How To Make: Chinese Hot and Sour Soup Recipe

I began making this authentic hot and sour soup recipe almost 50 years ago. It's truly a classic and one that we always order in a Chinese restaurant. We love the hot and sour taste and the different textures that make the soup come alive. Keep reading if you want this great recipe because it's just not that hard to make!

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There are many hot and sour soup recipes out there but not this hot and sour soup recipe from Craig Claiborne and Virginia Lee.

The Chinese Cookbook was a whopping $6.95 when my mom gave it to me many years ago.

My mom is known as the lady who walked into a Chinese restaurant on Court St in Kankakee and asked them to teach her how to become a Chinese cook.

They obliged and in high school I remember driving to the Southside of Chicago and going to Chinatown so we would have all the Chinese ingredients she would need to make us a Chinese banquet.

Years later I find myself perusing the local Asian market for the special ingredients I need!

And who would have thought in 1974 that many years later I would have a son who speaks fluent Mandarin and would dessert me to live in China for about 10 years? But thank good he's back and in the Big Apple now!

Certainly not me!

Why I Love This Hot and Sour Soup Recipe

The first time I had hot and sour soup I remember thinking that I was so daring.

After all, I had never eaten anything like this before with flavors that just popped in your mouth and ingredients I couldn't name.

I didn't even bother to dissect the variety of ingredients in my little bowl, that came with a special Chinese soup spoon.

I felt like a show-off, because everyone else ordered egg-drop!

When making this hot and sour soup recipe, for me anyway, part of the experience is shopping for the ingredients.

I have my favorite Chinese grocery store and I do stock-up.

Now though everything can be ordered on Amazon.

However if you have wee ones I must say that one of the most enlightening experiences I know of is taking a field trip to any ethnic neighborhood.

For me it also meant going to Jewish neighborhoods and delis in Chicago, because Kankakee was not exactly known for its Jewish community!

I took my kids to Mexican restaurants and groceries in Denver where we were the minority.

And we went together to Asian markets, too. So fun-especially the meals we always ate while shopping.

So yes, hot and sour soup created memories for me. And I bet when you make it, it will for you, too!

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FAQ's

Hot and Sour Soup Ingredients and Substitutions

Dried Black mushrooms or shiitakes - If you don't have dried mushrooms fresh shiitake mushrooms can be used though the flavor and texture of the soup will change. All dried ingredients must be reconstituted before adding to soup.

Tree Ear Mushrooms, Wood Ear Mushrooms or Black Fungus - very mild in flavor, this is fun to use for the added texture to the soup. Oyster mushrooms are often used as a substitute.

Tiger Lily Stems or tiger lily buds - Finely shredded cabbage can be substituted or add a few more bamboo shoots

Peanut Oil - Peanut Oil has a high smoke point and is very mild tasting. Canola oil can be used too.

Finely shredded pork - I used a boneless pork chop, but I have also used ground pork if that is not on hand. You only need a ¼ cup.

Chicken broth or low sodium chicken stock or vegetable broth

Red Wine Vinegar or Chinese vinegar such as Chinkiang Vinegar. Rice vinegar is too mild.

Dark soy sauce and light soy sauce are both used. According to Lee Kum Kee, light soy sauce is thinner and has a golden color. It has lots of umami and flavor. Dark soy sauce is thicker and has a darker color. and is mainly used for adding color to dishes. When making ethnic dishes I try to use the ingredients of that country. If for instance you have Kikkoman in your cupboard-which is from Japan-use it as you would a light Chinese soy sauce.

Bamboo Shoots - I find these at my regular grocery store. I must admit I am not a huge fan of canned bamboo shoots though I do not mind them in this hot and sour soup recipe. If you do not have them or like them, I find julienned carrots to be a good substitute.

Cornstarch is used as a thickening agent and mixed with a three tablespoons of water.

Firm Tofu - cut into thin strips - tofu's consistency is determined by how much water is squeezed out of it. Hence silken tofu is very soft and custard like, firm tofu is similar to feta and holds its shape well in cooking and extra firm tofu is more like meat!

Eggs - This recipe calls for two eggs though many just call for one.

Sesame Oil - Added at the end for flavor; it is considered a finishing oil.

Ground White Pepper - Made from the same pepper plant as black pepper, white pepper is the ripened berries. White pepper is milder and also doesn't show up us as black specks in your soup!

Scallions or Green Onions and Cilantro are often used for garnish.

How To Make This Hot and Sour Soup Recipe

Begin by placing the dried mushrooms, black fungus and tiger lily stems in a bowl with very hot water to rehydrate for 20 minutes. Weight the dry ingredients with another bowl so they don't float to the top.

