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Easy homemade Hot and Sour Soup
Fresh and delicious and so much better than take-out!
This wonderfully easy Hot and Soup Soup recipe is loaded with tofu, mushrooms and bites of pork tenderloin simmered in a rich, full flavored broth. Homemade Hot and Sour Soup is so much better than take-out and easy to make too!
More often than not, when I go into a Chinese restaurant the first thing I order is Hot and 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 love Hot and Sour Soup! The combination of hot and spicy with a sharp bite from the vinegar, is absolutely terrific.
Ingredients for easy Hot and Sour Soup recipe:
This list may seem a little long, but most of the ingredients are probably in your pantry!
- soy sauce – we recommend low sodium for this recipe
- cornstarch for marinating the pork and to thicken the broth
- pork tenderloin – trimmed of visible fat
- store-bought or homemade low sodium chicken broth or chicken stock
- brown sugar – for sweet and salty balance
- white wine vinegar – for the sour tanginess
- garlic chili paste – like Sambal Oelek
- ground white pepper – white or black are both okay
- cayenne – ground pepper for added heat
- firm tofu – drained
- bamboo shoots – canned or jarred
- potato – one small potato
- shiitake mushrooms
- egg – for added richness to the broth
- toasted sesame oil – for flavor
- cilantro – for garnish or parsley works well too
- green onions – a must have garnish for this soup
- crushed red pepper flakes – optional
How to make our easy Hot and Sour Soup recipe:
First, marinate the pork
Combine soy sauce and cornstarch and whisk until smooth. Add the diced pork and toss to coat. Set aside while preparing the remaining ingredients.
Next, make the soup
In a large soup pot whisk together the chicken broth, soy sauce, brown sugar, vinegar, chili paste, cornstarch, pepper and cayenne. Bring to a boil then add the pork. Simmer about 30 minutes.
Add the tofu, bamboo, potatoes and mushrooms. Continue cooking until the potatoes are tender, about 20 minutes.
Slowly drizzle the beaten egg into the simmering soup. Add sesame oil and stir.
Serve the soup garnished with chopped cilantro, green onions and a dash of crushed red pepper.
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. Bonus!
Loaded with flavor and great textures.
I love that there’s so much flavor in one little bowl of Chinese Hot and Sour Soup. The broth stands on its own which is not always the case in soup recipes.
Feeling a little under the weather? This soup may just bring you back to life with its mildly 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!
Love to make homemade Chinese take-out recipes? Try these favorites:
- Mongolian Beef
- Spicy Basil Chicken Recipe
- Honey Cashew Chicken
- Beef and Broccoli Stir-Fry
- Spicy Peanut Noodles with Sesame
- Spicy Dan Dan Noodles
- Easy Stir Fry Vegetables
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Easy Hot and Sour Soup Recipe
For the Pork:
- 2 tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 6 ounces pork tenderloin cut into 1/4" cubes
For the Soup:
- 8 cups chicken stock or broth low sodium
- 3 tablespoons low sodium soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons white wine vinegar
- 2 tablespoons garlic chili paste (Sambal Oelek)
- ¼ cup cornstarch
- 1 teaspoon ground white pepper (black pepper is fine)
- ¼ teaspoon cayenne
- 12 ounces firm tofu drained and cut into ¼-inch strips
- 1 can bamboo shoots drained, rinsed and sliced thin
- ½ small potato peeled and cut into small cubes
- 6 shiitake mushrooms stems removed and sliced thin
- 1 large egg lightly beaten
- 1 teaspoon toasted sesame oil
- 2 tablespoons cilantro leaves chopped
- 2 tablespoons green onions sliced
- crushed red pepper flakes optional
To prepare the pork:
- 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)
To prepare the soup:
- 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.
Here are a few more Asian inspired recipes your might enjoy: