Homemade Hot and Sour Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
299 kcal
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Course
Main Course
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Cuisine
Chinese
Homemade Hot and Sour Soup
Description
Homemade Hot and Sour Soup starts with a rich base of chicken stock infused with mushrooms, vinegar, soy sauce, chili garlic paste, sesame oil, ground ginger, and white pepper, simmered to meld flavors. Ground pork is cooked separately and added back in, providing savory depth. Cornstarch mixed with reserved stock thickens the broth to a slightly glossy consistency. Slowly drizzled whisked eggs create delicate egg ribbons throughout the soup. The fresh green onions added at the end bring a slight crunch and freshness, enhancing the overall sensory experience.
This soup offers a complex mingling of sour, spicy, and savory flavors, suitable as a starter or light main. Its heartiness makes it comforting on chilly days, while the tang and heat stimulate the palate. It pairs well with simple steamed rice or light sides.
For storage, refrigerate leftovers up to four days or freeze up to three months. Reheat gently, adding extra stock or water with cornstarch to adjust thickness as freezing thins the soup. Variations include substituting pork with firm tofu or shredded chicken poached directly in the stock. Mushrooms are flexible; shiitake stems should be removed if used. Vinegar types can vary from rice vinegar to apple cider vinegar. Adjust spiciness by using red pepper flakes or dried chilis instead of chili garlic sauce to control heat level.
Ingredients
- 10 oz ground pork
- 8 oz mushrooms creminis, shiitake, whatever you have
- 8 cups chicken stock 1/4 cup set aside, or vegetable stock
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons ground ginger
- 2 teaspoons Chili garlic sauce
- 1/4 teaspoon white pepper
- 1/8 cup cornstarch
- 3-4 green onion sliced thin
- 1 teaspoon sesame oil
- 2 egg whisked
Instructions
- Over medium high heat add all of the stock, except 1/4 cup, to a large dutch oven or stock pot.
- Add the mushrooms, vinegar, soy, chili garlic sauce, sesame oil, ground ginger, and white pepper to the stock. Mix and then bring it all to a simmer and let it simmer for 10-15 minutes.
- Meanwhile, in a saute pan on medium, cook ground pork until done, crumbling as it cooks. Approximately 7-10 minutes. With a slotted spoon, remove pork from pan onto a paper towel lined plate and set aside.
- While pork cooks, add 1/8 cup of cornstarch to the bowl with the 1/4 cup of stock. Once the stock comes to a simmer, stir in cornstarch stirring continuously until soup begins to thicken.
- Gently drizzle the whisked eggs into the soup while stirring the soup continuously . This will create egg ribbons.
- Add pork, stir, and add more salt or chili garlic paste to taste.
- Top with green onions and serve!
Notes
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- When reheating frozen soup, add extra cornstarch mixed with water or stock to restore thickness.
- Use firm tofu as a substitute for pork or combine tofu with pork for a different texture.
- Mushrooms can be any variety you prefer; remove shiitake stems if using those.
- Rice vinegar can be replaced with unseasoned rice vinegar, white vinegar, or apple cider vinegar.
- Adjust spiciness by starting with less chili garlic sauce and increasing if desired; alternatives include red pepper flakes or dried chilis.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1130mg | 47% |
| Potassium | 658mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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