Hot and Sour Soup (酸辣汤)

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Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. I’ve included lots of notes so you can tweak the recipe with the ingredients you have on hand, plus how to make this dish vegetarian. {Vegetarian adaptable}
Course: Soup
Cuisine: Chinese
Keyword: takeout
Calories216 kcal
AuthorMaggie Zhu
(Optional) Rehydrate (*Footnote 1)
  • 1/3 cup dried shiitake mushrooms
  • 1/4 cup dried woodear mushrooms
  • 1/4 cup dried lily flowers
Optional Marinate (*Footnote 2)
  • 1/2 lbs (230 g) pork loin (or chicken breast) cut into thin strips
  • 1/2 tablespoon Shaoxing wine or dry sherry
  • 1/4 teaspoon salt
  • 1/2 tablespoon cornstarch
  • 2 teaspoons minced ginger
  • 2 green onions chopped
  • 2 tablespoons Chinkiang vinegar
  • 1 teaspoon white pepper powder (or 1/2 teaspoon white pepper powder for a less spicy dish)
  • 6 cups water or chicken stock (*Footnote 3)
  • 1/2 block (8 oz / 227 g) firm tofu, cubed
  • 1 tablespoon light soy sauce or soy sauce
  • 3 tablespoons cornstarch
  • 1 teaspoon salt or to taste
  • 2 eggs beaten
  • 1 teaspoon sesame oil
  1. Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. Slice mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces.
  2. Combine pork, Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 – 15 minutes.
  3. Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
  4. Add water or chicken stock into a pot and heat over medium-high heat. Add rehydrated wood ear mushrooms, shiitake mushrooms, lily flowers, and tofu to the pot. Cook until bringing to a simmer. Add soy sauce and turn to medium-low heat.

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