Hot and Sour Soup
A simple Hot and Sour soup recipe you can make at home and tastes better than what you get at a restaurant. With thin strips of pork, firm chunks of tofu, shitake mushrooms, and more, this soup will be a quick favorite.
After making this amazing Egg Drop Soup, I knew I needed to nail down a recipe for hot and sour. This popular Chinese style soup, offers spicy, tangy flavor, and is quick, easy to throw together, and fun to customize to your preference with garnish like green onions, cilantro, soy sauce, and more.
It is warm, comforting, and a fun way to skip the take out and make something at home. Pair it with Spring Rolls and Chicken Fried Rice for a complete meal.
Hot and sour soup offers a fun combination of spicy and tangy elements–hence the name! And is usually loaded with ingredients like tofu, mushrooms, bamboo shoots, and more. You really can’t go wrong with this relatively easy to make soup.
What You Need to Make Hot and Sour Soup
Making Hot and Sour soup is simple enough, with the right ingredients and a little patience. Here is what you need to make this take out favorite at home:
- Extra Firm Tofu: Extra firm tofu is often used in hot and sour soup because it holds its shape well and has a slightly chewy texture. But note, it is important to press and drain the tofu well before using it in this recipe, in order to remove excess moisture, as well as allow the tofu to better absorb the hot and sour flavors of the soup!
- Chinese Black Vinegar or Red Wine Vinegar and Balsamic: The main ingredient of hot and sour soup is Chinese black vinegar! This is what gives it the sour flavor, as it is a type of vinegar made from fermented rice, wheat, barley, or sorghum. You can find it at an Asian supermarket. Or, if you do not want to go to a specialty food store, you can do what I did in this recipe and use balsamic vinegar and red wine vinegar as a substitute, as it has a similar flavor profile.
- Chili Oil: Chili oil is a popular condiment in Chinese cuisine that is made by infusing oil with chili peppers. You should be able to find it without a problem on the Asian aisle, or ethnic food section of your local grocery store. Note: If you can’t find it in stores, you can also make your own chili oil at home by heating oil and chili peppers in a saucepan until the oil is fragrant and flavorful.
- Shitake Mushrooms: You will want to look for the canned variety. You should be able to find these in most grocery stores, or online.
- Center Cut Pork Loin Chop: A center cut pork loin chop is going to be lean and tender as it is a type of pork chop that is cut from the center of the pork loin. It will be a thicker cut. This is what you want for the best results for your hot and sour soup.
- Sesame Oil: Sesame oil is made from pressed sesame seeds. It has a nutty, slightly sweet flavor and is commonly used in Asian cuisine. Find it at your local grocery store, and keep it in the refrigerator after opening.
How to Make Hot and Sour Soup
If you’re craving something cozy, comforting, and loaded with flavor, Hot and Sour Soup is the answer. It’s tangy, spicy, savory, and just downright satisfying. Made with tender pork, tofu, mushrooms, and bamboo shoots in a rich broth seasoned with soy sauce, vinegar, and chili oil—this soup hits all the right notes. Plus, it’s easier to make at home than you might think!
- Prep the Tofu: Drain tofu and press under a heavy object for 15 minutes. Then cut into ½-inch cubes.
- Marinate the Pork: Slice pork into thin matchsticks. Mix 1 tbsp soy sauce, sesame oil, and 1 tsp cornstarch. Toss pork with marinade and let sit for 10–30 minutes.
- Make the Slurries:
- In one bowl, mix 3 tbsp cornstarch with 3 tbsp cold water.
- In another, mix ½ tsp cornstarch with 1 tsp water, then beat in the egg.
- Cook the Broth: Bring broth to a boil in a large saucepan. Lower to medium-low and add bamboo shoots and mushrooms. Simmer 5 minutes.
- Add Pork and Tofu: Stir in tofu and pork with its marinade. Simmer 2–3 minutes until pork is just cooked through.
- Thicken: Stir the cornstarch slurry and add it in. Cook 1–2 minutes until the soup thickens.
- Season: Stir in vinegar, chili oil, white pepper, and remaining 3 tbsp soy sauce. Turn off heat.
- Add Egg: Slowly drizzle the egg mixture in a circular motion over the surface of the soup. Let sit undisturbed for 1 minute.
- Final Boil: Return the pot to medium-high heat. Bring to a gentle boil, then immediately remove from heat.
- Serve: Gently stir to distribute the egg. Ladle into bowls and top with sliced scallions.
Serving Suggestions
- As a starter: Pair with dumplings, spring rolls, or a stir-fried veggie dish.
- As a main course: Serve with steamed rice or a side of stir-fried noodles for a complete meal.
