Hunan-Style Sour Pork Soup with Pickled Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A warming bowl of sour and spicy soup featuring tender pork and a tangy broth made with pickled vegetables and fermented black beans. This Asian-inspired soup recipe, ready in about 35 minutes, pairs pork tenderloin, soy sauce, rice wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz pork tenderloin
• 1 tbsp soy sauce
• 1 tsp rice wine
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 2 tbsp, rinsed and chopped fermented black beans
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 1/4 cup, sliced pickled mustard greens
• 4 cups chicken broth
• 1/2 cup, sliced bamboo shoots
• 1/4 cup, chopped cilantro
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 cup rice vinegar

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Instructions

1. Step 1: In a bowl, toss 8 oz pork tenderloin slices with 1 tbsp soy sauce, 1 tsp rice wine, and 1 tsp cornstarch; set aside.
2. Step 2: Heat 1 tbsp vegetable oil in a pot over medium heat; add 2 tbsp chopped fermented black beans, 3 minced garlic cloves, and 1 minced tbsp fresh ginger, stir-frying for 1 minute until fragrant.
3. Step 3: Add the marinated pork and stir-fry for 2 minutes until no longer pink.
4. Step 4: Pour in 4 cups chicken broth, 1/2 cup sliced bamboo shoots, and 1/4 cup sliced pickled mustard greens; bring to a gentle simmer and cook for 8 minutes.
5. Step 5: Stir in 1/4 cup chopped cilantro, 1 tsp sugar, 1/2 tsp white pepper, and 1/4 cup rice vinegar; simmer for 2 more minutes until flavors meld.
6. Step 6: Serve hot.