This Hot and Sour Soup is a perfect balance of heat and tang. It’s an Asian restaurant-style soup that can be made right at home in under 30 minutes. With tender pork strips, shiitake mushrooms, tofu, and bamboo shoots simmered in a savory broth, it’s a deliciously satisfying meal, that’s better than takeout.
Why You Will Love this Hot and Sour Soup Recipe
- Better than takeout: This homemade version of hot and sour soup is loaded with flavor.
- Quick and easy: Ready in less than 30 minutes, this Asian soup is perfect for weeknights.
- Customizable heat and tang: Add more vinegar for sourness, or chili garlic sauce for extra spice.
- Protein-packed: Tender pork and tofu make this soup hearty and filling.
- Loaded with texture: Mushrooms, bamboo shoots, and silky egg ribbons add balance and depth to this soup.
Ingredient Substitutions
- Protein: Substitute pork with thinly sliced chicken breast, shrimp, or omit entirely for a vegetarian version.
- Mushrooms: Use cremini or button mushrooms, if shiitake aren’t available. You can also use jarred shiitake mushrooms.
- Soy sauce: Tamari or coconut aminos can be used for a gluten-free option.
- Vinegar: Rice vinegar or apple cider vinegar both work well in place of white vinegar.
- Chili garlic sauce: Swap with Sriracha or a pinch of crushed red pepper for milder heat.
- Tofu: Use firm, if desired, or leave out.
How to Prepare Hot and Sour Soup
- Slice the pork into thin strips and coat with cornstarch in a small bowl.
- Heat olive oil in a deep pot or Dutch oven. Add the pork and sear until browned and nearly cooked through.
- Add the sliced mushrooms and sauté for 2–3 minutes.
- Pour in chicken stock, scraping up any browned bits from the bottom.
- Stir in chili garlic sauce and soy sauce. Bring just below a boil, then reduce to a simmer for 8–10 minutes.
- Add white pepper, bamboo shoots, tofu, and vinegar. Stir well.
- Taste and adjust soy sauce or vinegar to your liking.
- Turn up the heat. Mix the cornstarch slurry and drizzle it into the soup while stirring to thicken.
- Once thickened, slowly pour in the beaten egg white, stirring gently to create delicate egg ribbons.
- Serve.
How to Serve and Store
- Serve: Enjoy this hot and sour soup as a main course, or alongside spring rolls or fried rice.
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove over low heat. Avoid boiling to keep the egg ribbons tender.
- Freeze: Not recommended, as the texture of tofu and egg may change once thawed.
Frequently Asked Questions
- Can I make this without meat? Yes! Simply skip the pork and use vegetable broth. The tofu adds plenty of protein and texture.
- Can I use pre-cooked pork? You can, just skip the searing step and add it when you add the tofu to avoid overcooking.
- How can I make it spicier? Add more chili garlic sauce, a few dashes of hot sauce, or a sprinkle of red pepper flakes.
- Can I make this ahead of time? Yes, but wait to add the cornstarch slurry and egg until reheating to maintain the perfect texture.
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Hot and Sour Soup
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Description
When you’re craving something cozy, comforting, and packed with bold flavor, this Hot and Sour Soup is it. A perfect balance of heat and tang, this restaurant-style soup can be made right at home in under 30 minutes.
Ingredients
- 3 thinly sliced boneless pork chops, cut into thin strips
- 1 1/2 tablespoons cornstarch
- 1 tablespoon olive oil
- 4 cups chicken stock
- 1 teaspoon chili garlic sauce
- 1 cup shiitake mushrooms, thinly sliced
- 1/2 cup soy sauce, plus more to taste
- 1 teaspoon ground white pepper
- 1/2 cup bamboo shoots, thinly sliced (rinse and drain, if canned)
- 1/2 cup silken tofu, cut into thin strips
- 1/4 cup white vinegar
- 1 egg white, beaten
- Cornstarch slurry (1 1/2 tablespoon cornstarch + 1 tablespoon water)
Instructions
- Slice the pork into thin strips and coat with cornstarch in a small bowl.
- Heat olive oil in a deep pot or Dutch oven. Add the pork and sear until browned and nearly cooked through.
- Add the sliced mushrooms and sauté for 2–3 minutes.
- Pour in chicken stock, scraping up any browned bits from the bottom.
- Stir in chili garlic sauce and soy sauce. Bring just below a boil, then reduce to a simmer for 8–10 minutes.
- Add white pepper, bamboo shoots, tofu, and vinegar. Stir well.
- Taste and adjust soy sauce or vinegar to your liking.
- Turn up the heat. Mix the cornstarch slurry and drizzle it into the soup while stirring to thicken.
- Once thickened, slowly pour in the beaten egg white, stirring gently to create delicate egg ribbons.
- Serve immediately with chopped green onions or a drizzle of sesame oil, if desired.
- ENJOY!
Notes
- Prep all of the ingredients, first.
- Adjust the spice and sourness to your taste. Start with small amounts and build up.
- For extra flavor, add a splash of sesame oil just before serving.
- If the soup becomes too thick, thin it with a little more stock or water.
- For vegetarian versions, use vegetable broth and omit the pork.
- The egg ribbons form best when the soup is hot but not boiling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: Asian/American
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