A Chinese classic built on contrasts: a deeply savoury, vinegar-sharp broth thickened to a silky consistency and loaded with wood ear mushrooms, lily buds, bamboo shoots, tofu, and fine ribbons of pork and egg. White pepper and chilli oil give it a slow, warming heat. It sits comfortably as a starter for four or as a light meal on its own — substantial without being heavy.
20g
860ml
20g
200g
150g
2piece
3tbsp
2piece
1,200ml
100g
3tbsp
1tbsp
4tbsp
1tsp
1tsp
0.5tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 20g | — | — | |
| 2 | | 860ml | — | — | |
| 3 | | 20g | — | — | |
| 4 | | 200g | — | — | |
| 5 | | 150g | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 3tbsp | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 1,200ml | — | — | |
| 10 | | 100g | — | — | |
| 11 | | 3tbsp | — | — | |
| 12 | | 1tbsp | — | — | |
| 13 | | 4tbsp | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 1tsp | — | — | |
| 16 | | 0.5tsp | — | — | |
| 17 | | 1tsp | — | — |
Put the dried wood ear mushrooms into a medium bowl.
Dried wood ear mushrooms · 20 g
Pour enough cold water over the dried wood ear mushrooms to submerge them.
Cold water · 500 mlPut the dried lily buds into a separate large bowl.
Dried lily buds · 20 g
Pour enough cold water over the dried lily buds to submerge them.
Cold water · 300 mlLeave the wood ear mushrooms to soak for 20 minutes until fully rehydrated and pliable.
Leave the lily buds to soak for 20 minutes until fully rehydrated and pliable.
Tip the soaked wood ear mushrooms into a colander and drain away the soaking water.
Slice the drained wood ear mushrooms into fine strips, discarding any tough woody knots.
Transfer the sliced wood ear mushrooms to a plate and set aside.
Tip the soaked lily buds into the colander and drain away their soaking water.
Tie each lily bud into a knot at its midpoint to stop it breaking apart during cooking.
Transfer the knotted lily buds to a side plate and set aside.
Cut the firm tofu into thin matchstick strips roughly 5 cm long.
Firm tofu · 200 gTransfer the sliced tofu to a flat plate and set aside.
Cut the pork loin across the grain into thin strips about 5 mm thick, similar in size to the tofu.
Pork loin · 150 gTransfer the sliced pork to a small plate and set aside.
Crack the eggs into a small bowl, discarding the shells.
Egg · 2 piece
Whisk the eggs together until the yolks and whites are fully combined.
Measure the cornflour into a small mixing bowl.
Cornflour · 3 tbsp
Stir the cornflour briefly to loosen it.
Pour the cold water into the cornflour and stir to a smooth, lump-free slurry.
Cold water · 4 tbspTrim the roots and any ragged outer layers from the spring onions.
Spring onions · 2 pieceStrip away the tough or discoloured outer layer from each spring onion to reveal the clean stalk beneath.
Finely slice the spring onions on the diagonal.
Transfer the sliced spring onions to a wide plate and set aside.
Pour the chicken stock into a large saucepan.
Chicken stock · 1,200 ml
Set the pan over high heat and bring the stock to a full rolling boil.
Add the sliced pork to the boiling stock, stirring to separate the strips.
Reduce the heat to a steady simmer and cook the pork for 3 minutes, until the thickest strip reads 63 °C on a thermometer.
Add the sliced dried wood ear mushrooms to the pan and stir them into the broth.
Add the knotted lily buds to the pan.
Give the cornflour slurry a good stir to recombine any settled starch before using.
Tip the bamboo shoots into a colander and rinse well under cold running water.
Bamboo shoots · 100 gSlice the rinsed bamboo shoots into thin matchstick strips.
Add the sliced bamboo shoots to the pan.
Stir everything together to distribute the bamboo shoots evenly through the broth.
Add the sliced tofu to the pan, lowering it in gently to keep the pieces intact.
Simmer for 2 minutes to warm the tofu through without breaking it up.
Pour the light soy sauce into the soup.
Light soy sauce · 3 tbspPour the dark soy sauce into the soup for colour and depth.
Dark soy sauce · 1 tbspAdd the rice vinegar, which gives the soup its characteristic sour note.
Rice vinegar · 4 tbspAdd the white pepper and stir it in.
White pepper · 1 tspDrizzle in the chilli oil.
Chilli oil · 1 tspStir the soup thoroughly to combine all the seasonings.
Add a pinch of salt to balance the seasoning.
