Hot and Sour Soup

Total Time:
2 hr 20 min
Prep:
30 min
Inactive:
30 min
Cook:
1 hr 20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
  • 2 tablespoons canola oil
  • 1 -inch piece fresh ginger, peeled and grated
  • 1 tablespoon red chile paste, such as sambal oelek
  • 1/2 cup canned bamboo shoots, sliced
  • 1/4 pound barbecued pork, shredded
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • Pinch sugar
  • 2 quarts Chinese Chicken Stock, recipe follows
  • 1 square firm tofu, drained and sliced in 1/4-inch strips
  • 3 tablespoons cornstarch mixed with 1/4 cup water
  • 1 large egg, lightly beaten
  • Chopped green onions and cilantro leaves, for garnish
  • Chinese Chicken Stock:
  • 1 (4-pound) whole chicken
  • 1 bunch green onions, halved
  • 4 garlic cloves, smashed
  • 3 -inch piece fresh ginger, whacked open with the flat side of a knife
  • 1 onion, halved
  • 1 teaspoon whole white peppercorns
  • About 3 quarts cold water
Directions

Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.

Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Chinese Chicken Stock:

Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

Yield: About 2 quarts


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4.6 67
Excellent!!!! item not reviewed by moderator and published
Great basic recipe that I've tweaked and perfected over a few years. Like many others, I like really hot and really sour, so double the vinegar and sambal oelek, use lots of shitake and oyster mushrooms, substitute baby corn for the bamboo shoots (not a fan) and since I don't eat pigs, either leave out the meat altogether or use free-range chicken instead. Although I usually do not like reviews that do not adhere to the original recipe, this is such a strong base that it can be adjusted to personal tastes and still stand on its own. item not reviewed by moderator and published
I always use this recipe and add way more cider vinegar and a lot of tofu and more chili sauce usually and sometimes 2 or 3 diff mushrooms of my choice... I swear it gets better every time I make it! item not reviewed by moderator and published
Wonderful. The best hot sour soup I have ever made. item not reviewed by moderator and published
Very nice. However I used at least 1.5 times the vinegar, added some hfish suace for extra sour and double the chili as I like it hot. I also skipped the bamboo (hate the flavour) and added water chestnuts and baby corn. item not reviewed by moderator and published
Overall I think this was pretty spot on. Loved the flavors. I did add about 1/8C red wine vinegar during cooking to give it a little extra zing and next time I will only use about 1T corn starch as it was a bit on the thick side. Otherwise fantastic, will make again for sure! Thanks! item not reviewed by moderator and published
I love this recipe, it is a soup that all my family loves! When I lived in Tacoma, Wa my favorite restaurant served hot and sour soup and this recipe tastes just like it! I absolutely love it! The more I make it the more I find that I add my own little touches to it! Thank you so much for sharing this recipe! item not reviewed by moderator and published
Followed first recipe to the tee, second part about making chicken broth I just used an old family concoction. Turned out perfect. Second time, added a dash of balsamic vinegar, cut the tofu into strips, added stir fried red pepper flakes, dash of chili sesame oil on top. Delicious and satisfying on a cold day. item not reviewed by moderator and published
This recipe is a good starting point, but needs some serious tweaks. It needs a LOT more sour: about double the vinegar. I also like to add quite a bit more corn starch to make it thicker (just because when I get it at restaurants it's usually thicker). And you may want to add some additional heat as well. I use schezhuan pepper instead of white pepper (I know that in some places that can be hard to find) and I add some additional chili paste or oil. Adding some straw mushrooms is good too. The pork adds some flavor, but isn't entirely necessary and I imagine replacing the chicken stock for veggie and playing around with some other proportions will make for a good vegitarian version. item not reviewed by moderator and published
Had to change a couple things due to time but the meal came out great. I used 32 oz of Chicken Stock and 32 oz of Chicken Broth reduced Sodium. I also cooked some about 6 green onions in with the mushrooms, ginger, and chili paste (I used the Sriracha Chili Garlic Sauce). I cooked mine in a Wok. Definitely a dish I'll make again. item not reviewed by moderator and published
Followed the reciple 100%. Didn't taste or look at all like hot and sour soup. Way too "chickeny" with the chicken stock, and not at sour. Need to significantly up the amount of vinegar. The kids said it just tasted like chicken soup with different ingredients. Not sure where all the 5 star ratings are coming from. At best this is a 3 star when compared to restaurant hot and sour soups. item not reviewed by moderator and published
Very good taste. I substituted the pork with chicken. After I was done, I tested and it was good but I felt it was missing something so I added a teaspoon of sesame oil which changed it for the better. Probably could use a little more vinegar but depends on your taste. This has replaced my old Hot & Sour recipe that I have been using for almost 30 years. item not reviewed by moderator and published
