Easy Homemade Hot and Sour Soup Recipe
A bowl of hot and sour soup is a perfect harmony of bold flavors—spicy, tangy, and deeply savory. This classic dish, rooted in Chinese cuisine, brings warmth and comfort with every spoonful, making it a go-to for chilly days or when you crave something deeply satisfying.
This family recipe, passed down through generations, showcases the richness of tradition with perfectly balanced ingredients. Tender pork, earthy mushrooms, silky tofu, and fragrant spices come together in a velvety broth, creating an irresistible medley of textures and tastes. The interplay of white pepper and vinegar ensures the signature heat and tang.
Homemade hot and sour soup surpasses takeout versions with its depth of flavor and fresh ingredients. Whether you enjoy it as a starter or a hearty meal, this recipe lets you customize the spice and tang to your preference. Serve it piping hot, garnished with fresh scallions, and savor the authentic taste of this timeless favorite.
Hot and Sour Soup Ingredients: A Harmony of Flavor
- Pork Shoulder: Tender and juicy, this adds a rich depth of flavor while soaking up the bold, tangy broth.
- Dried Shiitake & Wood Ear Mushrooms: Earthy and umami-packed, they bring a hearty bite and a rustic, authentic touch.
- Spiced Dry & Fresh Firm Tofu: A contrast of textures—silky and chewy—that absorb the vibrant flavors of the broth.
- Bamboo Shoots: Crisp and slightly sweet, they add a refreshing crunch to balance the dish.
- White Pepper & Vinegar: The signature duo—one delivering a sharp, lingering heat, the other a bold, tangy brightness.
- Soy Sauce & Sesame Oil: A dynamic pair that deepens the umami complexity and adds a subtle nutty aroma.
- Egg: Swirled into the broth, it creates delicate, silky ribbons that enhance the soup’s luxurious texture.
- Scallion: A final flourish of freshness, offering a mild oniony bite and a pop of color.
Hot and Sour Soup: Recipe Tips, Serving Suggestions & FAQs
Hot and sour soup is a comforting, flavorful dish that balances heat, tang, and umami. This guide provides expert tips for perfecting the recipe, serving ideas to enhance the meal, and answers to common questions.
Recipe Tips
- Perfecting the Texture
The consistency of hot and sour soup is key. The cornstarch slurry should be added gradually while stirring the soup in a circular motion to create a smooth, thickened broth. If the soup becomes too thick, add a bit of chicken stock to adjust. - Balancing Heat and Tang
The interplay between white pepper and vinegar defines this dish. White pepper provides sharp heat, while vinegar contributes tanginess. Adjust both ingredients gradually, tasting as you go, to achieve your desired balance. A little extra vinegar can brighten the flavors significantly. - Ingredient Preparation Matters
For the best results, rehydrate dried mushrooms and lily flowers properly. Using warm water speeds up the process, but allowing them to soak longer ensures they absorb enough moisture. When slicing mushrooms and tofu, keep pieces uniform for an even texture throughout the soup.
What to Serve with Hot and Sour Soup
- Steamed or Fried Dumplings
Dumplings pair beautifully with hot and sour soup, offering a contrast in texture. Whether steamed or pan-fried, fillings like pork, shrimp, or vegetables complement the rich broth and add variety to the meal. - Stir-Fried Vegetables
A light vegetable stir-fry with garlic and soy sauce provides a fresh, crisp contrast to the soup’s bold flavors. Options like bok choy, snow peas, or Chinese broccoli add color and nutritional balance. - Fried Rice or Lo Mein
A simple side of fried rice or lo mein noodles rounds out the meal, providing a hearty, satisfying component. The savory flavors of soy sauce and sesame oil in these dishes harmonize well with the soup’s tangy profile.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Substitute the pork with additional tofu or mushrooms and use vegetable broth instead of chicken stock. Ensure the soy sauces and seasonings used are vegetarian-friendly.
2. How can I store and reheat leftovers?
Store the soup in an airtight container in the refrigerator for up to three days. Reheat gently over medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it.
3. Can I make this soup spicier?
Absolutely! Increase the amount of dried chili peppers, add chili oil, or stir in a dash of sriracha for extra heat. Adjust to your spice tolerance.
