Classic Hot And Sour Soup Recipe

I cracked the method for an easy, authentic Hot And Sour Soup that recreates takeout flavor in under 30 minutes and relies on one unexpected pantry ingredient.

I always say a good bowl makes you forget takeout, and this Classic Hot And Sour Soup does exactly that. It’s bright and a little naughty, with tender firm tofu and chewy dried shiitake mushrooms that make every spoonful interesting.

I’ve messed it up a few times, added too much vinegar once, but somehow those mistakes taught me what to watch for. If you like exploring flavors from Asian Soup Recipes or you nerd out over Chinese Cooking, this one will keep you guessing and coming back for seconds.

Trust me, it’s simple, but it feels like a small delicious mystery.

Ingredients

• Tofu: soft protein, low fat, gives silky texture, it’s mild and soaks up flavor.
• Shiitake mushrooms: chewy umami, adds fiber and antioxidants, deep savory notes.
• Bamboo shoots: crunchy fiber, low calorie, fresh vegetal bite, balances richness.
• Eggs: bind the soup and add silky ribbons, it’s a good protein boost.
• Pork or chicken: lean protein, hearty flavor, makes soup more filling, it’s nice.
• Chinkiang vinegar: bright sour tang, balances salt, gives authentic hot and sour kick.
• Soy sauce: salty umami, adds depth and brown color, watch the saltiness.
• White pepper: sharp peppery heat, fragrant, gives background warmth without black specks.

Ingredient Quantities

• 6 cups (1.5 L) chicken stock or low sodium chicken broth
• 8 oz (225 g) pork tenderloin or boneless chicken breast
• 14 oz (400 g) firm tofu
• 1.5 oz (40 g) dried shiitake mushrooms (about 4 to 6)
• 1 oz (30 g) dried wood ear mushrooms or black fungus
• 4 oz (110 g) bamboo shoots (canned or fresh)
• 2 large eggs
• 3 tablespoons cornstarch
• 3 tablespoons water
• 3 tablespoons light soy sauce
• 3 tablespoons Chinkiang black vinegar or rice vinegar
• 1 teaspoon sugar
• 1 teaspoon ground white pepper
• 1 tablespoon toasted sesame oil
• 1 to 2 tablespoons vegetable oil
• 2 cloves garlic
• 1 tablespoon fresh ginger
• 2 scallions (green onions)
• Salt to taste

How to Make this

1. Rehydrate the dried shiitake and wood ear mushrooms in hot water for 20 to 30 minutes, save the soaking liquid, then drain and slice the mushrooms thin; set aside the strained soaking liquid for extra flavor if you want, just don’t use the grit at the bottom.

2. Slice the pork tenderloin or chicken very thin across the grain, cut the tofu into thin strips, julienne the bamboo shoots, mince the garlic and ginger, and slice the scallions separating whites from greens.

3. Heat 1 to 2 tablespoons vegetable oil in a large pot over medium heat, add the garlic, ginger and the white parts of the scallions and sauté 30 seconds until fragrant but not browned.

4. Pour in 6 cups (
1.5 L) chicken stock plus a splash (2 to 3 tablespoons) of the reserved mushroom soaking liquid for extra umami, bring to a simmer.

5. Add the sliced mushrooms, bamboo shoots, tofu and the thinly sliced pork; simmer gently 4 to 6 minutes until the pork is cooked through and tofu warmed, don’t stir too roughly or the tofu will fall apart.

6. In a small bowl whisk together 3 tablespoons light soy sauce, 3 tablespoons Chinkiang black vinegar or rice vinegar, 1 teaspoon sugar and 1 teaspoon ground white pepper, pour this into the pot and taste, adjust salt if needed.

7. Make the cornstarch slurry by mixing 3 tablespoons cornstarch with 3 tablespoons water until smooth, slowly pour into the simmering soup while stirring, cook 1 to 2 minutes until slightly thickened.

8. Beat the 2 eggs lightly, then slowly drizzle them into the simmering soup while stirring in one direction to create silky egg ribbons, you’ll see the ribbons form right away.

9. Turn off the heat, stir in 1 tablespoon toasted sesame oil and the green parts of the scallions, taste again and add more vinegar or soy for balance, or a bit more white pepper if you like it peppery.

10. Serve hot, and a couple of tips: if the soup is too thick thin with a little extra stock, if it needs more heat add freshly cracked white pepper, and don’t overcook the tofu — it’s best when just warmed through.

Equipment Needed

1. Large pot or Dutch oven (6 qt works great)
2. Cutting board
3. Sharp chef’s knife
4. Two mixing bowls (one for soaking mushrooms, one small for sauces)
5. Fine mesh strainer or sieve (to strain soaking liquid)
6. Measuring cups and measuring spoons
7. Whisk (or fork) and a spoon for stirring (wooden or heatproof)
8. Ladle for serving

FAQ

Classic Hot And Sour Soup Recipe Substitutions and Variations

• Pork tenderloin or boneless chicken breast → Ground pork or boneless chicken thighs, shrimp, or tempeh for a veg option. Use about the same weight; shrimp goes in at the end and cooks in 2 to 3 minutes, tempeh can be crumbled and lightly browned first.
• Dried shiitake mushrooms → Fresh shiitake (use about 1.5 times by volume) or other meaty mushrooms like cremini/portobello or rehydrated porcini. If you use dried, soak in warm water 20 to 30 minutes, squeeze and slice.
• Chinkiang black vinegar or rice vinegar → If you only have plain rice vinegar, add 1/2 teaspoon soy sauce and a pinch of sugar to give that dark, slightly sweet tang; or mix 2 parts rice vinegar with 1 part balsamic for a closer stand-in.
• Firm tofu → Extra-firm tofu to keep cubes intact, or silken tofu for a silkier mouthfeel (add gently near the end), or swap with sliced mushrooms or tempeh if you want a meatier texture.

Pro Tips

– Save and use the mushroom soaking liquid but strain it well. Don’t stir up the grit at the bottom; if you want it extra clean, pour through a fine sieve or coffee filter. Use only a splash while simmering, or simmer a little of it down first for more concentrated umami.

– Keep the meat tender by slicing very thin across the grain and giving it a quick velvet: toss sliced pork or chicken with about 1 tsp cornstarch, a pinch of salt and 1 tsp light soy (or a little oil) and let it sit 10 to 15 minutes before adding. It prevents toughness and keeps the pieces silky.

– Handle the tofu gently. Press excess water out first, cut into slightly larger strips so they survive stirring, and add them near the end. If you want them sturdier, very lightly dust the tofu with cornstarch before adding so they hold shape without getting gummy.

– Get the texture and seasoning right by making the cornstarch slurry completely smooth and adding it slowly while stirring. Drizzle the beaten eggs slowly while stirring in one direction for neat ribbons, and save most of the vinegar and final soy/salt adjustments until after thickening since starch can mask seasoning.