this was really good but maybe i'm to used to the hunan style hot and sour which is really sour. I added a healthy splash of cider vinegar for more sour and next time will replace all the rice vinegar with cider vinegar. without it I found it too mellow. otherwise really good and will make again. also I omitted the pork, added extra tofu and used canned broth that I simmered a bit with ginger and onions and it came out just fine.. item not reviewed by moderator and published
This was better than the soup we ordered @ Spicy World (Beaverton, Oregon yesterday. I added peeled straw mushrooms and water chestnuts and two more tablespoons of cornstarch. I also used sesame seed oil instead of canola oil. I would be proud to make this for guests. Thanks !!! item not reviewed by moderator and published
Changed a couple of things to what I had available and it was still great! item not reviewed by moderator and published
Made the recipe with the following changes/substitutions: 1 Standard chicken stock 2 Bean sprouts instead of pork Was good, but needed something. I wound up adding some rice vinegar at the table, that seemed to do it. I'm noticing others have a similar issue, I'm wondering if it could be the brand of vinegar. I was using Wegmans store brand, 4.2% acidity. item not reviewed by moderator and published
I thought the soup was very good and fairly easy to make. My husband really liked it too. However, I didn't find it tasting like our local Chinese restaraunt. The flavor was a little different.... but good. Thanks for sharing your recipe. item not reviewed by moderator and published
Tastes just like the hot & sour soup from a Chinese restaurant. I used shitake mushrooms instead of the ones he recommends and doubled the pork and bamboo (I like soup with lots of bits. I also added more vinegar at the end after sampling. Excellent recipe. We will be making it again. item not reviewed by moderator and published
Why use pork when you already have chicken available from making the chicken broth? Not nearly enough vinegar, lemon juice and sambal. item not reviewed by moderator and published
Made this soup tonight for dinner the hot and the sour both fell short of the mark, I had to add another half a cup of rice vinegar and 1/4 cup lemon juice to bring up the sour and the hot I had to add some sriracha hot chili sauce to it trying to add some heat. Will NOT make again!!! item not reviewed by moderator and published
This is genius.... So easy to make, ever so tasty! I used the meat off the chicken that I made the stock with instead of the pork. I also added the juice of one lemon to make it a little more sour. I got this big pot of soup in the fridge now and am going to eat on it all week, that's how good this is! item not reviewed by moderator and published
it's too spicy for me, and not sour enough. i added more vinegar, but still feeling the spicy is too overpowering. it still goes pretty well with rice though. item not reviewed by moderator and published
The soup was not as hot or as sour as I would have liked. I added more chili paste and more vinegar. If you use a prepared chicken stock, you might want to add a little less stock but supplement the liquid with some water. My soup tasted to 'chicken-ey". item not reviewed by moderator and published
I didn't have any pork and it was still perfectly delicious. item not reviewed by moderator and published
This was very good. My husband thought it needed more bite, as in from the vinegar, but I thought it was perfect. I added mushrooms and shrimp. Yum. item not reviewed by moderator and published
This is my favorite hot and sour soup (better than any I've had at a Chinese restaurant. I've never made it with meat or tofu, but I do add more vegetables and rice noodles and it's just as good (and easier too. I usually add a bit more vinegar and use sesame oil instead of canola to give it a bit more flavor. I've never made the homemade stock and usually use a mix of store-bought vegetable and chicken broth as well a bouillon cube or two, which works great. Definitely one of my favorite and most-used recipes. item not reviewed by moderator and published
Tammy and I loved it! I used boxed broth and was wonderful. I agree w/others, a little more sour would be wonderful! item not reviewed by moderator and published
My better half loved it....but she feels the same way about Tyler. Adding more vegetables and a dash of lemon kicked it up. Left over fried chicken works as well. item not reviewed by moderator and published
I'm a vegetarian so I left out the meats,eggs and made a veggie stock. I thought it needed a bit more vinegar and added some sherry as well. This recipe is a real keeper. item not reviewed by moderator and published
This is an excellent recipe and one I've made numerous times. The result is a recipe thats relatively quick and easy which tastes as good as what you can get at a restaurant. Personally, I've made a couple changes as I like a more spicy and sour soup. I will usually add a bit more white pepper (don't use black), chili paste and rice wine vinegar for a bit more zing. In addition to the dried wood-ear fungus, I also add rehydrated sliced shitake mushrooms to make it more authentic. As a shortcut, I use regular boxed chicken broth rather than the Chinese Chicken broth and have been very happy with the results. I'm also not a big fan of tofu so thats usually left out as well. item not reviewed by moderator and published
