Chinese Hot and Sour Soup

Featured in the Honolulu Star-Advertiser on March 7, 2018.



Chinese Hot and Sour Soup

  • 1/2 cup sliced pork tenderloin
  • 2 teaspoons mirin (rice wine)
  • 1 1/4 teaspoons salt, divided
  • 4 tablespoons cornstarch
  • 2 tablespoons rice vinegar
  • 1 teaspoon white pepper
  • 5 cups water
  • 1 tomato, chopped
  • 1 cup sliced shiitake mushroom
  • 1 cup sliced firm tofu
  • 1 tablespoon low-sodium shoyu
  • 1 egg, beaten
  • 1/2 cup chopped Chinese parsley
  • 1 teaspoon sesame oil


  1. In a medium bowl, mix pork tenderloin, mirin, and 1/4 teaspoon salt.
  2. Add 1 tablespoon cornstarch and mix again, until pork is evenly covered.
  3. Marinate for 10-15 minutes.
  4. In a small bowl mix together rice vinegar and white pepper and set aside.
  5. In a pot on medium high, add water.
  6. Add tomato, mushroom and tofu, cover, and bring to a boil.
  7. Turn heat down to medium low, add shoyu, and boil without lid for 5 minutes.
  8. Mix remaining cornstarch with 2 tablespoons of water in a bowl until cornstarch is fully dissolved.
  9. Slowly add cornstarch-water mixture into soup, stir well.
  10. The soup should be thickened but not too heavy.
  11. Add pork into soup; stir several times to avoid the pork strips sticking together.
  12. Add remaining 1 teaspoon salt.
  13. Slowly swirl in the beaten egg and stir well.
  14. The egg should be scattered and not clotted.
  15. Add vinegar and pepper mixture; stir well, then remove from heat immediately.
  16. Add Chinese parsley and sesame oil, give a final stir.
  17. Serve while warm.

Serves 5.

Approximate Nutrient Analysis per serving:
130 calories, 4.5 g fat, 1 g saturated fat, 50 mg cholesterol, 750 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g sugar, 9 g protein


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