There’s nothing like the invigorating scent of spices wafting through the kitchen, drawing family and friends to the table. My journey with hot and sour soup began in my grandfather’s bustling kitchen, where he meticulously blended flavors to create a dish that would tantalize the senses. This family recipe is not just about warmth and comfort; it’s a celebration of bold combinations that dance on your palate, blending the heat of dried red chili peppers with the tang of white vinegar.
Picture this: a steaming bowl filled with tender pork, silky tofu, and a vibrant medley of crunchy mushrooms and bamboo shoots, all harmoniously mingling in a rich, umami-packed broth. Each spoonful whispers stories of authenticity, far surpassing anything you’d find at your local takeout joint. The beauty of this recipe is that it’s easily customizable—adjust the heat and sourness to your liking, ensuring that every bowl is uniquely yours. So, let’s dive into creating a deliciously memorable hot and sour soup that warms the soul and excites the taste buds!
Why is Hot and Sour Soup so beloved?
Authenticity, this family recipe holds a special place in hearts, offering a taste of tradition that takeout simply can’t match. Bold flavors come alive in every bowl, with the perfect balance of heat and tanginess that awakens your taste buds. Customizable to fit everyone’s preference, you can easily tweak the heat level and add your favorite proteins. Quick preparation makes it an ideal weeknight meal, while still impressing your guests. Heartwarming and nutritious, it’s not just a soup; it’s a comforting dish that brings everyone together for a deliciously memorable meal.
Hot and Sour Soup Ingredients
For the Soup Base
- Pork Shoulder – Provides savory protein; substitute with chicken or tofu for a lighter option.
- Low Sodium Chicken Stock – Forms the rich soup base; vegetable broth works for a vegetarian alternative.
For the Vegetables
- Dried Red Chili Peppers – Introduces heat; adjust based on your spice preference.
- Dried Lily Flowers – Adds a unique texture; can be swapped with extra mushrooms.
- Dried Wood Ear Mushrooms – Contributes a crunchy texture; fresh mushrooms may alter flavor.
- Dried Shiitake Mushrooms – Imparts rich umami flavor; regular mushrooms can replace them if needed.
- Bamboo Shoots – Offers crunch and a slight sweetness; sliced bell peppers can be used for variation.
- Scallion – Adds fresh flavor; can be substituted with chives if necessary.
For the Tofu and Thickeners
- Spiced Tofu – Enhances seasoning; regular tofu works for a milder taste.
- Firm Tofu – Provides protein and substance; silken tofu can create a softer texture.
- Cornstarch – Thickens the soup beautifully; arrowroot powder can be an alternative.
For the Flavors
- White Vinegar – Defines the soup’s tangy character; adjust to match your taste preference.
- Dark and Light Soy Sauces – Add depth and umami; tamari is a great gluten-free substitute.
- Sesame Oil – Enhances aroma; feel free to use any neutral oil as a replacement.
- Sugar – Balances acidity; leave out if you’re avoiding sweetness.
- Salt – Enhances overall flavor; adjust based on your liking.
- White Pepper – Provides a warm spice; black pepper can be a suitable alternative but will change the taste.
For the Finish
- Egg – Adds richness and creates beautiful ribbons; omit for a vegan version.
- Water – Needed to create the cornstarch slurry when thickening your hot and sour soup.
How to Make Hot and Sour Soup
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Marinate the pork shoulder in a mixture of water, salt, oil, and cornstarch. Let it sit for about 15 minutes to absorb the flavors while you prepare the other ingredients.
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Hydrate the dried ingredients by soaking the dried red chili peppers, lily flowers, and mushrooms in warm water for about 20 minutes. This will restore their texture and flavor.
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Slice and chop the hydrated mushrooms, trim the lily flowers, and chop the wood ear mushrooms into bite-sized pieces. This adds a lovely texture to your soup.
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Prepare both types of tofu by cutting them into cubes and chop the bamboo shoots into thin strips. Aim for uniform sizes to ensure even cooking.
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Boil the low-sodium chicken stock in a large pot over medium heat. Once boiling, carefully add the marinated pork, breaking apart any clumps.
