoon vegetable oil
- 5 ounces minced pork chops
- 10 bamboo shoots out of a can, sliced into strips
- 1/2 chili pepper, seeds and ribs removed and thinly sliced
- 1 green onion, thinly sliced
- 6 shiitake mushrooms, chopped
- 2 tablespoons soy sauce
- 2 cups chicken broth
- 6 ounces tofu, cut into 1-inch cubes
- 1 teaspoon honey
- 2-3 teaspoons rice vinegar
- 1 teaspoon corn starch
- 1 egg, lightly beaten
- 1/4 teaspoon crushed red pepper flakes, more if you like it spicier
Heat the oil on high heat in a pan until shimmering.
Add the meat and fry until starting to brown.
Add bamboo shoots, chili pepper, green onion and shiitake and cook for 2 minutes.
Add the soy sauce and cook for another minute.
Add the broth and bring to a boil.
Add the tofu, then stir in the honey and the vinegar (start with 2 teaspoons of vinegar, then add more to taste).
Mix the corn starch with just enough water to dissolve it (a few drops), then add to the soup.
Stir in the beaten egg and the red pepper flakes.