Chinese
Hot and Sour Soup
A classic Chinese hot and sour soup with silky egg ribbons, tender tofu, shredded pork, wood ear mushrooms, bamboo shoots, and a bright finish of Chinkiang vinegar and white pepper. The broth is lightly thickened so every spoonful carries its peppery heat and tang.
Watch it madeRajshri Food · 5:00
Ingredients
- Lean pork loin, finely shredded90g
- Light soy sauce1 tsp
- Shaoxing wine1 tsp
- Cornstarch2 1/2 tsp
- Neutral oil1 tsp
- Dried shiitake mushrooms3 small
- Dried wood ear mushrooms5g
- Dried lily buds8g
- Bamboo shoots, finely julienned60g
- Firm tofu, cut into thin strips150g
- Chicken or pork stock3 cups
- Dark soy sauce1/2 tsp
- Salt1/2 tsp, or to taste
- Sugar1/4 tsp
- Ground white pepper1 tsp
- Chinkiang black vinegar2 tbsp
- Egg, beaten1
- Water2 tbsp
- Sesame oil1 tsp
- Scallion, finely sliced1
Method
- Soak the dried shiitake mushrooms, wood ear mushrooms, and lily buds in hot water for 20 minutes, then drain; remove shiitake stems, trim any hard wood ear pieces, and slice everything into fine shreds.
- Marinate the shredded pork with light soy sauce, Shaoxing wine, 1/2 tsp cornstarch, and neutral oil for 10 minutes.
- Stir the remaining 2 tsp cornstarch with 2 tbsp water to make a smooth slurry and set it aside.
- Bring the stock to a gentle boil in a saucepan, then add the shiitake, wood ear, lily buds, bamboo shoots, dark soy sauce, salt, and sugar.
- Simmer for 5 minutes to let the dried ingredients season the broth.
- Add the marinated pork, stirring gently to separate the shreds, and simmer for 1 minute until just cooked.
- Add the tofu strips and simmer gently for 1 minute without breaking them.
- Stir the cornstarch slurry again, then drizzle it into the soup while stirring until the broth becomes lightly glossy and thickened.
- Turn the heat to low and slowly stream in the beaten egg in a thin circle, pausing for a few seconds before gently stirring to form silky ribbons.
- Turn off the heat, then stir in the white pepper, Chinkiang vinegar, and sesame oil; taste and adjust with more vinegar, white pepper, or salt if needed.
- Ladle into bowls and finish with sliced scallion.
Common questions
Can I substitute the pork loin in hot and sour soup?
Yes. Chicken breast, turkey, or thinly sliced shrimp work well. For a vegetarian version, skip the meat and use extra tofu plus mushrooms; use vegetable stock and add a little more soy sauce for depth.
How long do the dried mushrooms and lily buds need to soak?
Soak them in hot water for about 20 minutes, until fully pliable. If they still feel tough, give them 5–10 more minutes. Drain well before slicing so they don’t water down the soup.
What are the most common mistakes when making this soup?
Overcooking is the biggest one: the pork turns tough and the tofu breaks. Also avoid adding the cornstarch slurry too quickly; drizzle slowly while stirring so the broth thickens smoothly instead of clumping.
How should I store leftovers, and can I reheat them?
Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often. Avoid boiling hard, or the tofu and pork may get rubbery.
What should I serve with hot and sour soup?
Serve it hot as a starter with steamed rice, dumplings, or a simple stir-fry. A final drizzle of black vinegar or a pinch of white pepper at the table can sharpen the flavor if needed.