This authentic hot and sour soup combines tender pork loin, silky tofu, and rehydrated shiitake and wood ear mushrooms in a savory, tangy broth finished with delicate egg ribbons. The key to this takeout-quality version is the cornstarch slurry for body and the balanced blend of black vinegar, rice vinegar, and sesame oil for deep, complex flavor.
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In a small bowl, combine dried shiitake and wood ear mushrooms. Submerge them in hot water and let them soak for about 20 minutes.
While the mushrooms soak, cut the pork loin into small, thin strips. Place in a bowl and add Shaoxing wine, soy sauce, white pepper, cornstarch, and neutral oil. Mix well and let it marinate for about 20 minutes.
In a large pot over medium heat, add oil and minced ginger. Sauté briefly.
Once rehydrated, remove the stems from the shiitake mushrooms and slice both types of mushrooms thinly.
Add the sliced mushrooms, drained bamboo shoots, and minced garlic to the pot. Sauté for a minute, then deglaze with Shaoxing wine.
Pour in the chicken stock, regular soy sauce, dark soy sauce, sugar, and MSG. Stir to combine and bring the soup to a boil. Let it cook for about 8 minutes.
Turn the heat down to medium-low. Add the marinated pork and the firm tofu strips to the soup.
In a separate bowl or measuring cup, whisk together the cornstarch and cold water to create a slurry.
Slowly pour the cornstarch slurry into the simmering soup while stirring constantly to thicken. You can increase the heat if necessary to help it thicken.
Take the soup off the heat. Slowly drizzle in the whisked eggs while gently stirring to create egg ribbons. For best results, do not stir for 90 seconds after adding the egg.
Stir in the black vinegar, rice vinegar, sesame oil, and white pepper to taste.
Serve hot, garnished with freshly sliced green onions.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; add eggs fresh if desired rather than reheating them.
Prepare the broth and add pork and tofu up to step 9, then refrigerate. Reheat gently before adding the cornstarch slurry and eggs so they remain silky.
MSG enhances the savory, umami depth of the broth. It's optional but traditional; omit if you prefer.
This allows the egg ribbons to set without further disturbance, creating delicate strands rather than broken pieces.
Black vinegar is traditional and gives distinct depth; rice vinegar alone works but use slightly less total vinegar to avoid over-sourness.
The soup should coat a spoon lightly. If too thin, make another small slurry and add slowly. Stop when you reach your preferred consistency.