Salt · 0.5 tspPour the cornflour slurry into the soup in a steady stream, stirring constantly as you go.
Stir the soup over medium heat for about 90 seconds until it thickens to a silky, lightly glossy consistency.
Pour the beaten egg into the soup in a thin, steady stream, stirring gently in one direction to create fine ribbons.
Leave the soup to cook undisturbed for 30 seconds so the egg ribbons set in silky strands.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 20 g | | Put the dried wood ear mushrooms into a medium bowl.⏱ 10sResultDried wood ear mushrooms |
| 2 | 500 ml | | Pour enough cold water over the dried wood ear mushrooms to submerge them.⏱ 10sResultDried wood ear mushrooms and cold water |
| 3 | 20 g | | Put the dried lily buds into a separate large bowl.⏱ 10sResultDried lily buds |
| 4 | 300 ml | | Pour enough cold water over the dried lily buds to submerge them.⏱ 10sResultDried lily buds and cold water |
| 5 | — | | Leave the wood ear mushrooms to soak for 20 minutes until fully rehydrated and pliable.⏱ 20 minResultSoaked wood ear mushroomsused in step 7 |
| 6 | — | | Leave the lily buds to soak for 20 minutes until fully rehydrated and pliable.⏱ 20 minResultSoaked lily budsused in step 10 |
| 7 | Soaked wood ear mushroomsstep 5 | | Tip the soaked wood ear mushrooms into a colander and drain away the soaking water.⏱ 30sResultDrained wood ear mushrooms |
| 8 | — | | Slice the drained wood ear mushrooms into fine strips, discarding any tough woody knots.⏱ 1 minResultSliced wood ear mushrooms |
| 9 | Sliced wood ear mushroomsstep 8 | | Transfer the sliced wood ear mushrooms to a plate and set aside.⏱ 10sResultSliced wood ear mushroomsused in step 30 |
| 10 | Soaked lily budsstep 6 | | Tip the soaked lily buds into the colander and drain away their soaking water.⏱ 30sResultDrained lily buds |
| 11 | — | | Tie each lily bud into a knot at its midpoint to stop it breaking apart during cooking.⏱ 2 minResultKnotted lily buds |
| 12 | Knotted lily budsstep 11 | | Transfer the knotted lily buds to a side plate and set aside.⏱ 10sResultKnotted lily budsused in step 31 |
| 13 | 200 g | | Cut the firm tofu into thin matchstick strips roughly 5 cm long.⏱ 1 minResultSliced tofu |
| 14 | Sliced tofustep 13 | Transfer the sliced tofu to a flat plate and set aside.⏱ 10sResultSliced tofuused in step 37 | |
| 15 | 150 g | | Cut the pork loin across the grain into thin strips about 5 mm thick, similar in size to the tofu.⏱ 1 minResultSliced pork loin |
| 16 | Sliced pork loinstep 15 | | Transfer the sliced pork to a small plate and set aside.⏱ 10sResultSliced pork loinused in step 28 |
| 17 | 2 piece | | Crack the eggs into a small bowl, discarding the shells.⏱ 10sResultEgg |
| 18 | — | | Whisk the eggs together until the yolks and whites are fully combined.⏱ 1 minResultBeaten eggsused in step 48 |
| 19 | 3 tbsp | | Measure the cornflour into a small mixing bowl.⏱ 10sResultCornflour |
| 20 | — | | Stir the cornflour briefly to loosen it.⏱ 20sResultMixed cornflour |
| 21 | 4 tbsp | | Pour the cold water into the cornflour and stir to a smooth, lump-free slurry.⏱ 1 minResultCornflour slurry |
| 22 | 2 piece | | Trim the roots and any ragged outer layers from the spring onions.⏱ 20sResultTrimmed spring onions |
| 23 | Trimmed spring onionsstep 22 | | Strip away the tough or discoloured outer layer from each spring onion to reveal the clean stalk beneath.⏱ 30sResultPeeled spring onions |
| 24 | Peeled spring onionsstep 23 | | Finely slice the spring onions on the diagonal.⏱ 1 minResultSliced spring onions |
| 25 | Sliced spring onionsstep 24 | | Transfer the sliced spring onions to a wide plate and set aside.⏱ 10sResultSliced spring onionsused in step 52 |
| 26 | 1,200 ml | | Pour the chicken stock into a large saucepan.⏱ 15sResultChicken stock |
| 27 | — | | Set the pan over high heat and bring the stock to a full rolling boil.⏱ 5 minResultBoiled chicken stock |
