Super Simple Hot and Sour Soup

What You’ll Need to make Super Simple Hot and Sour Soup

• Chicken Broth – 6 Cups. This forms the base of the soup. Vegetable broth may be substituted.

• Boneless Pork – 1/2 pound, gristle removed and then cut into thin strips. This is about 1 cup. If you are not going to use tofu (we don’t) you can add an extra 1/2 cup of pork if you want (but you don’t have to!).

• Firm Tofu – This is optional. We don’t use it but if you would like to, use 4 ounces, cut into small squares. This is about 1/2 cup.

• Fresh Mushrooms – 8 ounces, sliced or quartered. We like baby Bella mushrooms but white mushrooms or Shiitake mushrooms may be used instead.

• Cornstarch – 2 tablespoons. Used to thicken the soup.

• White Vinegar – 3 tablespoons. You can substitute an even amount of rice vinegar for white vinegar if you prefer.

• Soy Sauce – Low sodium or regular soy sauce may be used. Feel free to substitute coco aminos if you prefer.

• Chili-Garlic Sauce – We use 1 tablespoon on Sriracha. You can use more if you like it spicier or have it available to add more when serving.

• Ground Black Pepper – Although it is only 1/4 teaspoon, don’t skip this.

• Egg – We use 1 large white egg but any size and any color egg may be used.

• Green Onions – We use 3 sliced green onions. We keep a few out of the soup to sprinkle on top just before serving.

• Bamboo Shoots – One can, 8 oz, drained. Found in the Asian specialty aisle of the grocery store.

How to make Super Simple Hot and Sour Soup

Hot and Sour Soup is a traditional Asian restaurant favorite. With pork strips, fresh mushrooms and bamboo shoots, the rest of the soup is made up of everyday pantry staples. Easy to make and delicious!

In a large soup pot over high heat, bring the chicken broth to a boil. Add the pork strips and tofu (if using) and return to a boil.

Reduce the heat to medium, cover and simmer for about 5 minutes until the pork is cooked through.

Stir in mushrooms, cover and simmer for an additional 10 minutes then increase heat to medium-high and uncover.

Stir water into cornstarch in a small bowl, then add vinegar, soy sauce, chili garlic sauce and pepper and stir until well combined.

Slowly add the cornstarch mixture into to the soup pot, stirring until it the mixture comes to a boil. The soup will become slightly thickened.

In a small bowl, lightly beat the egg with a fork.

Add egg slowly to the boiling soup in a thin stream, stirring constantly until fine egg threads form.

Add bamboo shoots and green onions to the soup. Stir and serve immediately. Enjoy!