Classic Chinese-American Hot and Sour Soup
A comforting, perfectly balanced bowl of savory, tangy, and spicy flavors. This classic restaurant-style soup features silky ribbons of egg, earthy mushrooms, tender tofu, and a distinct kick from white pepper and black vinegar.
Equipment
- medium pot or dutch oven
- cutting board
- chef's knife
- small mixing bowls
- whisk or fork
- ladle
Ingredients
Base & Aromatics
- 4 cups chicken broth or vegetable broth — low sodium preferred
- 1 tablespoon fresh ginger — minced
- 2 cloves garlic — minced
Main Ingredients
- 4 whole dried shiitake mushrooms — rehydrated in hot water for 20 minutes, stems discarded, caps thinly sliced
- 0.25 cup dried wood ear mushrooms — rehydrated in hot water for 20 mins, thinly sliced
- 0.5 cup bamboo shoots — canned, drained and julienned
- 4 ounces pork loin or shoulder (optional) — cut into very thin matchsticks
- 8 ounces firm tofu — cut into thin matchsticks
Seasonings & Finishings
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce — adds deep color; if unavailable, use extra light soy sauce
- 0.25 cup Chinkiang vinegar (Chinese black vinegar) — substitute half rice vinegar and half balsamic if unavailable
- 1.5 teaspoons ground white pepper — adjust to taste; this provides the 'hot' element
- 1 teaspoon sugar
- 3 tablespoons cornstarch — mixed with 3 tbsp cold water to form a slurry
- 2 whole large eggs — lightly beaten
- 1 teaspoon toasted sesame oil
- 2 whole scallions — thinly sliced
Base & Aromatics
| 4 cups | chicken broth or vegetable broth | low sodium preferred |
| 1 tablespoon | fresh ginger | minced |
| 2 cloves | garlic | minced |
Main Ingredients
| 4 whole | dried shiitake mushrooms | rehydrated in hot water for 20 minutes, stems discarded, caps thinly sliced |
| 0.25 cup | dried wood ear mushrooms | rehydrated in hot water for 20 mins, thinly sliced |
| 0.5 cup | bamboo shoots | canned, drained and julienned |
| 4 ounces | pork loin or shoulder (opt.) | cut into very thin matchsticks |
| 8 ounces | firm tofu | cut into thin matchsticks |
Seasonings & Finishings
| 3 tablespoons | light soy sauce | |
| 1 tablespoon | dark soy sauce | adds deep color; if unavailable, use extra light soy sauce |
| 0.25 cup | Chinkiang vinegar (Chinese black vinegar) | substitute half rice vinegar and half balsamic if unavailable |
| 1.5 teaspoons | ground white pepper | adjust to taste; this provides the 'hot' element |
| 1 teaspoon | sugar | |
| 3 tablespoons | cornstarch | mixed with 3 tbsp cold water to form a slurry |
| 2 whole | large eggs | lightly beaten |
| 1 teaspoon | toasted sesame oil | |
| 2 whole | scallions | thinly sliced |
Instructions
-
Place the dried shiitake and wood ear mushrooms in bowls and cover with boiling water. Let them sit for 20 minutes to rehydrate. Drain, squeeze out excess water, remove tough stems from shiitakes, and slice both into thin strips.
~20 minYou can save the shiitake soaking liquid to add to your broth for extra umami flavor. Just strain it to remove any grit. -
In a medium pot or Dutch oven, bring the broth to a simmer over medium-high heat. Add the minced ginger and garlic.
~3 min -
Stir in the sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, and sliced pork (if using). Simmer until the pork is cooked through.
~5 min -
Add the tofu, light soy sauce, dark soy sauce, and sugar. Gently stir so you don't break the tofu. Bring the soup back to a gentle simmer.
~3 min -
Stir the cornstarch slurry to ensure it hasn't separated, then slowly pour it into the soup while stirring continuously. Cook until the soup thickens and becomes glossy.
~2 minIf the soup isn't thick enough for your liking, mix 1 more tablespoon of cornstarch with water and add it. -
Turn the heat down to low. Hold a fork or chopsticks over the bowl of beaten eggs and slowly drizzle the eggs into the soup in a thin stream while stirring the soup in a slow, circular motion to create ribbons.
~1 minDo not stir too vigorously, or the egg will break into cloudy pieces rather than beautiful ribbons. -
Turn off the heat. Stir in the Chinkiang vinegar, white pepper, and sesame oil. Taste and adjust seasoning, adding more vinegar for tartness or white pepper for heat if desired.
~1 minAlways add the vinegar and white pepper off the heat. Boiling the vinegar will mute its tangy flavor, and boiling white pepper can turn it bitter. -
Ladle into warm bowls and garnish generously with sliced scallions. Serve immediately.
Tips & Storage
- The secret to restaurant-quality Hot and Sour soup is using white pepper, not black pepper. White pepper provides a sharp, earthy heat that hits the back of your throat.
- Chinkiang vinegar is highly recommended for the authentic malty, slightly sweet tang.
- Be gentle when stirring after adding the tofu to maintain nice, uniform matchsticks.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. Note that the cornstarch may lose some of its thickening power upon reheating, and you may need to add a splash of extra vinegar to refresh the tangy flavor.