I made a number of modifications to the recipe but the base of the soup is very much a winner. I did add a bit more sour in the way of 3/4 of the juice of a large lemon ( I also added the zest.) My girlfriend is vegetarian so I replaced the chicken broth with a store bought vegetable broth to which I added the paste of 5 cloves of garlic. I was out of bamboo but have found that julianned broccoli stalk works very well as a substitute and adds another dimension of flavor to the soup. I also replaced the pork with a little smoked tempe and a few additional stir fried vegetables. The flavor of the soup was really excellent overall using the proportions of the recipe. item not reviewed by moderator and published
My hushand also said this needed a little more "sour". So I added another 1/4 cup of rice wine vinegar and it was perfect. This recipe is a keeper! item not reviewed by moderator and published
My husband said it would be a five star recipe had it had just a tad more "sour". I was in a hurry, so we used organic low sodium chicken stock and some organic mushroom stock in addition to the mushroom soaking liquid. I also added 3T dry sherry to the soaking liquid (this I got from a different recipe I had tried before I used an Asian dried mushroom blend which I loved because it gave different flavors and textures. I worry about the strong white pepper flavor being overpowering (experienced once before in an onion soup recipe so I halved it....you can always add more later. Added noodles and left out the meat for a vegetarian version. DELICIOUS!! item not reviewed by moderator and published
Really good! I used regular chicken stock and some leftover shredded chicken. I'll have to make some barbecued pork just so I can try this again - I bet it would be even better. item not reviewed by moderator and published
I always try to make things easier--I doctored up store-bought cartons (one broth & one stock) with the onions, ginger, pepper, and garlic. I simmered it while I prepared the other ingredients. I didn't bother with a wok--I just put the ingredients directly into the broth after removing the flavoring veg. I added in some chopped and some chiffonaded bok choy as well. I had made some char siu (Chinese BBQ pork) a couple of weeks ago, and had saved that in the freezer. I diced it up and added that to the soup. I added the cornstarch/water mixture at the end, then added the egg as directed. It turned out fantastic! We wanted a little more of the "sour", so added a small splash of rice vinegar, as desired, to the individual servings. The heat was perfect for us. This recipe is amazing--Hot & Sour soup is my "gold standard" when judging restaurants, I won't go back to one if there's isn't up to my "high" standards, LOL. (DH is actually a trained Chinese chef, so we're pretty picky--I thought he'd get apopleptic from me using premade stock & skipping the wok, but he loved this one!) Thanks, Tyler! item not reviewed by moderator and published
This is an absolutely fantastic soup recipe just as it is, but I use the basic soup base as a vehicle for my own leftover ingredients and often add udon noodles as well as additional veggies and even potsickers to make it a one pot complete meal. item not reviewed by moderator and published
I was craving Hot and Sour soup last night. Usually I just use a soup mix but I didnt have any on hand so I thought I would look up a recipe.This was fantastic!!! My boyfriend and I could not stop eating it and I even brought some to work for lunch today. I did add some noodles to mine because I didnt have enough left over pork. I will make this again and again! item not reviewed by moderator and published
Healthy, spicy, I will make this next time someone has a cold. I substituted chicken for the pork ( from making stock). Next time I think I will add bean sprouts also for extra nutrition and crunch. LOVED IT Thanks item not reviewed by moderator and published
I LOVE anything spicy. White hot, red hot, whatever - as long as the flavor is well balanced, I'm all over it. I also am a huge fan of Tyler Florence's asian recipes (his spicy ginger tofu soup is a frequent visitor to my dining table). I'm therefore really surprised to say that while this soup is clearly nearly perfect, there is WAY too much white pepper in it. Is it that my pepper was really fresh and therefore hotter than normal? It completely masked the flavors of the rest of the dish and rendered it much less interesting and borderline inedible. We added more stock, soy and vinegar to balance it and it was a great deal improved, but I caution anyone making this dish to start with significantly less pepper and add later on if you wish. I'm giving it four stars because it truly would be great with this one minor adjustment. item not reviewed by moderator and published
I'm addicted to the hot and sour soup from Flo's in Scottsdale, but I don't live there, so I go through withdrawal all but one week a year. When I can't stand it anymore, I'll order hot and sour locally, but it's never "right" for me. Finally - I've found something close, and I can make it at home just the way I like! (I usually slurp the broth and leave the "extras" for my hubby, who can eat anything.) Like others, I used the chicken that I made the stock from in the soup, rather than buying pork. I detest mushrooms, so left them out of the soup, but I did simmer a package of dried with the stock for the flavor (it's just the texture I hate). I'm allergic to soy, so left the tofu out of course. Thinly sliced some water chestnuts and added that to the soup, adjusted vinegar and white pepper to my taste, and I'm in hot and sour soup heaven. Thanks Tyler. item not reviewed by moderator and published
