Hot and Sour Chinese Takeout (Print-Friendly Version)

A bold blend of chili, tofu, mushrooms, and pork creates a rich, tangy broth with signature heat and depth.

# Ingredients You’ll Need:

→ Pork & Marinade

01 - 4 ounces pork shoulder, finely julienned
02 - 1 tablespoon water
03 - Pinch of salt
04 - 2 teaspoons vegetable oil
05 - 1 teaspoon cornstarch

→ Soup Components

06 - 1 to 2 dried red chili peppers, halved and seeds discarded (optional)
07 - 0.3 ounces dried lily flowers, rehydrated (about ½ cup)
08 - 0.3 ounces dried wood ear mushrooms, rehydrated and sliced (about ½ cup)
09 - 0.3 ounces dried shiitake mushrooms, rehydrated and sliced (about ½ cup)
10 - 3 ounces spiced dry tofu, cut into 2-inch by ¼-inch strips
11 - 4 ounces firm fresh tofu, cut into 2-inch by ¼-inch strips
12 - 4 ounces bamboo shoots, julienned
13 - 1 large egg, beaten
14 - 1 scallion, finely diced
15 - 8 cups low sodium chicken stock
16 - ½ teaspoon salt, or to taste
17 - ¼ teaspoon sugar
18 - 1 to 2 teaspoons freshly ground white pepper, or to taste
19 - 2 teaspoons dark soy sauce or mushroom soy sauce
20 - 1 tablespoon light soy sauce or seasoned soy sauce
21 - 1 teaspoon sesame oil
22 - ⅓ to ½ cup white vinegar
23 - ⅓ cup cornstarch
24 - ¼ cup water

# How to Make It:

01 - Combine the julienned pork shoulder with 1 tablespoon of water until absorbed. Add a pinch of salt, vegetable oil, and cornstarch; mix thoroughly and set aside.
02 - Halve dried chili peppers, remove seeds, and mince; set aside. Soak lily flowers, wood ear, and shiitake mushrooms separately in 1 cup warm water each for 1 to 2 hours until hydrated. Slice mushrooms thinly, chop wood ears roughly, and trim and halve lily flowers.
03 - Cut both spiced dry tofu and firm tofu into 2-inch by ¼-inch pieces. Julienne bamboo shoots. Beat the egg and finely dice the scallion; set aside.
04 - Bring chicken stock to a boil in a large pot. If pork clumped, add 1 tablespoon of water to loosen and stir into boiling stock, breaking up any clumps. After simmering resumes, skim off foam with a fine mesh strainer.
05 - Add salt, sugar, dried chili peppers if using, white pepper, dark and light soy sauces, and sesame oil; stir to combine.
06 - Incorporate lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Return to a gentle simmer.
07 - Stir in both types of tofu and pour in white vinegar. Mix well to develop authentic flavor.
08 - Combine cornstarch and water to form a slurry, mixing thoroughly. While stirring the soup steadily in a circular motion to create a whirlpool, slowly drizzle the slurry in gradually, stopping when about three-quarters is used. Continue stirring until the soup returns to a simmer and reaches desired thickness, then add remaining slurry if thicker texture is preferred.
09 - Taste the soup and adjust white pepper and vinegar levels to achieve preferred heat and sourness.
10 - Maintain a simmer and stir soup in a slow swirling motion. Gradually drizzle beaten egg into the moving soup to create silky ribbons.
11 - Ladle soup into bowls and garnish with chopped scallions. Serve immediately.

# Extra Tips:

01 - Using hot water to soak dried ingredients accelerates hydration and enhances flavor extraction.

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