Chinese Hot and Sour Pork Soup Recipe

Slice the carrots and mushrooms, drain the bamboo shoots and water chestnuts, and cube the tofu. Beat the eggs in a small bowl.

Pour the water (or stock) into a pot. Bring it close to a boil, then stir in the soy sauce and white pepper.

Add carrots, mushrooms, bamboo shoots, water chestnuts, and tofu. Simmer over medium heat for 8–10 minutes so the vegetables soften but keep a little bite.

Drop in the thin pork slices. Simmer 3–5 minutes, stirring occasionally, until the pork is cooked through.

Mix cornstarch with 3–4 tablespoons cold water until smooth. Pour it in slowly while stirring; cook 1–2 minutes until the soup lightly thickens.

Stir in the white vinegar. Taste and adjust with a splash more vinegar or soy sauce if you want it sharper or saltier.

Swirl the soup with a spoon, then stream in the beaten egg in a thin line. Let it set for 30–60 seconds so ribbons form.

Turn off the heat. Stir in sliced scallion and let the soup sit for 1 minute. Serve hot; add a pinch more white pepper if you like.