Hot and Sour Soup

Ingredients

• 3dried shiitake mushrooms, soaked in hot water and thinly sliced
• 15 g (¼ cup)dried wood ear mushrooms, soaked in hot water and shredded
• 50 gpork, cut into shreds
• 4bamboo shoots, finely shredded
• ⅓carrot, shredded
• 1 thumb-sized pieceginger, shredded
• 10 ml (2 tsp)freshly ground white pepper
• 1.2 litres (5 cups)unsalted chicken stock
• 50 gsoft tofu
• 30 ml (2 tbsp)light soy sauce, or soy sauce
• 5 ml (1 tsp)dark soy sauce
• 5 ml (1 tsp), or to tastesalt
• 7.5 ml (½ tbsp)sugar
• 1 largeegg, whisked
• 45 ml (3 tbsp)black vinegar
• For drizzlingsesame oil
• To tastechopped spring onion and coriander
• 10 ml (2 tsp)light soy sauce
• 1.25 ml (¼ tsp)sugar
• 5 ml (1 tsp)starch
• 1.25 ml (¼ tsp)salt
• 45 ml (3 tbsp)cornflour or other starch
• 45 ml (3 tbsp)water

Instructions

1. 1

   Marinate the pork

   Mix the pork shreds with the 2 tsp light soy sauce, ¼ tsp sugar, ¼ tsp salt and 1 tsp starch. Stir until the pork is coated.

2. 2

   Simmer the vegetables

   Put the carrot, bamboo shoots, wood ear mushrooms, shiitake mushrooms and ginger in a wok. Pour in the chicken stock, bring it to the boil, then simmer for 15 minutes.

3. 3

   Season the broth

   Add the 2 tbsp light soy sauce, dark soy sauce, ½ tbsp sugar and 1 tsp salt. Cook for a further 2 minutes.

4. 4

   Add tofu and pork

   Add the shredded tofu, followed by the pork. When the soup comes back to the boil, stir gently with chopsticks.

5. 5

   Thicken the soup

   Stir the starch mixture, then pour it into the soup. Heat until the broth thickens.

6. 6

   Swirl in the egg

   Drizzle in the whisked egg. Stir faster for smaller egg strands, or more roughly for larger ones.

7. 7

   Add pepper and vinegar

   Stir in the black vinegar and ground white pepper, then turn off the heat immediately.

8. 8

   Garnish and serve

   Finish with chopped spring onion, coriander and a drizzle of sesame oil. Serve hot.

What is hot and sour soup?

Hot and sour soup is a Chinese soup known for the contrast between peppery warmth and the sharp, rounded tang of vinegar. This version draws on Sichuan flavours, with white pepper and black vinegar added near the end.

Mushrooms, bamboo shoots, tofu and pork give the broth a mix of savoury flavours and varied textures. A little starch thickens the stock so it coats the ingredients without turning the soup heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 199 calories, 14g protein, 9g carbs, 10g fat.

The chicken stock, pork and egg contribute protein, while the sugar and vegetables provide some of the carbohydrates. Pork, egg and the sesame oil drizzle contribute fat; serve with vegetables or a modest portion of rice to make a more rounded plate.

Build the flavour with the mushrooms

Shiitake mushrooms: soaking and slicing them gives the broth savoury depth and makes them easy to eat by spoonful.

Wood ear mushrooms: shredding these creates fine, springy strands among the softer tofu and pork. Keep the soaking and preparation as specified in the recipe.

Keep the pork tender

Pork marinade: the light soy sauce, sugar, salt and starch coat the thin shreds before they go into the soup. Separate any clumps as you add the pork so it cooks evenly.

Gentle stirring: once the soup returns to a boil, stir carefully with chopsticks. This helps separate the shreds without breaking up the tofu.

Get the consistency right

Starch slurry: stir it again immediately before adding, as starch can settle in the water. Pour it into the soup and heat until the broth thickens.

Texture cue: the broth should be slightly thickened, not pasty. Add the mixture as directed and watch the consistency as it heats.

Make the egg strands

Egg ribbons: drizzle the whisked egg into the hot soup rather than tipping it in all at once. The speed of your stirring affects the size of the strands: faster for smaller ones, rougher for larger ones.

Finish with pepper and vinegar

Late seasoning: add the black vinegar and white pepper after the egg has set, then switch off the heat immediately. This preserves the soup’s defining tang and peppery aroma.

Final touches: spring onion, coriander and sesame oil add freshness and fragrance at the table. Serve the soup hot while the contrasting flavours are vivid.

What to serve alongside

This soup can be served on its own as a light meal or as a starter before a larger Chinese-style spread. Steamed rice or plain noodles make a simple accompaniment if you want a more filling bowl.

Recipe notes & tips

• Soak and slice the dried mushrooms before starting so they are ready when needed.
• Keep the pork shreds separate as you add them to the soup.
• Stir the starch mixture just before pouring it in.
• Drizzle the egg in gradually to control the size of the strands.
• Add the black vinegar and white pepper at the end, then turn off the heat.
• Taste the broth before serving and adjust the salt to your preference.

Variations

• More heat: add extra ground white pepper at the table.
• Vegetarian bowl: replace the chicken stock and pork with vegetable stock and extra tofu.
• Extra mushrooms: increase the shiitake or wood ear mushrooms for more texture.
• More tang: serve with extra black vinegar on the side.
• Noodle version: add cooked noodles to the bowl before ladling over the soup.

Common mistakes to avoid

• Lumpy pork: separate the shreds as you add them and stir gently once the soup boils.
• Weak thickening: stir the starch mixture again just before adding it.
• Over-thick broth: add the starch mixture gradually and stop heating once the soup thickens.
• Broken tofu: stir gently after adding it rather than beating the soup.
• Muted finish: add the vinegar and white pepper at the end, then turn off the heat.
• Rubbery egg: drizzle in the egg and avoid prolonged cooking after it forms strands.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a saucepan until piping hot, stirring carefully; the broth may thicken further, so loosen it with a little stock or water if needed.

Frequently asked questions