Hot and Sour Soup (酸辣汤) Recipe
If you’re on the hunt for a dish that awakens your taste buds and brings comfort all at once, let me introduce you to Hot and Sour Soup (酸辣汤)! This beloved classic from Chinese cuisine is all about layers of flavor: aromatic, tangy, peppery, and deeply satisfying. Made with delicate tofu, earthy mushrooms, and ribbons of egg in a rich, savory broth, each spoonful feels like a warm hug. Whether you savor it on a chilly night or serve it up to impress friends, Hot and Sour Soup (酸辣汤) proves that hearty, soul-soothing food doesn’t need to be complicated. Let’s dive into what you’ll need and how to make this unforgettable soup at home!
Ingredients You’ll Need
You might be surprised by how just a handful of pantry staples, a few specialty finds, and the magic of proper technique can create the bold flavors of Hot and Sour Soup (酸辣汤). Each ingredient is chosen for its essential contribution to the texture, color, and signature zing of this classic dish.
- Dried shiitake mushrooms: Bring intense umami and a meaty bite—make sure to soak these for best texture.
- Dried woodear mushrooms: Add a delightful crunch and classic earthy flavor; don’t skip them if you want a truly authentic soup.
- Dried lily flowers: Their mild, floral taste perfectly balances the soup’s sour notes and looks gorgeous in the bowl.
- Pork loin or chicken breast: Thinly sliced for quick cooking; either white or dark meat works based on your preference.
- Shaoxing wine (or dry sherry): This ingredient gives a lightly sweet, aromatic depth and tenderizes the meat.
- Salt: Enhances every flavor; seasoning properly is key, so don’t be shy.
- Cornstarch: Two purposes here: tenderizes meat for marinating and thickens the soup for that classic, luscious mouthfeel.
- Minced ginger: Fresh and lively, it adds warmth and brightness, waking up the whole broth.
- Green onions: Brings color and a subtle oniony lift, both in the soup and as a garnish.
- Chinkiang vinegar: This dark, aged vinegar provides the unmistakable tang that defines Hot and Sour Soup (酸辣汤).
- White pepper powder: Essential for that underlying gentle heat—use more or less depending on your spice preference.
- Water or chicken stock: Choose stock for extra richness, or water for a lighter broth.
- Firm tofu: Silky cubes bring creamy texture and extra protein to each bite.
- Light soy sauce: Adds a salty, savory punch that rounds out the soup’s base flavors.
- Eggs: When swirled in at the end, they create delicate ribbons that make the broth both beautiful and substantial.
- Sesame oil: Just a dash at the end gives a nutty aroma and glossy finish.
How to Make Hot and Sour Soup (酸辣汤)
Step 1: Prepare and Soak the Dried Ingredients
Start by gently rinsing your shiitake mushrooms, woodear mushrooms, and lily flowers under tap water—this removes any dust from packaging. Place each in its own bowl and cover with 1.5 to 2 cups of warm water. Let them soak for 30 minutes to 1 hour, until they become plump and tender. Once rehydrated, slice the mushrooms into thin strips, snip off the tough ends of lily flowers, and cut woodear mushrooms into bite-sized pieces. Be sure to reserve 2 cups of the soaking water from shiitake mushrooms and lily flowers—it’s packed with flavor!
Step 2: Marinate the Pork (or Chicken)
Combine your sliced pork or chicken with Shaoxing wine, a pinch of salt, and half a tablespoon of cornstarch. Mix everything together by hand, ensuring each piece is coated well. A quick 10-15 minute marinade helps tenderize the meat while infusing it with a subtle, savory aroma. This step is a game-changer for achieving that melt-in-your-mouth protein Hot and Sour Soup (酸辣汤) is so famous for.
Step 3: Mix the Vinegar and White Pepper
In a small bowl, stir together Chinkiang vinegar and the white pepper powder. Mix until the pepper fully dissolves. This flavored vinegar punch will be added right at the end of cooking to guarantee maximum vibrant tang and aromatic heat.
