Name: Hot and Sour Soup – A Chinese Takeout Standard Recipe
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 4 oz. pork shoulder (finely julienned); 1 tablespoon water; Pinch of salt; 2 teaspoons vegetable oil; 1 teaspoon cornstarch; 1 to 2 dried red chili peppers (optional); 0.3 ounce dried lily flower (rehydrated, ½ cup after rehydrating); 0.3 ounce dried wood ear mushrooms (1/2 cup after rehydrating & slicing); 0.3 ounce dried shiitake mushrooms (1/2 cup after rehydrating & slicing); 3 ounces spiced dry tofu; 4 ounces fresh firm tofu; 4 ounces bamboo shoots; 1 large egg; 1 scallion (finely diced); 8 cups low sodium chicken stock; ½ teaspoon salt (or to taste); ¼ teaspoon sugar; 1 to 2 teaspoons fresh ground white pepper (or to taste); 2 teaspoons dark soy or mushroom soy sauce; 1 tablespoon light soy sauce or seasoned soy sauce; 1 teaspoon sesame oil; 1/3 to ½ cup white vinegar; 1/3 cup cornstarch; ¼ cup water

Jump to Recipe· 4.3 from 15 reviews

If you’ve ever found yourself craving the perfect harmony of spicy heat and tangy brightness that only a comforting bowl of soup can deliver, then you are going to absolutely adore this Hot and Sour Soup – A Chinese Takeout Standard Recipe. Passed down from my grandfather, a talented chef who owned a Chinese takeout spot, this recipe hits all the right notes with every spoonful: tender pork, the satisfying chew of wood ear mushrooms, the complex punch of vinegar and white pepper, and that beautiful velvety texture created by the egg and cornstarch. It’s more than just soup; it’s a warm, flavorful hug in a bowl that always feels like home.

Ingredients You’ll Need

Two white plates sit on a white marbled surface. The plate at the top holds four groups of sliced ingredients arranged clockwise: brown, thinly sliced mushrooms at the top left, orange-brown thin strips at the top right, dark brown, curly thin slices at the bottom right, and pale yellow, thin, stick-like slices at the bottom left. The plate below features three groups: pale pink shredded pieces in the middle top, pale beige thin strips to the bottom left, and white rectangular sliced blocks to the bottom right. The colors vary from light beige to dark brown with varied textures of smooth, thin, and curly. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the secret to nailing this Hot and Sour Soup – A Chinese Takeout Standard Recipe. Each element is simple yet essential, crafting the perfect balance of flavor, texture, and color that brings the soup to life. From the delicate dried mushrooms to the fresh scallions, every ingredient plays a crucial role.

Pork shoulder (4 oz., finely julienned): Provides tender, savory meat that carries the soup’s richness.
Vegetable oil (2 teaspoons): Helps keep the pork juicy and prevents sticking.
Cornstarch (1 teaspoon + ⅓ cup for slurry): Adds body and thickens the soup beautifully.
Dried red chili peppers (1 to 2, optional): Contributes vibrant heat; you can adjust to your spice level.
Dried lily flowers (0.3 oz, rehydrated): Brings a unique floral flavor and interesting texture.
Dried wood ear mushrooms (0.3 oz, rehydrated): Adds earthiness and a delightful chew.
Dried shiitake mushrooms (0.3 oz, rehydrated): Deepens the umami complexity.
Spiced dry tofu (3 oz.): Packs seasoning and texture contrast.
Fresh firm tofu (4 oz.): Softens the soup and absorbs flavors gracefully.
Bamboo shoots (4 oz.): Provides crunch and freshness.
Large egg (1): Creates the silky swirl that is signature to hot and sour soup.
Scallion (1, finely diced): Offers a fresh, mild oniony bite to garnish.
Low sodium chicken stock (8 cups): The flavorful base that ties everything together without overpowering.
Salt (½ teaspoon or to taste): Essential for balancing flavors.
Sugar (¼ teaspoon): Just a touch to round out the sharpness.
Fresh ground white pepper (1 to 2 teaspoons or to taste): The spicy heat distinctive to this soup.
Dark soy or mushroom soy sauce (2 teaspoons): Adds depth and color.
Light soy or seasoned soy sauce (1 tablespoon): Brings freshness and saltiness.
Sesame oil (1 teaspoon): A fragrant finish that lingers on the palate.
White vinegar (⅓ to ½ cup): The signature sour kick that makes the soup memorable.
Water (¼ cup for slurry): Helps create the thick, satisfying texture when combined with cornstarch.

How to Make Hot and Sour Soup – A Chinese Takeout Standard Recipe

Step 1: Prepare the Pork

Start off by marinating the finely julienned pork shoulder with a tablespoon of water until it absorbs the liquid. This step is crucial—it helps keep the pork moist and tender. Then mix in a pinch of salt, vegetable oil, and cornstarch to help the meat pieces stay juicy and separate during cooking. Set this aside while you prep the other ingredients.

Step 2: Rehydrate and Prepare Dried Ingredients

Take the dried chili peppers, cut them in half and remove the seeds, then mince them finely—this will add a nuanced spiciness. Soak the dried lily flowers, wood ear mushrooms, and shiitake mushrooms separately in hot water for 1 to 2 hours; hot water speeds up the rehydration beautifully. Once softened, thinly slice the mushrooms, chop the wood ears roughly, and trim the tough lily flower ends before halving them. These ingredients are packed with texture and earthy flavor, giving the soup its authentic character.

