Hot and Sour Soup
Ingredients
- 150 gPork tenderloin (finely julienned)
- 100 gfirm tofu (into sticks)
- 20 gwood ear mushroom (rehydrated and sliced)
- 50 gbamboo shoots (julienned)
- 1 pcEgg (beaten)
- 1 LMineral water
- 2 tbspsoy sauce
- 3 tbspRice vinegar
- 2 tbspCorn starch
- 1 tspWhite pepper ground
- 1 tspGinger powder
- 1 tspSesame oil
- 1 pcChicken broth (crumbled)
Method
A dark, glossy broth with a pungent steam that awakens the senses. The texture is velvety, punctuated by silky egg ribbons and the crunch of bamboo shoots.
- 1
Slice the pork, tofu, mushrooms, and bamboo shoots into very thin, even matchsticks. This uniformity ensures every spoonful offers a balance of textures.
- 2
Heat a splash of oil in a pot. Sear the pork and mushrooms. The meat should just turn white without browning to remain tender to the bite.
- 3
Add the water and chicken stock. Bring to a boil then lower the heat. Carefully skim off any impurities rising to the surface to keep the broth clear.
- 4
Stir in the soy sauce, rice vinegar, ginger, and white pepper. Taste: the initial hit should be sharply acidic, followed by the dry heat of the pepper.
- 5
Mix the starch with a little cold water and pour into the simmering soup. Stir until the broth becomes glossy and lightly coats the back of a spoon.
- 6
Beat the egg. Turn off the heat and pour the egg in a thin stream while making slow circles. Delicate veils should set instantly in the liquid.
Frequently asked questions
How do you get this dish right?
- White pepper is crucial: it provides a heat that warms the throat without masking other flavors.
- Only pour the egg off the heat to achieve silky ribbons rather than rubbery chunks.
- The starch must be perfectly dissolved in cold water to avoid lumps in the broth.
How long does this dish keep?
Keeps for 48h in the fridge. Reheat very gently to avoid breaking the structure of the egg ribbons.