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Skim off any foam that rises to the surface as the soup simmers. Then, add in the seasonings: salt, sugar, white pepper, dark and light soy sauces, and sesame oil.
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Stir in the hydrated vegetables—wood ear mushrooms, shiitake mushrooms, dried lily flowers, and bamboo shoots. Allow them to simmer for an additional 5-10 minutes until everything is tender.
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Add both spiced and firm tofu to the pot along with white vinegar. Stir gently to combine and adjust the flavors to your preference.
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Create a cornstarch slurry by mixing cornstarch with water in a small bowl. Gradually drizzle it into the simmering soup while stirring continuously to prevent lumps from forming.
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Adjust the soup’s thickness and seasoning as needed, then gently create ribbons by swirling in the beaten egg. This adds a delightful richness to the final dish.
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Serve your hot and sour soup warm, generously garnished with fresh scallions on top for an extra burst of flavor.
Optional: Add a sprinkle of sesame seeds for a crunchy finish!
Exact quantities are listed in the recipe card below.
Expert Tips for Hot and Sour Soup
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Prep Ingredients First: Having all your ingredients prepped and ready ensures a smooth cooking process, making it a joy rather than a rush.
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Adjust to Taste: Don’t hesitate to tweak the vinegar and white pepper to match your preferred level of sourness and spiciness in your hot and sour soup.
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Prevent Clumping: When adding the cornstarch slurry, stir the soup gently and continuously to avoid unsightly lumps.
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Choose Fresh Ingredients: Fresh mushrooms and vegetables can elevate the flavors; avoid using stale or outdated dried ingredients for the best taste.
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Balance Flavors: Taste throughout the cooking process; adjust salt and sugar in small increments to achieve the ultimate balance that suits your palate.
Make Ahead Options
Hot and sour soup is perfect for busy weeknights when time is of the essence! You can prepare the soup up to 24 hours in advance by marinating the pork and hydrating the dried ingredients (like mushrooms and lily flowers) the night before. Store these components in the refrigerator to maintain their freshness. When it’s time to serve, simply bring the chicken stock to a boil, add the prepped pork, and stir in the vegetables and tofu—this will ensure your soup remains just as delicious. Additionally, remember to adjust the vinegar and seasonings to taste after reheating, providing that signature tangy flavor right before you enjoy this comforting bowl.
How to Store and Freeze Hot and Sour Soup
Fridge: Store leftover hot and sour soup in an airtight container for up to 3 days. If you find the soup thickened after cooling, consider adding a splash of broth or water when reheating.
Freezer: You can freeze hot and sour soup for up to 2 months. Portion it into freezer-safe containers, leaving some space at the top for expansion.
Reheating: To reheat, thaw the soup overnight in the fridge, then warm it on the stove over medium heat. Add a touch of vinegar to refresh flavors after freezing.
Make-Ahead Tips: This soup can be prepared a day in advance, making it easier to enjoy flavorful meals without the rush.
What to Serve with Hot and Sour Soup?
Imagine a table adorned with delightful dishes that elevate your hot and sour soup experience into a feast for the senses.
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Steamed Jasmine Rice: This fluffy rice provides a neutral base that soaks up the rich broth beautifully, enhancing each spoonful of soup.
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Vegetable Spring Rolls: Crispy and fresh, these rolls add a delightful crunch and provide a perfect contrast to the soup’s heat and tang.
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Chili Garlic Edamame: Bright, healthy, and slightly spicy, these savory snacks are addictive and pair wonderfully with the bold flavors of the soup.
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Sesame Noodles: The nutty flavor and chewy texture of sesame noodles provide an excellent balance to the spicy soup, making each bite satisfying.
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Crispy Tofu Bites: Golden and crunchy on the outside, they offer a wonderful textural contrast to the silky tofu in your soup, amplifying the dish’s heartiness.
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Cucumber Salad: Light and refreshing, the crispness of cucumbers tossed in a tangy dressing works to cleanse the palate between servings of soup.
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Chrysanthemum Tea: This floral, slightly sweet tea adds a delicate touch to your meal, enhancing the overall warmth and making it a comforting dining experience.
