Hot and Sour Soup Recipe

Hot and Sour Soup is a beloved classic of Chinese cuisine, celebrated for its bold flavors and comforting warmth. With a perfect balance of tangy vinegar, fiery white pepper, and earthy mushrooms, it delivers a rich, invigorating taste in every spoonful.

This recipe highlights authentic textures and ingredients—silky tofu, tender pork, crunchy bamboo shoots, and delicate egg ribbons—all simmered in a savory broth. The contrasting flavors come together harmoniously, creating a dish that is both hearty and refreshing.

Whether served as a starter or enjoyed as a main course, Hot and Sour Soup offers a deeply satisfying experience. Its fragrant aroma, vibrant ingredients, and balanced taste make it a timeless favorite that warms both the body and soul.

Hot and Sour Soup Ingredients

• Pork Shoulder – Adds a tender, savory richness that deepens the broth and complements the bold seasonings.
• Chicken Stock – The hearty base that carries every layer of flavor, from tangy to spicy.
• White Vinegar – Provides the signature tang that defines the soup’s sharp, refreshing character.
• White Pepper – Brings gentle heat and aromatic spice, delivering the soup’s distinctive warmth.
• Soy Sauces – A balance of light and dark soy enhances depth, umami, and color.
• Tofu – Both spiced and firm varieties add contrasting textures, from silky smooth to pleasantly chewy.
• Mushrooms – Shiitake, wood ear, and lily flowers infuse earthy tones and unique texture.
• Bamboo Shoots – Offer a crisp bite, balancing the broth’s richness with freshness.
• Egg – Swirled into the hot broth, it creates delicate ribbons that enrich body and presentation.

Recipe Tips

1. Balance the Sour and Spicy Flavors
The beauty of hot and sour soup lies in its contrasting yet complementary flavors. Adjusting vinegar and white pepper is key. If you prefer a sharper tang, increase the vinegar slightly. For a bolder heat, add extra white pepper or a touch of fresh chili. Tasting and adjusting at the very end ensures the soup reflects your personal preference while maintaining harmony between sourness and spice.

2. Layer Textures for Authenticity
This soup shines because of its contrasting textures. Silky egg ribbons, tender pork, chewy mushrooms, and crisp bamboo shoots each bring something unique. Do not skip the dried mushrooms or lily flowers, as they lend earthy undertones and chewiness that make the soup taste authentic and satisfying.

3. Master the Egg Ribbon Technique
Adding the egg requires patience. The broth must be bubbling gently before you pour the beaten egg in a thin stream. Stir the soup in slow, steady circles to create delicate ribbons rather than clumps. This technique gives the dish a light, feathery finish and elevates the presentation.

What to Serve with Hot and Sour Soup

Hot and sour soup is a versatile dish that pairs beautifully with other Chinese favorites. Serve it alongside crispy spring rolls for a contrast of textures—the crunchy exterior complements the warm, silky broth. For a heartier meal, pair it with fried rice or lo mein, both of which balance the tangy, spicy notes of the soup with comforting, savory flavors. If you prefer something lighter, steamed dumplings or bao buns make an excellent choice, offering a soft and delicate bite that rounds out the dining experience.

FAQ

1. Can I make hot and sour soup vegetarian?
Yes, simply omit the pork and use vegetable broth. Add more mushrooms or tofu for protein and texture.

2. How do I store leftovers?
Keep the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve texture.

3. Can I make the soup ahead of time?
Yes, but add the egg ribbons just before serving for the best texture. The rest of the soup can be prepared a day in advance.

4. What if I can’t find lily flowers or wood ear mushrooms?
You can substitute extra shiitake mushrooms or bamboo shoots. While the flavor won’t be identical, the soup will still be rich and delicious.

Hot and Sour Soup

Our hot and sour soup is a treasured family recipe, originally perfected by my grandfather, who began his culinary career as a chef after immigrating to the United States and later became the proud owner of a Chinese takeout restaurant. This rendition continues to embody the most authentic and flavorful version of the dish I have ever encountered.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• For the Pork and Marinade
• 4 oz pork shoulder finely julienned
• 1 tablespoon water
• Pinch of salt
• 2 teaspoons vegetable oil
• 1 teaspoon cornstarch
• For the Soup
• 8 cups low-sodium chicken stock
• 1 –2 dried red chili peppers optional
• ½ teaspoon salt or to taste
• ¼ teaspoon sugar
• 1 –2 teaspoons freshly ground white pepper or to taste
• 2 teaspoons dark soy sauce or mushroom soy sauce
• 1 tablespoon light soy sauce or seasoned soy sauce
• 1 teaspoon sesame oil
• ⅓ –½ cup white vinegar
• 3 ounces spiced dry tofu cut into strips
• 4 ounces firm fresh tofu cut into strips
• 4 ounces bamboo shoots julienned
• 0.3 oz dried lily flowers rehydrated and halved (yields ½ cup)
• 0.3 oz dried wood ear mushrooms rehydrated and chopped (yields ½ cup)
• 0.3 oz dried shiitake mushrooms rehydrated and sliced (yields ½ cup)
• ⅓ cup cornstarch mixed with ¼ cup water slurry
• 1 large egg lightly beaten
• 1 scallion finely diced

Method

 

1. Prepare the Pork
2. Place the julienned pork in a bowl and mix with 1 tablespoon of water until fully absorbed.
3. Add a pinch of salt, followed by vegetable oil and cornstarch, ensuring the pieces are evenly coated. Set aside.
4. Prepare the Dried Ingredients
5. Halve the dried chili peppers, remove the seeds, and mince finely.
6. In separate bowls, soak the dried lily flowers, wood ear mushrooms, and shiitake mushrooms in about 1 cup of water each for 1–2 hours, or until softened. Hot water can be used to shorten the soaking time.
7. Once rehydrated, thinly slice the shiitake mushrooms, roughly chop the wood ear mushrooms, and trim the tough ends of the lily flowers before cutting them in half.
8. Prepare the Tofu and Aromatics
9. Cut the spiced tofu and firm tofu into strips approximately 2 inches long and ¼ inch thick.
10. Julienne the bamboo shoots.
11. Lightly beat the egg in a small bowl.
12. Rinse and finely dice the scallion. Set all prepared items aside.
13. Assemble the Soup
14. In a large pot or wok, bring the chicken stock to a boil. If the pork slices have clumped together, loosen them with a small splash of water before adding to the pot.
15. Add the pork to the stock, stirring immediately to prevent sticking. Once the broth returns to a simmer, skim off any foam that surfaces.
16. Season with salt, sugar, minced chili peppers (if using), white pepper, both soy sauces, and sesame oil.
17. Incorporate the lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots, then bring the soup back to a gentle simmer.
18. Add both types of tofu along with the vinegar. At this stage, the soup will begin to develop its signature tangy and aromatic profile.
19. Stir together the cornstarch and water until smooth, then slowly drizzle into the soup while stirring in a circular motion. Allow the mixture to thicken until it lightly coats the back of a spoon. Add more slurry only if a thicker texture is desired.
20. Final Seasoning and Egg Addition
21. Taste the broth and adjust seasoning. For more heat, increase the white pepper; for additional tang, add more vinegar. The interplay of these two elements defines the dish’s hot and sour balance.
22. Maintain the soup at a gentle simmer. Stir the broth slowly in one direction, then pour in the beaten egg in a thin stream, creating delicate ribbons.
23. Garnish with finely diced scallions before serving.

Notes

This hot and sour soup achieves a masterful harmony of sharp, savory, and earthy flavors, complemented by a satisfying medley of textures. It is a timeless dish that captures both tradition and depth of taste.