Hot & Sour Soup

A Chinese American version of Hot & Sour Soup that uses our shaved pork, a variety of mushrooms, lily buds, bamboo shoots, and garnished with scallions and cilantro. The "hot" is from white pepper and the "sour" is from vinegar.
  • 1/4 lb. Old Neighborhood Foods Shaved Pork
  • 1/4 tsp. salt
  • 1/4 tsp. sugar
  • 2 tsp. soy sauce
  • 7-10 dried shiitake mushrooms
  • 12 dried lily buds
  • 1/2 cup tree ear (wood ear) mushroom
  • 1 can of 5 oz. bamboo shoots, drained
  • 3 tbsp. red wine vinegar
  • 2 tbsp. rice vinegar
  • 1 tbsp. soy sauce
  • 1 1/2 tsp. sugar
  • 1 tsp. kosher salt
  • 2 tbsp. peanut oil
  • 4 cup chicken broth
  • 4 oz. firm tofu, cubed into small pieces
  • 1/4 cup water
  • 1 1/2 - 2 tbsp. cornstarch
  • 2 eggs
  • few drops of sesame oil
  • scallions & cilantro, chopped
  • white & black pepper
  1. Combine the pork, 1/4 tsp. salt, 1/4 tsp. sugar, and 2 tsp. soy sauce in a bowl. Set aside.
  2. Soak the lily buds in warm water for roughly 20 minutes, until softened.
  3. Soak the shiitake mushrooms and tree ear mushrooms in bowls of hot water for about 30 minutes until softened.
  4. Cover the bamboo shoots with water in a small saucepan. Bring to a boil and then drain. Set aside.
  5. When the lily buds are softened, drain, and trim off the tough tips of the lily buds. Cut them in half and tear them into lengthwise shreds. Set aside.
  6. Drain the shiitake mushrooms. Cut and discard the stems. Squeeze excess liquid from the caps. Either thinly slice the caps or cut them into small pieces. Set aside.
  7. Drain the tree ear mushrooms. Squeeze excess liquid. Trim off any hard “nubs” and cut into bite size pieces, if necessary. Set aside.
  8. Combine the vinegars, 1 tbsp. soy sauce, sugar, and salt in a small bowl and set aside.
  9. Heat a pot over medium heat. Add the peanut oil. Add the pork and stir-fry for about a minute.
  10. Add the bamboo shoots, lily buds, and mushrooms and stir-fry for about another minute.
  11. Add the chicken broth and bring to a boil.
  12. Add the tofu.
  13. Return the pot to a boil. Add vinegar mixture.
  14. In a small bowl, combine cornstarch with ¼ cup of water. Add this to the pot.
  15. In a small bowl, break the eggs, add a few drops of sesame oil, and beat.
  16. Add the eggs to the pot in a thin stream, while stirring slowing.
  17. Add white pepper to the soup.
  18. Serve, garnished with scallions and cilantro. Top with black pepper if also desired.