Step 3: Prep the Tofu and Vegetables

Next, cut the spiced dry tofu and fresh firm tofu into 2-inch long, quarter-inch thick pieces—this provides consistency in cooking and mouthfeel. Julienne the bamboo shoots to add a crisp bite that contrasts nicely with the softness of the tofu. Beat the egg gently in a small bowl and finely chop the scallion for garnish. These steps will ensure your soup has the right layers of texture and richness.

Step 4: Assemble the Soup Base

Bring your chicken stock to a rolling boil in a large pot or wok. Add the pork mixture (adding a tablespoon more water if it clumps) and break up any clumps immediately. Simmer and skim off any foam that floats to the surface for a clean broth. Add salt, sugar, minced chili peppers, white pepper, both soy sauces, and sesame oil. The combination of these seasonings builds a deep, savory foundation with bright highlights.

Step 5: Add Mushrooms and Bamboo Shoots

Introduce the lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots to the simmering broth. This step layers in the earthy and crunchy elements that make this recipe stand out from simpler soups. Let the soup simmer gently to marry the flavors.

Step 6: Add Tofu and Vinegar

Stir in both kinds of tofu and pour in the vinegar. Right here is where the soup truly starts to sing—the vinegar adds the classic sour punch, balancing the heat and richness perfectly. Give it a gentle stir to combine everything.

Step 7: Thicken the Soup

Make a slurry by combining ⅓ cup cornstarch with ¼ cup water, ensuring you mix it well so no lumps remain. Slowly drizzle the slurry into the simmering soup while stirring in a circular motion to create a whirlpool. This technique prevents clumps and gives you the beautiful silky thickness characteristic of hot and sour soup. Once the soup coats your ladle nicely, stop adding slurry or adjust to your preferred thickness.

Step 8: Final Seasoning and Egg Swirl

Taste the soup and adjust seasoning as needed—add more white pepper if you want an extra spicy kick, or more vinegar if you crave a tangier bite. Keep the soup bubbling, then stir it in a steady swirling motion while slowly drizzling in the beaten egg. This creates those elegant ribbons that give the soup a velvety mouthfeel and a stunning presentation. Finish by garnishing with chopped scallions.

How to Serve Hot and Sour Soup – A Chinese Takeout Standard Recipe

Three white bowls filled with a thick brown soup that has visible thin strips of mushrooms and tofu, mixed with small bits of egg and dark leafy greens throughout. Each bowl has a white ceramic spoon resting inside. The soup is topped with scattered chopped green onions, adding a fresh pop of green color on top. The bowls are placed on a soft beige cloth with frayed edges, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Chopped scallions are the classic garnish, adding a fresh, mild onion flavor and a pop of color. If you want to get creative, a few drops of chili oil can turn up the heat, or a sprinkle of toasted sesame seeds can add a nutty crunch that elevates each spoonful.

Side Dishes

This soup pairs beautifully with simple steamed jasmine rice to soak up every drop of broth. Or serve alongside classic Chinese appetizers like spring rolls, dumplings, or steamed buns to create a full, satisfying meal that’s sure to impress friends and family alike.

Creative Ways to Present

For a fun twist, serve the soup in individual teacups for an elegant appetizer or in rustic bowls for a cozy dinner. You might also float thin strips of fried wonton on top for an irresistible crunchy contrast that keeps guests coming back for more.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Hot and Sour Soup – A Chinese Takeout Standard Recipe in an airtight container in the fridge for up to three days. Because of the delicate tofu and egg, it tastes best when stored properly and not kept too long.

Freezing

Freezing this soup is possible, but not ideal because the tofu and egg may change texture once thawed. If you do freeze, store in a freezer-safe container for up to one month and note that the consistency might be slightly different when reheated.

Reheating

Reheat gently on the stove over low-medium heat, stirring frequently to prevent sticking and breaking apart the tofu. Adding a splash of chicken stock or water can help restore the soup’s original broth texture after refrigerating or freezing.

FAQs

Can I make this soup vegetarian?

Absolutely! Substitute the chicken stock with vegetable broth and omit the pork. You can increase tofu or mushrooms to maintain hearty texture and flavor.

How spicy is this soup?

The spice level can be easily adjusted by the quantity of dried chili peppers and white pepper you use. Start mild and add more if you love heat.

What if I can’t find dried lily flowers or wood ear mushrooms?

They add unique texture and flavor, but you can substitute with fresh mushrooms or omit them; the soup will still be delicious and comforting.

Can I prepare parts of this recipe in advance?

Yes! Rehydrate the dried ingredients and marinate the pork up to a day ahead to save time during cooking.

Why does the soup thicken with cornstarch?

Cornstarch forms a silky, smooth texture when heated with the broth, helping the soup cling to your spoon and delivering that classic velvety mouthfeel.

Final Thoughts

This Hot and Sour Soup – A Chinese Takeout Standard Recipe is a treasured family recipe that captures the heart of authentic Chinese comfort food. Whether you’re a longtime fan of the dish or new to its spicy, tangy goodness, I promise this recipe will become your go-to whenever you want a meal that’s satisfying, nourishing, and full of soul. So grab your ingredients, roll up your sleeves, and dive into a bowl that tastes like tradition and love in every sip!