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Homemade Hot and Sour Soup

It's both spicy and sour and loaded with pork and mushrooms.  Skip the take-out and make this Homemade Hot and Sour Soup at home! 

Prep Time
5 mins
Cook Time
5 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 or vegetable stock 1/4 cup set aside
  • 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 eggs whisked

Instructions

    Cup of Yum
  1. Over medium high heat add all of the stock, except 1/4 cup, to a large dutch oven or stock pot.
  2. 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.
  3. 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.
  4. 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.
  5. Gently drizzle the whisked eggs into the soup while stirring the soup continuously . This will create egg ribbons. 
  6. Add pork, stir, and add more salt or chili garlic paste to taste.
  7. Top with green onions and serve!

Notes

  • Storage: 
  • Storage: 
  • Store in the fridge for up to 4 days.  Freezing for up to 3 months. When reheating after frozen, add a little more cornstarch / water or stock because freezing will affect the soups thickness. 
  • Substitutions: 
  • Substitutions: 
  • Protein - Use pork with a combination of a firm tofu or just all tofu.  Use a firm tofu and add in with the mushrooms. You could also poach chicken in the stock and then shred and add back to soup with the mushrooms.
  • Mushrooms - Use your favorite!  If using shiitake, be sure to remove the stems. 
  • Vinegar - You can use an unseasoned rice vinegar or white or brown (apple cider) vinegar.
  • Chili Garlic Sauce - You can also/and use red pepper flakes or dried chilis.  Start small and go up, you can always make it spicier but it's much harder to make it less spicy.
  •  

Nutrition Information

Calories 299kcal (15%) Carbohydrates 17g (6%) Protein 20g (40%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 98mg (33%) Sodium 1130mg (47%) Potassium 658mg (19%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 152IU (3%) Vitamin C 3mg (3%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

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.