Step 4: Make the Soup Base
Pour 6 cups of water or chicken stock into your soup pot, along with the minced ginger and chopped scallions. If you have the reserved mushroom and lily flower soaking water, add it now and reduce the water or stock by 2 cups. Bring everything to a gentle simmer over medium-high heat—this builds a delicious, aromatic base for your Hot and Sour Soup (酸辣汤).
Step 5: Add Mushrooms, Lily Flowers, and Tofu
Next, add your rehydrated mushrooms, lily flowers, and tofu cubes to the pot. Let them simmer together, which infuses the broth with earthy, floral notes. Splash in a tablespoon of soy sauce and reduce the heat to medium-low to keep things at a gentle bubble.
Step 6: Thicken the Broth
Whisk together 3 tablespoons of cornstarch with 1/4 cup of water to create a smooth slurry. Slowly drizzle the cornstarch slurry into the pot, stirring constantly. You’ll see the soup start to thicken and take on that glossy, slightly viscous texture that is the hallmark of great Hot and Sour Soup (酸辣汤).
Step 7: Add the Marinated Pork and Eggs
Carefully scatter the marinated pork or chicken into the hot soup, stirring gently to prevent the strips from clumping together. Add a touch more salt to taste. Once the meat is cooked through (just a couple minutes!), swirl in the beaten eggs gradually while stirring the soup in a circular motion. You’ll see beautiful egg ribbons form instantly instead of clumps.
Step 8: Finish with Vinegar and Pepper
Take the pot off the heat and pour in your vinegar and pepper mixture. This adds the defining sharpness and warmth that makes Hot and Sour Soup (酸辣汤) irresistible. Stir well and give it a taste—you can adjust with a bit more salt or soy sauce here if needed.
Step 9: Garnish and Serve
Right before ladling into bowls, drizzle in sesame oil and sprinkle on some fresh cilantro or green onion. Give your beautiful creation one last swirl and you’re ready to enjoy the magic!
How to Serve Hot and Sour Soup (酸辣汤)
Garnishes
Classic garnishes include a handful of chopped cilantro, sliced green onions, and a tiny drizzle of extra sesame oil. For a burst of color and texture, sometimes a few thinly sliced chilies or a dash of chili oil are added as well. These finishing touches not only look stunning but also lift the flavors and bring a bit of freshness right as you tuck in.
Side Dishes
A big steaming bowl of Hot and Sour Soup (酸辣汤) pairs perfectly with fluffy white rice, simple stir-fried greens, or even savory dumplings. If you’re feeling extra festive, serve alongside crispy spring rolls or scallion pancakes for a cozy restaurant-style meal right at home. The soup’s punchy, tangy flavors complement lighter sides beautifully.
Creative Ways to Present
For a playful twist, serve Hot and Sour Soup (酸辣汤) in individual Chinese soup bowls or even small mugs for an appetizer course. Garnish each bowl tableside for a wow moment, or elevate the presentation with a platter of assorted toppings—crunchy fried shallots, roasted peanuts, or fresh bean sprouts—so everyone can add their favorites. For a dinner party, consider a “DIY Soup Bar” and let each guest build their ultimate bowl!
Make Ahead and Storage
Storing Leftovers
Leftover Hot and Sour Soup (酸辣汤) is just as tempting the next day! Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 or 4 days, and give it a gentle stir before reheating as the ingredients may settle.
Freezing
You can absolutely freeze Hot and Sour Soup (酸辣汤), though the texture of tofu and mushrooms may soften slightly upon thawing. Let the soup cool completely, then portion into freezer-safe bags or containers. Label and date them, and enjoy within 2 months for the best taste and texture.
Reheating
For reheating, pour the soup into a saucepan and warm gently over medium heat until steaming hot. If it’s thickened too much, just add a splash of water or broth to loosen it up. Add a little more vinegar or a sprinkle of white pepper before serving to revive its signature “hot and sour” punch.
