Hot And Sour Soup Recipe

Hot and Sour Soup is a bold, warming, deeply flavorful soup built on the balance of heat, tang, savoriness, and texture. It combines wood ear mushrooms, bamboo shoots, shredded pork, tofu, soy sauce, rice vinegar, white pepper, chile paste, and rich chicken stock into a broth that tastes sharp, earthy, spicy, and comforting all at once.

This soup is loved because every spoonful has contrast. The vinegar brings brightness, the white pepper gives a deep warming heat, the tofu adds softness, the wood ears and bamboo shoots bring crunch, and the egg ribbons create a delicate silky finish.

It is a classic restaurant-style soup that can also feel very homemade when prepared with a good stock. Whether served as an appetizer or a light meal, Hot and Sour Soup is satisfying, aromatic, and perfect when you want something cozy but still lively and bold.

Why People Will Love Hot And Sour Soup Recipe Recipe

It has a powerful balance of flavor.
The soup is spicy, tangy, salty, savory, and lightly sweet, giving it a layered taste that feels exciting.

It is comforting but not heavy.
The broth is warm and satisfying, but the soup still feels light because of the tofu, mushrooms, bamboo shoots, and bright vinegar.

The texture is interesting in every bite.
Wood ears, bamboo shoots, tofu, pork, and egg ribbons all bring different textures to the bowl.

It tastes like a restaurant favorite.
The combination of soy sauce, rice vinegar, white pepper, chile paste, and Chinese-style chicken stock creates a familiar hot-and-sour flavor.

It is deeply aromatic.
Fresh ginger, chile paste, and homemade stock give the soup a fragrant, savory foundation.

It can be adjusted easily.
You can make it hotter, more sour, thicker, lighter, vegetarian, or more protein-rich depending on your taste.

It is perfect for cold days.
The heat from white pepper and chile paste makes the soup especially warming.

It works as an appetizer or meal.
Serve a small bowl before dinner, or enjoy a larger bowl with extra tofu, mushrooms, or vegetables.

Key Ingredients

Wood Ear Mushrooms or Cloud Ear Mushrooms
These dried Chinese fungi add a unique chewy-crisp texture. They do not overpower the soup but give it an authentic feel and satisfying bite.

Fresh Ginger
Ginger brings warmth, fragrance, and a clean sharpness that supports the spicy and sour flavors.

Red Chile Paste
Sambal oelek or another red chile paste adds direct heat and depth. It gives the soup a spicy base without making it taste flat.

Bamboo Shoots
Bamboo shoots add crunch and a mild earthy flavor. They help balance the softness of the tofu and egg.

Barbecued Pork
Shredded barbecued pork adds savory richness, a little sweetness, and protein. It gives the soup a deeper, more satisfying flavor.

Soy Sauce
Soy sauce provides saltiness, umami, and color. It is one of the main seasoning ingredients in the broth.

Rice Vinegar
Rice vinegar creates the “sour” part of the soup. It adds brightness and keeps the broth lively.

White Pepper
White pepper gives the soup its classic warming heat. It tastes different from black pepper and is very important for traditional hot-and-sour flavor.

Chinese Chicken Stock
A rich homemade stock gives the soup body and depth. Green onions, garlic, ginger, onion, and white peppercorns make the broth aromatic.

Firm Tofu
Firm tofu adds softness and protein. It absorbs the broth while still holding its shape.

Cornstarch Slurry
Cornstarch mixed with water thickens the soup slightly, giving it the smooth, glossy texture often found in restaurant-style hot and sour soup.

Egg
The beaten egg creates delicate ribbons in the hot broth, adding silkiness and visual beauty.

Green Onions and Cilantro
These garnishes add freshness, color, and a clean finish right before serving.

Expert Tips

Rehydrate the wood ears fully.
Soak them in boiling water for about 30 minutes so they become tender and flexible. Remove any hard centers before slicing or adding them to the soup.

Sauté the aromatics briefly.
Cooking ginger, chile paste, mushrooms, bamboo shoots, and pork in oil for a short time helps release flavor before the broth is added.

Mix the soy sauce, vinegar, salt, pepper, and sugar first.
Combining the seasonings in a bowl helps them blend evenly into the soup.

Use white pepper for the right flavor.
White pepper gives a deeper, sharper heat than black pepper and is key to the classic taste.

Add tofu gently.
Stir carefully after adding tofu so the strips do not break apart.

Stir the cornstarch slurry before adding it.
Cornstarch settles quickly, so mix it again right before pouring it into the soup.

Add the egg off the heat or with very gentle heat.
This helps create soft ribbons instead of clumps.

Pour the egg slowly.
Stir the soup in one direction, then drizzle the egg in a thin stream so it feathers through the broth.

Taste at the end.
Hot and sour soup is all about balance, so adjust with more vinegar, soy sauce, white pepper, or chile paste as needed.

Hot And Sour Soup Recipe

Ingredients:

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears

2 tablespoons canola oil

1-inch piece fresh ginger, peeled and grated

1 tablespoon red chile paste, such as sambal oelek

1/2 cup canned bamboo shoots, sliced

1/4 pound barbecued pork, shredded

1/4 cup soy sauce

1/4 cup rice vinegar

1 teaspoon salt

1 teaspoon ground white pepper

Pinch sugar

2 quarts Chinese Chicken Stock, recipe follows

1 square firm tofu, drained and sliced in 1/4-inch strips

3 tablespoons cornstarch mixed with 1/4 cup water

1 large egg, lightly beaten

Chopped green onions and cilantro leaves, for garnish

Chinese Chicken Stock:

1 (4-pound) whole chicken

1 bunch green onions, halved

4 garlic cloves, smashed

3-inch piece fresh ginger, whacked open with the flat side of a knife

1 onion, halved

1 teaspoon whole white peppercorns

About 3 quarts cold water

Instructions:

Step 1:

Put the wood ears in a small bowl and cover with boiling water.

