Hot and Sour Soup | America's Test Kitchen

Name: Hot and Sour Soup | America's Test Kitchen
Total time: 60 min
Ingredients: 7 ounces extra-firm tofu, drained; 4 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 3 tablespoons cornstarch, plus an additional 1 1/2 teaspoons; 1 boneless, center-cut, pork loin chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch matchsticks; 3 tablespoons cold water, plus 1 additional teaspoon; 1 large egg; 6 cups low-sodium chicken broth; 1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips; 4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup); 5 tablespoons Chinese black vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (see note below); 2 teaspoons chili oil (see note below); 1 teaspoon ground white pepper; 3 medium scallions, sliced thin

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Our version of this Chinese soup is spicy, bracing, rich, and complex.

Keywords

Chinese
Soups
Appetizers

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Ingredients

7 ounces extra-firm tofu, drained
4 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons cornstarch, plus an additional 1 1/2 teaspoons
1 boneless, center-cut, pork loin chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch matchsticks
3 tablespoons cold water, plus 1 additional teaspoon
1 large egg
6 cups low-sodium chicken broth
1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips
4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup)
5 tablespoons Chinese black vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (see note below)
2 teaspoons chili oil (see note below)
1 teaspoon ground white pepper
3 medium scallions, sliced thin