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ChineseHot & SpicyPorkRecipes

Chinese Hot and Sour Soup

written by Emma Tang

Chinese Hot and Sour SoupChinese hot and sour soup is packed with flavor and easy to make at home, who doesn’t like it? I for one, drink the hot and sour over chicken noodle soup even when I am having a cold. 

My cousin who is now five-months pregnant has just became the biggest fan of the hot and sour soup in our family. Before pregnancy, she couldn’t even smell spicy food. Now, she craves spicy, slaty and sour foods all the time. Chinese hot and sour soup has became her new favorite food! 

I am excited to share how I like to cook the hot and sour soup with simple ingredients at home. It tastes as good as the take-out.

Pork for Hot and Sour SoupHot and sour soup can be meat-free or with meat. I typically make the soup with pork tenderloin and chicken/pork broth for an extra layer of umami flavor.

To start, heat a bit of oil in the wok and stir fry the pork with ginger. Once the pork is no longer pink, add the soy sauce, cooking wine, Chinese vinegar, salt and chili paste into the pot and cook until the sauces begin to simmer.

It should smell really fragrant.

Hot and Sour Soup-3Next, pour the chicken stock in the pot and bring it to a boil. Once the soup starts to boil, add the tofu and mushrooms and let everything simmer for 15 minutes.

Stir Egg into Hot and Sour SoupFinally, thickening the soup with a cornstarch slurry and cooking the egg ribbons.

Hot and Sour SoupGarnish with chopped green onion, sprinkle some white pepper on top and drizzle the soup with a few drops of sesame oil, the homemade hot and sour soup is ready to serve. If you would like an extra spicy kick, slice a Thai red chili pepper and add it to the soup.

Authentic Chinese Hot and Sour SoupIf you like this recipe, please leave a rating and share it with your friends!

Chinese Hot and Sour Soup
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Spice the Plate
Serves: 4
Ingredients
  • 2 tablespoons oil
  • 1 tablespoon grated ginger
  • ¼ pound pork tender loin, cut into ¼-inch-thick strips
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking wine
  • 2 tablespoons Chinese black vinegar
  • ½ teaspoon salt
  • 1 teaspoon Sambal Oelek chilli paste
  • 4 cups chicken stock, set ¼ cup aside
  • 4 ounces fresh shiitake mushroom, ends trimmed and sliced
  • ½ pack firm tofu, cut into ¾-inch cubes
  • 1 egg, beaten
  • Thickener:
  • 2 tablespoons cornstarch
  • ¼ cup chicken stock previously set aside
  • Garnishes:
  • 2 stalks green onion, chopped
  • a touch of white pepper to taste
  • a touch of sesame oil to taste
  • 1 Thai red chili pepper, deseeded and sliced (optional)
Instructions
  1. Heat oil in a large pot over medium-high heat, add in the ginger and pork, stir fry for a minute.
  2. Toss in the soy sauce, cooking wine, Chinese vinegar, salt and chili paste, stir fry 1-2 minutes or until fragrant.
  3. Pour in the Chicken Stock and bring to a boil.
  4. Add the shiitake mushroom and tofu into the soup, stir to mix, let simmer for 15 minutes.
  5. Whisk together the ¼ cup chicken stock and cornstarch in a small bowl until smooth.
  6. Pour the cornstarch slurry into the soup, give it a gentle stir to mix, let simmer for 1 minute or until the soup has thickened.
  7. Stir the soup with the spatula in a circular motion, slowly drizzle in the egg to create egg ribbons.
  8. Continue cooking for 30 seconds or until the egg has been cooked.
  9. Garnish with chopped green onion, white pepper, sesame oil and thai red chili pepper (optional) to serve and enjoy white hot!
Notes
I recommend whisking the cornstarch slurry right before adding it into the soup.

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About Me

About Me

Hello!

Welcome to Spice the Plate! I am Emma, the cook and author behind this food blog. Creating and sharing delicious Asian recipes is my passion. Here you can find tasty, easy-to-make traditional and modern Asian recipes, cooking tips, and more. I am excited you've found us! To learn more about me and this blog, visit here.

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