Hot and Sour Soup

Let me tell you about my favorite soup that brings back memories of busy Chinese restaurants and cozy family dinners. Ever since I learned to make Hot and Sour Soup in my own kitchen, it's become my go-to comfort food. The way those tangy and spicy flavors dance together with tender bits of pork and silky tofu just warms your soul. And don’t worry if you can’t find all the traditional ingredients—there are easy swaps that keep the magic alive!

Why This Recipe Brings Joy

Every time I make this soup, my kitchen fills with the most amazing aromas. That perfect balance of sour vinegar and warming white pepper with all those wonderful textures from the mushrooms to the tofu makes every spoonful an adventure. Whether it’s a snowy winter evening or a breezy spring day, this soup feels just right. It’s my secret weapon for chilly nights and whenever someone needs a little extra love in a bowl.

What You’ll Need In Your Kitchen

• From Your Pantry: Can’t find dried mushrooms or lily buds? Fresh shiitakes and a touch of ginger make great alternatives.
• Protein Stars: Tender pork strips, silky soft tofu, and fresh eggs for those gorgeous ribbons.
• Fresh Additions: Crisp carrots and bamboo shoots bring texture, or try thinly sliced celery for crunch.
• Flavor Makers: Black vinegar (or balsamic in a pinch), white pepper, good soy sauce, and fragrant sesame oil.

Getting Started

Those Dried Goodies

Let’s wake up our dried ingredients. My grandmother always told me to soak mushrooms and lily buds in warm water for the best results. Sometimes I prep these the night before, but an hour works just fine. Once they’re soft, slice everything into delicate strips—this way, each bite is perfectly balanced.

Building Our Soup Base

The Foundation

Bring your stock to life in your biggest pot. Chicken stock is classic, but vegetable stock makes it vegetarian-friendly. Add those marinated pork strips and watch them curl up beautifully as they cook.

Layer The Flavors

Now comes the fun part—toss in those gorgeous mushrooms, lily buds, and vegetables. Let everything simmer together and watch the broth turn this beautiful rich color.

Creating Magic

Make It Silky

Here’s my favorite trick—mix up a little cornstarch with cold water and drizzle it in while stirring. Watch how the soup transforms, getting all glossy and beautiful.

The Finishing Touches

Slide in tofu strips so gently, then comes the fun part—drizzling beaten egg in circles to create those gorgeous ribbons everyone loves.

The Final Symphony of Flavors

Now comes my favorite part where everything comes together. Once your soup starts bubbling again, it’s time for those finishing touches. A generous splash of black vinegar, some soy sauce, white pepper for that signature heat, and just a few drops of sesame oil. I love watching my guests’ faces light up when they catch that first aromatic whiff. A sprinkle of fresh cilantro or green onions on top makes it picture perfect.

My Kitchen Secrets

You know what makes this soup extra special? Don’t be shy with that black vinegar and white pepper—they’re the heart and soul of hot and sour soup. I always cut my ingredients about the same size so every spoonful has a bit of everything. And here’s a tip I learned from my favorite Chinese chef—always add those final seasonings right before serving to keep the flavors bright and punchy.

Keeping It Fresh

Got leftovers? Lucky you! This soup actually gets better overnight. Just pop it in an airtight container and it'll keep beautifully in your fridge for about three days. When you're ready for round two, warm it gently on the stove. I always add an extra splash of vinegar and white pepper to wake up those flavors again.

Good For Your Body and Soul

You know what I love about this soup besides its amazing taste? It's packed with goodness! Those mushrooms are loaded with nutrients, the tofu gives you protein, and all those veggies add vitamins and minerals. Even the broth itself is so nourishing, especially on those days when you need a little extra comfort.

Perfect For Any Occasion

This soup has saved so many dinner parties! It's perfect when you want something that feels special but isn't fussy. I love serving it as a starter for my Asian-inspired dinners or making a big pot for casual weekend lunches. It's even become my go-to when friends are feeling under the weather—something about that spicy tangy broth just makes everything better.

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Frequently Asked Questions

→ Do I need to use all the dried ingredients?

The dried mushrooms and lily buds give the soup its authentic flavor. While you can make it without them, the taste won't be as rich or traditional.

→ Can I make this vegetarian?

Yes, simply omit the pork and use vegetable stock instead of chicken stock. The mushrooms provide plenty of meaty texture and flavor.

→ Why add seasoning at the end?

Adding black vinegar and white pepper at the end keeps their flavors bright and tangy. If making ahead, add these seasonings only when reheating.

→ Where can I find black rice vinegar?

Black rice vinegar is available at Asian markets or online. Chinkiang vinegar is the best variety for this soup.

→ How do I prevent the egg from clumping?

Pour the beaten egg slowly in a circular motion while gently stirring the soup. This creates delicate egg strands instead of clumps.