| 28 | Sliced pork loinstep 16 | | Add the sliced pork to the boiling stock, stirring to separate the strips.⏱ 15sResultSliced pork loin and boiled chicken stock |
| 29 | — | | Reduce the heat to a steady simmer and cook the pork for 3 minutes, until the thickest strip reads 63 °C on a thermometer.⏱ 3 minResultPork loin and chicken stock mixture |
| 30 | Sliced wood ear mushroomsstep 9 | | Add the sliced dried wood ear mushrooms to the pan and stir them into the broth.⏱ 15sResultPork loin and chicken stock mixture and sliced wood ear mushrooms |
| 31 | Knotted lily budsstep 12 | | Add the knotted lily buds to the pan.⏱ 15sResultPork loin and chicken stock mixture |
| 32 | — | | Give the cornflour slurry a good stir to recombine any settled starch before using.⏱ 30sResultStirred cornflour slurryused in step 46 |
| 33 | 100 g | | Tip the bamboo shoots into a colander and rinse well under cold running water.⏱ 30sResultRinsed bamboo shoots |
| 34 | — | | Slice the rinsed bamboo shoots into thin matchstick strips.⏱ 1 minResultSliced bamboo shoots |
| 35 | Sliced bamboo shootsstep 34 | | Add the sliced bamboo shoots to the pan.⏱ 15sResultPork loin and chicken stock mixture |
| 36 | — | | Stir everything together to distribute the bamboo shoots evenly through the broth.⏱ 30sResultPork loin and wood ear mushroom mixture |
| 37 | Sliced tofustep 14 | | Add the sliced tofu to the pan, lowering it in gently to keep the pieces intact.⏱ 15sResultPork loin and wood ear mushroom mixture and sliced tofu |
| 38 | — | | Simmer for 2 minutes to warm the tofu through without breaking it up.⏱ 2 minResultTofu and pork loin mixture |
| 39 | 3 tbsp | | Pour the light soy sauce into the soup.⏱ 15sResultTofu and pork loin mixture and light soy sauce |
| 40 | 1 tbsp | | Pour the dark soy sauce into the soup for colour and depth.⏱ 15sResultTofu and pork loin mixture |
| 41 | 4 tbsp | | Add the rice vinegar, which gives the soup its characteristic sour note.⏱ 15sResultTofu and pork loin mixture |
| 42 | 1 tsp | | Add the white pepper and stir it in.⏱ 15sResultTofu and pork loin mixture |
| 43 | 1 tsp | | Drizzle in the chilli oil.⏱ 15sResultTofu and pork loin mixture |
| 44 | — | | Stir the soup thoroughly to combine all the seasonings.⏱ 30sResultSeasoned hot and sour broth |
| 45 | 0.5 tsp | | Add a pinch of salt to balance the seasoning.⏱ 15sResultSeasoned hot and sour broth and salt |
| 46 | Stirred cornflour slurrystep 32 | | Pour the cornflour slurry into the soup in a steady stream, stirring constantly as you go.⏱ 15sResultStirred cornflour slurry and seasoned hot mixture |
| 47 | — | | Stir the soup over medium heat for about 90 seconds until it thickens to a silky, lightly glossy consistency.⏱ 1 min 30sResultThickened hot and sour soup |
| 48 | Beaten eggsstep 18 | | Pour the beaten egg into the soup in a thin, steady stream, stirring gently in one direction to create fine ribbons.⏱ 30sResultBeaten eggs and thickened hot and sour soup |
| 49 | — | | Leave the soup to cook undisturbed for 30 seconds so the egg ribbons set in silky strands.⏱ 30sResultHot and sour soup with set egg ribbons |
| Total Time | 42 min | ||
| Nutrient | Per serving |
|---|---|
| 362kcal | |
| 32g | |
| 14g | |
| 3g | |
| 28g | |
| 6g | |
| 2g | |
| 1,955mg |
A Chinese classic built on contrasts: a deeply savoury, vinegar-sharp broth thickened to a silky consistency and loaded with wood ear mushrooms, lily buds, bamboo shoots, tofu, and fine ribbons of pork and egg. White pepper and chilli oil give it a slow, warming heat. It sits comfortably as a starter for four or as a light meal on its own — substantial without being heavy.
What you’ll doYou will soak and slice the wood ear mushrooms and lily buds and cut tofu into strips. They simmer in a savoury broth sharpened with vinegar and pepper, which is thickened with cornflour, and beaten egg is drizzled in to form ribbons.
