It’s no surprise that I love to cook. I wouldn’t be making these videos if I didn’t. However, there are some days when I simply don’t feel like cooking. One of my favorite things to get on those days is Chinese take-out. There is is just something innately satisfying about eating food out of a paper box with wooden sticks. One item I always come back to time and time again is hot and sour soup. Slightly spicy with a nice tang from the rice wine vinegar, it’s a flavor combination that I am especially fond of.

Luckily it’s something that can also easily be made at home.

ingredients:

For the slurry:

  • 2 Tbsp / 30mL Corn Starch
  • 2 Tbsp / 30mL Soy Sauce
  • 1 Tbsp / 15mL: Mirin(Japanese cooking wine)
  • 1 Tbsp / 15mL Rice Vinegar – The rice vinegar is the source of the “sour” for the soup
  • 3 Tbsp / 45mL Sugar
  • 3 Tbsp / 45mL Hot chili sauce such as Siracha, Sambal or even Gochujang.

For the soup:

  • 2 Tbsp / 300 mL Sesame oil
  • 1 Cup / ~75g Sliced Shiitake mushrooms
  • 8 oz / 230g Thinly sliced pork loin
  • 4 oz / 115g Bamboo shoots, drained and washed (I used double this and it was far too much)
  • 8 oz / 230g Diced ‘Firm” tofu
  • 1 qt / 950 mL Chicken or Vegetable Stock
  • 4 oz / 115g Scallion, chopped
  • 1 egg, beaten

Procedure:

For the slurry:

  1. Whisk all the ingredients together in a bowl and reserve until needed

For the Soup:

  1. Add the Sesame oil to a heated wok
  2. When the oil is just about smoking add in the sliced mushrooms, stir fry until the mushrooms soften and cook down
  3. Add the pork to the wok, stir-fry until the pork is cooked through and is no longer pink
  4. Add the bamboo shoots to the wok next, cook until they begin to soften
  5. Add the tofu to the wok, stir to incorporate
  6. Pour in the stock of your choice and turn the heat up
  7. Stir in the slurry mixture and bring the soup to a boil
  8. Once the soup reaches a boil, reduce it to a simmer
  9. Add the sliced scallions, stir to combine
  10. In a separate bowl beat the egg, slowly drizzle in the beaten egg while stirring the soup
  11. Ladle soup into bowls and garnish with some more finely sliced scallions
  12. Enjoy!