Restaurant Hot and Sour Soup
酸辣汤·(suān là tāng)
Appetizers & Soups
We aren’t making a delicate, clear consommé here. We are making the unapologetically thick, tangy, peppery potage that arrives in a plastic pint container with a side of crispy noodles. Most home attempts end up tasting like spicy mushroom water because they ignore the strict mechanics of the commercial wok station. To get that exact, nostalgic punch, you must follow the rules: velvet the pork for a tender chew, thicken the broth before adding the egg to suspend those silky ribbons, and stir in the vinegar and white pepper completely off the heat so their volatile magic doesn’t boil away.
Before you start
Rehydrate the mushrooms and hoard the soaking liquid.
Soak the dried shiitake mushrooms in the hot water until tender. Squeeze them dry, slice them into matchsticks, and absolutely save that golden soaking liquid—it is liquid umami.
Velvet the pork to guarantee a tender chew.
Toss the julienned pork with the soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch in a small bowl. Set it aside to marinate while you prep the rest.
Pre-mix the volatile aromatics to prevent clumping.
In a small bowl, whisk together the Chinese black vinegar, white pepper, and toasted sesame oil until the pepper completely dissolves.
Ingredients
- pork tenderloin4 oz
- soy sauce1 tsp
- Shaoxing wine1 tsp
- cornstarch1 tsp
- dried shiitake mushrooms4 med
- hot water1 cup
- chicken stock4 cup
- canned bamboo shoots1/2 cup
- firm tofu4 oz
- light soy sauce2 tbsp
- dark soy sauce1 tbsp
- cornstarch1/4 cup
- water1/4 cup
- large eggs2 large
- Chinese black vinegar3 tbsp
- ground white pepper1 tsp
- toasted sesame oil1 tsp
- scallion1 med
Method
- 01
Build the savory foundation of the broth.
In a large pot or wok, bring the chicken stock, the reserved golden mushroom soaking liquid, light soy sauce, dark soy sauce, sliced mushrooms, bamboo shoots, and tofu to a rolling boil.
- 02
Briefly poach the velveted pork.
Drop the marinated pork matchsticks into the simmering broth, stirring gently to separate them. They will cook through in about 60 seconds.
- 03
Thicken the soup into a glossy potage.
Stir the remaining cornstarch and cold water together to form a smooth slurry. Pour it slowly into the boiling broth while stirring continuously. Watch it transform from a watery liquid into a thick, syrupy suspension.
- 04
Pull the pot from the heat and spin the egg ribbons.
Turn the heat off entirely and wait a few seconds for the violent boiling to subside. Drizzle the beaten eggs in a thin, steady stream while stirring the soup in a slow, wide, single-direction circle. The thickened soup will catch the egg and stretch it into delicate, floating ribbons.
- 05
Fold in the aromatics off the heat and serve.
Pour the reserved vinegar and white pepper mixture into the hot soup, stirring gently to incorporate. Ladle immediately into bowls and hit it with the sliced scallions.
Notes
White pepper is entirely non-negotiable.
Do not attempt to substitute black pepper or chili flakes. The authentic earthy, throat-warming heat of the takeout original relies 100 percent on ground white pepper.
Keep the vinegar and pepper completely off the heat.
Heating acetic acid causes it to vaporize, and dropping it into boiling starch will break down the soup's viscosity. Adding it at the absolute end preserves the sharp tang and prevents the soup from turning into a watery mess.
Stir the eggs slowly and in only one direction.
Agitating the soup rapidly back-and-forth while pouring the egg will emulsify the proteins into the broth, turning it cloudy and muddy rather than forming those distinct, beautiful ribbons.