Originating from the heart of Chinese cuisine, Hot and Sour Soup is a dish that boasts a rich history stretching back centuries. Imagine the bustling streets of ancient China, where skilled chefs created this symphony of flavors to delight both emperors and commoners alike.
This beloved soup is enjoyed across various regions of China, often served for breakfast and featuring unique local twists. From its humble beginnings to its status as a global favorite, Hot and Sour Soup remains a cherished comfort food, perfect for warming up on a chilly day or soothing the soul with its complex yet harmonious taste.
Before you start:
Before you begin, it’s important to gather and prepare your ingredients. This will make the cooking process smoother and ensure that all elements of the soup come together beautifully. Here are some essential tips before getting started:
Use the right mushrooms: Shiitake mushrooms bring a deep, umami flavor, but if unavailable, you can substitute with another type, keeping in mind that the taste will be milder.
Choose your protein: Traditional versions use pork, but feel free to swap it for shredded chicken, shrimp, or even tofu for a vegetarian option.
Have your stock ready: Homemade chicken stock is the best choice for depth of flavor, but a good-quality store-bought stock (not broth) works just fine.
Control the heat: Adjust the spice level according to your preference by using sambal, harissa, or another chili paste.
Prepare a starch slurry: This will help thicken the soup slightly, giving it a satisfying texture.
Final Thoughts
Hot and Sour Soup is a dish that perfectly balances flavors and textures—earthy mushrooms, silky tofu, tender pork, and a vibrant combination of heat and tang. What’s truly wonderful about this soup is how easily you can customize it. By adjusting the spice, sourness, or protein choices, you can make it exactly how you like it.
With just a bit of preparation, this dish comes together in no time and rewards you with a comforting, restaurant-quality bowl of soup at home. Whether you’re making it for a cozy night in or to impress guests, this Hot and Sour Soup is sure to be a winner.
To see how it’s made and get even more information check out our new video below.
Hot and Sour Soup
Your new favorite comfort food.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Yield6 servings
- Energy113 cal
The ingredients:
For the soup:
- 4-5 shiitake mushrooms
- ⅓-½ cup shredded pork
- ½ cup shredded carrot
- 1 tablespoon grated ginger
- 2 teaspoons white pepper
- 5 cups unsalted chicken stock
- ⅓-½ cup firm tofu, cubed
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon salt or to taste
- ½ tablespoon sugar
- 1 large egg , whisked
- 3 tablespoon rice vinegar
- sesame oil for drizzling
- ½ cup chopped green onion and cilantro
For the marinade:
- 2 teaspoons light soy sauce
- ¼ teaspoon sugar
- 1 teaspoon cornstarch
- ¼ teaspoon salt
For the thickener:
- 3 tablespoons cornstarch
- 3 tablespoons water
The Method:
Start by marinating the shredded pork. In a small bowl, combine the pork with soy sauce, sugar, cornstarch, and salt. Toss well and let it sit while preparing the rest of the ingredients.
Heat a bit of oil in a large pot over medium heat. Add the grated ginger, shredded carrots, and sliced shiitake mushrooms. Sauté until aromatic and slightly softened.
Pour in the chicken stock and stir to combine with the sautéed vegetables. Add the soy sauce and dark soy sauce for a deeper color. Hold off on adding salt until later, as the seasonings will build as the soup simmers.
Stir in the chili paste (such as sambal or harissa), adjusting the amount based on your heat tolerance. Let the soup simmer for about 15 minutes to allow the flavors to meld.
While the soup is simmering, prepare the tofu. Soft tofu will blend seamlessly into the broth, while firm tofu, especially when flash-fried, adds texture. Choose according to your preference.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour it into the soup while stirring continuously. This will give the soup a silky, thickened consistency.
Whisk one egg in a small bowl. Stir the soup in a circular motion and slowly drizzle the egg in to create delicate ribbons. Stir quickly for thin ribbons or slowly for thicker ones.
Once the egg has set, add most of the chopped green onion and cilantro, reserving some for garnish. Pour in the rice vinegar and white pepper, then immediately remove from heat to preserve the brightness of the vinegar.
Ladle the hot and sour soup into bowls, garnish with reserved green onion and cilantro, and drizzle a bit of sesame oil on top for extra depth. Adjust seasoning with additional salt or vinegar if needed.
- Amount per serving
- Calories113
- % Daily Value*
- Total Fat5.3 g6.79%
- Total Carbohydrate5.9 g2.15%
- Protein11 g22%
NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.
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