Hot and Sour Soup

Skip the takeout, and make this classic Chinese soup in just 30 minutes.

Calories

112

Carbohydrates

35g

Protein

14g

Potassium

538mg

Fiber

6g

Sugar

12g

Ingredients

4 fresh or dried shiitake mushrooms (about 1 1/2 inches wide)
8 cups lower-sodium chicken stock
2 boneless center-cut pork chops (about 3/4 inch thick), cut into thin strips
2/3 cup Chinese black vinegar or white vinegar
2 medium scallions, thinly sliced (about 1/2 cup), plus more for garnish (optional)
1/4 cup shredded bamboo shoots, drained and rinsed
2 tablespoons dark soy sauce
2 teaspoons chile-garlic sauce (optional)
1 teaspoon toasted sesame oil
1/4 teaspoon white pepper
1 (16-ounce) pkg. silken tofu, drained and cut into thin strips
1/4 cup cornstarch
1/4 cup water
2 large eggs, beaten

Thinly slice fresh shiitake mushroom caps, discarding tough stems. (Or soak dried shiitake mushrooms in warm water; cover until softened. Discard tough stems; thinly slice mushroom caps.)
Bring stock to a boil in a large pot over medium-high. Add pork and mushrooms; simmer until cooked through, 1 to 2 minutes. Stir in vinegar, scallions, bamboo shoots, soy sauce, chile-garlic sauce (if using), sesame oil, and white pepper until combined; gently stir in tofu.
Stir together cornstarch and 1/4 cup water in a bowl until smooth and no lumps remain. Stirring gently and constantly, slowly pour cornstarch mixture in a steady stream into pot; cook until thickened, about 1 minute. Remove from heat. Gently stir soup in 1 direction to create a whirlpool. Slowly pour beaten eggs into soup in a thin stream to form egg drops. Garnish with additional scallions (if using).