Gluten-Free Chinese Hot and Sour Soup

Ingredients

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• 4 oz boneless pork loin, cut into thin matchsticks
• 4 tbsp tamari, divided Shop
• 1/4 cup cornstarch, divided Shop
• 6 cups chicken stock Shop
• 6 dried shiitake mushrooms, soaked in hot water 20 minutes, sliced
• 1/4 cup dried wood ear mushrooms, soaked and sliced
• 1 can (8 oz) bamboo shoots, drained and julienned
• 7 oz firm tofu, cut into thin strips
• 1/3 cup unseasoned rice vinegar Shop
• 1 tsp ground white pepper, or to taste
• 1 tsp sugar Shop
• 1/2 tsp salt
• 1/3 cup cold water
• 2 large eggs, beaten
• 2 tsp toasted sesame oil Shop
• 1 tsp chili oil (optional)
• 3 scallions, thinly sliced

Instructions

1. 1 Toss the pork with 1 tbsp tamari and 1 tsp of the cornstarch and set aside.
2. 2 Bring the stock to a boil in a large pot. Add the shiitake, wood ear mushrooms and bamboo shoots and simmer for 5 minutes.
3. 3 Stir in the pork, separating the strips, and simmer for 2-3 minutes, until it is cooked through to 145°F (63°C). Add the tofu.
4. 4 Stir in the remaining tamari, rice vinegar, white pepper, sugar and salt.
5. 5 Whisk the remaining cornstarch into the cold water, stir into the simmering soup and cook for 1-2 minutes, until lightly thickened and glossy.
6. 6 Turn off the heat. Slowly drizzle in the beaten eggs while stirring the soup gently in one direction, so they form thin ribbons. Let stand for 1 minute until set.
7. 7 Stir in the sesame oil and chili oil, taste for vinegar and pepper, and serve topped with scallions.

Tips & Notes

• Add the vinegar near the end and taste before serving. Long boiling dulls its sourness, and the soup should taste distinctly tangy.
• Skip Chinkiang black vinegar unless its label says gluten-free. It is traditionally brewed with grains that contain gluten.
• Drizzle the eggs into the hot and sour soup off the heat while stirring slowly. That gives fine, silky ribbons instead of scrambled clumps.

Common questions