Seriously Good Hot and Sour Soup

Restaurant Hot and Sour Soup Recipe: Seriously Good!

By Amara Vitalis May 27, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever find yourself craving that tangy kick? that bam of flavour that only a good soup can deliver? this hot and sour soup recipe is about to become your new best friend.

It’s seriously a restaurant quality bowl, made right in your kitchen.

Brief Overview

Hot and sour soup has a rich history rooted in chinese cuisine. it's a symphony of spicy and sour, a culinary tightrope walk.

This recipe is doable for anyone. from prep to table, it's around 45 minutes, yielding 4 generous bowls. you can even serve hot and sour dumplings with it if you want a fuller meal.

Main Benefits

This soup is packed with flavour and it is surprisingly healthy!. it is packed with vegetables and lean protein. it is low in calories and high in nutrients.

It’s perfect for a chilly night in, or when you’re feeling a bit under the weather. plus, this best hot and sour soup recipe will blow away any takeout version you've had, honestly!

Warming Up the Flavours

Alright, so what makes this hot and spicy soup chinese so special? first, the broth! we’re talking a deeply savoury base, built with chicken broth and dried shiitake mushrooms.

The mushrooms soak, infusing the broth with an earthy umami. don't throw away that mushroom water!. we are using that too!

The Ingredients Line-Up

Let’s talk ingredients for this hot and sour soup with chicken or pork. you'll need shiitake mushrooms (the stars!), chicken broth, tofu (i like firm for this), bamboo shoots, and the flavour powerhouses: garlic, ginger, and rice vinegar.

Don't forget the cornstarch. that’s how we thicken it up to that perfect, slurpable consistency. this spicy sour soup is easier than you might think.

The Magic Balance: Hot Meets Sour

Now, the key is balancing the hot ans sour soup soup . start with soy sauce, rice vinegar, sesame oil, white pepper, and ginger in your broth.

Don’t be shy with the vinegar and chilli oil. you can always add more to get it just right. remember to taste as you go! if you how to make hot and sour soup right, it is going to be spectacular.

Alright, let's dive into the heart of a truly fantastic hot and sour soup recipe : the ingredients and gear! honestly, getting this bit right is half the battle.

Don't be scared. we got this!

Ingredients: The Hot and Sour Symphony

First things first, we need to talk broth. grab 8 cups (1.9 liters) of low-sodium chicken broth and 4 cups (945 ml) of water.

A good broth is essential. also, pick 4 oz (115 g) of dried shiitake mushrooms. i use low sodium broth since i can control how much soy sauce to add later.

Mushroom Magic

These babies need a soak. i soak them in hot water for about 30 minutes . be sure to save the soaking liquid, it's liquid gold.

Thinly slice the mushroom caps after removing their stems. now you're ready.

The Essentials: Soy, Vinegar, and More

For the base flavour, grab 3 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of white pepper, 1/2 teaspoon of ground ginger, and a tiny 1/4 teaspoon of sugar.

These measurements are pretty specific. they're important.

Soup Ingredients: The Chunky Bits

You'll need 2 tablespoons of vegetable oil, 2 cloves of minced garlic, about 1 inch of minced ginger, and 4 oz (115 g) of thinly sliced pork tenderloin.

Don't have pork? shredded chicken or shrimp works too. then, it's 1/2 cup (50g) of sliced bamboo shoots, 1/2 cup (50g) of sliced wood ear mushrooms and 1/2 cup (120g) of cubed firm tofu.

Lastly, 2 green onions , thinly sliced with the white and green parts kept separate.

Thickening and Swirl: The Final Flourish

We will need 3 tablespoons of cornstarch, 1/4 cup (60 ml) of cold water, and 2 large eggs . these need to be beaten.

Have another 3-4 tablespoons of rice vinegar on hand too, for adjusting the final taste. then, chili oil to your liking for that kick.

