Hot and sour soup is a thick, peppery Chinese soup built on a pork or chicken stock loaded with tofu, wood ear mushrooms, bamboo shoots, and ribbons of egg, finished with black vinegar and white pepper for its signature tang and heat. You make it by simmering the aromatics and vegetables together, thickening the broth with a cornstarch slurry, then drizzling in beaten egg while stirring gently so it sets into thin silky strands.
The soup traces back to Sichuan and neighboring Henan province, though the version most people know internationally is closer to a Sichuan interpretation, heavy on white pepper for heat rather than chili. It became a fixture of Chinese American menus in the twentieth century, prized as a starter that wakes up the palate before the rest of the meal.
Good hot and sour soup should hit both notes hard and clearly, real vinegar tang up front, real white pepper heat on the back end, not a muddy compromise between the two.
What Actually Matters
The one technique that makes or breaks this soup is how you add the egg. Beat it loosely, bring the soup to a gentle simmer, then drizzle it in in a slow, thin stream while stirring the soup in one direction with a fork or chopstick. Stop stirring the moment the egg hits the liquid, let it float and set for a few seconds, then stir gently once. Pour too fast or stir too hard and you get scrambled egg clumps instead of the delicate ribbons this soup is known for.
Hot and Sour Soup Recipe
Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
Ingredients
- 4 cups chicken or vegetable stock
- 4 ounces boneless pork loin, thinly sliced into strips (optional)
- 1/4 cup dried wood ear mushrooms, soaked and sliced
- 1/2 cup canned bamboo shoots, julienned
- 6 ounces firm tofu, cut into thin strips
- 3 tablespoons black vinegar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper, plus more to taste
- 1/2 teaspoon sesame oil
- 3 tablespoons cornstarch mixed with 4 tablespoons water
- 1 large egg, lightly beaten
- 2 scallions, thinly sliced
Method
- Bring the stock to a simmer in a pot. Add the pork strips and cook for 2 minutes until just cooked through.
- Add the wood ear mushrooms, bamboo shoots, and tofu. Simmer for 5 minutes.
- Stir in the black vinegar, soy sauce, and white pepper. Taste and adjust, adding more vinegar for tang or more pepper for heat.
- Stir the cornstarch slurry again and pour it into the soup while stirring, letting it come back to a simmer until slightly thickened, about 1 minute.
- Reduce heat to low. Drizzle the beaten egg in slowly in a thin stream while stirring the soup gently in one direction. Let it sit for a few seconds before stirring once more.
- Stir in the sesame oil, top with scallions, and serve hot.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 145 | 12g | 6g | 11g |
These values are calculated estimates based on standard ingredient data, not lab verified nutrition facts.
Tips, Variations, and Storage
Skip the pork entirely for a vegetarian version and use vegetable stock, the soup holds up fine without it. Dried shiitake mushrooms work if you can't find wood ear. Leftovers keep for 2 days in the fridge, though the tofu and mushrooms will soften further. Reheat gently on the stove and taste again for vinegar and pepper before serving, since both mellow with time and often need a top up.
Frequently Asked Questions
What makes hot and sour soup hot and sour?
The heat comes from white pepper, not chili, and the sourness comes from black vinegar. Together they give the soup its sharp, warming character.
Can I make this vegetarian?
Yes, just skip the pork and use vegetable stock. The mushrooms and tofu carry plenty of body and flavor on their own.
What is black vinegar?
It's a dark, slightly sweet Chinese vinegar, often labeled Chinkiang vinegar, with a deeper flavor than rice vinegar. Balsamic is an acceptable substitute in a pinch.
Why did my egg turn into clumps instead of ribbons?
The soup was likely boiling too hard or you poured the egg in too fast. Keep it at a gentle simmer and drizzle slowly while stirring softly.
Can I use chicken instead of pork?
Yes, thinly sliced chicken breast works well and cooks in about the same time as the pork.
More from Wine Drop Cookery
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
Cook Bolder, Serve Wiser, Eat Better.