Hot and Sour Soup (酸辣湯)

This classic authentic Chinese hot and sour soup combines tender pork, earthy mushrooms, and delicate egg ribbons in a rich, comforting broth. It is a hearty starter or light meal that brings restaurant-quality flavor straight to your family table.

Whether you want a traditional Sichuan hot and sour soup or a fast weeknight option, this streamlined method balances tangy black vinegar with gentle chili warmth for perfect results every time.

Savoring a warm bowl of soup made from fresh ingredients is one of life's simple blessings. Serve it alongside Shanghai noodles for a complete, nourishing meal that warms body and soul.

Why You'll Love This Recipe

• Fast and effortless: Ready in just 25 minutes using simple prep techniques.
• Perfect flavor balance: Easy to adjust sour and spicy notes to match your personal preference.
• Versatile and wholesome: Swap in vegetable stock or extra mushrooms for a light vegetarian variation.

Key Tips for Success

• Create silken ribbons: Slowly pour the beaten egg in a gentle stream off the heat while stirring continuously.
• Thicken before vinegar: Add the cornstarch slurry to the broth first so the sourness stays vibrant and sharp.
• Season to taste: Adjust the black vinegar, chili oil, and white pepper right before serving for maximum freshness.

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Hot and Sour Soup Recipe

(Printable recipe)

By Christine’s Recipes

Course: Soup

Cuisine: Chinese

Prep time: 10 mins

Cook time: 15 mins

Yield: 2 to 3 serves

Ingredients:

• 60 gm pork fillet, shredded
• 1 Tbsp shredded ginger
• ½ carrot, shredded
• 30 gm bamboo shoots, fresh or frozen
• 1 wood ear（木耳）, about 8 gm, soaked until softened
• 3 shiitake mushrooms, soaked until softened
• 2 cups salt-reduced chicken stock
• 2 cups water
• 1 block tofu
• 1 egg, whisked
• 1 Tbsp light soy sauce
• salt, to taste
• 5 Tbsp black vinegar
• ¼ tsp chilli oil
• white pepper, to taste
• coriander, for garnish

Marinade:

• 1 tsp light soy sauce
• 1 tsp cornflour / corn starch
• ¼ tsp sugar
• sesame oil, to taste

Thickening:

• 1 Tbsp cornflour / corn starch
• 2 Tbsp water

Method:

1. Mix the pork with the marinade. Shred all ingredients. Set aside.
2. Use a large deep pot to heat oil over medium high heat. Sauté the ginger until aromatic. Add the carrot, bamboo shoots, wood ear and mushrooms. Stir to combine and cook until they start to be softened. Pour chicken stock and water. Bring it to a boil. Add the pork and cook until turned white. Add thickening. Cook to preferred consistency. Add the tofu. When it boils again. Remove from the heat.
3. Slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks. You’ll get beautiful egg drop / egg flower in the soup. Season with light soy sauce, and salt if necessary. Add black vinegar and chilli oil. Sprinkle pepper. Remember to taste. Garnish with coriander. Serve immediately.