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Easy Hot and Sour Soup Recipe

Homemade Hot & Sour Soup loaded with tofu, mushrooms and bites of pork tenderloin simmered in a rich flavorful broth
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: Chinese
Keyword: main course, soup
Servings: 4
Calories: 426kcal
Author: Tricia

Ingredients

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

Instructions

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.

Notes

Recipe adapted from Saveur

Nutrition

Calories: 426kcal | Carbohydrates: 42g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1409mg | Potassium: 981mg | Fiber: 3g | Sugar: 14g | Vitamin A: 203IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 4mg