Hot and Sour Soup Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
3 hours, 40 minutes
Servings:
4 to 6 servings
Ingredients
  • 2 pounds pork bones
  • 12 cups cold water
  • 5 (½ ounce) dried shiitake mushrooms
  • 4 garlic cloves, smashed
  • 2 scallions, roughly chopped
  • 1 yellow onion, halved
  • One 2-inch piece ginger, thinly sliced
  • ½ cup (½ ounce) dried lily buds
  • ½ cup (½ ounce) dried wood ear mushrooms
  • 3 tablespoons cornstarch
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons red wine vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon freshly ground white pepper
  • Crushed chile flakes, to taste
  • Kosher salt, to taste, plus more for garnish
  • 6 ounces boneless pork loin, cut into 2-inch by ⅛-inch slices
  • 1 cup (7 ounces) ½-inch cubed soft tofu
  • ½ cup julienned bamboo shoots
  • 1 large egg, lightly beaten
  • Cilantro leaves, for garnish
  • Thinly sliced scallions, for garnish
Directions
  1. Make the pork stock: Preheat the oven to 425°. Line a sheet tray with parchment paper and add the pork bones. Roast until golden brown, 1 hour. Transfer the bones to a large stockpot, along with the water, dried shiitake mushrooms, garlic, scallions, onion and ginger. Bring to a boil over high heat, reduce to a simmer and cook until it's reduced by half, about 2½ hours. Strain the stock, discarding the bones, and return the stock to the pot. Make ahead: Store the stock in the fridge for up to 3 days or freeze it for up to 3 months.
  2. In a small bowl, add the dried lily buds and cover with ¾ cup boiling water. Let it sit until soft, 10 minutes, then drain and discard the soaking liquid. In a separate small bowl, add the dried wood ear mushrooms and cover with ¾ cup boiling water. Let sit until soft, 15 minutes, then drain and reserve the soaking liquid. Cut the mushrooms and lily buds into 2-inch pieces and set them aside. Whisk the cornstarch into the mushroom soaking liquid until smooth.
  3. Return the pork stock to medium-high heat and bring it to a simmer. Add the Shaoxing wine, red wine vinegar, ground white pepper, red chile flakes and salt. Add the cornstarch slurry and pork. Cook until the pork is tender, about 3 minutes. Stir in the reserved mushrooms and lily buds, tofu and bamboo shoots. Reduce the heat to a bare simmer, and slowly pour the egg into the broth in a thin stream. Let it sit for 15 seconds, then stir to incorporate.
  4. Divide the soup between bowls and garnish it with chile flakes, cilantro leaves and sliced scallions. Serve immediately.