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Hot and Sour Soup – A Chinese Takeout Standard Recipe

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4.3 from 15 reviews

A classic Chinese takeout style Hot and Sour Soup recipe passed down through generations. This comforting soup balances spicy, sour, and umami flavors with tender pork, tofu, dried mushrooms, and bamboo shoots, all simmered in a flavorful chicken stock and finished with a silky egg swirl.

  • Author: Chef
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese

Ingredients

For the Pork & Marinade:

  • 4 oz. pork shoulder (finely julienned)
  • 1 tablespoon water
  • Pinch of salt
  • 2 teaspoons vegetable oil
  • 1 teaspoon cornstarch

For the Soup:

  • 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

Instructions

  1. Prepare your pork: Combine the julienned pork shoulder with 1 tablespoon water to let it absorb, then add a pinch of salt, 2 teaspoons vegetable oil, and 1 teaspoon cornstarch. Mix thoroughly and set aside for marinating.
  2. Prepare the dry ingredients: Cut the dried chilies in half and remove seeds, then mince finely and set aside. Soak the dried lily flowers, wood ear mushrooms, and shiitake mushrooms in separate bowls with 1 cup warm water each for 1-2 hours until hydrated. Once softened, slice the mushrooms thinly, roughly chop the wood ears, and trim and halve the lily flowers.
  3. Prepare tofu and bamboo shoots: Cut both spiced dry tofu and fresh firm tofu into 2-inch long, ¼-inch thick pieces. Julienne the bamboo shoots, beat the egg in a small bowl, and finely dice the scallion. Set all aside.
  4. Assemble the soup base: Bring the 8 cups of low sodium chicken stock to a boil in a wok or large pot. If the pork has clumped, add another tablespoon of water to loosen before adding. Stir in the pork and break up clumps. Once simmering, skim off any foam with a fine mesh strainer.
  5. Season the soup: Add salt, sugar, dried chili peppers (if using), fresh ground white pepper, dark soy or mushroom soy sauce, light soy sauce, and sesame oil. Stir well to combine.
  6. Add soaked and cut ingredients: Add the lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots into the simmering soup. Bring the soup back to a gentle simmer.
  7. Add tofu and vinegar: Gently stir in both kinds of tofu and the white vinegar. The soup should now start to emit the authentic aroma and appearance of classic hot and sour soup.
  8. Make and add cornstarch slurry: Mix ⅓ cup cornstarch with ¼ cup water until smooth. Slowly drizzle the slurry into the simmering soup while stirring in a circular motion creating a whirlpool to prevent clumping. Add about ¾ of the slurry, continue stirring until the soup returns to a simmer, and then add the remainder if thicker consistency is desired.
  9. Adjust seasoning: Taste the soup and adjust seasoning with extra white pepper for heat and vinegar for sourness according to preference.
  10. Add egg: Keep the soup at a gentle boil. Stir the soup in a circular motion to form a slow whirlpool and slowly drizzle the beaten egg into the soup. This forms silky egg ribbons without clouding the soup.
  11. Final garnish and serve: Remove from heat and serve the hot and sour soup immediately, garnished with finely diced scallions for freshness.

Notes

  • Use warm or hot water to speed up the rehydration process of dried mushrooms and lily flowers.
  • Adjust vinegar and white pepper quantities to match your preferred level of sourness and spiciness.
  • If pork clumps during marination, add a splash of water to loosen it before cooking.
  • Make sure the soup is simmering before adding the beaten egg to prevent cloudiness.
  • This soup can be customized with vegetarian substitutes by omitting pork and using vegetable stock.

Find it online: https://cheftinaskitchen.com/hot-and-sour-soup-a-chinese-takeout-standard-recipe/