Hot and Sour Soup with Pork, Tofu, and Shiitakes

Why You’ll Love This Recipe

• Authentic balance of tangy black vinegar and peppery heat, just like your favorite restaurant bowl.
• Silky egg ribbons and a gently thickened broth—approachable techniques with big flavor payoff.
• Flexible and pantry-friendly: dried mushrooms, canned bamboo, and staples like soy and cornstarch.
• Weeknight-fast: on the table in about 45 minutes, including mushroom soak.

Grocery List

• Produce: Fresh ginger, garlic, scallions, cilantro (optional), dried shiitake mushrooms
• Dairy: Eggs (2 large)
• Pantry: Pork tenderloin, firm tofu, canned bamboo shoots, low-sodium chicken stock, light soy sauce, dark soy (optional), Shaoxing wine (or dry sherry), Chinkiang black vinegar, toasted sesame oil, chili oil, cornstarch, ground white pepper, ground Sichuan pepper (optional), neutral oil, kosher salt

Full Ingredients

Pork and Marinade

• 6 oz (170 g) pork tenderloin or lean pork loin, very thinly sliced into 1 1/2-inch slivers
• 1 tsp light soy sauce
• 1 tsp Shaoxing wine (or dry sherry)
• 1/2 tsp cornstarch
• 1/8 tsp ground white pepper
• Pinch kosher salt

Soup Base and Aromatics

• 6 dried shiitake mushrooms (about 1 oz), soaked in 1 cup very hot water for 20 minutes; stems discarded, caps thinly sliced; soaking liquid strained and reserved
• 1 tbsp neutral oil (canola, peanut, or avocado)
• 1 tbsp minced fresh ginger
• 2 garlic cloves, minced
• 6 cups low-sodium chicken stock

Vegetables and Tofu

• 1 cup julienned bamboo shoots, drained and rinsed
• 8 oz firm or medium-firm tofu, cut into 1/4-inch batons (about 2 x 1/4 x 1/4 inches)
• 2 scallions, thinly sliced (whites for soup, greens for garnish)
• 2 tbsp chopped cilantro, for garnish (optional)

Seasonings and Finish

• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (optional, for color)
• 1 to 1 1/2 tsp ground white pepper, to taste
• 1/4 tsp ground Sichuan peppercorns (optional)
• 3 tbsp Chinkiang (Zhenjiang) black vinegar, plus more to taste
• 2 tsp toasted sesame oil
• 1 to 2 tbsp chili oil, to taste
• Kosher salt, to taste

Thickener and Eggs

• 3 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
• 2 large eggs, beaten until smooth

Step-by-Step Instructions

Step 1: Soak mushrooms and prep everything

Place dried shiitakes in a heatproof bowl and cover with 1 cup very hot water. Soak for 20 minutes, then lift out the mushrooms and slice thinly. Strain the soaking liquid through a fine sieve or coffee filter to catch grit; reserve it. Meanwhile, marinate the pork with 1 tsp light soy, 1 tsp Shaoxing wine, 1/2 tsp cornstarch, white pepper, and a pinch of salt for 10 minutes. Cut the tofu into batons, drain and rinse the bamboo shoots, thinly slice the scallions (separate whites and greens), beat the eggs, and stir together the cornstarch slurry (3 tbsp cornstarch + 3 tbsp cold water).

Step 2: Bloom aromatics and warm the vegetables

In a medium pot (4–5 quarts), heat 1 tbsp neutral oil over medium heat. Add the ginger and garlic and cook, stirring, for 30 seconds until fragrant but not browned. Add the sliced shiitakes, bamboo shoots, and scallion whites; cook 1 minute to wake up their flavor.

Step 3: Build the broth

Pour in 6 cups chicken stock and the reserved 1 cup mushroom soaking liquid. Bring to a boil over high heat, then reduce to a lively simmer and cook for 5 minutes to meld flavors.

Step 4: Cook the pork and add tofu

With the soup at a steady simmer, slide in the marinated pork, stirring gently to separate the slivers. Cook just until the pork turns opaque, 1 to 2 minutes. Add the tofu batons and simmer 2 minutes more to warm through.

Step 5: Season and lightly thicken

Stir in 1 tbsp light soy, 1 tsp dark soy (optional), 1 to 1 1/2 tsp white pepper, and 1/4 tsp ground Sichuan pepper (optional). Taste and add a pinch of salt if needed. Bring the soup back to a gentle boil. Stir the slurry (cornstarch settles quickly), then drizzle in about two-thirds of it in a thin stream while stirring the soup. Let it bubble for 30 seconds; if you want a touch more body, add the rest. The broth should look glossy and lightly cling to a spoon.

Step 6: Create egg ribbons

Reduce heat to low so the soup is steaming but not rapidly boiling. Stir the soup in one direction to create a slow whirlpool. With your other hand, pour the beaten eggs in a very thin stream. Wait 20 to 30 seconds, then gently nudge to reveal delicate ribbons.

Step 7: Finish bright, hot, and aromatic

Turn off the heat. Stir in 3 tbsp Chinkiang black vinegar and 2 tsp toasted sesame oil. Taste and adjust: add more vinegar for brightness or white pepper for heat. Ladle into warm bowls and finish with a drizzle of chili oil. Garnish with scallion greens and cilantro if you like. Serve immediately.

Pro Tips

• Slice pork paper-thin by partially freezing it for 15 minutes first—it makes quick, tender bites.
• Add vinegar at the very end to keep the flavor bright and the aroma fresh.
• Stir the cornstarch slurry right before adding so it doesn’t settle, and stop once the soup lightly coats a spoon.
• For picture-perfect egg ribbons, keep the soup at a bare simmer and pour the eggs in a thin, steady stream while stirring in one direction.
• Strain the mushroom soaking liquid to avoid gritty soup and to capture extra umami.

Variations

• Vegetarian/Vegan: Skip the pork and use vegetable stock. Add extra mushrooms (shiitake + wood ear) and increase tofu to 12 oz. Finish with more chili oil for heat.
• Shrimp & Tofu: Substitute 8 oz medium shrimp (peeled, deveined) for the pork. Add with the tofu and cook 1 to 2 minutes until pink.
• Extra Mushroom: Add 1/2 cup sliced rehydrated wood ear mushrooms for classic crunch and depth.

Storage & Make-Ahead

Hot-and-sour soup is best right after the eggs are added, but it keeps well. Refrigerate leftovers in an airtight container for up to 3 days. The soup will thicken as it sits—reheat gently over medium-low heat, stirring in a splash of water or stock to loosen, then brighten with another teaspoon of black vinegar if needed. For make-ahead, cook through Step 4, cool, and refrigerate. Reheat, then thicken and add the eggs just before serving for the best texture.

Nutrition (per serving)

Approximate: 290 calories; 19 g protein; 14 g fat; 15 g carbohydrates; 2 g fiber; 1100 mg sodium. Values will vary with salt, soy sauce brand, and chili oil amount.