Pork Main Asian

Hot and sour soup

Name: Hot and sour soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 4 dried shiitake mushrooms (see Notes); 1L (4 cups) chicken stock; 200g pork fillet, cut into thin strips; 5cm piece ginger, peeled, cut into thin matchsticks; 2 tablespoons canned bamboo shoots, rinsed; 2 spring onions, trimmed, thinly sliced; 250g firm tofu, chopped; 1 tablespoon cornflour; 2 tablespoons each soy sauce and rice vinegar; 1/2 teaspoon sesame oil; Chilli oil, to serve (optional); 1/2 teaspoon white pepper

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by Jill Dupleix

Food writer

Oct 03, 2015

If you’ve ever had this hearty soup with a tang of vinegar in a Chinese restaurant, you’ll know how addictive it is.

4 dried shiitake mushrooms (see Notes)
1L (4 cups) chicken stock
200g pork fillet, cut into thin strips
5cm piece ginger, peeled, cut into thin matchsticks
2 tablespoons canned bamboo shoots, rinsed
2 spring onions, trimmed, thinly sliced
250g firm tofu, chopped
1 tablespoon cornflour
2 tablespoons each soy sauce and rice vinegar
1/2 teaspoon sesame oil
Chilli oil, to serve (optional)
1/2 teaspoon white pepper

Method

1.

Soak the shiitakes in warm water for 30 minutes. Drain, then remove and discard stems and thinly slice the caps.
2.

Bring the stock to a simmer over medium heat in a large saucepan. Add the pork, mushrooms, ginger, bamboo shoots and 1/2 teaspoon salt and simmer for 2 minutes, skimming. Add tofu and simmer for 2 minutes.
3.

Mix the cornflour with soy sauce and vinegar and add gradually to the soup, stirring continuously. Stir in 1/2 teaspoon white pepper.
4.

Top with spring onion and serve drizzled with sesame oil, and chilli oil if desired.