Hot and Sour Soup
User Reviews
4.9
48 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
490 kcal
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Course
Main Course
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Cuisine
Chinese
Hot and Sour Soup
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Hot and sour soup may be something you're used to ordering from your closest Chinese restaurant. But this easy and authentic version, filled with ground pork, tofu, and mushrooms, is done in less time than it takes to order takeout. And, quite honestly, it's the best we've ever had.
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Ingredients
- 2 tablespoons vegetable oil
- 1 garlic clove smashed and minced
- 1 tablespoon minced ginger
- 4 scallions white and green parts, minced, plus more for garnish
- 8 ounces ground pork
- 4 cups homemade chicken stock or canned chicken broth
- 1 pound soft or firm tofu (not silken and not extra firm), cut into 1/2-inch cubes
- 4 or 5 medium button mushrooms wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)
- 1 teaspoon granulated sugar
- 1/3 to 2/3 cup rice vinegar or to taste
- 3 tablespoons soy sauce or to taste (or substitute tamari for gluten-free)
- 1 teaspoon freshly ground black pepper or to taste
- 1 tablespoon sesame oil plus more for garnish
- 1 tablespoon store-bought or homemade Sriracha sauce or to taste
- 2 large eggs
- White or black pepper for garnish
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Instructions
- In a saucepan over medium-high heat, warm the vegetable oil. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally to break up the pork, for about 1 minute. Don’t worry about cooking the pork through.
- Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.
- In a small bowl, whisk the eggs until blended.
- With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 bowls and garnish each with a little sesame oil, scallion, and white or black pepper. Serve immediately. (Leftovers can be stored in an airtight container in the fridge for up to 3 days. The reheated hot and sour soup may take on a slightly different appearance but will taste just the same.)
Nutrition Information
Show Details
Serving
1portion
Calories
490kcal
(25%)
Carbohydrates
16g
(5%)
Protein
32g
(64%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
141mg
(47%)
Sodium
938mg
(39%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 490kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 141mg | 47% |
| Sodium | 938mg | 39% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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