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Hot and Sour Soup RECIPE

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.
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Prep Time 1 minute
Cook Time 20 minutes
Total Time 1 hour 20 minutes
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.