hot and sour soup recipe
The Best hot and sour soup recipe
What I appreciate most about this soup is how versatile it is. It works just as well for a quick weeknight dinner as it does for a cozy weekend lunch with friends. Plus, it’s loaded with vegetables, protein, and gut-friendly ingredients like mushrooms and tofu, so I never feel guilty about serving it often. The balance of heat from the white pepper and acidity from the vinegar makes every spoonful satisfying, and it’s one of those rare recipes that everyone in my family—even the picky eaters—will happily finish. If you haven’t tried making it at home, you’re missing out on one of the easiest, most flavorful soups around.
Classic Hot and Sour Soup
A comforting and flavorful Chinese soup with a perfect balance of spicy and tangy notes. This restaurant-style dish features tender pork, mushrooms, tofu, and bamboo shoots in a rich, savory broth.
🥘Ingredients
- 6 cups chicken or vegetable broth
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce (or additional regular soy sauce)
- 1 tbsp sesame oil
- 1 tsp white pepper (adjust to taste)
- 1 tsp ground black pepper
- 1 tsp sugar
- 8 oz boneless pork loin or shoulder, thinly sliced (or substitute with chicken or shrimp)
- 1 cup shiitake mushrooms, thinly sliced (fresh or rehydrated)
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cubed
- 2 eggs, lightly beaten
- 3 tbsp cornstarch mixed with 1/4 cup water (slurry)
- 2 green onions, thinly sliced
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1-2 tbsp chili oil or sriracha (adjust to taste)
- 1 tbsp vegetable oil
- Additional green onions, sliced
- Cilantro, chopped
- Extra chili oil or sriracha
👨🍳Directions
-
1
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add minced ginger and garlic, sautéing for 30 seconds until fragrant. -
2
Add sliced pork (or protein of choice) to the pot and cook until no longer pink, about 3-4 minutes. Remove the pork from the pot and set aside. -
3
In the same pot, add mushrooms and bamboo shoots. Sauté for 2-3 minutes until the mushrooms soften slightly. -
4
Pour in the chicken or vegetable broth, soy sauce, dark soy sauce, rice vinegar, sesame oil, white pepper, black pepper, and sugar. Stir well and bring to a gentle boil. -
5
Reduce heat to medium-low and add the cooked pork and tofu cubes back into the pot. Simmer for 5 minutes. -
6
Slowly drizzle the beaten eggs into the soup while stirring gently in a circular motion to create thin egg ribbons. -
7
Stir the cornstarch slurry to recombine, then slowly pour it into the soup while stirring continuously. Cook for 2-3 minutes until the soup thickens slightly. -
8
Taste and adjust seasoning with more soy sauce, vinegar, or white pepper as needed. Add chili oil or sriracha for extra heat if desired. -
9
Ladle the soup into bowls and garnish with sliced green onions, cilantro, and additional chili oil if desired. Serve hot.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Hot and Sour Soup Works
❓ Frequently Asked Questions About Hot and Sour Soup
1. What makes hot and sour soup “hot” and “sour”?
The “hot” in hot and sour soup comes from white pepper, chili oil, or sometimes fresh chilies, which add a spicy kick. The “sour” flavor is typically achieved with black vinegar (Chinese Chinkiang vinegar) or rice vinegar, along with a splash of soy sauce for depth. Some variations also use lemon juice or pickled vegetables for extra tanginess.
2. Can I make hot and sour soup vegetarian or vegan?
Yes! To make it vegetarian or vegan, replace the pork or chicken with tofu (firm or silken) and use vegetable broth instead of chicken or pork broth. Skip the egg or use a plant-based alternative like chickpea flour “egg” for texture. Ensure your soy sauce and vinegar are vegan-friendly, as some brands may contain animal products.
3. Why is my hot and sour soup watery or too thick?
If your soup is too watery, it may need more thickening agent—traditionally, cornstarch or egg is used. Mix 1–2 tablespoons of cornstarch with cold water, then stir it into the simmering soup until it reaches your desired consistency. If it’s too thick, thin it out with a little hot broth or water. The egg should be drizzled slowly while stirring to create silky ribbons rather than clumps.
4. What are the best protein substitutes for pork in hot and sour soup?
Common protein substitutes include:
– Tofu (firm or extra-firm, cubed or shredded)
– Chicken (thinly sliced or shredded)
– Shrimp (peeled and deveined)
– Mushrooms (shiitake or wood ear for texture)
– Seitan (for a meaty chew)
For a heartier option, combine tofu with mushrooms or use shredded chicken for a lighter texture.
5. How do I store and reheat leftover hot and sour soup?
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. The soup may thicken as it cools, so reheat it gently on the stovetop over medium-low heat, adding a splash of water or broth to thin it out. Avoid boiling, as this can overcook the egg and make the tofu rubbery. For longer storage, freeze the soup (without egg or tofu) for up to 3 months, then reheat and add fresh toppings like egg or green onions.