FAQs
Is Hot and Sour Soup (酸辣汤) spicy?
It’s as spicy as you want it! The main source of heat is white pepper powder, which gives a different, almost perfumed spice than chili peppers. You can adjust it to your liking or add chili oil for extra heat.
Can I make Hot and Sour Soup (酸辣汤) vegetarian?
Absolutely! Simply omit the meat and use veggie broth instead of chicken stock. For deeper flavor, double up on the mushrooms and tofu, or even add in extra vegetables like bamboo shoots or shredded carrots.
What if I can’t find dried lily flowers or woodear mushrooms?
No worries! While they add a special touch, you can substitute with more shiitake mushrooms or other fresh mushrooms (like cremini or button). The soup will still be delicious and maintain a satisfying texture.
Why is vinegar added at the end?
Adding vinegar right before serving preserves its bright, tangy freshness—the very signature of Hot and Sour Soup (酸辣汤). If boiled for too long, the flavor dulls, which is why it goes in last.
Can I prepare Hot and Sour Soup (酸辣汤) in advance?
Yes, you can make it ahead! It actually tastes great after a night in the fridge, as the flavors come together beautifully. Just add a touch more vinegar or pepper after reheating to refresh the zing.
Final Thoughts
Every time I make Hot and Sour Soup (酸辣汤), I’m always amazed by how something so flavor-packed can come together so easily at home. Give this recipe a try—you might just discover your new favorite go-to soup for chilly nights, cozy dinners, or anytime you need a pick-me-up. Happy slurping!
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Hot and Sour Soup (酸辣汤) Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Hot and Sour Soup recipe is a classic Chinese dish that balances tangy and spicy flavors with a variety of ingredients like mushrooms, tofu, and pork. Warm up with a comforting bowl of this flavorful soup!
Ingredients
Dried Shiitake Mushrooms:
- 1/3 cup
Dried Woodear Mushrooms:
- 1/4 cup
Dried Lily Flowers:
- 1/4 cup
Pork Loin or Chicken Breast:
- 1/2 lb, thinly sliced
Shaoxing Wine or Dry Sherry:
- 1/2 tablespoon
Salt:
- 1/4 teaspoon + 1 teaspoon
Cornstarch:
- 1/2 tablespoon + 3 tablespoons
Minced Ginger:
- 2 teaspoons
Green Onions:
- 2, chopped
Chinkiang Vinegar:
- 2 tablespoons
White Pepper Powder:
- 1 teaspoon (or 1/2 teaspoon for less spice)
Water or Chicken Stock:
- 6 cups
Firm Tofu:
- 1/2 block (8 oz / 227 g), cubed
Light Soy Sauce:
- 1 tablespoon
Eggs:
- 2, beaten
Sesame Oil:
- 1 teaspoon
Instructions
- Prepare Mushrooms and Lily Flowers: Rinse and soak the dried shiitake mushrooms, woodear mushrooms, and lily flowers until tender. Slice mushrooms and chop lily flowers.
- Marinate Pork: Combine pork with Shaoxing wine, salt, and cornstarch. Marinate for 10-15 minutes.
- Mix Vinegar and White Pepper: Combine Chinkiang vinegar and white pepper in a small bowl.
- Prepare Soup Base: Heat water or chicken stock with ginger and green onion. Add rehydrated mushrooms, lily flowers, and tofu.
- Thicken Soup: Mix cornstarch with water and swirl into the soup to thicken.
- Add Pork and Egg: Add marinated pork, salt, and beaten egg to the soup.
- Finish Soup: Remove from heat and stir in vinegar mixture. Garnish with cilantro and sesame oil.
- Adjust Seasoning: Taste and adjust salt if needed.
- Serve: Serve hot and enjoy!
Notes
- You can adjust the spiciness by varying the amount of white pepper used.
- Feel free to add other vegetables like bamboo shoots or baby corn for extra texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Hot and Sour Soup, Chinese Soup, Mushroom Soup, Pork Soup, Comfort Food
