Hot And Sour Soup
Hot and Sour Soup is a bold, deeply flavorful soup built around contrast: heat from chile paste and white pepper, tang from rice vinegar, savory depth from chicken stock and soy sauce, and texture from mushrooms, bamboo shoots, tofu, pork, and delicate ribbons of egg. It is warming, aromatic, and satisfying without feeling too heavy.
What makes this recipe special is the way each ingredient plays a clear role. The broth is infused with garlic, onion, green onions, and peppercorns before being layered with pork, ginger, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, and spice. The result is a soup that feels rich, sharp, comforting, and alive with flavor.
This is the kind of soup that wakes up the palate. Every spoonful has something different: silky tofu, tender pork, earthy mushrooms, crisp bamboo shoots, soft egg ribbons, and a broth that is both spicy and tangy.
Why People Will Love Hot And Sour Soup Recipe
It has a beautiful balance of heat and tang: The red chile paste and white pepper bring warmth, while rice vinegar gives the soup its signature sour brightness.
The broth has deep homemade flavor: Simmering chicken stock with garlic, onion, green onions, and peppercorns creates a rich aromatic base.
It is full of texture: Wood ear mushrooms, bamboo shoots, tofu, pork, and egg ribbons make every bite interesting.
It feels comforting but not heavy: The soup is hearty enough to satisfy, yet still light and brothy.
It tastes restaurant-style at home: The combination of soy sauce, vinegar, ginger, chile paste, and white pepper gives it that classic hot and sour soup flavor.
It is deeply savory and aromatic: Pork, stock, garlic, ginger, mushrooms, and soy sauce create layers of umami.
It is perfect for cold days or when you want something warming: The spice, acidity, and hot broth make it especially soothing and satisfying.
Key Ingredients
Wood ear mushrooms: These mushrooms add an earthy flavor and a slightly crunchy, chewy texture that is classic in hot and sour soup.
Chicken stock: The foundation of the soup. A rich stock gives the broth depth and makes the final dish taste more complete.
Pork tenderloin: Adds tender protein and savory flavor. Thin slices cook quickly and blend well with the broth.
Ginger: Brings warmth, freshness, and a gentle sharpness that supports the spicy-sour flavor.
Bamboo shoots: Add a crisp texture and mild earthy flavor that contrasts with the soft tofu and egg.
Red chile paste: Gives the soup heat, color, and a deeper chili flavor.
Low-sodium soy sauce: Adds saltiness, umami, and savory depth while allowing better control over sodium.
Rice vinegar: The key ingredient for the sour flavor. It brightens the broth and balances the richness.
White pepper: Adds a distinctive sharp heat that is different from black pepper and very important to the classic flavor.
Firm tofu: Adds softness, protein, and a gentle creamy texture that absorbs the broth.
Eggs: Create delicate ribbons that make the soup feel silky and complete.
Cornstarch slurry: Helps thicken the broth slightly so it coats the ingredients and feels smooth.
Green onions: Add freshness, color, and a clean finishing flavor.
Expert Tips
Soak the wood ear mushrooms fully: Give them enough time to soften, then slice them very thinly for the best texture.
Infuse the stock first: Simmering the stock with aromatics creates a deeper broth before the main ingredients are added.
Slice the pork thinly: Thin pork pieces cook quickly and stay tender in the soup.
Use low-sodium soy sauce: This gives you more control because the soup can become salty once soy sauce, stock, and seasonings combine.
Add vinegar carefully: Rice vinegar gives the soup its sour flavor, but you can adjust it at the end if you want it sharper.
Do not overcook the tofu: Firm tofu only needs enough time to heat through and absorb flavor.
Stir the cornstarch slurry before adding: Cornstarch settles quickly, so mix it again right before pouring it into the soup.
Pour the eggs slowly: Stir the soup gently in one direction, then drizzle in the beaten eggs to create soft ribbons instead of clumps.
Taste at the end: Hot and sour soup is about balance, so adjust soy sauce, vinegar, pepper, or chile paste before serving.
Hot And Sour Soup
Ingredients
1 ounce woodear mushrooms
1 bunch green onions , cut into thirds
8 cloves garlic
1/2 yellow onion , quartered
12 black peppercorns
12 cups chicken stock
2 tablespoons vegetable oil
1/2 pound pork tenderloin , sliced thinly into 2″ pieces
1 tablespoon ginger , grated
1 cup bamboo shoots , sliced thinly
1 tablespoon red chile paste
1/2 cup low sodium soy sauce
1/2 cup rice vinegar
1 teaspoon white pepper
1/4 teaspoon sugar
1 pound firm tofu , cubed
2 large eggs , beaten
2 tablespoons cornstarch , mixed into ¼ cup water
green onions , for garnish
Instructions
Step 1:
Add the mushrooms to boiling water and let sit in a small bowl for 30 minutes before slicing very thinly and discarding any pieces that are still very tough.
Step 2:
Add the green onions, garlic cloves, onion and peppercorns to a bouquet garni bag or to a large dutch oven or heavy bottomed pot with the chicken stock.
