Hot and Sour Soup
Local name: 酸辣汤
In short: Thick, peppery soup of tofu, mushrooms, wood ear and pork shreds, thickened with starch and swirled with egg, with a sharp vinegar finish. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
Hot and sour soup is eaten across northern and western China, from banquets to neighborhood noodle shops. A savory stock is loaded with shreds of pork, tofu, shiitake and wood ear mushrooms, lightly thickened with starch and swirled with beaten egg to make silky ribbons. The heat comes from white pepper and the sourness from black vinegar, both added at the end for the brightest flavor. It is a good soup for a cold day.
Instructions
- Toss the pork shreds with 1 teaspoon of cornstarch and 1 teaspoon of soy sauce and set aside. Soak the dried mushrooms in warm water for 30 minutes, then slice them.
- Bring the stock to a simmer in a large pot. Add the shiitake and wood ear mushrooms and simmer for 5 minutes.
- Stir in the pork shreds, separating them as they go in, and cook for 2 minutes until opaque. Add the tofu, both soy sauces, sugar and salt and simmer for 2 minutes.
- Stir the cornstarch mixture and pour it in a little at a time, stirring, until the soup thickens to a light, glossy body.
- Reduce the heat to low. Slowly pour in the beaten eggs in a thin stream while stirring the soup in one slow circle, so the egg sets into ribbons.
- Turn off the heat. Stir in the vinegar, white pepper and sesame oil, then taste and adjust. Ladle into bowls and top with scallions.
Tips
- Add the vinegar and pepper off the heat. Cooking dulls the sharpness of both. Taste and keep adjusting until the heat and sourness balance to your liking.
- For a vegetarian version, use vegetable stock, leave out the pork and add a few extra mushrooms and a handful of bamboo shoots.
Questions and answers
Can I make hot and sour soup ahead of time?
Yes. Make it up to the thickening step and refrigerate for 2 days. Reheat, then add the egg, vinegar and pepper just before serving.
What gives hot and sour soup its heat?
Mostly ground white pepper, not chili. Use a generous amount for authentic flavor. You can add a little chili oil at the table for more fire.
What are wood ear mushrooms?
They are a mild, crunchy fungus sold dried in Asian grocery stores. Soak them until soft and trim off any hard stem. If you cannot find them, use extra shiitake or button mushrooms.
How long does it take to make Hot and Sour Soup?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Hot and Sour Soup?
About 170 kcal per serving, with 16 g of protein, 11 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 170 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 11 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 1600 mg |
Estimated values, calculated from the ingredients.
