45 minutes
A harmonious blend of tofu, pork, mushrooms, and bamboo shoots in a hot and sour soup, enriched with flavors of soy sauce, sesame oil, and Chinese black vinegar.
0 oz
cups
teaspoons
tablespoons
Boneless Pork Chop, trimmed and cut into matchsticks
0 oz
cups
each
cups
Bamboo Shoots, sliced lengthwise into thin strips
0 oz
Shiitake Mushrooms, stemmed and sliced ¼ inch thick
0 oz
tablespoons
teaspoons
teaspoons
Scallions, sliced thin
each
1. Drain the Tofu
First, drain the tofu by placing it on a paper towel-lined pie plate. Put another paper towel on top, then a heavy plate, and finally two heavy cans to weigh it down. Let it sit for about 15 minutes to remove excess moisture. This step helps the tofu maintain a firm texture when added to the soup.
2. Marinate the Pork
While the tofu is draining, whisk together 1 tablespoon of soy sauce, the toasted sesame oil, and 1 teaspoon of cornstarch in a medium bowl. Add the pork matchsticks and toss to coat them evenly. Let the pork marinate for 10 to 30 minutes to absorb the flavors.
3. Prepare Cornstarch Mixtures
In two small bowls, prepare your cornstarch mixtures. In one bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of cold water and mix well. In the second bowl, mix ½ teaspoon of cornstarch with 1 teaspoon of cold water and beat in the egg. These mixtures will be used to thicken the soup and create delicate ribbons of egg.
4. Simmer the Broth
Next, bring the chicken broth to a boil in a large saucepan. Once boiling, reduce the heat and add the bamboo shoots and shiitake mushrooms. Let them simmer for about 5 minutes, which allows the flavors to meld together.
5. Add Tofu and Pork
Cut the drained tofu into small cubes and add them to the saucepan along with the marinated pork. Stir gently and let everything simmer for another 2 minutes. The brief cooking time ensures the tofu and pork remain tender.
6. Thicken the Soup
Re-stir the cornstarch-water mixture to ensure it's well combined, then add it to the soup. Increase the heat to medium-high and cook until the soup thickens and turns translucent, about 1 minute. This thickening step gives the soup its rich, satisfying texture.
7. Season the Soup
Season the soup by adding the vinegar, chili oil, white pepper, and the remaining 3 tablespoons of soy sauce. Turn off the heat and drizzle in the egg mixture, letting it sit undisturbed for a moment. The egg will cook in the residual heat, forming beautiful, silky strands.
8. Final Boil and Serve
Return the saucepan to medium-high heat and bring the soup to a boil one last time. Then, immediately remove it from the heat. Stir the soup gently to incorporate all the ingredients and ladle it into bowls. Top each serving with a sprinkle of sliced scallions for a fresh, vibrant finish. Enjoy your Sizzling Tofu and Pork Hot Sour Symphony!
Swap out the pork for chicken and the hot sour flavor base for a savory black bean sauce with garlic, ginger, and a touch of chili. Incorporate peppers and onions for crunch.
Use beef in place of pork and tofu, and create a rich sauce with oyster sauce, a bit of soy sauce, and garlic. The hot element can be adjusted, and broccoli can be the primary vegetable.
Replace the pork with thinly sliced chicken thighs or beef sirloin for a different base protein, which will subtly alter the dish's flavor and texture.
Experiment with different types of tofu such as silken for a softer texture or smoked tofu for an added depth of flavor.
For a vegetarian twist, use tempeh as the protein and create a sauce with ginger, scallions, soy sauce, and rice wine vinegar for the hot and sour elements.
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