Go Back
A close-up of a spoon lifting tofu from a steaming bowl of hot and sour soup, garnished with fresh scallions and cilantro.
Daniel

Authentic Restaurant-Style Hot and Sour Soup

A classic Chinese soup that perfectly balances spicy, sour, and savory flavors, packed with mushrooms, tofu, and bamboo shoots. This easy-to-make version brings the takeout favorite right to your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Asian, Chinese
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 8 cups Chicken or Vegetable Broth low-sodium
  • 0.5 oz Dried Shiitake Mushrooms about 6-8 mushrooms
  • 0.25 oz Dried Wood Ear Mushrooms also known as black fungus
  • 0.5 cup Canned Bamboo Shoots julienned and rinsed
  • 0.25 cup Soy Sauce or tamari for gluten-free
  • 0.25 cup Rice Vinegar unseasoned, more to taste
  • 1 tsp Ground White Pepper this is key for the 'hot' flavor
  • 1 tsp Dark Soy Sauce for color, optional
  • 1 tsp Toasted Sesame Oil
  • 0.5 tsp Sugar to balance flavors
For the Pork (Optional)
  • 4 oz Pork Loin or Tenderloin very thinly sliced into strips
  • 1 tsp Soy Sauce
  • 0.5 tsp Cornstarch
For the Thickeners and Finishings
  • 8 oz Firm or Extra-Firm Tofu pressed and cut into thin strips
  • 0.25 cup Cornstarch
  • 0.25 cup Cold Water
  • 2 Large Eggs lightly beaten
  • 2 Green Onions thinly sliced, plus more for garnish
  • 0.25 cup Fresh Cilantro chopped, for garnish
  • Chili Oil for serving

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

Prepare the Ingredients
  1. Rehydrate mushrooms: Place dried shiitake and wood ear mushrooms in a bowl and cover with 2 cups of hot water. Let them soak for 20-30 minutes until softened. Squeeze out excess water (reserving the soaking liquid), remove and discard the tough shiitake stems, and thinly slice both types of mushrooms.
  2. Marinate pork (if using): In a small bowl, toss the thinly sliced pork with 1 tsp soy sauce and 1/2 tsp cornstarch. Set aside.
  3. Prepare other ingredients: Cut the pressed tofu into thin strips. Julienne the bamboo shoots if they are not pre-cut. Thinly slice the green onions.
Make the Soup
  1. Create the broth: In a large pot or Dutch oven, combine the chicken or vegetable broth and the reserved mushroom soaking liquid (pour it in carefully, leaving any sediment at the bottom of the bowl). Add the sliced rehydrated mushrooms and julienned bamboo shoots.
  2. Season the broth: Stir in 1/4 cup soy sauce, rice vinegar, white pepper, dark soy sauce, and sugar. Bring the soup to a boil over medium-high heat, then reduce the heat to maintain a steady simmer.
  3. Cook the pork and tofu: If using, add the marinated pork to the simmering soup, stirring gently to separate the pieces. Cook for 1-2 minutes until the pork is no longer pink. Gently stir in the sliced tofu and simmer for another 2 minutes.
Thicken and Finish
  1. Make the slurry: In a small bowl, whisk together 1/4 cup of cornstarch and 1/4 cup of cold water until completely smooth to create a slurry.
  2. Thicken the soup: While stirring the soup in a constant, gentle circle, slowly pour the cornstarch slurry into the pot. Continue to simmer and stir for 1-2 minutes until the soup has noticeably thickened to your desired consistency.
  3. Create the egg ribbons: Turn off the heat. While still stirring the soup in a slow, circular motion, slowly drizzle the beaten eggs into the soup. Let the eggs sit for about 30 seconds without stirring to allow ribbons to form, then give the soup a final gentle stir to distribute them.
  4. Final touches: Stir in the toasted sesame oil and most of the sliced green onions. Taste the soup and adjust seasonings. Add more rice vinegar for sourness or more white pepper for heat as desired.
  5. Serve: Ladle the hot and sour soup into bowls. Garnish with the remaining green onions, fresh cilantro, and a drizzle of chili oil for extra spice.

Notes

For a vegetarian version, simply omit the pork and use vegetable broth. The balance of 'hot' (from white pepper) and 'sour' (from vinegar) is personal, so taste and adjust at the end to get it just right. The soup will thicken slightly more as it cools. Store leftovers in an airtight container in the refrigerator for up to 3 days.