What a fabulous soup! I love this soup so much that I always make a double batch and freeze some of it in individual bags to take to work. It's absolutely incredible! When I don't have a lot of time, I use storebought chicken broth and it still turns out pretty good. item not reviewed by moderator and published
After making this, this weekend- here are a couple of comments.... 1. If you don't already do this...definately get out all of your ingredients after making the broth-to finish the soup and prep them. 2. Watch the heat from the red chile paste, such as sambal oelek - it is hot stuff (and I like hot). 3. I used poached chicken breast which I shredded instead of the pork. 4. This worked well to make the chinese broth- I added to boxed low salt chicken stock, the spices and vegetables, then poached the chicken in the broth-then set the cooked chicken in the fridge until I was ready to finish the soup. 5. You can use dried Shitake mushrooms. For extra flavor, I saved the broth from re-hydrating the mushrooms, and added it to the chicken broth. 6. Another time saver is to use an egg slicer to slice the tofu. Medium firm tofu has the same texture as a hard boiled egg and it works like a dream! 7. Do rinse your canned bamboo shoots at least 3 times, to remove the "canny flavor". I doubled the recipe-as we like leftovers. Everyone loved this- I look forward to making it a household staple. item not reviewed by moderator and published
I have made this recipe many times and my boyfriend and I love this soup! Tyler's recipe's are always sooooo good and they are easy to make (even the intermediate ones). I trust every recipe he has to be the best. This hot and sour soup recipe is better than any chinese restaurant's that I have been to. I was amazed at how wonderful and flavorful this soup was. It is definitely a hit with me and my family! item not reviewed by moderator and published
As I was making this recipe, I tasted it multiple times and although I could taste the bitterness from the rice wine vinegar, it wasn't hitting the mark for me as what it tastes like in the restaurant. I decided to add a few dashes of fish sauce (found in the local Asian market) and the taste became spot on what I expected. Absolutely wonderful and perfect. I would recommend that you can find the very similar wood ear mushroom in a dried thinly sliced form. Alot of times the package just says "fungus" item not reviewed by moderator and published
I didn't find this recipe to be as 'quick' as some reviews have said, but if you make the stock the day before, then let it cool overnight to remove excess fat off the top, then it is faster. Easy, yes, if you can find fresh peeled and grated ginger somewhere, or someone to do that for you. I made this for the first time for my family during the holidays, and it was a huge hit! I doubled the batch to fit my slow cooker, and substituted sliced baby portabella mushrooms (the Chinese kind were way too expensive). Also, I left out the meat and added steamed chicken potstickers to the bowl right before serving (Trader Joe's). Fabulous!! I used Sriracha sauce (1/2 tbsp.) instead of sambai sauce, which was too hot for some, but not for others. Also, I used Marie Calendar's thickener instead of cornstarch. Next time, I'd put less chili sauce in and let everyone add more heat if they want to. Everyone asked for the recipe! LOVED IT! item not reviewed by moderator and published
It was just like in the restaurants. I had to sub straw mushrooms for the Chinese fungi or wood ear 'cause my store didn't have it, but the base was really good. item not reviewed by moderator and published
I use a little less ginger, use dried porcini mushrooms when I can't find the woodears and add the mushroom stock (after soaking) to the soup stock. I also used the garlic chilie paste instead of the sambal and omitted the egg because I don't like egg in my soup! It was still really, really good! Cooking is about adjusting recipes to your personal taste. Don't be afraid to switch things around a bit! item not reviewed by moderator and published
This recipe is quick and easy. It has quickly become a family favorite in my home. Everyone enjoys the rich flavors and I enjoy the easy prep. item not reviewed by moderator and published
great flavor and easy item not reviewed by moderator and published
Never made a soup from scratch before and was surprised at how great this one turned out! I used fresh mushrooms instead of dried woodears, chicken instead of pork and left the egg out but it was still delicious. I highly recommend it. item not reviewed by moderator and published
I made this recipe with the addition of two garlic cloves and a dried red pepper because I wanted the extra garlic taste and heat... but this recipe was honestly perfect. Second dish of Tyler's that I've made, and it's the second I've fully enjoyed. A+ !! item not reviewed by moderator and published
