Go Back
+ servings
Hot and Sour Soup in a Pan. Dinner, Supper, Soup, Asian inspired Soup, Hot & Sour Soup, Hot Sour Soup, Easy Soups, Soup Recipes, Fall Soups, Winter Soups, recipes, i am homesteader, iamhomesteader
Print Recipe
5 from 2 votes

Easy Hot and Sour Soup

Easy Hot and Sour Soup is a broth-based soup loaded with pork tenderloin, mushrooms, tofu, carrots, bamboo shoots, eggs, vinegar, and white pepper.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Soup
Keyword: Easy Hot and Sour Soup
Servings: 8
Calories: 232kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Pork Marinade

  • 6 ounces pork tenderloin, very thinly sliced (about ¾ cup)
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon canola oil

Soup

  • 8 cups (1.92 kg) chicken broth
  • 7 ounces shiitake mushrooms, stems removed, thinly sliced (about 3 cups sliced)
  • 8 ounces firm tofu, thinly sliced (about ½ cup)
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 can (8 ounces) bamboo shoots, drained and very thinly sliced
  • 2 tablespoons soy sauce
  • ¼ cup (32 g) cornstarch
  • ¼ cup (62.5 g) water
  • 2 large eggs, beaten
  • cup (79 g) distilled white vinegar, plus more to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon ground white pepper, plus more to taste
  • 2 tablespoons green onion, finely chopped for garnish

Instructions

Pork Marinade

  • In a medium bowl combine pork, water, cornstarch, and oil. Toss to coat and set aside to rest for 20 minutes.

Soup

  • In a large pot over medium heat, add chicken broth. Bring to a boil. Next, add the pork and cook, stirring frequently to separate the meat, until it is cooked through (60-90 seconds). Skim off any foam that has formed on the top of the soup.
  • Add mushrooms, tofu, carrots, bamboo shoots, and soy sauce. Gently stir. Reduce the heat to medium-low and bring the soup to a simmer for 15-20 minutes.
  • In a small bowl, combine cornstarch and water. While gently stirring the soup, slowly drizzle in the cornstarch slurry to prevent clumping. The soup will begin to thicken slightly and become silky after 7-8 minutes.
  • Once the soup is simmering (it should be bubbling before you add the egg or your soup will turn cloudy), slowly drizzle in the beaten eggs in a thin stream and gently swirl.
  • Remove the soup from heat and gently stir in white vinegar, sesame oil, and white ground pepper. Check for flavor and adjust as necessary. More white pepper will make it spicier; more vinegar will make it sour.
  • Serve warm, garnished with green onion.

Nutrition

Calories: 232kcal