Authentic Hot and Sour Soup (酸辣汤)

Hot and sour soup is an authentic Chinese soup with a long history, built around a spicy and sour broth filled with mushrooms, tofu, and silky eggs that is warming, satisfying, and savory. I can assure you my recipe is not Western Chinese takeout or a watered down version, but a home style soup, like my egg drop soup that brings restaurant flavor into my own kitchen.

I love how this recipe comes together nicely because every ingredient I use has a clear role, from the mushrooms adding earthiness to the tofu bringing softness and the eggs creating a silky texture I love. If you have been following me for a while, you know I grew up eating bowls of soup like this with my family, so adding this restaurant style soup to my collection of authentic Chinese soup recipes was really important to me.

After years of cooking Chinese food for my family and guiding home cooks, this hot and sour soup has become one of my favorites because it is ready in just 30 minutes, if you soak your dried ingredients in advance. In this post, I walk you through each step and share simple ingredient swaps so it stays easy, flexible, and perfect for busy days at home.

Ingredients

Since my goal was to create a proper restaurant style hot and sour soup recipe, I use all the ingredients listed below, but the good news is that you can easily substitute them with my recommendations and still enjoy a comforting bowl of soup at home.

The soup base

• Protein: I use pork tenderloin most often, but chicken breast works just as well.
• Aromatics: I cook ginger and green onions first to build a savory base.
• Seasonings: I rely on salt and cornstarch to season and lightly thicken the broth.
• Broth and soaking liquid: I use chicken stock along with lily flower soaking liquid.
• Tofu: I use firm tofu so it stays firm while cooking, but you can also use soft or medium tofu for its nice silky texture.
• Soy sauce and wine: I add light soy sauce and Shaoxing wine for savory flavor.
• Eggs: I pour in beaten eggs at the end to create silky ribbons. This gives the soup its signature texture.
• Finishing oils: I finish with toasted sesame oil, but I also recommend chili oil. Either one adds a final layer of flavor to the bowl.

Dried ingredients

My recipe uses a few dried ingredients listed below that may require a trip to an Asian market or an online order, and they are important for creating authentic flavor. I strongly recommend using them for the best result, but if you prefer to skip them, you still can, just keep in mind the soup will not have the same traditional taste.

Dried lily flowers: I use dried lily flowers because they add deep savory flavor with earthy and woody notes. I always save the soaking liquid and use it in the soup base.

Dried shiitake mushrooms: I rely on dried shiitake mushrooms for their smoky, concentrated flavor. The soaking liquid is full of umami and works as a natural vegan stock.

Wood ear mushrooms: I add wood ear mushrooms for their mild taste and crunchy texture.

How to make

1. Rehydrate the dried ingredients: Rinse the dried shiitake mushrooms, dried wood ear mushrooms, and dried lily flowers under running water. Place each ingredient in a separate bowl, cover with warm water, and soak for 30 minutes to 1 hour until tender.

2. Prepare the mushrooms: Slice the rehydrated shiitake mushrooms into thin strips. If your mushroom comes with the stem, remove and discard the stem because it’s very chewy.

3. Handle the lily flowers: Trim and discard the tough ends of the lily flowers, then cut them in half lengthwise. Reserve 2 cups of the soaking water for the soup.

4. Cut the wood ear mushrooms: Remove any tough ends from the wood ear mushrooms, then chop them into bite sized pieces.

5. Marinate the pork: Combine the pork, Shaoxing wine, salt, and cornstarch in a bowl. Mix well by hand and marinate for 10 to 15 minutes.

6. Mix the vinegar base: In a small bowl, combine the Chinkiang vinegar and white pepper. Stir until the pepper is fully dissolved, then set aside.

7. Build the soup base: Add the chicken stock, reserved lily flower soaking water, ginger, and the white parts of the green onion to a pot and heat over medium high heat. Add the rehydrated wood ear mushrooms, shiitake mushrooms, lily flowers, and tofu, cook until the soup reaches a simmer, then add the soy sauce and reduce the heat to medium low.

8. Thicken the soup: In a small bowl, mix the cornstarch with 1 quarter cup of water until fully dissolved. Slowly swirl the slurry into the soup while stirring, then continue stirring until the soup thickens.

9. Cook the pork: Add the marinated pork to the soup, stirring several times to separate the strips and keep them from sticking together.

10. Add the eggs: Slowly drizzle in the beaten egg while stirring the soup in a circular motion using chopsticks or a fork. Let the egg sit for about 20 seconds to set, then stir lightly to separate the egg ribbons.

11. Finish the soup: Turn off the heat and add the vinegar and pepper mixture, then stir to combine. Season with salt to taste, garnish with the green parts of the green onion, drizzle with sesame oil, give the soup a final stir, and serve hot.

How to serve

At home, I serve this hot and sour soup the authentic way, straight from the pot and shared at the table alongside any Chinese rice recipes. When my family wants a fuller spread, I pair it with other main dishes such as Lion’s Head Meatballs or Braised Chicken with Mushroom, which keeps the meal comforting and very close to how we enjoy it in Chinese homes.

You can also customize this soup to suit your own palate by adjusting the sourness or heat and swapping proteins like chicken for pork or shrimp. If you enjoy mixing cuisines, it pairs nicely with Western style dishes like roasted vegetables or even a simple Chinese noodle recipe from my collection, making it easy to fit into your everyday meals while keeping the soup as the star.

Frequently asked questions