Hot-and-Sour Soup

Hot-and-Sour Soup

6 servings
Make this hot-and-sour soup at home in just 30 minutes with pork, silken tofu, shiitake mushrooms, bamboo shoots, and a punchy blend of vinegar and soy. Finished with white pepper, sesame oil, and delicate egg ribbons, it’s a cozy, savory-sour soup that delivers classic takeout flavor in one pot.

Ingredients

  • fresh or dried shiitake mushrooms

    about 1 1/2 inches wide

    4
  • lower-sodium chicken stock
    8 c
  • boneless center-cut pork chops

    cut into thin strips, about 3/4 inch thick

    2
  • chinese black vinegar or white vinegar
    ⅝ c
  • scallions

    thinly sliced, plus more for garnish, about 1/2 cup

    2
  • shredded bamboo shoots

    drained and rinsed

    ¼ c
  • dark soy sauce
    2 tbsp
  • chile-garlic sauce

    optional

    2 tsp
  • toasted sesame oil
    1 tsp
  • white pepper
    ¼ tsp
  • pkg. silken tofu

    drained and cut into thin strips

    1
  • cornstarch
    ¼ c
  • water
    ¼ c
  • eggs

    beaten

    2 large

Directions

  1. 1

    Thinly slice fresh shiitake mushroom caps, discarding tough stems. (Or soak dried shiitake mushrooms in warm water; cover until softened. Discard tough stems; thinly slice mushroom caps.)

  2. 2

    Bring stock to a boil in a large pot over medium-high. Add pork and mushrooms; simmer until cooked through, 1 to 2 minutes. Stir in vinegar, scallions, bamboo shoots, soy sauce, chile-garlic sauce (if using), sesame oil, and white pepper until combined; gently stir in tofu.

  3. 3

    Stir together cornstarch and 1/4 cup water in a bowl until smooth and no lumps remain. Stirring gently and constantly, slowly pour cornstarch mixture in a steady stream into pot; cook until thickened, about 1 minute. Remove from heat. Gently stir soup in 1 direction to create a whirlpool. Slowly pour beaten eggs into soup in a thin stream to form egg drops. Garnish with additional scallions (if using).

Hot-and-Sour Soup

Hot-and-Sour Soup

30 min6 servings280 cal

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About this Recipe

Craving the bold, comforting flavors of your favorite hot-and-sour soup without the takeout wait? This 30-minute recipe brings authentic savory-sour taste right to your kitchen, offering a satisfying one-pot meal perfect for any night.

The genius of this Hot-and-Sour Soup lies in its ability to achieve complex, layered flavors with surprising speed. It's a testament to the power of a few key ingredients and techniques working in harmony, delivering that perfect balance of tangy, savory, and a hint of warmth that makes this classic so beloved.

Get ready for a bowl filled with tender strips of pork, velvety silken tofu, earthy shiitake mushrooms, and crisp bamboo shoots, all swimming in a rich, flavorful broth. You'll experience a symphony of textures, from the delicate egg ribbons to the satisfying bite of the pork. The bright, zesty tang from vinegar melds beautifully with deep umami from dark soy sauce, gently warmed by white pepper and a touch of fragrant sesame oil. It's a cozy, savory-sour soup experience that feels both comforting and invigorating, clocking in at 280 calories per serving for a truly satisfying dinner.

This recipe is incredibly adaptable to your pantry or preferences. Feel free to swap the pork for chicken, shrimp, or make it vegetarian by increasing the amount of tofu and shiitake mushrooms. The recipe specifies using either Chinese black vinegar or white vinegar, so choose what you have on hand. For a kick, add more of the optional chile-garlic sauce, or omit it for a milder experience. Whether you use fresh or dried shiitake mushrooms, the results will be equally delicious.

Serve this hot-and-sour soup steaming hot as a complete dinner on a cool evening. It's designed to be a standout meal all on its own, perfect for cozy gatherings or a quick weeknight treat.

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