Seasoning: Spice It Up or Tone It Down

The spice combo is classic. white pepper and ginger are a must. they bring the warmth. for flavour enhancers, soy sauce and sesame oil are key.

Also, for substitutions, rice wine vinegar will work but changes the flavour.

Gear Up: What You'll Need

Keep it simple. you need a large pot or dutch oven. a small bowl for the cornstarch slurry. you'll also need a cutting board and a sharp knife.

A slotted spoon helps too. you can even use a spoon for the mushrooms. it works a treat!

Alright, let’s dive into making some seriously good hot and sour soup . forget that watered down stuff you get at some takeaways! this hot ans sour soup soup recipe is the real deal.

Prep Like a Pro: Mise en Place Magic

First, the prep. It's all about getting organized. Soak your dried shiitake mushrooms. Trust me, it makes all the difference. Then, slice those mushroom caps thinly. Don’t throw away the stems yet.

We'll use them to amp up the broth flavor. next, mince your garlic and ginger. slice the pork tenderloin super thin and cube the tofu.

Have everything ready to go. this mise en place thing isn't just fancy chef talk, you know?

Building Flavours: Your step-by-step Hot and Sour Soup Recipe Guide

The Broth Foundation: In a large pot, combine chicken broth, water, soy sauce, rice vinegar, sesame oil, white pepper, ginger, sugar, and those shiitake stems. Bring to a simmer. This base is crucial.
Aromatic Sizzle: Heat vegetable oil in the pot. Saute garlic and ginger until fragrant. Add the pork and cook until no longer pink. We're building layers of flavor here.
Veggie Power-Up: Add bamboo shoots, wood ear mushrooms, and tofu to the pot. More textures are always better, right?
Liquid Gold: Strain the mushroom soaking liquid to remove grit. Then, add it to the pot along with sliced Shiitake mushrooms. Don't skip straining. It makes a difference.
Thickening Time: Whisk cornstarch and cold water. Slowly pour it into the simmering soup. Stir constantly until it thickens. Think velvety smooth!
Egg Drop Drama: Slowly drizzle the beaten eggs into the simmering soup. Stir gently in a circular motion. Hello, gorgeous egg ribbons!
Flavour Fiesta: Stir in the remaining rice vinegar and chili oil. Adjust to your heat and sourness preference. Taste and adjust seasoning as needed. This is where you make it your Best Hot and Sour Soup Recipe .
Serve It Up: Ladle into bowls and garnish with sliced green onions. Dig in!

Hot And Sour Soup Recipes : Pro Tips for Hot and Spicy Soup Chinese

Here's the thing: The balance of hot and sour is key. Don’t be shy with the vinegar or chili oil. Strain that mushroom liquid! Nobody wants gritty soup.

Common mistake: Overcooking the tofu. Add it towards the end so it stays nice.

Honestly, this spicy sour soup is way better than takeout. it's a comforting bowl of goodness and fun to make.

The best part is, you can adjust the heat and sourness to your liking. so, go for it, and enjoy making your own hot and sour soup with chicken .

Next time maybe we can talk about other methods, like making it with hot and sour dumplings ! let me know if you ever give this recipe a try and what do you think of the hit and sour soup recipe .

Also i can teach you how to make hot and sour soup one day.

Alright, let's talk about making this Seriously Good Hot and Sour Soup recipe even better! It is super easy! Honestly, the small details matter. Here's how to nail it.

Recipe Notes: Level Up Your Soup Game

Here, you'll find tips and tricks to really bring your soup to the next level. You know? It's about fine tuning the flavours and presentation.

Serving Suggestions: Get Your Presentation On!

Alright, you have made the hot and sour soup soup and now what? first, think about the bowl. a nice, deep bowl shows off the layers.

A sprinkle of extra green onions adds a pop of fresh colour. for a bit of drama, drizzle a little extra chili oil.

Thinking about what else can you add? serve it with egg rolls. alternatively, why not serve a side of steamed rice to make it a full meal? this works well!

