Savor the Flavor: Easy Chinese Hot and Sour Soup Recipe

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Chinese Hot and Sour Soup is the sort of comfort food you crave on a gray, rainy day or honestly, just when you’re bored of your usual soup lineup. Ever tried making it at home? The restaurant one always seems mysterious and out of reach. There’s something about the mix of savory, spicy, and tangy flavors, right? If your weeknight meals are feeling bland trust me, this fix is easier than it seems. By the way, for another soup that’ll warm your insides, I recently made this delicious gluten-free crockpot chicken soup and loved every spoonful.

What Makes Our Hot & Sour Soup Recipe Authentic

Let’s talk about authenticity for a sec. Here’s my (probably-too-strong) opinion: if you skip the mushrooms, bamboo shoots, or white pepper, you’re not really tasting Chinese Hot and Sour Soup as it’s meant to be. For total authenticity, check out resources like The Woks of Life’s Hot and Sour Soup or Red House Spice’s Suan La Tang that explain each ingredient’s importance. It’s not just hot for the sake of heat or sour in a slap-you-in-the-face way. It’s balanced and subtle. The wood ear mushrooms (yep, real name!) and tofu add chew and softness, and the pork brings rich flavor. Don’t freak if you can’t get every ingredient there’s always room to improvise.

I learned from a family friend who grew up eating this soup in Guangzhou (here’s the awkward bit: my own parents just used instant packets, oops). She always said not to overdo the cornstarch soupy, not gloopy. Restaurant-quality hot and sour soup at home, that’s the dream, right?

Absolutely the best hot and sour soup I’ve ever had. My family scraped their bowls clean. Will never order from the local takeout again!

How To Make Hot And Sour Soup

Okay, let’s roll up those sleeves. Don’t get spooked by the list; most of these are pantry basics once you’ve done this a couple of times. Here’s how it goes down in my actual kitchen (read: chaos station).

You start by boiling up the broth. Chicken stock is classic, but veggie broth does fine if you keep it meat-free. Next, toss in the mushrooms, bamboo shoots, and that protein usually pork or tofu. Simmer for a bit, then comes the magic section: vinegar for the sour zing, soy sauce for umami, and a sprinkle of white pepper for that signature heat (trust me, black pepper just isn’t the same).

Some folks thicken the soup by blending a mix of cornstarch and water. Stir this in slowly while bubbling no one wants weird chewy lumps. Now, this might sound weird, but take a fork and slowly drizzle a beaten egg across the top. Watch those eggy wisps form right in the hot broth (see Simply Recipes for technique). Final flourish: a dash of sesame oil and a sprinkle of green onions.

Don’t be scared to adjust things. Soup too pale? Add a splash of soy. Not spicy enough? Extra pepper or chili oil will sort that. Taste and tweak is the trick.

What Goes In Hot And Sour Soup

Let’s break it down. The best Chinese Hot and Sour Soup starts with a handful of simple (okay, maybe a couple more unusual) ingredients.

Everything hangs together on a solid broth usually chicken, but I’ve had friends use veggie with good results. Then you’ve got:

• Dried shiitake mushrooms, rehydrated and sliced
• Bamboo shoots, sliced thin for crunch
• Firm tofu, cubed up kinda chunky
• Pork loin, shredded or thinly sliced
• White pepper (it’s got a more delicate heat than black)
• Soy sauce and Chinese black vinegar (or rice vinegar)
• A touch of cornstarch to thicken
• Eggs, whisked up for those signature ribbons
• Sesame oil and green onions for finishing

Honestly, grab what you have and roll with it. Missing mushrooms? No one’s coming to judge. Oh, and if you need a cozy meal on the side, roasted potatoes and peppers and onions always do the trick.

Ingredient	Amount	Calories (Approx.)
Dried Shiitake Mushrooms	1/2 cup	27
Bamboo Shoots	1/2 cup	20
Firm Tofu	1 cup (cubed)	144
Pork Loin	1 cup (shredded)	250
Eggs	2 large (whisked)	140
Sesame Oil	1 tablespoon	120
Soy Sauce	2 tablespoons	20
Black Vinegar	1 tablespoon	14
Total Calories (Approx.):		Colories: 625

What To Serve With Hot & Sour Soup

So, you’ve got your big, glorious pot of Chinese Hot and Sour Soup simmering away. What about accompaniments? You need something simple (nobody’s got hours to prep three things on a Tuesday night).

• Steamed white rice: Classic, soaks up all the spicy soup.
• Spring rolls: Crunchy, light, balances the warm broth.
• Cucumber salad: Adds a nice chill and fresh crunch.
• Quick stir-fried veggies: Snap peas, carrots whatever’s lurking in the fridge.

Honestly, I once ate a whole bowl plus two bao buns no regrets. If you’ve got a little sweet tooth afterward, try something like banana and chocolate chip bread for dessert. Not kidding, the combo is weirdly satisfying.

Calories in Hot and Sour Soup

A question I get all the time: how calorie-heavy is this bowl, really? Short answer pretty reasonable, honestly. A typical serving of Chinese Hot and Sour Soup clocks in around 120–180 calories per bowl. It depends if you add pork or just keep it tofu and veggies.

With homemade, you skip all the extra oils and thickeners some places pour in. Plus, you can go lighter by subbing lean meats, using less oil, or skipping the cornstarch thickeners. Soup on a diet? Yes, actually.

If you’re ever worried, just remember you can tweak lots. More veggies or mushrooms, less protein, or whatever fits your plan. Flavor’s there even if the calories drop a bit. Soup that actually fills you up without guilt I’ll take it, and you should too.

FAQs

Why You’ll Come Back To This Soup Over And Over

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