Hot And Sour Soup Recipe

This restaurant-style Hot and Sour Soup recipe is the best!! It’s quick and simple to make, easy to adapt to your personal taste preferences, and so delicious.

And today’s recipe is one that I’ve been meaning to share with you on the blog for years, after literally dozens and dozens of you have requested it. (This usually comes up when I’m chatting about my favorite egg drop soup recipe — apparently many of you usually opt for the hot and sour soup at your favorite Chinese restaurants and have wanted to learn how to make it!)

Well, good news, friends! Traditional hot and sour soup is actually incredibly easy to make as well. And the bonus of making it at home is that it’s also incredibly easy to customize to your taste. Like it extra hot? Add in more chili garlic sauce. Like it extra sour? Add in more rice wine vinegar. Like it vegetarian? Make it with tofu. Like the meat version? Just add in some pork.

Trust me, this is one of those restaurant recipes that will taste just as good at home. And on chilly winter weeks like this one that we’re having here in Kansas City, it’s guaranteed to warm you up in the most delicious of ways.

Hot and Sour Soup

This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!

Prep: 5min

Total: 20min

Yield: 6

Ingredients:

• 8 cups chicken broth or vegetable broth
• 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
• 1 (8-ounce) can bamboo shoots, drained (optional)
• 1/4 cup rice vinegar, or more to taste
• 1/4 cup low-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon chili garlic sauce
• 1/4 cup cornstarch
• 2 large eggs, whisked
• 8 ounces firm tofu*, cut into 1/2-inch cubes
• 4 green onions, thinly sliced
• 1 teaspoon toasted sesame oil
• Kosher salt and white pepper (or black pepper)

Instruction:

1. Set aside ¼ cup of the chicken or vegetable broth for later use.
2. Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
3. While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.
5. Serve immediately, garnished with the extra green onions.

Hot and Sour Soup – A Chinese Takeout “Standard”

Our family’s hot and sour soup recipe comes from my father’s father, who worked as a chef after coming to the U.S. and owned a Chinese takeout joint. It’s still the best hot and sour soup I’ve ever had!

Prep: 60min

Total: 80min

Serving Size: 1 serving

Nutrition Facts: calories 189 kcal, Carbohydrate 17 g, Protein 15 g, Fat 7 g, Saturated Fat 3 g, Cholesterol 40 mg, Sodium 606 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 4 oz. pork shoulder ((finely julienned))
• 1 tablespoon water
• Pinch of salt
• 2 teaspoons vegetable oil
• 1 teaspoon cornstarch
• 1 to 2 dried red chili peppers
• 0.3 ounce dried lily flower
• 0.3 ounce dried wood ear mushrooms
• 0.3 ounce dried shiitake mushrooms
• 3 ounces spiced dry tofu
• 4 ounces fresh firm tofu
• 4 ounces bamboo shoots
• 1 large egg
• 1 scallion ((finely diced))
• 8 cups low sodium chicken stock
• ½ teaspoon salt ((or to taste))
• ¼ teaspoon sugar
• 1 to 2 teaspoons fresh ground white pepper
• 2 teaspoons dark soy or mushroom soy sauce
• 1 tablespoon light soy sauce or seasoned soy sauce
• 1 teaspoon sesame oil
• 1/3 to ½ cup white vinegar
• 1/3 cup cornstarch
• ¼ cup water

Instruction:

1. Combine the 4 oz. julienned pork shoulder with 1 tablespoon water until the meat has absorbed the water. Add a pinch of salt, 2 teaspoons vegetable oil, and 1 teaspoon cornstarch and mix until combined. Set aside.
2. Once they’re ready, thinly slice the mushrooms and give the wood ears a rough chop. Trim the tough ends off the lily flowers and cut them in half.
3. Cut both the spiced tofu and the firm tofu into 2-inch long and ¼-inch thick pieces. Julienne the bamboo shoots. Beat the egg in a small bowl. Wash and chop the scallion and set aside.
4. Check the consistency of the soup, as it should be thick enough to coat your spoon or ladle. Add the rest of the cornstarch slurry if you like it thicker.
5. Serve your hot and sour soup garnished with chopped scallions!

Hot and sour soup

Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil.

Prep: 15min

Total: 25min

Serving Size: 3 servings

Nutrition Facts: calories 300 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 21 grams protein, Saturated Fat 3 grams saturated fat, servingSize 3 servings, Sodium 2055 milligrams sodium, Sugar 6 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 8 grams unsaturated fat

Ingredients:

• 100 g pork loin
• 1 teaspoon light soy sauce
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon corn starch
• 1 tablespoon bamboo shoot
• 2 Chinese dried mushrooms, , medium size (or 1 large size)
• 1 piece wood ear fungus, , about 10 g of dry weight
• 30 g carrots, cut into fine julienne
• 3 slices ginger
• 150 grams tofu, , medium firm
• 600 ml water, , or use chicken stock
• 1 teaspoon dark soy sauce
• 1 1/2 tablespoon chili bean sauce
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 2 1/2 tablespoons corn starch
• 1 tablespoon water
• 1 egg, , beaten
• 1 1/2 tablespoon Chinese vinegar
• 1/2 teaspoon ground white pepper
• 1 teaspoon sesame oil
• Chopped coriander to garnish

Instruction:

1. (Ingredient A) Cut the pork loin into fine julienne. Marinate with the light soy sauce, vegetable oil, and cornstarch for 15 minutes.
2. (Ingredients B) Soak the dry mushrooms and wood ear fungus until they are soft and fully hydrated. Cut them into fine julienne. Cut three slices of ginger and set aside. Cut the carrots into julienne. Cut the tofu into strips.
3. Bring the water to a boil. Cook the meat for half a minute. Then add the remaining ingredients in (B)into the pot and boil for two minutes.
4. Add ingredients (C) to the above.
5. (Ingredients D) Thicken the soup with the cornstarch slurry (corn starch mix with water), Then follow by adding the beaten egg.
6. Remove from heat. Add ingredients in (E). Mix well and serve.

15-Minute Chinese Hot and Sour Soup

FAQ

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