Hot & sour soup with pork and tofu
A sharp, peppery broth with silky ribbons of egg, tofu and thin strips of pork. Bracing rather than heavy, and quick once the prep is done.
- Prep
- 25 minutes
- Cook
- 35 minutes
- Makes
- 4 portions
- Difficulty
- Medium
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 454kcal
- Protein
- 36g
- Carbs
- 26g
- Fat
- 21g
Where the calories come from
- Protein 33%
- Carbs 24%
- Fat 43%
- Fibre
- 3.6 g
- Sugar
- 3.1 g
- Salt
- 5.05 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£3.43a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 330g extra firm tofu (drained weight), pressed, diced
- 6 ½ tbsp soy sauce
- 1 ¾ tsp toasted sesame oil
- 6 tbsp cornflour
- 280g pork loin, trimmed and cut into fine matchsticks
- 1 ¾ eggs, beaten
- 1.6l chicken stock
- 230g bamboo shoots, sliced into thin strips
- 190g shiitake mushroom, stems removed, caps sliced
- 1 ¾ tbsp red wine vinegar
- 1 ¾ tbsp balsamic vinegar
- 1 ¼ tbsp chilli oil
- 1 ¾ tsp white pepper, ground
- 5 stems of spring onion, thinly sliced
Method
Press the tofu under a weighted plate for at least 15 minutes. Meanwhile, whisk the sesame oil with 1 tbsp of the soy sauce and 1 tsp of the cornflour. Coat the pork in this and leave it for 10 minutes.
Beat the egg with a splash of water. Separately, stir 3 tbsp cold water into the remaining cornflour to make a smooth slurry, and set it aside.
Once the chicken stock comes to the boil in a large saucepan on the hob, turn it down to a gentle simmer. Add the shiitake and bamboo shoots, dice the tofu, and cook for about 5 minutes, until the mushrooms are just tender.
Next add the pork with its marinade, along with the tofu. Stir so the pieces separate, then simmer for about 2 minutes, until the pork is no longer pink.
Stir the slurry again before pouring it in, because cornflour sinks. Turn up the heat and keep stirring: the soup should turn thick and glossy in about 1 minute. Add the remaining soy sauce, white pepper, chilli oil, balsamic and red wine vinegar, then switch off the heat.
For silky egg ribbons, keep the soup still while you trickle in the egg in very thin streams, moving in circles. Let it sit for 1 minute.
Turn the heat back on. Lift the pan off the hob the moment the soup returns to a gentle boil. Give it a single stir, then divide it between bowls and scatter over the spring onion.
Adapted from America's Test Kitchen
