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Easy Chinese hot and sour soup recipe with tofu, pork, mushrooms, bamboo shoots, and egg ribbons
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Quick Chinese Hot and Sour Soup for Busy Family Dinners

This practical Chinese hot and sour soup combines pork, tofu, shiitake and wood ear mushrooms, bamboo shoots, egg ribbons, black vinegar, and white pepper in a savory, lightly thickened broth. It is designed for a fast family dinner without losing the dish’s recognizable tangy, peppery character.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 4 cups 960 ml low-sodium chicken broth
  • 1/2 ounce 14 g dried wood ear mushrooms
  • 4 ounces 113 g boneless pork loin or tenderloin, cut into thin matchsticks
  • 1 teaspoon 5 ml low-sodium soy sauce, for the pork
  • 1 teaspoon 3 g cornstarch, for the pork
  • 4 ounces 113 g fresh shiitake mushrooms, stems removed and thinly sliced
  • 1 cup 140 g canned bamboo shoot strips, drained and rinsed
  • 1 teaspoon 5 g finely grated fresh ginger
  • 2 tablespoons 30 ml low-sodium soy sauce
  • 3 tablespoons 45 ml Chinkiang black vinegar
  • 3/4 teaspoon 2 g ground white pepper
  • 8 ounces 227 g extra-firm tofu, drained and cut into 1/2-inch (1.25-cm) cubes
  • 3 tablespoons 24 g cornstarch
  • 1/4 cup 60 ml cold water
  • 1 large egg lightly beaten
  • 1 teaspoon 5 ml toasted sesame oil
  • 2 scallions about 30 g, thinly sliced
  • 1 teaspoon 5 ml chili oil, optional, for serving

Instructions

  • Place the dried wood ear mushrooms in a heatproof bowl and cover with boiling water. Let stand for 10 minutes, then drain, rinse well, trim away any tough stem pieces, and slice thinly.
  • In a small bowl, toss the pork with 1 teaspoon soy sauce and 1 teaspoon cornstarch until coated.
  • Set a large soup pot over medium-high heat. Add the chicken broth, soaked wood ear mushrooms, shiitake mushrooms, bamboo shoots, ginger, remaining 2 tablespoons soy sauce, black vinegar, and white pepper. Bring to a boil.
  • Add the coated pork. Reduce the heat to maintain a gentle simmer and cook for 3 to 4 minutes, until the pork is cooked through. Add the tofu and simmer gently for 1 minute.
  • In a small bowl, whisk the remaining 3 tablespoons cornstarch with the cold water until completely smooth. Stir the slurry into the simmering soup and cook for 1 to 2 minutes, stirring gently, until the broth is lightly thickened.
  • Stir the soup in a slow circle with a spoon. Gradually pour in the beaten egg in a thin stream, then stop stirring and let the egg ribbons set for about 30 seconds.
  • Remove the pot from the heat. Stir in the sesame oil and scallions. Taste and add a little more black vinegar or white pepper if desired. Serve hot, with chili oil at the table for anyone who wants extra heat.