Fresh and delicious, this Easy Hot & Sour Soup Recipe is loaded with tofu, mushrooms and bites of pork tenderloin simmered in a rich, full flavored broth. Homemade Hot & Sour Soup is so much better than take-out and easy too!
More often than not, when I go into a Chinese restaurant the first thing I order is Hot & Sour Soup. This is the ONE thing I rely on to let me know if I’m going to like the restaurant … or not. While I’m not a huge fan of most Americanized Chinese dishes, I do love this soup! The combination of hot and spicy with a sharp bite from the vinegar, is absolutely terrific.
Each component of the soup stands on it own, but they also blend wonderfully. The pork is super tender and the tofu soaks up all the complex flavors while staying firm. The addition of diced potato is unique, but makes perfect sense in this soup. Bamboo shoots add texture along with a few amazing health benefits such as a good supply of vitamins and minerals and heart healthy dietary fiber. It’s also said that bamboo shoots help with weight loss, strengthen the immune system and offer anti-inflammatory benefits.
Personally, I love that there’s so much flavor in this one little bowl. The broth stands on it’s own which is not always the case in many soups I’ve tasted. Feeling a little under the weather? This soup may just bring you back to life with it’s fiery broth and warming touch.
Loaded with protein, packed with flavor, and easy to make, this popular soup will become an instant family favorite in your house too!
Don’t forget your PIN!
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 6 ounces pork tenderloin, cut into 1/4" cubes
- 8 cups chicken stock, low sodium
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar
- 3 tablespoons white wine vinegar
- 2 tablespoons garlic chili paste (Sambal Oelek)
- 1/4 cup cornstarch
- 1 teaspoon ground white pepper (black pepper is fine)
- 1/4 teaspoon cayenne
- 12 ounces firm tofu, drained and cut into 1/4" strips
- 1 can bamboo shoots, drained, rinsed & thinly sliced
- 1/2 small potato, peeled and cut into small cubes
- 6 shiitake mushrooms, stems removed, halved & thinly sliced
- 1 large egg, lightly beaten
- 1 teaspoon toasted sesame oil
- 2 tablespoons cilantro, chopped
- 2 tablespoons green onions, sliced
- crushed red pepper, if desired
In a medium bowl, combine 2 tablespoons soy sauce, 1 teaspoon cornstarch and whisk until smooth. Add the pork and toss to coat. Set aside at room temperature while preparing the soup (about 15 minutes)
In a large soup pot whisk together the chicken stock, soy sauce, brown sugar, vinegar, chili paste, cornstarch, pepper and cayenne. Bring mixture to a boil over medium-high heat. Add the pork (and any sauce) to the broth and reduce the heat to medium-low. Cook, stirring occasionally until the soup thickens, about 30 minutes.
Add the tofu, bamboo, potatoes and mushrooms to the broth and simmer, stirring occasionally, until the potatoes are tender, about 20-25 minutes.
Whisk the egg in a small measuring cup with a spout and without stirring the soup, slowly drizzle the egg into the simmering soup in a very thin, steady stream. When the egg strands float to the top, add the sesame oil and stir to combine.
Serve the soup garnished with chopped cilantro, green onions and a dash of crushed red pepper if desired.
Recipe adapted from Saveur
Here are a few more Chinese soup recipes your might enjoy:
- Wonton Soup ~ from Damn Delicious
- Egg Drop Soup ~ from Simply Recipes
- Quick & Easy Chinese Noodle Soup ~ from Erren’s Kitchen
- Steamed Shanghai Soup Dumplings ~ from Woks of Life
Do you need a good soup pot that’s not crazy expensive? Click on the photo below for more information about one of our favorites:
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
If you’re a regular reader of SRFD, you may remember that in late November, I mentioned our son Patrick had entered a video contest to win a trip overseas to compete in a Spartan race. Obstacle Course Racing has become very popular practically overnight in the US and abroad. Would you believe that his video won and they’re sending him to Shanghai to compete in a Spartan race this spring?! I want to say thank you to everybody that helped him win by watching and “liking” his video. SRFD readers, friends and followers are the best anywhere!
Guess who gets to go with Patrick, his wife Callie and our granddaughter Jayden? Yup!! My husband Ed and I are tagging along on their great big adventure to Shanghai. Ed is a seasoned international traveler, and I’m a good Gram / babysitter, so we have a purpose. I can’t wait to try Hot & Sour Soup in Shanghai!
Thanks so much for stopping by! Hope you have a lovely weekend and thanks again 🙂