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–+ servings

Hot and Sour Soup

A bold and authentic hot and sour soup recipe made with ground pork, tofu, shiitake mushrooms, and bamboo shoots in a rich, tangy, and spicy Chinese-style broth. Finished with silky egg ribbons and perfectly balanced with soy sauce, black vinegar, and white pepper for a restaurant-quality comfort soup you can make at home.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting / Flavor Time 5 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Chinese
Servings 4
Calories 461 kcal

Equipment

  • Large soup pot or stockpot (for simmering a rich, restaurant-style hot and sour broth)
  • Sharp chef’s knife (for precise slicing of mushrooms, tofu, carrots, and bamboo shoots)
  • Cutting board (for safe and efficient ingredient preparation)
  • Mixing bowls (for cornstarch slurry, beaten eggs, and flavour base preparation)
  • Whisk or fork (for blending eggs and creating smooth, lump-free mixtures)
  • Measuring spoons and measuring cups (for accurate seasoning and balanced flavour)
  • Ladle (for easy serving of hot, comforting soup)
  • Stirring spoon or silicone spatula (for gentle mixing without breaking tofu or egg ribbons)

Ingredients
  

Main Ingredients

  • 7 shiitake mushrooms thinly sliced
  • 1/2 carrot julienned or finely sliced
  • 1 tofu block firm or extra-firm, cubed or sliced
  • 2 cups ground pork
  • 3/4 cup bamboo shoots thinly sliced
  • 2 eggs well beaten
  • 5 cups chicken broth
  • 2 tbsp cornstarch + 4 tbsp cold water slurry

Flavor Base

  • 3 tbsp soy sauce
  • 4 tbsp Chinese black vinegar
  • 2.5 tsp white pepper adjust to taste
  • 1 tsp sugar

Instructions
 

  • Prepare the Flavor Base
    Mix soy sauce, black vinegar, white pepper, and sugar in a bowl. Set aside.
  • Start the Soup Base
    Add chicken broth to a large pot and bring to a gentle simmer.
  • Add Ground Pork
    Add pork to room-temperature broth and break apart gently to prevent clumping.
  • Cook Vegetables
    Add mushrooms, carrots, and bamboo shoots. Simmer 3–4 minutes.
  • Add Tofu & Sauce
    Stir in tofu and prepared sauce. Simmer 2–3 minutes.
  • Thicken the Soup
    Stir in cornstarch slurry and cook until slightly thickened (1–2 minutes).
  • Add Egg Ribbons
    Lower heat and slowly drizzle in beaten eggs. Let set for 30 seconds, then gently stir.
  • Finish & Serve
    Garnish with green onions or cilantro. Serve hot.

Notes

  • For best texture, always add eggs slowly for silky restaurant-style ribbons
  • Adjust white pepper for authentic hot and sour soup heat
  • Use black vinegar for signature tangy depth
  • Soup thickens as it sits—add broth when reheating

Nutrition

Serving: 1550 gramsCalories: 461kcalCarbohydrates: 10gProtein: 35gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 169mgSodium: 1952mgPotassium: 557mgFiber: 2gSugar: 4gVitamin A: 1410IUVitamin C: 2mgCalcium: 175mgIron: 3mg
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