Hot and Sour Soup

Hot and Sour Soup

4 to 6
Rich with pork, silky with tofu, punchy with rice vinegar, and spicy with both red and white pepper, this comforting soup is a Chinese classic. Hot and sour soup has been around for centuries in China, eventually making its way to the United States where it was tweaked for American palates (less sour and spicy) and became a popular staple at Chinese-American restaurants. Variations of the dish abound, mostly dependent upon the protein used: Pork is most common, but lamb, beef, chicken and vegetarian versions also exist. Cornstarch is essential to the recipe as it provides the soup’s velvety texture. (Just note that the soup can thicken as it cools.) Adjust the pepper and vinegar amounts to your preference.

Ingredients

  • 1/2 ounce dried wood ear mushrooms
  • 6 ounces pork tenderloin

    sliced into 1/2-inch-thick strips, see Tip 1

  • 2 tablespoons plus 2 teaspoons low-sodium soy sauce
  • 2 teaspoons Shaoxing wine

    or dry sherry

  • 1/2 cup plus 1 teaspoon cornstarch
  • 8 cups low-sodium chicken broth
  • 4 ounces shiitake or baby bella mushrooms

    stemmed and sliced 1/4-inch thick

  • 1 package dry spiced tofu

    cut into 1/4-inch-thick slices, optional, 8-ounce

  • 4 ounces firm tofu

    cut into 1/2-inch cubes

  • 1 can of sliced bamboo shoots

    drained, 8-ounce

  • 2 medium scallions

    trimmed and thinly sliced, whites and greens separated

  • 1/3 to 1/2 cup rice vinegar
    to taste
  • 2 tablespoons dark soy sauce
  • 2 teaspoons granulated sugar
  • 3/4 to 1 1/2 teaspoons crushed red pepper
    to taste
  • 1/4 to 3/4 teaspoon ground white pepper
    to taste
  • 1 large egg

    beaten

Directions

  1. 1

    Bring 2 cups of water to a boil in a kettle or small pot. In a 4-cup heat-proof measuring cup or medium bowl, add the wood ear mushrooms, then pour the boiling water directly over them. Let sit until hydrated and doubled in size, about 10 minutes. 

  2. 2

    Meanwhile, in another medium bowl, add the pork and 2 teaspoons of regular (low-sodium) soy sauce, Shaoxing wine and 1 teaspoon of cornstarch. Toss until well combined and marinate for 5 minutes. 

  3. 3

    In a large, wide pot, bring 7 cups of the broth to a boil over high. Reduce heat to medium, then add the marinated pork, shiitake mushrooms, spiced tofu, firm tofu, bamboo shoots, scallion whites, vinegar, remaining 2 tablespoons regular soy sauce, dark soy sauce, sugar, crushed red pepper and white pepper. Simmer until mushrooms have softened and flavor has developed, 5 to 7 minutes. 

  4. 4

    While the soup is simmering, drain the wood ear mushrooms; discard the liquid and thinly slice into strips. Trim and discard any hard ends that haven’t softened. Stir into the soup. 

  5. 5

    Whisk the remaining 1/2 cup cornstarch with the remaining 1 cup chicken broth in a small bowl. Slowly stir into the soup; continue stirring until the soup has thickened, 30 seconds to 1 minute. Taste the soup and add more pepper or vinegar, if desired.

  6. 6

    Stir the soup in a circular motion and slowly drizzle in the beaten egg to create ribbons. Simmer for 1 minute. Divide soup among bowls and top with scallion greens. Serve immediately.  

Hot and Sour Soup

Hot and Sour Soup

50 min4 to 6

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About this Recipe

Craving the comforting warmth and bold flavors of a classic Chinese restaurant staple? This Hot and Sour Soup delivers a rich, deeply satisfying experience right in your own kitchen, balancing traditional tastes with a customizable kick.

What sets this recipe apart is its careful balance of savory pork, silky tofu, and the distinctive punch of rice vinegar. The inclusion of wood ear and shiitake mushrooms adds layers of earthy flavor, while the essential cornstarch creates that luxuriously velvety texture that defines authentic hot and sour soup. It's a method honed over centuries, ensuring a truly satisfying bowl that stands out from lighter, less substantial versions.

Prepare for a vibrant interplay of tastes and textures that will awaken your senses. You'll savor tender slices of pork and firm tofu, complemented by the distinct chew of wood ear mushrooms and the umami depth of shiitake, all swimming in a broth that’s robustly savory and tangily bright. The signature 'hot' element comes from a combination of crushed red pepper and ground white pepper, offering a delightful, adjustable kick. This soup offers a complex yet harmonious flavor profile, where each spoonful provides a satisfying warmth and a tangy finish, making it a truly immersive culinary experience.

This versatile soup welcomes your personal touch and adapts beautifully to different preferences. While pork tenderloin is the most common protein, feel free to substitute with lamb, beef, or chicken for a different twist. For a vegetarian option, simply omit the pork and enhance the soup with more mushrooms or an extra package of dry spiced tofu. If Shaoxing wine isn't on hand, a good quality dry sherry makes a fine substitute to achieve that traditional depth. Remember, you can easily adjust the amounts of rice vinegar and both red and white pepper to perfectly match your desired level of sourness and heat.

This comforting Hot and Sour Soup is perfect as a warming appetizer on a chilly evening or as a light, yet satisfying, meal any time of year. Serve it hot, garnished with fresh scallion greens, for a visually appealing and flavorful presentation that truly celebrates this Chinese classic.

Frequently Asked Questions