Best 3 Spicy Hot And Sour Soup With Pork Recipes

**Tantalize your taste buds with a culinary journey to Szechuan province, China, and discover the tantalizing flavors of the iconic Spicy Hot and Sour Soup with Pork. This beloved dish is an explosion of contrasting flavors, where the fiery heat of chili peppers dances harmoniously with the tangy sourness of vinegar and the soothing warmth of pork broth. As you slurp each spoonful, you'll experience a symphony of textures, from the tender pork slices and silky tofu to the satisfying crunch of wood ear mushrooms and bamboo shoots. Whether you're a seasoned spice lover or seeking a new culinary adventure, this soup will leave you craving for more.**

**This meticulously crafted article offers three enticing variations of the classic Spicy Hot and Sour Soup with Pork, each with its unique twist. The first recipe stays true to the traditional Sichuan roots, delivering an authentic and fiery experience. The second variation introduces a vegetarian delight, where tofu takes center stage, offering a protein-rich and flavorful alternative. Lastly, the third recipe caters to those who prefer a milder heat level, with the addition of carrots and bell peppers to balance the intensity of the chili peppers. With detailed instructions, step-by-step guides, and a treasure trove of helpful tips, this comprehensive guide ensures a successful culinary adventure for home cooks of all skill levels.**

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE SPICY HOT AND SOUR SOUP

Chinese Spicy Hot And Sour Soup image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 6

Number Of Ingredients 17

Ingredients

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g

CHINESE HOT AND SOUR PORK SOUP

Chinese Hot and Sour Pork Soup image

Make and share this Chinese Hot and Sour Pork Soup recipe from Food.com.

Provided by Nancy Van Ess

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

8 cups chicken stock
1/4 lb lean pork, julienned
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper, ground
1/2 cup egg substitute
2 tablespoons cornstarch
1/2 cup bamboo shoot, julienned
1/2 cup water chestnut, sliced
1/2 cup carrot, julienned
1 cup shiitake mushroom, sliced and stems removed
1 cup straw mushroom
1 (12 ounce) package cake tofu, 1/4-inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus, soaked for 1 hour
scallion, finely chopped, garnish

Steps:

Bring stock to a simmer.
Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
Simmer 5 minute.
Mix cornstarch with 2 tablespoons water and add.
Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
Serve with a garnish of chopped scallions.
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

Nutrition Facts : Calories 368.7, Fat 13, SaturatedFat 2.9, Cholesterol 31.1, Sodium 1459.3, Carbohydrate 32.1, Fiber 3, Sugar 10.5, Protein 31.6

SPICY HOT AND SOUR SOUP WITH PORK

Spicy Hot and Sour Soup With Pork image

Hot and Sour soup is one of my favorite foods. I grew up in the NYC metro area so it was always easy to get delicious soup anytime. Unfortunately I'm currently living in a part of the country where that is not the case! I'm taking it on myself to come up with recipes that are satisfying when I'm homesick. This is a combination of several recipes I tried, but mainly Tyler Florence's. The pork is easier to cut if you put it in the freezer for ten minutes first.

Provided by Bakabeth

Categories Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

8 ounces shiitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
2 tablespoons oil
1 -2 tablespoon chili paste
1 tablespoon ginger paste (or minced ginger)
4 garlic cloves, smashed
1/2 cup bamboo shoot, thinly sliced (one small can's worth)
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1/2 teaspoon white pepper (or more to taste)
1 pinch sugar
6 cups chicken broth
3 tablespoons cornstarch, dissolved in 1/4 cup water
1 piece firm tofu, drained, sliced and chopped (optional)
2 large eggs, lightly beaten
3 scallions, chopped
3/4 lb pork chop, thinly sliced
cornstarch
white pepper
1 teaspoon oil

Steps:

Heat the oil in a large pot over medium-high flame.
Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
Add scallions and enjoy!

Nutrition Facts : Calories 257.7, Fat 13.7, SaturatedFat 3.3, Cholesterol 101.1, Sodium 1868.7, Carbohydrate 11.3, Fiber 2.1, Sugar 2.7, Protein 22.1

Tips:

Soak the wood ear mushrooms and lily flowers in warm water for 20 minutes before using to rehydrate them.
Slice the pork thinly against the grain for more tender results.
To make the soup extra spicy, add more chili oil or chili paste to taste.
Serve the soup immediately garnished with cilantro, green onions, and chili oil for an authentic presentation.
Feel free to adjust the amount of vinegar and soy sauce to suit your taste preferences.

Conclusion:

This spicy hot and sour soup with pork is a flavorful and comforting dish that is perfect for a cold day or as an appetizer. It is easy to make and can be tailored to your own taste preferences. With its combination of spicy, sour, and savory flavors, this soup is sure to be a hit with your family and friends. So next time you're looking for a delicious and satisfying soup recipe, give this one a try!