Name: Sweet-and-Sour Soup
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4 cups chicken broth; 4 ounces shiitake mushrooms, thinly sliced; 1 (8-ounce) can bamboo shoots, drained and thinly sliced; 8 ounces firm tofu, drained and cut into ¼-inch strips; 2 garlic cloves, grated; 2 teaspoons grated fresh ginger; 1 tablespoon balsamic vinegar; 3 tablespoons rice vinegar; 1 tablespoon Sriracha sauce; 3 tablespoons soy sauce; 2 teaspoons light brown sugar; 2 tablespoons cornstarch, mixed with 2 tablespoons cold water; 2 large eggs, lightly beaten; 2 teaspoons toasted sesame oil; 1 teaspoon freshly ground white pepper; 4 green onions, thinly sliced; 1 cup shredded barbecued pork (see Notes)

Sweet-and-Sour Soup

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While I’ve ordered this dish from takeout restaurants many times before, there’s something so pure about trying the ﬁrst bowl of a freshly made batch. Maybe it’s just the pride of knowing I made it myself, but I always think it tastes so much better. The bright and crunchy bamboo shoots add wonderful texture, too.

Author: Addie Gundry
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Soups

Ingredients

Scale

4 cups chicken broth
4 ounces shiitake mushrooms, thinly sliced
1 (8-ounce) can bamboo shoots, drained and thinly sliced
8 ounces firm tofu, drained and cut into ¼-inch strips
2 garlic cloves, grated
2 teaspoons grated fresh ginger
1 tablespoon balsamic vinegar
3 tablespoons rice vinegar
1 tablespoon Sriracha sauce
3 tablespoons soy sauce
2 teaspoons light brown sugar
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
2 large eggs, lightly beaten
2 teaspoons toasted sesame oil
1 teaspoon freshly ground white pepper
4 green onions, thinly sliced
1 cup shredded barbecued pork (see Notes)

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Instructions

In a large saucepan, combine the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, balsamic vinegar, rice vinegar, Sriracha, soy sauce, and brown sugar. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
Add the cornstarch mixture and cook for 2 minutes.
While stirring clockwise, slowly drizzle the eggs over the soup.
Stir in the sesame oil, white pepper, and green onions.
Add the pork and mix in.
Ladle into bowls and serve.

Notes

If you want a slightly more sour soup, add a bit more vinegar; if you want a hotter soup, add more white pepper.
We used premade barbecued pork from the grocery store. You can ﬁnd it in your grocer’s deli aisle.

Variations

You can use vegetable broth instead of chicken broth, substitute another type of mushroom, or use shredded barbecued chicken instead of pork.

Find it online: https://foodgardening.mequoda.com/recipe/sweet-and-sour-soup/