Hot And Sour Soup

Ingredients

• 75 g (½ cup)pork belly, fat trimmed and cut into thin strips
• 3dried shiitake mushrooms, soaked, stemmed and sliced
• 75 g (½ cup)peeled and deveined shrimp
• 1.4 litres (6 cups)chicken stock
• 40 g (¼ cup)bamboo shoots, thinly sliced
• 3 stalksspring onions, chopped
• to tastesalt and white pepper
• 15 ml (1 tablespoon)sugar
• 5 ml (1 teaspoon)dark Aloha shoyu
• 2.5 ml (½ teaspoon)light Aloha shoyu
• 5–10 ml (1–2 teaspoons)chilli garlic sauce
• 60 ml (¼ cup)rice wine vinegar
• 30 ml (2 tablespoons)fresh lime juice
• 5 ml (1 teaspoon)patis (fish sauce)
• a dashsesame oil
• a dashsherry
• 1 largeegg, well beaten
• 8 g cornstarch mixed with 30 ml chicken stock (1 tablespoon cornstarch mixed with 2 tablespoons stock)cornstarch and chicken stock

Instructions

1. 1

   Combine soup base

   Place the pork, shrimp and chicken stock in a large saucepan over medium-high heat.

2. 2

   Bring to boil

   Bring the mixture to a boil.

3. 3

   Simmer briefly

   Lower the heat and simmer gently for 4–5 minutes.

4. 4

   Add seasonings

   Add all the remaining ingredients except the beaten egg and cornstarch mixture.

5. 5

   Cook briefly

   Cook over low heat for 1–2 minutes.

6. 6

   Stir in egg

   Take the pan off the heat and gradually stir in the beaten egg.

7. 7

   Add cornstarch

   Stir a spoonful of hot soup into the cornstarch mixture, then pour it into the soup while stirring continuously.

8. 8

   Thicken soup

   Return the soup to a simmer for 1 minute, until thickened.

9. 9

   Serve immediately

   Serve the soup straight away.

What is hot and sour soup?

Hot and sour soup is a Chinese soup known for balancing savoury, spicy and acidic flavours. Recipes vary by region and household, with ingredients such as mushrooms, tofu, bamboo shoots and meat appearing in different combinations.

This version pairs pork and shrimp with shiitake mushrooms and bamboo shoots. Vinegar brings the familiar sour note, while lime juice and patis add a fresh, savoury twist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 20g protein, 20g carbs, 22g fat.

The stock, pork and shrimp contribute protein, while the sugar and cornstarch provide some of the carbohydrates. Pork belly and sesame oil supply much of the fat. Pair a bowl with vegetables or a modest serving of rice to make the meal more filling.

Build the broth's flavour

Seasonings: shoyu, sugar, chilli garlic sauce, vinegar, lime, patis, sesame oil and sherry go into the broth near the end. Taste the balance as you cook, since the chilli sauce can vary in heat and the shoyu and fish sauce are both salty.

Mushrooms and bamboo: soaked shiitake bring a deep, savoury flavour, while thinly sliced bamboo shoots add a distinct, lightly crisp bite.

Cook the pork and shrimp gently

Starting the pork and shrimp in the stock brings their flavour into the broth. Once it boils, lower the heat and keep the simmer gentle for the stated 4–5 minutes.

Keep an eye on the seafood as it cooks; shrimp turn opaque when cooked through. Avoid an extended boil, which can make shrimp firm.

Add the egg off the heat

Egg: take the pan off the heat before slowly stirring in the beaten egg. Stirring as you pour helps it form delicate strands in the hot soup.

Pour steadily rather than tipping the egg in all at once. The residual heat cooks it without needing to boil the soup again at this stage.

Thicken with a smooth slurry

Cornstarch: first stir a spoonful of hot soup into the cornstarch and stock mixture. This warms and loosens the slurry before it goes into the pan.

Add it while stirring constantly, then bring the soup back to a simmer for 1 minute. That brief simmer gives the soup time to thicken.

Taste and serve

Balance: the vinegar and lime provide acidity, chilli garlic sauce brings heat, and sugar rounds out the sharper flavours. Taste before serving and adjust the salt and white pepper to your preference.

Serve promptly while the broth is hot and the egg strands are tender. A bowl of plain rice makes a simple accompaniment if you want a more substantial meal.

Recipe notes & tips

• Soak the dried shiitake until pliable before removing the stems and slicing them.
• Keep the simmer gentle after the soup reaches a boil.
• Add chilli garlic sauce gradually, tasting as you go.
• Whisk the cornstarch into the stock until smooth before using it.
• Stir continuously as you add the slurry to help it thicken evenly.
• Serve soon after thickening so the egg strands and broth retain their texture.

Variations

• More heat: add extra chilli garlic sauce a little at a time.
• More tang: adjust the vinegar or lime juice to taste.
• Tofu: add cubes alongside the other ingredients added after simmering.
• Vegetable variation: add thinly sliced vegetables with the bamboo shoots.
• Mushroom swap: use another sliced mushroom in place of shiitake.

Common mistakes to avoid

• Hard boiling the shrimp: lower the heat after the boil and keep to the gentle 4–5-minute simmer.
• Adding egg over high heat: remove the pan from the heat and pour the egg in gradually.
• Lumpy slurry: mix the cornstarch thoroughly with the measured stock before adding it.
• Adding slurry all at once: stir constantly as you pour it into the soup.
• Over-seasoning early: taste the broth before adding extra salt, since shoyu and patis are salty.
• Waiting too long to serve: serve immediately after the final simmer for the best texture.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a saucepan until steaming, stirring carefully; avoid a prolonged boil, which can toughen the shrimp and alter the egg's texture.

Frequently asked questions