5 from 27 votes
Homemade Hot and Sour Soup
This Homemade Hot and Sour Soup combines ground pork, mushrooms, and a flavorful broth thickened with cornstarch and enriched by drizzled egg ribbons. The balance of tangy rice vinegar, savory soy sauce, and chili garlic sauce delivers a warming, spicy-sour taste with subtle ginger and white pepper notes. The soup has a hearty texture from the pork and mushrooms, contrasted by tender egg strands and topped with fresh green onions for brightness.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
Calories:
299 kcal
Course:
Main Course
Cuisine:
Chinese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 299
% 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.