Hot & Sour Soup 101 酸辣湯 | Hunger Pangs

chicken breast

🥗Healthier: skinless chicken thighs

💰Cheaper: canned chicken

Thighs are often more flavorful and cheaper than breasts.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: dried mushrooms

Button mushrooms are more accessible and still provide a good texture.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and higher protein.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more versatile.

Place 7 ounces of extra firm tofu on a pie plate and put another plate on top to extract liquid, weighing it down with heavy cans for 15 minutes.

Alternatively, soak the tofu in salt water for 10 minutes to extract liquid and unpleasant taste.

Slice 6 ounces of pork loin chuck into matchsticks and marinate with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch for 10 to 30 minutes.

Combine 3 tablespoons cornstarch with 3 tablespoons water in a bowl and stir until smooth, leaving the spoon in the bowl.

Whisk together 1/2 teaspoon cornstarch, 1 teaspoon water, and 1 egg to create a silky egg mixture.

Bring 6 cups of chicken broth to a boil over medium-high heat.

Add sliced bamboo shoots and fresh shiitake mushrooms to the boiling broth and reduce heat to medium-low, simmering for 5 minutes.

After 15 minutes, pat the tofu dry and cut it into half-inch cubes.

Add the cubed tofu and marinated pork to the simmering broth and stir to prevent the pork from sticking together, cooking until the pork is no longer pink.

Add the cornstarch slurry to the broth and bring to a gentle simmer, stirring for about a minute.

Add 5 tablespoons black vinegar, 2 teaspoons chili oil, 1 teaspoon white pepper, and 3 tablespoons soy sauce to the broth and turn off the heat.

Drizzle the egg mixture into the broth slowly while making circles to create silky egg ribbons, being careful not to stir immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens