Hot And Sour Soup

Hot and Sour Soup is a flavorful, comforting dish that strikes the perfect balance between tangy, spicy, and savory. With tender pork, tofu, and a rich broth infused with ginger, soy sauce, and rice vinegar, this soup delivers a complex depth of flavor.

The addition of wood ear mushrooms, bamboo shoots, and a dash of white pepper creates a satisfying texture and heat.

Whether you’re craving something warm and spicy on a cold day or looking for a dish full of bold, aromatic flavors, this soup is sure to impress.

Why You’ll Love This Hot And Sour Soup

People will love Hot and Sour Soup for its bold, complex flavors and satisfying texture.

The combination of spicy red chile paste, tangy rice vinegar, and savory soy sauce creates a delightful balance of heat and acidity, while the tender pork, tofu, and crunchy bamboo shoots provide a satisfying bite in every spoonful.

The rich, aromatic broth infused with ginger, garlic, and peppercorns adds depth to the soup, making it both comforting and invigorating.

It’s the perfect dish for those who enjoy a flavorful, warming soup with a bit of a kick!

Key Ingredients:

Pork Tenderloin: Thinly sliced for tender, flavorful bites of meat that infuse the soup with rich savory notes.

Wood Ear Mushrooms: Adds a unique, slightly chewy texture to the broth and absorbs the flavors of the soup.

Tofu: Firm tofu cubes that soak up the broth, adding a mild, soft contrast to the other ingredients.

Bamboo Shoots: Thinly sliced for a crunchy texture that balances the soft elements of the soup.

Ginger and Garlic: Aromatic ingredients that provide depth and warmth to the broth.

Soy Sauce and Rice Vinegar: Key ingredients for the perfect balance of salty and tangy flavors.

Red Chile Paste: Adds a spicy kick, giving the soup its signature heat.

Eggs: Whisked into the soup for a silky texture and added richness.

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.

Notes:

Mushrooms – for the most authentic flavour, use dried shiitake mushrooms. The flavour is more intense than fresh, and the texture is better. If you discover it’s still firm in the middle when slicing, put in broth first to finish rehydrating. Best sub is sis brown/cremini mushrooms, or other Asian mushrooms.

Wood ear mushrooms are also an essential ingredient for a true Chinese restaurant experience (see post for more info). Sold at some grocery stores and Asian groceries. If dried, soak with shiitake for 30 min. Can be skipped – use more shiitake.

Chilli: authentic versions use finely chopped dried Asian chillies. Deseed to make them less spicy. Red pepper / chilli flakes is a fine to use too – really can’t taste the difference.

Soy sauce: can sub dark soy with more light soy, or both for all purpose soy sauce. Do not use just dark soy sauce, broth flavour too strong.

Tofu: must be firm so it doesn’t disintegrate when soup is stirred. Just feel the packet – the firmer the better (but not rock hard!). If you can only find soft tofu, stir it in gently right at the end.

Bamboo shoots: sold sliced in tins sold at large supermarkets and Asian grocery stores. Need approx 1/3 of a 230g/7oz can. Use leftovers in stir fries, terrific texture!

Storage / reheating: It keeps 100% perfectly in the fridge, I’ve been known to keep it up to 5 days. Reheat on the stove. Freezing will affect the thickness because cornflour/cornstarch doesn’t work as well once frozen. Easy fix – just thaw, reheat and add more cornflour/water mixture until it’s the thickness you want (follow same recipe steps to slowly add while stirring).

Pork option: Or, you’re welcome to make this with pork instead of tofu. Just add in a half pound of cooked pork — ground pork, or you can thinly-slice pork chops or pork loin — in place of the tofu.

White pepper: You can use a pinch of white pepper in this soup instead of black pepper. But if you are new to cooking with white pepper, heads up that it has a much stronger (and slightly) different flavor than black pepper! I recommend starting with a small pinch, then you can always add more to taste.

Nutrition Information:

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.