Hot and Sour Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Rehydrating Dried Ingredients
1 hr
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Servings
8
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Calories
299 kcal
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Course
Main Course, Soup
Hot and Sour Soup Recipe
Description
Hot and Sour Soup Recipe uses dried shiitake mushrooms and lily buds rehydrated in hot water then simmered with chicken stock, soy sauce, rice vinegar, and chili or sesame oil. Ground Sichuan peppercorns and red pepper flakes add signature heat. Bamboo shoots and tofu contribute to the texture, while a slurry of cornstarch thickens the broth. Ground pork gives the soup heartiness. Beaten eggs are slowly drizzled in while swirling the pot, creating delicate egg ribbons throughout the soup. Hot sesame oil, scallions, and extra chili flakes finish the dish, bringing freshness and more spice.
The soup offers a balance of hot and sour flavors with layers created by vinegar, spices, and savory soy. The texture is both thick and silky due to the cornstarch and egg incorporation. It works well as a starter or light meal during cooler weather, providing comforting warmth with complex tastes.
The recipe notes recommend enjoying the soup thick with a generous amount of vegetables and plenty of egg ribbons for a satisfying mouthfeel and richer stew-like character.
Ingredients
- 1 cup shiitake mushrooms dried sliced
- 1 cup lily buds dried
- 2 quarts chicken stock
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil or use hot chili oil, hot
- 1 teaspoon Sichuan peppercorn ground
- 8 ounces bamboo shoots canned is good
- 1 tablespoon red pepper flakes optional, crushed
- 1 teaspoon salt or to taste
- 1/2 teaspoon white pepper you can use black pepper, if preferred
- 3 tablespoons cornstarch or potato starch mixed with 3 tablespoon water to form a silky slurry
- 8 ounces ground pork
- 1 pound tofu cut into bite-sized cubes, firm
- 4 egg beaten, large
- sesame oil hot sesame oil or hot chili oil; chopped scallions; for serving
- Chili oil
- scallion
- red pepper flakes
Instructions
How to Make Hot and Sour Soup
- Add the dried shiitake mushrooms and dried lily flowers to a bowl and cover with very hot water. Steep for 1 hour, or until softened and rehydrated.
- Add the chicken stock, rice vinegar, soy sauce and hot sesame oil to a large pot. Bring to a boil over high heat.
- Add the Sichuan peppercorns, mushrooms, lily buds, bamboo shoots, crushed red pepper, salt and pepper and stir. Reduce heat and simmer for 10 minutes.
- Stir in the corn starch slurry and cook, stirring, 5 minutes to thicken.
- Add the ground pork, and tofu. Stir and cook 5 minutes to cook the pork through.
- Slowly drizzle in the beaten eggs while very slowly swirling the soup, 2-3 minutes. This will allow the eggs to form silky ribbons in the swirling soup. Remove from heat. Adjust to taste with vinegar for extra sour.
- Serve the hot and sour soup into bowls and top with hot sesame oil or hot chili oil, scallions, and red pepper flakes.
Notes
- Soak dried mushrooms and lily buds in hot water until fully softened before using.
- Adjust vinegar at the end of cooking to reach desired sourness.
- Swirl slowly while adding beaten eggs to achieve fine silky strands.
- Serve topped with hot sesame or chili oil and fresh scallions for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 977mg | 41% |
| Potassium | 471mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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