Joanne Chang’s Hot and Sour Soup



This easy hot-and-sour soup recipe is one of Jean Hylan’s favorites. The soup includes ground pork and tofu, as well as garlic, ginger and scallions. The latter three ingredients form the basis for many of the Chinese dishes she cooks.

Joanne Chang's Hot and Sour Soup
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Rating: 5
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Joanne Chang's Hot and Sour Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 2 Tbsps. vegetable oil
  • 1 clove garlic, smashed and minced
  • 1 Tbsp. minced fresh ginger
  • 4 scallions, white and green parts, minced, plus more for garnish
  • 8 oz. ground pork
  • 4 cups store-bought or homemade chicken stock
  • 1 lb. soft or firm tofu (not silken and not extra firm), cut into ½-inch cubes
  • 4-5 medium button mushrooms, wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)
  • 1 tsp. granulated sugar
  • 1 cup rice vinegar, or to taste
  • 3 Tbsps. soy sauce, or to taste
  • 1 tsp. freshly ground black pepper, or to taste
  • 1 Tbsp. sesame oil, plus more for garnish
  • 1 Tbsp. Sriracha sauce, or to taste
  • 2 large eggs
  • White or black pepper for garnish
Servings:
Units:
Instructions
  1. In the saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions and pork and cook, stirring occasionally, for about 1 minute. You want to break up the pork into smaller pieces with a spoon, but don’t worry about breaking it down completely or cooking it through.
  2. Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and sriracha sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more sriracha sauce; if you want it more sour, add more vinegar.
  3. In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion and white or black pepper. Serve immediately. (Leftovers can be stored in an airtight container in the fridge for up to three days. The soup may take on slightly different appearance, but it will taste just the same.)
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