Hot and Sour Soup

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 183
• Protein: 15 g
• Carbs: 14 g
• Fat: 6 g

Ingredients

• 150 g Pork tenderloin ( finely julienned )
• 100 g firm tofu ( into sticks )
• 20 g wood ear mushroom ( rehydrated and sliced )
• 50 g bamboo shoots ( julienned )
• 1 piece Egg ( beaten )
• 1 L Mineral water
• 2 tbsp soy sauce
• 3 tbsp Rice vinegar
• 2 tbsp Corn starch
• 1 tsp White pepper ground
• 1 tsp Ginger powder
• 1 tsp Sesame oil
• 1 piece Chicken broth ( crumbled )

Instructions

1. Julienne preparation

   Slice the pork, tofu, mushrooms, and bamboo shoots into very thin, even matchsticks. This uniformity ensures every spoonful offers a balance of textures.

2. Searing the ingredients

   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. Simmering and skimming

   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. Bold seasoning

   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. Thickening with starch

   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. Egg ribbon finish

   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.

Chef's tips

• 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.

Storage

Keeps for 48h in the fridge. Reheat very gently to avoid breaking the structure of the egg ribbons.