Hot & Sour Soup Recipe From Scratch

Why You’ll Love this Hot & Sour Soup

Even if you’re not usually a soup person, this hot and sour soup has a way of sneaking up on you with its bold flavors and perfect balance of spicy heat and tangy zing.

It’s like a flavor party in your mouth—where spicy meets sour, and both refuse to leave early. You might wonder, “Can soup really be exciting?” Oh yes, it can.

The heat teases your taste buds just enough, while the tang cuts through, making each spoonful feel fresh and lively. It’s not just soup; it’s an experience.

Plus, it’s comforting without being boring. Think of it as your go-to when you want something that wakes you up but still feels like a warm hug.

Trust me, it’s worth a try.

What Ingredients are in Hot & Sour Soup?

Let’s break down the magic behind hot and sour soup by peeking into the ingredients that make it sing. This isn’t just about throwing a few things into a pot; it’s about combining textures, flavors, and aromas that play off each other perfectly. From earthy mushrooms to tender pork, and that tangy punch of vinegar balanced with a spicy kick, each component has a role. The ingredients list might look like a lot, but each one adds a layer that makes the soup truly come alive. Ready to see what you’ll need?

• 1/2 ounce dried wood ear mushrooms
• 1 cup hot water (for soaking mushrooms)
• 1 tablespoon vegetable oil
• 4 ounces lean pork, julienned
• 1 bunch green onion, chopped (white part for cooking, green tops for garnish)
• Salt and freshly ground black pepper
• 4 ounces straw mushrooms (fresh, washed/trimmed/sliced)
• 1 (4 ounce) can sliced mushrooms
• 2 ounces bamboo shoots, cut into matchstick pieces
• 4 ounces bean curd (tofu), cut into strips or small pieces
• 4 cups chicken stock
• 2 teaspoons cornstarch
• 1/4 cup water (for cornstarch slurry)
• 1/4 cup soy sauce (adjust to taste)
• 1/4 cup rice vinegar (adjust to taste)
• 1 egg, beaten
• Tabasco sauce (for heat)
• Optional: crispy noodles (fried wonton strips) for topping

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Now, a quick heads-up about these ingredients: the dried wood ear mushrooms need a bit of prep time soaking, but they add a fantastic chewy texture that’s hard to beat. You can swap fresh mushrooms if you prefer, but those wood ears really bring authenticity.

The pork is your protein punch, but don’t stress if you want to skip it—this soup plays well without it, too. And then there’s the balancing act between soy sauce and rice vinegar; go slow and taste as you go. Too much soy sauce, and you’re swimming in salt; too little vinegar, and it won’t have that zing.

Oh, and don’t forget the Tabasco—it’s the sneaky heat that wakes everything up. Feel free to go easy or wild with it, depending on your spice tolerance. All in all, these ingredients team up to create a bowl that’s both comforting and exciting.

How to Make this Hot & Sour Soup

Alright, let’s plunge into making this classic Hot & Sour Soup—comfort in a bowl that hits just the right notes of spicy and tangy.

First things first: grab your 1/2 ounce of dried wood ear mushrooms and soak them in 1 cup of hot water for about 30 minutes. This step is key because those mushrooms puff up and become tender, adding a wonderful chewy texture to the soup. Once they’re ready, drain them and slice them into thin strips—don’t forget to remove that tough center core; nobody wants a surprise crunch where they least expect it.

While the mushrooms are soaking, you can prep the other ingredients. Take 4 ounces of lean pork and slice it into julienne strips. Season it lightly with salt and fresh ground black pepper because you want the pork to have its own little flavor party before joining the soup.

Next, heat up 1 tablespoon of vegetable oil in a wok or a large pot over medium heat. Toss in your seasoned pork along with the white parts of a chopped bunch of green onions, and stir-fry for about 2 minutes. The smell of pork and onions sizzling together? Pure magic.

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Then, add in all your mushrooms—including 4 ounces of straw mushrooms and a 4-ounce can of sliced mushrooms—plus 2 ounces of bamboo shoots and 4 ounces of bean curd cut into strips. Give everything a good sauté for another couple of minutes, seasoning again with salt and pepper to keep those flavors popping.

Pour in 4 cups of chicken stock and bring it all to a boil. Once boiling, reduce the heat and let it simmer gently for 5 minutes. This simmering melds all those flavors beautifully.

Now, here’s where the magic thickens—literally. Mix 2 teaspoons of cornstarch with 1/4 cup of water until smooth, then stir this slurry into the simmering soup to thicken it up a bit. Bring the soup back to a boil and cook for 2 to 3 minutes to activate the thickener.

Turn the heat down to a simmer, then add 1/4 cup of soy sauce and 1/4 cup of rice vinegar. These two give the soup its signature salty and sour kick, but feel free to adjust to your taste—more vinegar if you want extra tang, or more soy sauce for deeper color and saltiness.

Slowly drizzle in 1 beaten egg in a wide circle around the pot while stirring gently, so you get those pretty, silky egg ribbons without turning it into a scrambled mess. Finally, season with a few dashes of Tabasco sauce to bring the heat, and check the salt and pepper one last time.

Serve it up in bowls, top with the green onion tops, and if you’re feeling fancy, throw on some crispy wonton strips for that irresistible crunch. Hot & Sour Soup done right—simple, satisfying, and just a little bit addictive.

For the best cooking experience, consider using a high-end Dutch oven to ensure even heat distribution and excellent flavor development.

Hot & Sour Soup Substitutions and Variations

While the classic Hot & Sour Soup recipe nails the comforting balance of heat and tang, there’s plenty of room to play around with ingredients and make it your own.

Want to skip pork? Tofu’s a stellar swap that keeps things hearty and vegetarian-friendly.

Mushrooms? Feel free to mix wood ears with shiitake or even button mushrooms for texture variety.

Not a fan of bamboo shoots? Water chestnuts add a delightful crunch instead.

For sourness, if rice vinegar isn’t hanging around, a splash of apple cider vinegar can work in a pinch—just go easy.

And spice? Tabasco’s fine, but a chili paste or fresh sliced chilies can bring a different kick.

Honestly, it’s a forgiving soup, so don’t sweat substitutions—experiment until it feels just right.

What to Serve with Hot & Sour Soup

After mixing up the basics and exploring swaps for your Hot & Sour Soup, the next question is—what should you serve alongside it?

Well, this soup’s bold flavors call for sides that balance without stealing the show.

Think simple fried rice—nothing fancy, just a quick stir-fry with peas and carrots.

Or how about crispy spring rolls? Their crunch contrasts the soup’s smoothness perfectly.

If you want to keep it light, steamed dumplings filled with veggies or pork work wonders.

And honestly, a basket of warm, slightly chewy steamed buns can soak up every last drop of that tangy broth.

Don’t overthink it—pick one or two sides that add texture and mildness.

Trust me, your taste buds will thank you for the contrast and harmony.

Final Thoughts

Though hot and sour soup might seem intimidating with all those ingredients and steps, it’s really just a matter of layering flavors and knowing when to add each one.

Think of it as a flavor dance—soy sauce and vinegar leading, mushrooms and pork following, eggs swirling in at the perfect moment. Don’t stress about perfection; a little extra heat or tang can be your signature twist.

And hey, chopping ingredients might feel like a mini workout, but it’s worth it when that bowl hits your taste buds just right.

Remember, the balance of hot and sour is personal—feel free to tweak until it sings to you. In the end, it’s about enjoying the process as much as the soup itself.

Now, who’s ready for seconds?