Hot and sour soup may be something you’re used to ordering from the closest Chinese restaurant. But this spectacularly easy and delicious version is done, start to finish, in less time than it takes to order takeout. Swear you’ll never go back to that gloppy takeout stuff.
This is, quite frankly, the loveliest hot and sour soup we’ve ever experienced. The author, Joanne Chang, isn’t kidding when she says this easy soup, which she learned how to make from her mother, Mama Chang, has “none of the glop,” referring, of course, to that characteristic goopy texture that the hot and sour soup renditions most cheap Chinese carryout restaurants—and many not-so-cheap Chinese sit-down restaurants—tend to offer. Thin but not wan with a pronounced sour tang, this is a hot and sour soup recipe we’ll be turning to again and again and again. Many thanks to Joanne and to Mama Chang for sharing the recipe. Originally published June 19, 2013.–Renee Schettler Rossi
How To Make Hot And Sour Soup With Everyday Ingredients
A few words from the author, Joanne Chang, on how this easy incarnation of hot and sour soup came into existence: My mom used to whip this up as a fast lunch for my brother and me. Ground pork isn’t traditional, but it makes the preparation of this soup ultra quick. Wood ear mushrooms, sometimes labeled “tree fungus” (appetizing, yes?) are a traditional ingredient but they can be hard to find unless you live near an Asian grocery store. I substitute easy-to-find button mushrooms, which don’t have the same crunch but add a nice earthy flavor. Egg, not flavorless cornstarch, acts as the thickener, allowing the flavors of pork, sesame, vinegar, and pepper to come shining through.
Hot and Sour Soup
- Quick Glance
- 20 M
- 20 M
- Serves 4
- 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
- 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
- 1. In the saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute. You want to break up the pork into smaller pieces with a spoon, but don’t worry about breaking it down completely or cooking it 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. 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 it will taste just the same.)