Let stand for 30 minutes to reconstitute.

Drain and rinse the wood ears; discard any hard clusters in the centers.

Step 2:

Heat the oil in a wok or large pot over medium-high flame.

Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor.

Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together – it should smell really fragrant.

Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes.

Add the tofu and cook for 3 minutes.

Step 3:

Dissolve the cornstarch in the water and stir until smooth.

Mix the slurry into the soup and continue to simmer until the soup thickens.

Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring.

Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.)

Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Chinese Chicken Stock:

Step 1:

Put the chicken in a large stockpot and place over medium heat.

Toss in the green onions, garlic, ginger, onion, and peppercorns.

Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch.

Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

Step 2:

Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat.

Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

Important Notes

The soup should be balanced, not just spicy.
A good hot and sour soup should have heat, tang, saltiness, and savory depth working together.

White pepper is stronger than black pepper.
Start with the listed amount, then adjust carefully if you want more heat.

Vinegar flavor can mellow as the soup cooks.
If the soup needs more brightness, add a small splash of rice vinegar near the end.

Do not overcook the tofu.
Firm tofu only needs a few minutes to heat through and absorb flavor.

The soup thickens as it simmers.
After adding the cornstarch slurry, let it simmer until glossy and slightly thickened, but avoid making it too heavy.

Homemade stock gives the best flavor.
Store-bought chicken stock works, but homemade Chinese chicken stock adds more depth and aroma.

Add garnishes right before serving.
Green onions and cilantro taste freshest when added at the end.

Freezing may change the texture.
Tofu and egg ribbons may become less delicate after freezing, so this soup is best enjoyed fresh or refrigerated for short-term leftovers.

How to Enjoy This Dish After Cooking

Serve Hot and Sour Soup immediately while it is steaming hot and freshly thickened. Ladle it into bowls carefully so each serving gets tofu, bamboo shoots, wood ears, pork, egg ribbons, and plenty of broth.

Garnish each bowl with chopped green onions and cilantro right before serving. For extra flavor, add a small drizzle of sesame oil, a few drops of chile oil, or a splash of rice vinegar depending on your taste.

This soup works beautifully as a starter before a Chinese-style meal. Serve it with fried rice, dumplings, spring rolls, stir-fried vegetables, noodles, or steamed rice. It can also be enjoyed as a light meal on its own because the tofu, pork, and mushrooms make it satisfying.

For the best experience, eat it while hot so the broth stays silky and aromatic. The contrast between the spicy broth, sour vinegar, soft tofu, chewy mushrooms, and delicate egg ribbons is what makes the soup special.

If reheating leftovers, warm gently on the stove over medium-low heat. Stir carefully so the tofu and egg ribbons do not break apart too much. Add a small splash of stock or water if the soup has thickened in the refrigerator.

Nutrition Information

Approximate nutrition per serving:

Calories: 220 kcal | Total Fat: 14 g | Saturated Fat: 2 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 4 g | Cholesterol: 35 mg | Sodium: 1,000–1,300 mg depending on soy sauce, stock, pork, and added salt | Total Carbohydrates: 15 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 10 g

Frequently Asked Questions About This Recipe

What makes Hot and Sour Soup hot and sour?
The “hot” flavor usually comes from white pepper and chile paste, while the “sour” flavor comes from rice vinegar. Together, they create the signature sharp, warming taste.

What are wood ear mushrooms?
Wood ear mushrooms are dried Chinese fungi with a chewy, slightly crunchy texture. They do not have a strong flavor, but they add an important texture to the soup.

Can I make this soup vegetarian?
Yes. Omit the barbecued pork and use vegetable stock instead of chicken stock. You can add more tofu, mushrooms, bamboo shoots, or vegetables for extra body.

Can I use store-bought chicken stock?
Yes. Store-bought chicken stock works, especially if you are short on time. Homemade Chinese chicken stock gives a deeper, more aromatic flavor.

What should I serve with Hot and Sour Soup?
It pairs well with fried rice, dumplings, spring rolls, steamed rice, stir-fried vegetables, noodles, or scallion pancakes.

Why do I need to soak the dried mushrooms?
Dried wood ears need to be rehydrated so they become tender and flexible. Soaking also helps remove any grit or tough pieces.

How do I get thin egg ribbons in the soup?
Stir the soup in one direction to create movement, then slowly pour in the beaten egg in a thin stream. The hot broth will cook the egg almost instantly into delicate ribbons.

How do I make the soup thicker?
Use a cornstarch slurry made from cornstarch and water. Stir it into the simmering soup and cook until the broth becomes slightly thick and glossy.

How can I make the soup more sour?
Add more rice vinegar near the end of cooking. Adding it at the end keeps the sour flavor brighter and more noticeable.

How can I make the soup spicier?
Increase the red chile paste or add more white pepper. White pepper gives a traditional warming heat, while chile paste gives a stronger chili spice.