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Hot and Sour Soup

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 490 kcal
Course: Main Course
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a small bowl, whisk the eggs until blended. 
  4. 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

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

% 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.