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 🙂
Tricia
Hmmm, I don’t think I’ve had hot and sour soup and I’ve tried so many Chinese dishes. I haven’t cooked many but I sure do love to eat them, lol. This has all the flavours that I would love and there’s nothing better than a big bowl of soup with some fire in it! Beautiful.
What an amazing trip you’re going to have with your family, Tricia. I’ll be looking forward to photos!
Oh Robyn – this is a must try! Even if you don’t make your own – hope you’ll try it in a restaurant sometime – it’s my favorite 🙂
Yummy soup Tricia! It’s so wonderful you are Ed are going to Shanghai with the kids! So special!
have a great weekend!
Thank you Anna & Liz – we are so excited about the trip! What a special week it will be 🙂
This is exactly what I wish I was having for lunch. Love the delicious combination of ingredients you’ve got in here Tricia! And Shanghai? How exciting! Can’t wait to hear all about your adventures!
Thank you Chris! I could eat this for lunch everyday and every time I look at the pictures, I want to make it again. Sooooo yummy! Have a great weekend and thanks again 🙂
We really like hot and sour soup and have usually used Knorr’s as a start, but your homemade version looks outstanding and must be tried. For the mushrooms, did you use fresh, dried, or rehydrated
Hi Larry – I used large, fresh Shiitake mushrooms. I removed the stem, and sliced the tops in half then sliced in small pieces. You want them to be able to fit on a spoon! Enjoy – this is a keeper! Thank you 🙂
I don’t think I’ve ever tried hot and sour soup but it looks and sounds wonderful, Tricia! I can see how this would make a cold feel better, instantly! Hope you are feeling better too 🙂
Thank you Susan – I feel better already. Z-Pack antibiotics do wonders for the crud. Anyway – I hope you’ll try the soup – it has been a favorite of mine since the first time I tried it. Have a great weekend!
We love our Hot and Sour Soup! Your recipe sounds wonderful and your photos are beautiful. Congratulations to your son and lucky you and hubby! Looking forward to lots of beautiful photos!! Have a nice weekend.
Thank you so much Marisa! Hope you have a great weekend too 🙂
Hi Tricia, first I’d like to say that I’ve made many a pot soup but never one like this. Pinned looks delicious will be making soon.
Also congrats to your son! sounds like you are all going on a big adventure, I have never traveled abroad, good for you. Take care!
Thank you Cheri – it is absolutely delicious – one of our favorites! Have a great weekend and thanks 🙂
Wow! Congrats on your son and good luck at the Spartan race!! I can’t believe you will all be going to Shanghai…oh, there are going to be some amazing photos and memories from that trip, I’m sure!
And hot & sour soup is one of our very favorites. I love lots of vinegar – sometimes we top the soup with a little extra red vinegar for extra kick. Your version looks wonderful – adding some potatoes surely does not hurt!
We are so excited Monica – and maybe I can get a bowl of authentic Hot & Sour Soup! The potatoes were a nice touch I think – it added that little something 🙂 Have a great weekend!
Shanghai!! Wow..that will be amazing for you!
You love travel..you will be in the best company♥
THis looks delish!
Thank you Monique – we are all so excited 🙂 Hope you have a lovely weekend!
Sounds delicious, Tricia! I’m a little embarrassed to say I’ve never had sweet and sour soup, even though I’ve been to plenty of Chinese restaurants here in the Chicago area and around. It looks and sounds divine and is something new I will have to try with all those great flavors going on. Thanks for sharing!
Hey Pam! Thanks for stopping by – so next time you got out – get a bowl of hot & sour soup and give it a try. It’s loaded with flavor and just a little heat. Such a nice bowl of deliciousness 🙂 Enjoy!
Great recipe Tricia, I love hot and sour Chinese soup. Your recipe looks delicious. I hope you are feeling better soon and get some rest.
Thanks Gerlinde – I am working on it 🙂 Hope your travels are going well.
Wish I had a bowl right NOW!! Looks crazy good! Thank you, Tricia! blessings and hugs ~ tanna
ps get better soon!
Thanks Tanna – being sick is the worst. I can’t seem to shake it but another bowl of this might help! Have a great weekend lovely lady!
I’m not sure I’ve ever had hot and sour soup, now that I think of it, but it sounds so wonderful, and I love anything made with pork tenderloin ~ this is a keeper! Pinning and sharing <3
This is worth a try Sue – always a favorite and very popular 🙂
oh yes this totally looks like the real deal… I can feel my nose running with the glorious heat of this soup… a beautiful bowl of wintery loveliness x
You nailed it Dom – it is a glorious bowl with delicious heat – yum! Hope you’re doing great and thanks!
It’s one of my favourites too.
p.s you wrote sweet and sour soup on one of your photos
Thanks Angie – I caught it about the same time you did. Too much cold medicine this morning – maybe I need more soup! Thanks again – have a lovely weekend.