- Make it vegetarian: Skip the pork and use veggie broth—still absolutely delicious.
Serve With
Hot and sour soup is typically served as a starter or a main course in a Chinese meal. It can be enjoyed on its own, or paired with a variety of dishes, including steamed rice, stir-fried vegetables, and grilled or fried meats. Some popular accompaniments to hot and sour soup include egg rolls, spring rolls, and wontons. You can also serve the soup with a side of garlic or soy sauce for dipping. I love pairing it with:
Tips and Tricks
- Slice pork easily: Freeze it for 15 minutes before slicing—makes getting those thin strips a breeze.
- Use the right vinegar: Chinese black vinegar gives the most authentic flavor. If you can’t find it, a combo of red wine and balsamic vinegar works well.
- Control the heat: Add more chili oil for extra spice or leave it out entirely for a milder version.
- Tofu texture matters: Extra-firm tofu holds up best in this soup and adds a nice bite.
Make Ahead and Storage
Can I make Hot and Sour Soup Ahead of Time?
Yes, you can make hot and sour soup ahead of time. In fact, making the soup in advance can allow the flavors to meld and intensify, resulting in a richer and more flavorful soup. To make the soup ahead of time, follow the recipe as directed and let the soup cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to serve the soup, simply reheat it in a pot over medium-low heat until it is hot and steaming. You may need to add a little extra water or broth to thin the soup out, as it may have thickened in the refrigerator.
Storage Suggestions
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Hot and Sour Soup doesn’t freeze super well because of the tofu and egg texture, but if needed, you can freeze it in a pinch for up to 2 months.
Other Great Recipes:
- Egg Drop Soup
- Egg Roll in a Bowl
- Beef Lo Mein
- Easy Chicken Stir Fry
- Baked or Fried Shrimp and Veggie Egg Rolls
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Hot and Sour Soup
Ingredients
- 7 ounces extra-firm tofu drained
- 4 tablespoons soy sauce low sodium
- 1 teaspoon toasted sesame oil
- 3 tablespoons cornstarch plus an additional 1 1/2 teaspoons
- 1 pork loin chop boneless,center-cut, pork loin chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch matchsticks
- 3 tablespoons cold water plus 1 additional teaspoon
- 1 large egg
- 6 cups chicken broth low sodium
- 1 cup bamboo shoots from one 5-ounce can, sliced lengthwise into 1/8-inch-thick strips
- 1 cup canned shiitake mushrooms drained
- 5 tablespoons Chinese black vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar see note below
- 2 teaspoons chili oil
- 1 teaspoon ground white pepper
- 3 medium scallions sliced thin
Instructions
- Drain tofu, set it in a pie plate or dish, with a plate on top, and stack something heavy on top to help drain the tofu. Let stand 15 minutes.
- Thinly slice pork. *See Note 1
- In a medium bowl, whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch together, and pour over the pork, and toss with the marinade. Set aside for at least 10 minutes to let it marinade. But do not marinate more than 30 minutes.
- In a small bowl make a slurry of 3 tablespoons cornstarch with 3 tablespoons cold water. Mix thoroughly, set aside.
- In another small bowl, mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water and add an egg and beat with fork until combined. Set aside.
- In a large saucepan, over medium-high heat, bring broth to a boil, once boiling, turn heat down to medium-low and add the bamboo shoots and mushrooms. Simmer until mushrooms are tender, 5 minutes.
- Dice tofu into 1/2 inch cubes, and once mushrooms are tender, add in tofu and pork, with marinade.
- Stir soup well to make sure pork and tofu pieces separate.
- Simmer 2-3 minutes until pork is no longer pink.
- Stir cornstarch slurry to make sure it is mixed well, then add to the soup. Increase heat to medium-high.
- Cook for about 1 minutes, stirring regularly, until soup is thickened and translucent.
- Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce, then turn off the heat.
- Remove from heat, and without stirring the soup, use a spoon to slowly drizzle thin streams of egg mixture into the pot in circular motion.
- Let the soup sit for 1 minute, with the eggs sitting on top.
- Return saucepan to medium-high heat, and pay attention to the soup, and bring it to a gentle boil.
- Once it is gently boiling, immediately remove it from the heat.
- Stir soup gently to evenly distribute the egg, then serve, ladled into bowls and topped with scallions.
Notes
Note 2: If you can find it, use 5 Tbs of Chinese black vinegar in place of the red wine vinegar and balsamic vinegar.
Note 3: Adjust the heat of the soup by adding more chili oil or less. If you do not like any spice, you can leave the chili oil out completely.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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