Cut off the harder parts of the mushrooms and the fungus. Slice into very thin slices and then shred the tiger lily buds with your fingers.

Heat a wok or a large pot over medium-high heat and add the peanut oil. 

Then add the marinated pork in light soy sauce and stir to seperate the strands. Add the reconstituted ingredients and bamboo shoots. 

Stir quickly and then add chicken stock, vinegar and dark soy sauce. 

Combine the corn starch and cold water and stir into the simmering broth. 

Add tofu. Bring to a boil and then turn heat off for 30 seconds before adding the lightly beaten eggs. You want this to cool down so the beaten eggs do not overcook.

Add the sesame oil and pepper to taste. If you want this spicier you could also add some red pepper, dried red chilis or chili oil.

Slowly pour eggs in a thin stream into hot soup while whisking or stirring in a circular motion to form silky egg ribbons.

Serve this hot and sour soup recipe in a small bowl garnished with cilantro and scallions.

Want to Skip a Step?

One of my favorite blogs, The Woks of Life, does not stir fry the pork. They merely start by simmering the chicken stock and adding the other ingredients to that. Just may have to give that a try next time!

How To Serve Hot and Sour Soup

Hot and sour soup can be served before a meal or as a main dish.

I like serving this with scallion pancakes or even these Xi'an meat filled pancakes that are so good.

Though I sometime make my own scallion pancakes I alway keep a package in the freezer from Trader Joe's or the Asian market.

Egg rolls are also nice!

It's also great to serve this spicy sour soup with Chinese bbq pork placed in steamed buns with hot mustard. Kind of like little sliders to go with your bowl of soup!

If you love Chinese food as much as our family does, I'm guessing you will love an outing to the local Asian grocery.

I try to buy all my sauces there, dumpling wrappers, and frozen items like scallion pancakes and steamed buns. They also have incredible prices on hard to find produce-the variety and prices of mushrooms are incredible. I've also bought fresh lotus, gorgeous fresh bean sprouts in giant bags and fresh garlic chives in bunches bigger that my hands. Just be prepared to whip up a Chinese banquet when you go home!

Now go make this classic dish and enjoy this comforting hot and sour soup recipe that is perfect for a cold winter night!

Want More Chinese Recipes?

Mapo Tofu

Chinese Eggplant with Pork and Garlic

3 Cup Chicken

Recipe Card

Recipe

Chinese Hot and Sour Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Abbe
• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Total Time: 30 minutes
• Yield: 4 Servings 1x
• Category: Main Course/Soup
• Cuisine: Chinese

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Description

Hot and sour soup gets its heat from white pepper and its sour from vinegar. With a few Chinese ingredients and some chicken broth, you can make this delicious authentic recipe tonight!

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Ingredients

Units USM Scale 1x2x3x

2 large dried black mushrooms

6 tree ear mushrooms or a small handful of black fungus

6 dried tiger lily stems

1 T peanut or canola oil

¼ c or 2 oz of a boneless pork chop julienned

1 T light soy sauce

½ c finely julienned bamboo shoots (about 4 oz)

5 c low sodium chicken broth

Salt to taste

3 T red wine or Chinkiang vinegar

1 t dark soy sauce

2 T cornstarch whisked together with 3 T cold water

1 c firm tofu cut into thin strips

2 eggs lightly beaten

1 T sesame oil

1 t or more of finely ground white pepper

2 T chopped scallions and cilantro

Cook Mode Prevent your screen from going dark

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Instructions

First things first: Make sure all your ingredients are ready to go before beginning cooking!

Place the mushroom, fungus and lily stems in a bowl and cover with very hot water. Weight well so ingredients stay submerged. Soak for about 20 minutes to an hour or until fully reydrated. Cut off and discard the stems and any hard parts. Slice the mushrooms and fungus into thin slices. Shred the tiger lily stems with your fingers by pulling them into fine shreds.

Slice the pork into thin shreds and soak in the light soy sauce.

Heat a wok or large pot over medium-high heat. Add the shredded pork and stir to seperate the strands. Add the mushrooms, balck fungus, tiger lily stems and bamboo shoots. Stir about 1 minute and add the chicken broth, vinegar, dark soy sauce and salt to taste. Bring to a simmer.

Stir the cornstarch slurry into a simmering broth. Let simmer until slightly thickened. Add the tofu, bring to a boil and turn off the heat for 30 seconds. This is so the eggs won't overcook when stirring into the soup.

Stir in the sesame oil and pepper. Gradually pour the eggs into the soup in a thin stream while whisking in a circular motion. Sprinkle with scallions and cilantro before serving.

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Notes

Hot and Sour soup can be kept in an airtight container for a few days in the fridge. Reheat gently in the microwave until hot.