I am a pro at hot and sour soup. Every time i eat chinease its my favorite dish other than general tso chicken. Was this soup perfect...nope but it still was great. I did make some substitutions. First of all i couldn't find wood ear mushrooms so i used portabellas. Also, i didn't fix the ribs so i just grilled up some chicken for a replacement for the rib meat. So how could this soup be improved? 1) I LOVE hot food but this a little to hot for this type of soup. I used sambal and next time i would probably use 1/2 of what i called for 2) I think there was two much tofu in this recipe. Next time i will use 3/4 to 1/2 of what it called for. item not reviewed by moderator and published
I made this for dinner for my husband - we both loved it!! Used organic chicken stock; more bbq pork than stated and left out the egg. This will be going into our Asian and/or soup repertoire. item not reviewed by moderator and published
I have made this soup several times, always with great success. I find that the fresh ginger really makes this soup stand above the other recipes I have tried. I do sometimes use chicken or pork loin instead of barbecued pork, and it is still wonderful. As always, Tyler's recipes are the best! item not reviewed by moderator and published
My family loves it. item not reviewed by moderator and published
Over the past 30 years or so I've tried dozens of recipies for hot and sour soup and this one is by far the best. Just the right balance of tang and heat. I didn't have time to make the homemade stock, so I used 3 quarts of clear chicken broth and simmered it with the rest of the seasonings and it turned out great. item not reviewed by moderator and published
Such a simple and fantastic tasting soup!! You can pretty much use ANYTHING you like in this (I use portabella mushrooms and green onion as opposed to bamboo) it really hits the spot with a nice terriyaki or oriental dish. MMMM!!! item not reviewed by moderator and published
This recipe was fabulous and simple. But I have tried simplifying it even more and it was still great. I used a store brand box of fat free chicken stock, dried ground ginger, onion, and garlic. I also omited the meat and mushrooms. I did use bamboo shoots, tofu, and fresh green onions. And I used a dash of cayenne pepper instead of the red chilli paste. This recipe was still FABULOUS! item not reviewed by moderator and published
We like to have this soup at Chinese restaurants, and enjoy cooking it at home even more. This recipe by Tyler Florence is easy to follow and the ingredients are accessible, at least here in Los Angeles. We've made this many times and it continues to be one of our favorites. You can save some time if you used canned chicken broth, but you'll get better results if you follow the recipe and prepare your own chicken stock, Chinese style. item not reviewed by moderator and published
Was a bit time consuming. Here's some short cuts. Use canned soup stock boil the mashed ginger and use powdered white pepper for people to add on themselves to taste towards the end. If you insist on making own stock use lesser cuts of chicken but get a whole bunch of it. Skim off fat while cooking or afterwards refrigerate and skim off fat that way. item not reviewed by moderator and published
would like to get the recipe now B desplainesTitusvillle,fl. item not reviewed by moderator and published
I made all 3: Soup, Spareribs,& Noodles. Awesome dinner!!!! Thanks, Tyler. item not reviewed by moderator and published
For my first hot and sour soup, this was quite easy to make. I didn't use the 'Chinese Chicken broth' but used regular free range chicken broth. Also, used a mix of dried mushrooms (shitake & oyster) and left out the pork. After I figure out what I was doing, it came together really quickly and is a huge hit with my co-workers. Great soup! item not reviewed by moderator and published
This is one great soup! Easy to make and you can add different meats, I have used chicken and also beef. If you can't find woodear mushrooms you can use other types but the woodears add great texture. item not reviewed by moderator and published
If I had known how easy it was to make Hot and Sour soup before, I would have made this a LONG time ago. This is a great recipe. We actually substituted fresh wood ear mushrooms, so there was no need to rehydrate. Yum! item not reviewed by moderator and published
Very good recipe, pretty easy to follow. To us, the spices are key to make this recipe a success. We tend to do without the meat, which is just fine. Watch the episode if you can and it'll even be easier. Tastes at least just as good as any decent restaurant version of this Chinese culinary classic! item not reviewed by moderator and published
my favorite soup to make at home. it is very flavorful and to die for. it does not take long to make but there is a bit of chopping involved. when you'll taste it, you'll see that it's worth the effort. item not reviewed by moderator and published
I also used apple cider vinegar and red vinegar in lieu of rice vinegar, added the juice of half a lime and used chinese bbq chicken instead of pork. So I guess the recipe needed some tweeks but if you start with the above, you will get there. item not reviewed by moderator and published
oh, and the recipe says to reduce the heat before adding the egg; just make sure that it is still hot enough for the egg to cook rapidly. item not reviewed by moderator and published

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