International Cuisine > Chinese Cuisine > Soups (Chinese) > Hot and Sour Soup Recipe

Authentic Hot and Sour Soup

Savor the bold and tangy flavors of this classic Chinese soup. Our hot and sour soup recipe delivers the perfect balance of spice, sourness, and umami. Enjoy a comforting and flavorful experience in every spoonful.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 4 Dried shiitake mushrooms
  • 1/4 cup Dried wood ear mushrooms
  • 4 oz Pork tenderloin
  • 4 oz Firm tofu
  • 1/2 cup Bamboo shoots
  • 1 large Eggs
  • 6 cups Chicken broth
  • 4 tablespoons Rice vinegar
  • 2 tablespoons Soy sauce
  • 1 teaspoon Dark soy sauce
  • 1/2 teaspoon White pepper
  • 1/2 teaspoon Ground ginger
  • 1 teaspoon Sesame oil
  • 2 tablespoons Cornstarch
  • 2 tablespoons Water
  • 2 Green onions
  • to taste Chili oil

Prepare the Mushrooms

Soak the dried shiitake and wood ear mushrooms in hot water for about 20-30 minutes, or until softened. Remove the mushrooms and squeeze out any excess water. Thinly slice the shiitake mushrooms. Remove any tough stems from the wood ear mushrooms and then slice them thinly as well.

Prepare the Pork and Tofu

Cut the pork tenderloin and firm tofu into thin matchsticks, approximately 2 inches long.

Prepare the Egg Drop

In a small bowl, lightly beat the egg. Set aside.

Combine the Broth and Seasonings

In a large pot or Dutch oven, bring the chicken broth to a boil. Add the sliced shiitake mushrooms, wood ear mushrooms, pork, tofu, and bamboo shoots to the boiling broth. Stir well.

Add Flavor

Add rice vinegar, soy sauce, dark soy sauce, white pepper, and ground ginger to the soup. Stir to combine.

Thicken the Soup

In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the cornstarch slurry into the soup while stirring constantly. Continue stirring until the soup thickens to your desired consistency.

Add the Egg Drop

Slowly drizzle the beaten egg into the soup while stirring gently in a circular motion. This will create delicate egg ribbons in the soup.

Final Touches

Remove the pot from the heat and stir in the sesame oil.

Serve

Ladle the hot and sour soup into bowls. Garnish with sliced green onions and a drizzle of chili oil (if desired). Serve immediately. Enjoy!

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 50-70 kcal
  • Protein: 4-6g
  • Fat: 2-4g
  • Carbohydrates: 3-5g
  • Sodium: Varies depending on broth and soy sauce used
Note: This is an estimate and can vary based on specific ingredients and quantities used.

Other Important Considerations for Nutrition

  • Sodium Content: Be mindful of the sodium content, especially if using store-bought chicken broth. Choose low-sodium options when possible.
  • Adjust Spice Level: Adjust the amount of white pepper and chili oil to your preference.
  • Ingredient Variations: Consider adding vegetables like carrots or spinach for added nutrients.

← Authentic Jiaozi Recipe (Potstickers) →

FAQ

  • Can I use other types of mushrooms?

    Yes, you can use other types of mushrooms, such as enoki or oyster mushrooms, but the flavor will be slightly different.
  • Can I make this soup vegetarian/vegan?

    Yes, you can substitute the pork with extra tofu or other vegetables. Use vegetable broth instead of chicken broth and ensure your soy sauce is vegetarian/vegan.
  • How long does the soup last in the refrigerator?

    The soup can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • Can I freeze hot and sour soup?

    Freezing can alter the texture of the tofu and mushrooms. It's best consumed fresh for optimal texture, but you can freeze it if needed, though the quality may decrease.