From the first fragrant steam I inhaled, I was hooked on Chinese Hot and Sour Soup. The moment that nutty, toasted scent mixed with a whisper of chili made me dive right in, I knew this bowl would be a winter staple in my kitchen. After three rounds of testing, I noticed that massaging thin pork strips in a little cornstarch before cooking gave them a silkier texture that clings to the broth. Let me guide you through my trials and discoveries as you recreate this soul-warming classic.
Why You’ll Love Chinese Hot and Sour Soup
- A harmonious dance of tangy, spicy, and umami notes in every spoonful
- Silky strands of egg ribbons that melt on the tongue
- Quick prep and cook—25 minutes from start to table
- Rooted in Sichuan heritage, this soup balances flavors with true authenticity
A Little Background
My first encounter with hot and sour soup was at a bustling street stall in Chengdu, where the vendor ladled steaming broth into bowls with a cheerful clack. Back home, I chased that memory through three kitchen sessions, tweaking the balance of vinegar and white pepper until each bowl carried that same bright zing. Now, whether it’s a brisk autumn evening or a rainy afternoon, this recipe always brings comfort and warmth.
Key Ingredients for Chinese Hot and Sour Soup
- Pork tenderloin: Delivers rich body; swap for chicken thigh if preferred
- Shiitake mushrooms: Impart deep umami; soak dried ones in warm water for 10 minutes
- Bamboo shoots: Add crisp relief; rinse to remove excess brine
- Rice vinegar: Brings bright acidity; unseasoned white vinegar is a last-ditch substitute
- Chili paste: Supplies heat and garlicky depth; sambal oelek or toban djan both work
- Cornstarch slurry: Thickens with a glossy shine; arrowroot starch is a gluten-free swap
How to Make Chinese Hot and Sour Soup
- Heat 1 teaspoon canola oil in a large pot over medium-high heat. Add ½ pound pork tenderloin and 1½ cups sliced shiitake mushrooms; sauté until pork is cooked through and mushrooms are fragrant, about 3 minutes.
- Pour in 4 cups chicken stock and 3 cups water; raise heat to high and bring to a boil.
- Reduce heat to medium-low; stir in 3 tablespoons rice vinegar, 3 tablespoons soy sauce, 2 tablespoons chili paste, 1 teaspoon sugar, ½ teaspoon white pepper, and 1 teaspoon sesame oil.
- Add ½ cup bamboo shoots; simmer for 5 minutes.
- Whisk 2 tablespoons cornstarch mixed with 2 tablespoons water, then slowly pour into soup, stirring constantly. Cook until soup thickens slightly, about 1 minute.
- Slowly drizzle in 1 egg, lightly beaten, stirring gently to form egg ribbons.
- Remove from heat; stir in 2 green onions, thinly sliced.
- Season with salt to taste; serve immediately.
Pro Tips & Troubleshooting
- Technique discovery from testing: stirring in the cornstarch slurry bit by bit prevents clumps and yields a silkier broth.
- If the soup tastes too sharp, add a pinch more sugar or a drop of sesame oil to round out the edges.
- For a seasonal twist, swap shiitake for chanterelles in autumn for an earthy note.
- To halve or double, maintain the same ratios for vinegar-to-broth and cornstarch-to-water for consistent thickness.
Storage & Make-Ahead Guide
Cool completely before storing to prevent bacterial growth. Refrigerate in an airtight container for up to 3 days; reheat gently over low heat to preserve texture (egg ribbons may break down if boiled). Freeze for up to 2 months—thaw overnight in the fridge. Food safety: always reheat to 165°F (74°C) before serving. Testing note: I found the soup’s clarity returns when gently reheated, and omitting egg ribbons for storage keeps the broth smooth.
Serving Suggestions
Garnish with extra green onions, cilantro leaves, or a drizzle of chili oil for flair. Serve alongside scallion pancakes or steamed dumplings for a full Chinese-inspired spread. A cold beer or jasmine tea pairs beautifully with the warming tang.
Frequently Asked Questions
- How do I thicken Chinese Hot and Sour Soup? Use a cornstarch slurry (2 tablespoons cornstarch whisked into 2 tablespoons cool water) and stir it in slowly until the broth coats the back of a spoon.
- Can I make this soup vegetarian? Yes—replace pork with firm tofu, vegetable broth for chicken stock, and swap chili paste for a vegetarian version.
- What’s the best way to store leftover hot and sour soup? Cool the soup completely, transfer to an airtight container, refrigerate up to 3 days, and reheat gently over low heat.
- Is hot and sour soup gluten-free? It can be—use tamari instead of soy sauce and arrowroot starch in place of cornstarch.
- How do you get those silky egg ribbons? Drizzle the beaten egg in a thin stream over gently simmering soup while stirring slowly to create delicate strands.
- What’s the difference between hot and sour soup and egg drop soup? Hot and sour soup balances vinegar’s tang and white pepper’s heat with meat and mushrooms, while egg drop soup is a simple chicken broth thickened by egg ribbons.
Final Thoughts
Every spoonful of Chinese Hot and Sour Soup reminds me why I kept coming back to my stove—its tangy warmth and silky texture are simply captivating. I love adding extra mushrooms for an earthy twist or a squeeze of lime for an extra lift. Give it a try this week, and share your own kitchen experiments in the comments below!
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – a soothing clear broth with tender noodles, perfect for balancing spicy notes
- Pressure Cooker Vegetable Soup – packed with seasonal produce, it adds a light vegetarian option alongside tangy flavors
- Pressure Cooker Chicken Soup – pure, comforting broth that offers a gentle contrast to the bold heat and acidity
Chinese Hot and Sour Soup
Ingredients
Method
- Heat canola oil over medium-high heat in a large pot. Add pork and mushrooms; sauté until pork is cooked through and mushrooms release a nutty aroma, about 3 minutes.1 teaspoon canola oil, 0.5 pound pork tenderloin
- Pour in chicken stock and water; bring to a rolling boil.4 cups chicken stock, 3 cups water
- Stir in rice vinegar, soy sauce, chili paste, sugar, white pepper, and sesame oil, then add bamboo shoots; simmer for 5 minutes.3 tablespoons rice vinegar, 3 tablespoons soy sauce, 2 tablespoons chili paste, 1 teaspoon sugar, 0.5 teaspoon white pepper, 1 teaspoon sesame oil, 0.5 cup bamboo shoots
- Whisk cornstarch and water into a smooth slurry; slowly pour into soup, stirring constantly until the broth thickens, about 1 minute.2 tablespoons cornstarch
- Gently drizzle in the beaten egg while stirring to form silky ribbons.2 tablespoons water
- Remove from heat and stir in green onions. Season with salt to taste and serve immediately.1 egg