Tangy, Soul-Warming Hot & Sour Soup Recipe

Why You’ll Love this Hot & Sour Soup

If you’ve ever craved a bowl of something that can instantly clear your sinuses while delighting your taste buds, this Hot & Sour Soup is about to become your new comfort food obsession.

It’s incredibly versatile—adjustable to your preferred level of heat with Tabasco and sourness with rice vinegar.

I love how the silky egg ribbons mingle with tender pork strips and three varieties of mushrooms for amazing textural contrast.

The umami-rich broth balances perfectly between savory soy and tangy vinegar notes, while crisp bamboo shoots and soft tofu add wonderful dimension.

Plus, it’s ready in under an hour—quicker than delivery!

What Ingredients are in Hot & Sour Soup?

This classic Chinese soup gets its distinctive character from the perfect balance of hot and sour elements, with a rich depth from multiple varieties of mushrooms.

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The beauty of hot and sour soup lies in its complex layering of textures and flavors—from the silky broth to the chewy mushrooms, tender meat, and the delicate egg ribbons that float throughout.

Every ingredient plays an essential role in creating that perfect bowl that’s simultaneously comforting and invigorating.

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

The key to personalizing your hot and sour soup is in the seasoning adjustments.

Want it hotter? Add more Tabasco. Prefer a more pronounced tang? Increase the rice vinegar.

The soy sauce not only adds flavor but also impacts the color of your broth—though use it judiciously since it brings saltiness too.

For a vegetarian version, simply omit the pork and maybe swap the chicken stock for vegetable broth.

And while traditional recipes call for white pepper, the recipe notes that freshly ground black pepper provides a more robust flavor profile that many home cooks might prefer.

How to Make this Hot & Sour Soup

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Start by soaking 1/2 ounce dried wood ear mushrooms in 1 cup hot water for about 30 minutes.

While they’re rehydrating, prepare your other ingredients—julienne 4 ounces of lean pork, chop a bunch of green onions (separating whites from tops), and cut 4 ounces of bean curd into strips.

Once the wood ears are soft, drain them and remove their tough centers before slicing.

Heat 1 tablespoon vegetable oil in a wok over medium heat, then add your seasoned pork and white onion parts, stir-frying for just 2 minutes until the pork begins to change color.

Now comes the fun part—building those deep, complex flavors!

Add all your mushrooms (the wood ears, 4 ounces fresh straw mushrooms, and a 4-ounce can of sliced mushrooms), 2 ounces of matchstick-cut bamboo shoots, and the bean curd strips.

After a quick 2-minute sauté, pour in 4 cups of chicken stock and bring everything to a boil before reducing to a simmer for 5 minutes.

The cornstarch slurry (2 teaspoons cornstarch dissolved in 1/4 cup water) goes in next, bringing the soup back to a boil for 2-3 minutes to thicken slightly.

Then, add 1/4 cup each of soy sauce and rice vinegar for that signature hot and sour flavor.

For the final touches, stir in a beaten egg in a wide circle pattern, gently swirling until it forms those beautiful, delicate ribbons.

Season with Tabasco sauce to your desired heat level—remember, you can always add more at the table!

Give it a final taste and adjust with salt, pepper, additional vinegar for sourness, or soy sauce for depth.

Ladle the steaming soup into bowls and garnish with those reserved green onion tops.

I love how the bright green flecks contrast with the rich, dark broth.

Sometimes I’ll add crispy wonton strips on top for a little textural contrast, though that’s entirely optional.

Using a quality Chinese wok cooking set will help you achieve the perfect temperature control needed for this delicious hot and sour soup recipe.

Hot & Sour Soup Substitutions and Variations

While the traditional recipe creates that perfect balance of flavors, don’t feel constrained when making hot and sour soup at home—it’s incredibly adaptable to what you have on hand.

You can easily make this soup vegetarian by omitting the pork and using vegetable stock instead of chicken. Tofu becomes the star protein!

For mushroom variations, any combination works beautifully—shiitake, button, or portobello can substitute for wood ear or straw mushrooms.

Can’t find bamboo shoots? Water chestnuts provide that delightful crunch.

The heat level is customizable too—swap Tabasco for sriracha, chili oil, or fresh chilies.

What to Serve with Hot & Sour Soup

Now that you’ve mastered the perfect hot and sour soup, let’s talk about what to serve alongside this robust bowl of goodness.

I’m a firm believer that this soup pairs beautifully with steamed dumplings or pot stickers—the delicate wrappers offering a perfect textural contrast to the soup’s bold flavors.

For a complete meal, consider serving with simple jasmine rice or crispy spring rolls.

A side of stir-fried bok choy or garlicky green beans adds a fresh vegetable component that balances the soup’s intensity.

And don’t forget those crispy wonton strips mentioned in the recipe—they’re not just a garnish but a delightful crunchy addition!

Final Thoughts

After you’ve ladled this aromatic hot and sour soup into bowls and garnished it with those vibrant green onion tops, you’ll understand why this classic has endured for generations in Chinese cuisine.

The perfect balance of tangy vinegar, warming heat, and umami-rich mushrooms creates an experience that’s somehow both comforting and exciting.

I love how adaptable this recipe is—adjust the Tabasco for heat, vinegar for tartness, and soy sauce for depth until it’s perfectly suited to your taste.