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Authentic Hot and Sour Soup
5 from 219 votes

Authentic Hot and Sour Soup

Authentic Hot and Sour Soup is a savory broth combining dried shiitake and wood ear mushrooms, dried day lilies, lean pork, tofu, bamboo shoots, and seasonings including ginger, soy sauce, sugar, white pepper, black vinegar, and chili oil. The soup balances sourness from black vinegar with spicy chili oil and the umami depth of mushroom and pork. Thickened with cornstarch and enriched with lightly beaten eggs, it presents a complex, hearty soup with varied textures.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 148 kcal
Course: Soup
Cuisine: Chinese

Ingredients

  • 4 large dried shiitake mushrooms
  • 1/4 cup Wood ear mushrooms
  • 1/2 cup dried day lilies
  • 1/4 lb pork finely julienned, lean
  • 1 teaspoon ginger finely minced, fresh
  • 1 teaspoon soy sauce
  • 5 cups chicken broth quality
  • 1 cup mushroom soaking liquid reserved
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground white pepper
  • 4-5 tablespoons black vinegar see note, use according to desired sourness
  • 1/2 cup bamboo shoots drained and julienned
  • 1 tablespoon cornstarch mixed in 1/4 cup water
  • 1 cup tofu cut into 1/4 inch cubes
  • 2 egg lightly beaten
  • 2 teaspoons sesame oil
  • 2 teaspoons Chili oil or more depending on heat preference
  • 1 teaspoon hot sauce (optional, for additional heat)
  • 2 tablespoons green onion chopped

Instructions

    Cup of Yum
  1. Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chop the wood ear mushrooms.
  2. While the mushrooms are soaking, quickly rinse the dried day lilies and soak them in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
  3. While the mushrooms and day lilies are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.
  4. Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce (adding more according to desired level of heat), and pepper.
  5. Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
  6. Add the day lilies and the cornstarch mixture. Return to a boil and simmer for another minute until slightly thickened. Add the tofu and simmer for another minute.
  7. Pour the egg mixture in a steady stream into the simmering soup, remove from heat, and let sit for 20 seconds to let set in fine strands. Stir gently.
  8. Add the sesame oil and green onions.

Notes

  • Soak all dried mushrooms and day lilies thoroughly and squeeze out excess water before use.
  • Balsamic vinegar can be used as a substitute for black vinegar, noting flavor differences.
  • Gradually add hot sauce and chili oil to adjust spice level to taste.
  • Drizzle the beaten eggs slowly while stirring for delicate egg ribbons.

Nutrition Information

Calories 148kcal (7%) Carbohydrates 7g (2%) Protein 14g (28%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 67mg (22%) Sodium 398mg (17%) Potassium 317mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 99IU (2%) Vitamin C 1mg (1%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 148

% Daily Value*

Calories 148kcal 7%
Carbohydrates 7g 2%
Protein 14g 28%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 67mg 22%
Sodium 398mg 17%
Potassium 317mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 99IU 2%
Vitamin C 1mg 1%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.