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Mango Sorbet: As a sweet finale, this light dessert contrasts the savory soup, providing a refreshing burst of flavor to end the meal on a high note.
Each choice complements the hot and sour soup’s vibrant flavors, creating a luscious dining experience that will surely please family and friends alike.
Hot and Sour Soup Variations
Feel free to make this soup your own by experimenting with these delightful twists and substitutions!
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Dairy-Free: Replace any dairy-like options with coconut milk to achieve a creamy consistency without the lactose.
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Vegetarian/Vegan: Omit the pork and use only tofu along with vegetable broth for a lighter, plant-based soup that’s just as satisfying.
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Gluten-Free: Swap regular soy sauce for tamari to enjoy all the flavors without the gluten.
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Add Heat: Intensify the spice by incorporating sriracha or chili garlic sauce for a bolder kick.
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Extra Crunch: Toss in some bean sprouts or water chestnuts right before serving for an added crunch that enhances texture.
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Flavor Boost: Marinate your proteins (chicken, tofu, or shrimp) in additional soy sauce and garlic before cooking for a deeper umami flavor.
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Sweet and Spicy: Drizzle some honey or maple syrup into the broth for a sweet contrast to the heat — just a touch will make a difference!
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Herb Infusion: Add fresh cilantro or Thai basil just before serving to introduce a vibrant, aromatic element that complements the rich soup base.
Hot and Sour Soup Recipe FAQs
What type of pork should I use for Hot and Sour Soup?
I recommend using pork shoulder for its savory flavor and tenderness when cooked. However, you can also opt for chicken or tofu if you prefer a lighter or vegetarian option.
How should I store leftover Hot and Sour Soup?
Store leftover hot and sour soup in an airtight container in the refrigerator for up to 3 days. If you find that the soup has thickened upon cooling, simply add a splash of broth or water when reheating to restore its desired consistency.
Can I freeze Hot and Sour Soup?
Absolutely! You can freeze hot and sour soup for up to 2 months. Pour it into freezer-safe containers, leaving some space at the top for expansion. When ready to enjoy, thaw it overnight in the refrigerator before reheating.
What if my Hot and Sour Soup is too spicy or sour?
If your soup turns out too spicy, try adding a little more sugar to help balance the heat. For over-sourness, a splash of sesame oil or a dash of additional stock can mellow the flavors. Always adjust gradually to avoid overcompensating!
Can I make this recipe vegan?
Yes! You can easily make a vegan version by substituting the pork with spiced tofu, using vegetable stock instead of chicken stock, and omitting the egg. This maintains a delicious flavor while fitting into a plant-based diet.
How do I prevent clumping when adding cornstarch?
To prevent clumping when adding cornstarch to your hot and sour soup, mix the cornstarch with water to create a slurry before introducing it to the simmering pot. Drizzle the slurry in while stirring the soup continuously, ensuring it thickens smoothly.
Hot and Sour Soup Recipe FAQs
Authentic Hot and Sour Soup That Warms the Soul
Ingredients
Equipment
Method
- Marinate the pork shoulder in a mixture of water, salt, oil, and cornstarch for about 15 minutes.
- Hydrate the dried ingredients by soaking the dried red chili peppers, lily flowers, and mushrooms in warm water for about 20 minutes.
- Slice and chop the hydrated mushrooms, trim the lily flowers, and chop the wood ear mushrooms.
- Prepare both types of tofu by cutting them into cubes and chop the bamboo shoots into thin strips.
- Boil the low-sodium chicken stock in a large pot over medium heat. Add the marinated pork.
- Skim off any foam that rises, then add the seasonings: salt, sugar, white pepper, soy sauces, and sesame oil.
- Stir in the hydrated vegetables—wood ear mushrooms, shiitake mushrooms, dried lily flowers, and bamboo shoots. Simmer for another 5-10 minutes.
- Add both spiced and firm tofu to the pot along with white vinegar and adjust the flavors.
- Create a cornstarch slurry with cornstarch and water, then drizzle it into the soup while stirring continuously.
- Adjust thickness and seasoning, then gently swirl in the beaten egg.
- Serve warm, garnished with fresh scallions.