Storage Tips: Keeping It Fresh

Got leftovers? no worries! this hot and sour soup recipe keeps well. store it in an airtight container in the fridge.

It will last 3-4 days. freezing is an option. however, the tofu texture might change slightly. to reheat, simmer gently on the stove or microwave until piping hot.

Variations: Make It Your Own!

Wanna mix it up? no problem! for a vegetarian twist, use vegetable broth and skip the pork. load up on extra tofu and mushrooms.

Making a best hot and sour soup recipe is all about tweaking it just the way you like it. want hot and spicy soup chinese ? add more chili oil or a finely chopped fresh chili.

Seasonal swaps can also keep things interesting. use different types of mushrooms, like oyster mushrooms. if you want to add some seafood, you could try making it hot and sour soup with chicken or shrimp for an awesome twist.

Nutrition Basics: Goodness in a Bowl

This spicy sour soup is not just tasty; it's good for you. it's packed with protein from the tofu and pork.

Plus, mushrooms add fibre and vitamins. you can call it hit and sour soup recipe or what you like. the key benefit is how it balances flavour with real nourishment.

It's easy to digest.

So, there you have it! armed with these notes, you are ready to ace this how to make hot and sour soup recipe.

Don't be afraid to experiment and trust your taste buds. get creative and make some hot and sour dumplings . before you know it, you'll have a seriously good hot ans sour soup soup .

Frequently Asked Questions

What exactly is hot and sour soup? Is it like something I'd get down the local Chinese takeaway?

Hot and sour soup is a classic Chinese soup known for its, well, hot and sour flavours! It's typically a savoury broth base packed with ingredients like mushrooms, tofu, and bamboo shoots. The "hot" usually comes from white pepper or chili oil, and the "sour" from rice vinegar.

Think of it as a more flavourful, sophisticated cousin to what you might find at your local takeaway - this hot and sour soup recipe aims for restaurant quality at home!

This hot and sour soup recipe looks a bit daunting. Is it really that hard to make?

Not at all! While there are a few ingredients, the steps themselves are quite straightforward. It's more about careful preparation and balancing those key hot and sour flavours. Like baking a Victoria Sponge, it might seem intimidating at first, but with a little patience and attention to detail, you'll be whipping up bowls of deliciousness in no time.

Can I make this soup vegetarian or vegan? I'm off the meat like a good vegetarian should be.

Absolutely! To make it vegetarian, simply use vegetable broth instead of chicken broth and skip the pork. Add extra tofu and mushrooms for protein. For a vegan version, double check that your soy sauce is vegan friendly and omit the egg swirl at the end, that will allow for an outstanding hot and sour soup recipe.

Help! My soup isn't hot or sour enough! What can I do?

Don't panic! This is a common problem and easily fixed. The beauty of this hot and sour soup recipe is that you can adjust to taste. Add more chili oil or Sriracha a teaspoon at a time to increase the heat.

For more sourness, add rice vinegar a tablespoon at a time, tasting as you go, until it reaches your desired level.

Can I store leftovers, and how long will it last? And what is the best way to reheat the hot and sour soup recipe?

Yes, you can store leftovers! Let the soup cool completely before transferring it to an airtight container and refrigerating it. It will last for 3-4 days. When reheating, do so gently over medium heat on the stovetop, stirring occasionally. Microwaving is also an option, but the texture might change slightly.

The flavors might even meld together nicely overnight, like a good curry!

I don't have all the exact ingredients...can I substitute anything in this hot and sour soup recipe?

Of course! While the recipe is designed with specific ingredients for the best flavour, there's room for flexibility. Chicken thighs, shrimp or more tofu can be used in place of pork tenderloin. White wine vinegar or apple cider vinegar can be used, but the flavour will be slightly different to rice vinegar.

If you can't find Wood Ear mushrooms, just omit them or use more Shiitake. Get creative and make it your own!