that's rich, tangy, and full of umami. It's simpler to make at home than you might think and comes together in about 30 minutes.
This version is inspired by traditional Chinese cooking, balancing the "hot" from white pepper and the "sour" from vinegar
Ingredients
Makes about 4 to 6 servings
For the Soup Base
For the Protein and Aromatics
| Ingredient | Amount |
|---|---|
| Pork tenderloin (or chicken breast) | 6 ounces, sliced into thin strips |
| Fresh ginger | 1 teaspoon, minced |
| Scallions (green onions) | 2-3, thinly sliced (whites and greens separated) |
For the Seasoning & Thickening
Step-by-Step Instructions
Step 1: Rehydrate the Mushrooms
Place the dried wood ear mushrooms in a heat-proof bowl and cover with 2 cups of boiling water.
Let them sit until hydrated and doubled in size, about 10 minutes.
Drain, discard the liquid, and thinly slice the mushrooms into strips. Trim and discard any hard ends.
Step 2: Marinate the Pork
In a medium bowl, combine the pork strips, 2 teaspoons of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch.
Toss until well combined and let it marinate for about 5 minutes.
Step 3: Build the Soup
In a large pot, bring 7 cups of chicken broth to a boil over high heat.
Reduce the heat to medium and add the marinated pork, fresh shiitake mushrooms, tofu, bamboo shoots, scallion whites, rehydrated wood ear mushrooms, remaining soy sauce, dark soy sauce, sugar, crushed red pepper, and white pepper.
Stir in ⅓ cup of rice vinegar. Let the soup simmer until the mushrooms have softened and the flavors have melded, about 5 to 7 minutes.
Step 4: Thicken the Soup
In a small bowl, whisk the remaining ½ cup of cornstarch with the remaining 1 cup of chicken broth until smooth.
Slowly stir this cornstarch slurry into the simmering soup. Continue stirring until the soup has thickened to a silky, velvety texture, about 30 seconds to 1 minute.
Step 5: Create the Egg Ribbons
Stir the soup in a circular motion and slowly drizzle in the beaten egg. The egg will cook immediately, forming beautiful ribbons.
Step 6: Taste, Finish, and Serve
Taste the soup and adjust the flavor by adding more vinegar for sourness or more pepper for heat, if desired.
Stir in the toasted sesame oil and the scallion greens.
Serve immediately, garnished with extra scallions or a drizzle of chili oil if you like it spicy.
Ingredients
Makes about 4 to 6 servings
For the Soup Base
For the Protein and Aromatics
Ingredient Amount Pork tenderloin (or chicken breast) 6 ounces, sliced into thin strips Fresh ginger 1 teaspoon, minced Scallions (green onions) 2-3, thinly sliced (whites and greens separated) For the Seasoning & Thickening
Step-by-Step Instructions
Step 1: Rehydrate the Mushrooms
Place the dried wood ear mushrooms in a heat-proof bowl and cover with 2 cups of boiling water.
Let them sit until hydrated and doubled in size, about 10 minutes.
Drain, discard the liquid, and thinly slice the mushrooms into strips. Trim and discard any hard ends.
Step 2: Marinate the Pork
In a medium bowl, combine the pork strips, 2 teaspoons of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch.
Toss until well combined and let it marinate for about 5 minutes.
Step 3: Build the Soup
In a large pot, bring 7 cups of chicken broth to a boil over high heat.
Reduce the heat to medium and add the marinated pork, fresh shiitake mushrooms, tofu, bamboo shoots, scallion whites, rehydrated wood ear mushrooms, remaining soy sauce, dark soy sauce, sugar, crushed red pepper, and white pepper.
Stir in ⅓ cup of rice vinegar. Let the soup simmer until the mushrooms have softened and the flavors have melded, about 5 to 7 minutes.
Step 4: Thicken the Soup
In a small bowl, whisk the remaining ½ cup of cornstarch with the remaining 1 cup of chicken broth until smooth.
Slowly stir this cornstarch slurry into the simmering soup. Continue stirring until the soup has thickened to a silky, velvety texture, about 30 seconds to 1 minute.
Step 5: Create the Egg Ribbons
Stir the soup in a circular motion and slowly drizzle in the beaten egg. The egg will cook immediately, forming beautiful ribbons.
Step 6: Taste, Finish, and Serve
Taste the soup and adjust the flavor by adding more vinegar for sourness or more pepper for heat, if desired.
Stir in the toasted sesame oil and the scallion greens.
Serve immediately, garnished with extra scallions or a drizzle of chili oil if you like it spicy.
Pro Tips & Customizations
Protein Swap: Don't have pork? Chicken, beef, or even shrimp work wonderfully as substitutes.
Vegetarian Version: Use vegetable broth and omit the pork. The mushrooms and tofu provide plenty of heartiness and flavor.
The "Sour" and "Hot": The hallmark of this soup is its balance of tangy and spicy flavors. Feel free to adjust the vinegar and pepper to your personal preference.
Ingredient Shortcuts: If you can't find wood ear mushrooms, you can use all shiitake mushrooms. No bamboo shoots? Julienned carrots make a good substitute for crunch.
The Egg Trick: Stirring the soup in a circular motion while drizzling the egg is the secret to getting those classic, silky egg ribbons
Nutrition Information
(Per serving, approximate)
Nutrient Amount Calories ~200-250 kcal Protein ~15g Fat ~6g Carbohydrates ~20g
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