Bring to a simmer for 20 minutes until reduced by ⅓ (If you didn’t use a bag, fish out the ingredients)
Keep on low heat while you continue cooking.
Step 3:
In a large skillet add the oil on medium-high heat and cook the pork tenderloin
Remove from the pan
Add in the ginger, bamboo shoots, chile paste, soy sauce, rice vinegar, white pepper and sugar
Stirring well to combine
Bring to a boil before moving the mixture to the dutch oven with the chicken stock.
Step 4:
Add the mushrooms to the pot along with the tofu and the cornstarch/water mix and bring the heat back up to medium-low for 10 minutes.
Step 5:
Stir the soup in a clock-wise direction at a slow speed and slowly pour in the eggs while whisking slowly to cook the egg while it also spreads out while it cooks (be careful not to let it cook in a giant puddle or in too thin of a stream).
Step 6:
Garnish with green onions if desired.
Important Notes When Making Hot And Sour Soup
Wood ear mushrooms should be trimmed if any tough pieces remain after soaking.
The soup should be tangy, spicy, savory, and slightly thick, but not overly heavy.
White pepper is important because it gives a sharper, more traditional heat than black pepper.
Cornstarch should be mixed with water before adding; never add dry cornstarch directly to the soup.
The eggs should be added after the soup has thickened, so the ribbons hold their shape better.
If the soup becomes too thick, add a little more chicken stock or hot water.
If the soup tastes too sour, balance it with a small pinch of sugar or more stock.
If the soup tastes flat, it may need more soy sauce, vinegar, white pepper, or ginger.
Serve the soup hot for the best aroma and texture.
How to Enjoy Hot And Sour Soup After Cooking
Serve Hot and Sour Soup immediately while it is steaming hot and the egg ribbons are still soft and delicate. Ladle it into bowls carefully so each serving gets a mix of pork, tofu, mushrooms, bamboo shoots, and broth.
Garnish with fresh green onions right before serving. The green onions add color, freshness, and a clean bite that balances the spicy and tangy broth.
Before eating, gently stir the bowl once or twice to bring the ingredients together. The best spoonful should include silky tofu, tender pork, crunchy bamboo shoots, chewy wood ear mushrooms, soft egg ribbons, and the hot-sour broth.
This soup can be enjoyed as an appetizer before a larger meal, but it is also satisfying enough as a light main dish. Serve it with steamed rice, fried rice, dumplings, spring rolls, scallion pancakes, or stir-fried vegetables.
For a deeper experience, taste the soup first before adding anything extra. Then adjust your bowl with more white pepper, chile oil, soy sauce, or rice vinegar if you want it hotter, saltier, or more sour.
This soup is especially good on cold days because the heat and vinegar make it feel warming and refreshing at the same time. Leftovers can be reheated gently on the stove, but avoid boiling too aggressively so the tofu and egg ribbons stay delicate.
Nutrition Information
Approximate nutrition per serving, based on 8 servings:
Calories: 245 kcal | Total Fat: 10 g | Saturated Fat: 2 g | Monounsaturated Fat: 4.5 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 85 mg | Sodium: 850–1,250 mg, depending on chicken stock, soy sauce, chile paste, and added salt | Total Carbohydrates: 15 g | Dietary Fiber: 3 g | Sugars: 3 g | Protein: 22 g
Frequently Asked Questions:
Can I use dried shiitake mushrooms instead of woodear mushrooms?
Yes, you can substitute dried shiitake mushrooms for woodear mushrooms.
Soak them in hot water until softened before slicing.
Is there a vegetarian version of Hot and Sour Soup?
Absolutely! Skip the pork and use vegetable stock instead of chicken stock.
You can also add extra tofu or vegetables for protein.
Can I make this soup less spicy?
Adjust the level of spice by reducing the amount of red chile paste or omitting it altogether if you prefer a milder flavor.
What type of tofu works best for Hot and Sour Soup?
Firm tofu is recommended for this soup as it holds its shape well during cooking.
You can use extra-firm tofu if you prefer a denser texture.
How can I store leftover Hot and Sour Soup?
Store the soup in an airtight container in the refrigerator for up to 2-3 days.
Reheat gently on the stove, adding more broth if needed.
Can I use ground pork instead of sliced pork tenderloin?
Yes, you can use ground pork for a different texture.
Ensure it’s fully cooked before adding other ingredients.
Is rice vinegar necessary, or can I use another type of vinegar?
Rice vinegar adds a distinct flavor, but you can use white vinegar or apple cider vinegar as a substitute in a pinch.
Can I prepare the soup in advance and reheat it later?
Yes, you can make the soup ahead of time, excluding the eggs.
Reheat the soup and add the eggs just before serving for the best texture.
How do I make the soup less tangy?
Reduce the amount of rice vinegar and adjust to taste.
Start with a smaller amount and add more if needed.
What are some optional additions to customize the soup?
You can add cooked chicken, shrimp, or mushrooms for additional protein or vegetables like baby corn and water chestnuts for extra crunch and flavor.