Hot and Sour Chinese Soup

This vibrant hot and sour soup recipe has been a family treasure passed down from my grandfather who ran a Chinese takeout. It captures all the authentic tang and warmth you expect from a classic bowl and is still the best version I've ever tasted. Each sip brings me back to those cozy nights gathered around the dinner table.

I remember the first time I made this soup at home It was a bit of a project but the flavors were so worth it that now it is a regular request by family and friends alike

Gather Your Ingredients

• Four ounces pork shoulder: finely julienned creates a tender meaty base remember to pick fresh pork with a good marbling for best flavor
• One tablespoon water: used to help the pork absorb moisture making it silky in the soup
• Pinch of salt: enhances the pork's natural flavor
• Two teaspoons vegetable oil: for marinating helps develop a smooth texture during cooking
• One teaspoon cornstarch: in the pork marinade ensures it stays succulent and slightly thickened
• One to two dried red chili peppers: optional for that signature spicy kick remove seeds for less heat
• Dried lily flower: half a cup after rehydration adds a subtle floral aroma and chewy texture soak in hot water for quicker prep
• Dried wood ear mushrooms: half a cup after soaking bring an earthy flavor and crunchy bite the best quality are shiny and elastic
• Dried shiitake mushrooms: half a cup after rehydration provide umami richness slice thinly for even cooking
• Three ounces spiced dry tofu: adds a punch of flavor and firm texture look for varieties with rich seasoning
• Four ounces fresh firm tofu: balances the dish with creaminess and softness drain well and cut evenly
• Four ounces bamboo shoots: sliced lengthwise add a refreshing crunch select crisp tender shoots
• One large egg: whisked slowly to create delicate ribbons for soup garnish
• One scallion: finely diced brightens the soup with fresh onion notes wash thoroughly before chopping
• Eight cups low sodium chicken stock: avoids overpowering saltiness and deepens the broth flavor
• Half teaspoon salt: or to taste adjusts the seasoning without overwhelming the soup
• Quarter teaspoon sugar: balances the sour and spicy elements
• One to two teaspoons fresh ground white pepper: adds the characteristic heat and aroma increase according to taste
• Two teaspoons dark soy or mushroom soy sauce: introduces depth and richness opt for mushroom soy for a gluten free variant
• One tablespoon light soy sauce or seasoned soy sauce: delivers savory saltiness
• One teaspoon sesame oil: imparts a nutty aroma best added toward the end
• One third to half cup white vinegar: gives the soup its classic tang start gently and add more to preference
• One third cup cornstarch mixed with quarter cup water: makes a slurry that thickens the broth for a silky texture stir well to avoid lumps

How to Make It

Prepare the Pork:

Combine julienned pork shoulder with water until it has absorbed the liquid Add a pinch of salt vegetable oil and cornstarch Mix everything gently but thoroughly Set aside to marinate and tenderize

Soak and Prepare Dry Ingredients:

Cut dried chili peppers in half and remove seeds to control heat Mince and set aside Soak dried lily flowers wood ear mushrooms and shiitake mushrooms in separate bowls using about one cup of hot water each This usually takes one to two hours but hot water speeds up the process After soaking slice mushrooms thinly chop wood ears roughly and trim tough ends from lily flowers then halve them

Prepare Tofu Bamboo Shoots and Aromatics:

Cut spiced dry tofu and fresh firm tofu into uniform pieces about two inches long and quarter inch thick Julienne bamboo shoots Beat the egg in a small bowl and finely dice the scallion before placing aside ready for garnish

Bring Soup to Life:

Heat chicken stock in a large wok or pot to boiling If the marinated pork is clumped add a little more water to loosen Stir the pork into the bubbling broth Quickly break up any clumps once it simmers again Use a fine meshed strainer to skim off any foam that rises to keep the broth clear

Season the Broth:

Add salt sugar dried chili pepper white pepper both soy sauces and sesame oil Stir to blend well

Add Vegetables and Mushrooms:

Incorporate lily flowers wood ear mushrooms shiitake mushrooms and bamboo shoots Bring the soup back to a gentle simmer

Add Tofu and Vinegar:

Add both types of tofu and white vinegar Stir thoroughly at this point the scent and look will remind you of the original takeout favorite

Thicken Soup with Cornstarch Slurry:

Combine cornstarch and water to form a smooth slurry Slowly drizzle about three quarters into the simmering soup While stirring continuously in a circular motion creating a whirlpool to avoid lumps Keep simmering and adjust viscosity by adding the rest of the slurry if you prefer a thicker soup

Adjust Flavor:

Taste the soup test the heat and sourness Add more white pepper for spice and more vinegar for tang as desired This fine tuning is what makes your soup uniquely yours

Finish with Egg Ribbons:

Maintain a gentle simmer before drizzling beaten egg slowly while stirring the soup in a soft swirling motion This will create velvety egg ribbons that float through the soup and enhance its texture

Serve and Garnish:

Ladle soup into bowls and sprinkle with chopped scallions Serve piping hot to enjoy this classic at home

One of my favorite ingredients is the dried lily flower It adds a subtle chew and mildly floral flavor that lifts the soup and reveals how layered this dish truly is My grandfather's stories about making this soup every day in his restaurant during bustling evenings make every spoonful feel like a special connection to our roots

Flavor Boosters

Seasonal adaptations include using homemade chicken stock for richer flavor in colder months and lighter broths with reduced chili for milder heat during warmer seasons Fresh scallions and vinegar add bright acidity in spring

Serving Suggestions

Enjoy hot and sour soup solo as a light meal or serve alongside steamed jasmine rice and stir fried greens This soup pairs wonderfully with dumplings or scallion pancakes for a full Chinese inspired dinner Experience the layers of flavor as you alternate spoons of soup and bites of side dishes

Creative Twists

For a vegetarian version omit pork and use vegetable stock Fresh shiitake or cremini mushrooms can replace dried ones but soak dried varieties for more authentic earthiness Bamboo shoots can be substituted with water chestnuts for a crunchier texture

This hot and sour soup is a deeply satisfying dish full of layered flavors and textures that make every bowl a comforting experience.

Recipe FAQs

→ What type of mushrooms are used in this soup?

Dried shiitake, wood ear, and lily flower mushrooms are rehydrated and sliced to add texture and earthy flavor.

→ How is the soup thickened?

A cornstarch and water slurry is slowly stirred in while simmering to achieve a silky, thickened consistency.

→ What provides the heat and sourness?

Fresh ground white pepper adds heat, while white vinegar balances with a pleasant tangy sourness.

→ Can this soup be made vegetarian?

Replacing chicken stock with vegetable broth and omitting pork maintains rich flavors suited for vegetarian preferences.

→ How is the egg incorporated without clouding the broth?

Beaten eggs are slowly drizzled into the gently swirling, simmering soup to create delicate egg ribbons without cloudiness.

→ What is the role of tofu varieties in the soup?

Firm tofu adds softness, while spiced dry tofu contributes a deeper savory note and varied texture.