4. What if my soup is too sour?
If the vinegar is overpowering, add a pinch of sugar or an extra splash of soy sauce to mellow the acidity. Balancing the flavors is key to achieving the perfect taste.
Enjoy crafting this authentic hot and sour soup, and don’t forget to experiment to make it your own!
Hot and Sour Soup
Ingredients
- For the Pork & Marinade:
- 4 oz. pork shoulder finely julienned
- 1 tablespoon water
- Pinch of salt
- 2 teaspoons vegetable oil
- 1 teaspoon cornstarch
- For the Soup:
- 8 cups low-sodium chicken stock
- 1 to 2 dried red chili peppers optional
- ½ teaspoon salt or to taste
- ¼ teaspoon sugar
- 1 to 2 teaspoons freshly ground white pepper or to taste
- 2 teaspoons dark soy sauce or mushroom soy sauce
- 1 tablespoon light soy sauce or seasoned soy sauce
- 1 teaspoon sesame oil
- ⅓ to ½ cup white vinegar
- ⅓ cup cornstarch
- ¼ cup water
- 1 large egg beaten
- 1 scallion finely diced
- 3 ounces spiced dry tofu
- 4 ounces fresh firm tofu
- 4 ounces bamboo shoots
- 0.3 ounce dried lily flowers rehydrated, yielding ½ cup
- 0.3 ounce dried wood ear mushrooms rehydrated and sliced, yielding ½ cup
- 0.3 ounce dried shiitake mushrooms rehydrated and sliced, yielding ½ cup
Instructions
- Prepare the Pork:
- In a small bowl, combine the julienned pork with 1 tablespoon of water, mixing until the liquid is fully absorbed.
- Incorporate a pinch of salt, vegetable oil, and cornstarch, stirring thoroughly to coat the meat evenly. Set aside.
- Prepare the Dry Ingredients:
- Halve the dried chili peppers, remove the seeds, and finely mince them.
- Place the dried lily flowers, wood ear mushrooms, and shiitake mushrooms in separate bowls, covering each with 1 cup of water. Allow them to soak for 1 to 2 hours until rehydrated. Using hot water expedites the process.
- Once softened, slice the mushrooms thinly and roughly chop the wood ears. Trim the tough ends of the lily flowers and cut them in half.
- Prepare the Tofu and Other Ingredients:
- Slice both the spiced and firm tofu into 2-inch long, ¼-inch thick strips.
- Julienne the bamboo shoots.
- Beat the egg in a small bowl.
- Rinse and finely chop the scallion. Set all prepared ingredients aside.
- Assemble the Soup:
- In a large pot or wok, bring the chicken stock to a boil. If the pork has adhered together, loosen it by adding a tablespoon of water before incorporating it into the soup.
- Stir in the pork, breaking up any clumps immediately. Once the soup resumes a simmer, skim off any foam that rises to the surface.
- Season with salt, sugar, minced chili peppers (if using), white pepper, dark and light soy sauces, and sesame oil.
- Add the prepared lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Return the soup to a gentle simmer.
- Stir in both types of tofu and the white vinegar. At this stage, the soup should begin to develop its characteristic aroma and taste.
- In a separate bowl, mix the cornstarch with ¼ cup of water to create a slurry. Ensure it is thoroughly combined, as cornstarch tends to settle.
- While stirring the soup in a steady circular motion, gradually drizzle in the cornstarch slurry. Continue stirring until the soup reaches a simmer again. Stop adding the slurry once the soup thickens sufficiently to coat a spoon. If a thicker consistency is desired, incorporate the remaining slurry.
- Adjust Seasoning:
- Taste the soup and modify the seasoning to preference. Increase the white pepper for additional heat or add more vinegar to intensify the tangy flavor. White pepper provides the soup’s signature spiciness, while vinegar determines its sourness.
- Maintain the soup at a gentle simmer. It must be bubbling before incorporating the egg to prevent cloudiness. Stir the soup in a slow circular motion, then gradually pour in the beaten egg, allowing it to form delicate ribbons.
- Garnish with finely chopped scallions before serving.
