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Gwen Baker UK SAP HCM Consultant
Joanne Chang's Hot and Sour Soup










Joanne Chang




2 tablespoons vegetable oil

1 garlic clove, smashed and minced

1 tablespoon minced fresh ginger

4 scallions, white and green parts, minced, plus more for garnish

8 ounces ground pork

4 cups homemade chicken stock, or store-bought

1 pound firm tofu, or soft, (not silken and not extra firm) cut into 1/2-inch cubes

4-5 medium button mushrooms, wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)

1 teaspoon granulated sugar

2/3 cups rice vinegar, or to taste

3 tablespoons soy sauce, or to taste

1 teaspoon freshly ground black pepper, or to taste

1 tablespoon sesame oil, plus more for garnish

1 tablespoon Sriracha sauce, or to taste

2 large eggs

black pepper for garnish, or White

In the saucepan, heat the vegetable oil over medium-high heat until hot.

Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute.

You want to break up the pork into smaller pieces with a spoon, but don’t worry about breaking it down completely or cooking it through.

Add the stock and bring to a simmer.

Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat.

Taste the soup.

If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.

In a small bowl, whisk the eggs until blended.

With the soup at a steady simmer, slowly whisk in the eggs so they form strands.

Bring the soup back to a simmer.

Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper.

Serve immediately.

(Leftovers can be stored in an airtight container in the fridge for up to 3 days.

The soup may take on a slightly different appearance, but it will taste just the same.


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