Hot and Sour Soup Recipe

Ingredients

• 227 gpork tenderloin, thinly sliced into 5 cm pieces (or chicken thighs)
• 1 tablespoonsoy sauce
• 1 teaspooncornflour
• 1 teaspoontoasted sesame oil
• 2 tablespoonsvegetable oil or groundnut oil
• 227 gshiitake mushrooms, stems removed and sliced 6 mm thick
• 4spring onions, chopped, white and green parts separated
• 1 tablespoonAsian chilli sauce
• 1 x 142 g tinbamboo shoots, drained and thinly sliced
• 1 tablespoonfreshly grated ginger
• 3 clovesgarlic, minced
• 1.9 litreslow-sodium chicken stock
• 60 mlreduced-sodium soy sauce
• 1 pinchsugar
• 3 tablespoons cornflour mixed with 60 ml watercornflour slurry
• 198–227 gfirm tofu
• 1 teaspoontoasted sesame oil
• 2 largeeggs, lightly beaten in a jug
• 80 mlChinese black vinegar (or 1 tablespoon balsamic vinegar and 1 tablespoon red wine vinegar)
• ½–1 teaspoonground white pepper, or to taste
• to tastesalt

Instructions

1. 1

   Marinate the pork

   Whisk the soy sauce, cornflour and sesame oil together in a medium bowl. Add the pork and stir to coat. Leave it to rest while preparing the tofu and vegetables, for up to 30 minutes.

2. 2

   Press the tofu

   Set the tofu in a pie dish, cover it with a heavy plate and weigh the plate down with 2 heavy tins to press out excess water. Leave for 10 minutes while you finish preparing the ingredients and start the soup.

3. 3

   Cook the aromatics

   Heat the oil in a large soup pot over medium-high heat. Add the mushrooms and sauté for 3 minutes. Add the pork, the white parts of the spring onions, chilli sauce and bamboo shoots; cook and stir for 1 minute. Add the ginger and garlic and cook for a further 1 minute.

4. 4

   Simmer the soup

   Add the stock, soy sauce and a pinch of sugar. Cover and bring to the boil, then uncover and simmer for 5 minutes. Meanwhile, cut the tofu into 1 cm cubes.

5. 5

   Thicken the broth

   After 5 minutes, whisk in the cornflour slurry, then add the tofu, green parts of the spring onions and sesame oil. Simmer for about 2 minutes, until thickened.

6. 6

   Add the eggs

   Lower the heat to a gentle simmer and stir the soup in one direction to create a whirlpool. Slowly drizzle in the beaten eggs while continuing to stir in the same direction, allowing them to form ribbons. Remove the pot from the heat.

7. 7

   Season with vinegar

   Just before serving, stir in the vinegar and white pepper.

8. 8

   Adjust the seasoning

   Taste the soup. Add more vinegar for extra sourness, or more chilli sauce or white pepper for extra heat.

What is hot and sour soup?

Hot and sour soup is a Chinese soup known for the contrast between a sharp, vinegary broth and heat from pepper or chilli. This home-style version combines pork, tofu, mushrooms, bamboo shoots and egg in a single pot.

The balance of tang, spice and savoury ingredients is what makes the soup distinctive. Adding the vinegar near the end helps keep its bright flavour noticeable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 21g protein, 15g carbs, 12g fat.

The pork, tofu and eggs provide most of the protein, while the cornflour, bamboo shoots and vegetables contribute the carbohydrates. Sesame and vegetable oil account for much of the fat, and the stock, soy sauce and added salt are the main sources of sodium. Pair a bowl with extra vegetables or a modest serving of rice to round out the meal.

Building the flavour

Pork: A brief coating in soy sauce, cornflour and sesame oil seasons the thin slices before they go into the pot. Chicken thighs can be used instead, as noted in the recipe.

Aromatics: Shiitake mushrooms, spring onions, ginger and garlic give the broth its savoury foundation. The bamboo shoots add a firmer, gently crunchy contrast.

Pressing the tofu

Tofu: Weighing the tofu down for 10 minutes releases some of its water before it is cubed. This helps it sit neatly in the soup rather than adding as much extra liquid.

Handle the pressed tofu gently when adding it to the thickened broth so the cubes keep their shape.

Getting the broth right

Cornflour: Whisk the slurry before adding it so the starch is evenly dispersed. Stir it into the simmering soup, then allow about 2 minutes for the broth to thicken.

Vinegar and pepper: Add these just before serving, then taste and adjust. This keeps the sourness lively and lets you tailor the heat to the table.

Making egg ribbons

Eggs: Keep the soup at a gentle simmer and stir in one direction to create a whirlpool. Drizzle in the beaten eggs slowly while maintaining that motion, so they spread into fine ribbons.

Take the pot off the heat once the eggs have feathered through the soup. A vigorous boil can break up the delicate strands.

Timing and serving

Prep: The tofu presses for 10 minutes while you prepare the other ingredients and begin cooking. The pork can rest in its marinade during this time, for up to 30 minutes.

Serve the soup hot as a meal on its own, or alongside steamed rice for a more substantial meal. Add vinegar or pepper at the table if you want each bowl adjusted individually.

Recipe notes & tips

• Slice the pork thinly so it cooks quickly and evenly.
• Separate the spring onion whites from the greens to add them at different stages.
• Whisk the cornflour slurry again just before adding it if it has settled.
• Pour the beaten eggs in a slow, steady stream for finer ribbons.
• Add the vinegar at the end and taste before adding extra salt.
• Adjust chilli sauce and white pepper gradually, tasting between additions.

Variations

• Swap the meat: Use chicken thighs instead of pork, as suggested in the recipe.
• Change the heat: Add more or less chilli sauce to suit your preference.
• Adjust the sourness: Increase or reduce the Chinese black vinegar to taste.
• Use the vinegar alternative: Combine 1 tablespoon balsamic vinegar with 1 tablespoon red wine vinegar.
• Choose the oil: Use groundnut oil instead of vegetable oil.

Common mistakes to avoid

• Adding vinegar too early: Stir it in just before serving to keep its flavour bright.
• Pouring in the eggs too quickly: Drizzle them slowly while stirring in one direction for ribbons.
• Boiling hard when adding eggs: Lower the soup to a gentle simmer so the egg strands stay delicate.
• Skipping the slurry whisk: Mix it thoroughly before adding to avoid uneven thickening.
• Over-seasoning at the start: Taste after adding the soy sauce and vinegar, then adjust salt as needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring carefully so the tofu and egg ribbons remain intact.

Frequently asked questions