Hot and Sour Soup

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This Chinese hot and sour soup is packed with flavors from minced pork, tofu, shiitake mushrooms, bamboo shoots, fresh chili pepper, honey and rice vinegar. It’s easy to make, substantial enough to make a great main course and you can make it as sour and as spicy as you like by adding more or less rice vinegar and crushed red pepper flakes.

A bowl filled with hot and sour soup garnished with a sprig of cilantro.

This post was originally published on Jan. 23, 2016.

This recipe is adapted from epicurious. I modified it to reduce prep and cook time as well as to eliminate refined sugar and hard-to-find items from the ingredient list.

How to make hot and sour soup step by step:

Step 1. Start by frying 5 ounces minced pork chops in 1.5 teaspoons vegetable oil until the meat starts to brown.

Step 2. Add 10 bamboo shoots (cut into thin strips), half a chili pepper (sliced thinly), 1 sliced green onion and 6 chopped shiitake mushrooms.

A Dutch oven with browned pork meat and with browned pork and vegetables.

Step 3. When the vegetables start to soften, pour in 2 tablespoons soy sauce.

Step 4. Pour in 2 cups chicken broth and bring the soup to a boil.

A Dutch oven with browned meat, vegetables and soy sauce and with broth.

Step 5. Add in 6 ounces cubed tofu, then stir in 1 teaspoon honey and 2 to 3 teaspoons rice vinegar.

Step 6. Dissolve 1 teaspoon corn starch in a little bit of water and stir into the soup.

A Dutch oven with hot and sour soup and a small bowl with a mix of corn starch and water.

Step 7. Lightly beat 1 egg, transfer it into a container with a long spout, then slowly pour it into the hot soup while stirring.

Step 8. Add in 1/4 teaspoon crushed red pepper flakes, or more, if you like it spicier.

Beaten egg being poured into hot and sour soup in a Dutch oven.

More Asian-inspired recipes:

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A bowl filled with hot and sour soup garnished with a sprig of cilantro.
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5 from 3 votes

Hot and Sour Soup

This delicious Chinese hot and sour soup is packed with flavors from minced pork, tofu, shiitake mushrooms, bamboo shoots, fresh chili pepper, honey and rice vinegar. It’s easy to make and substantial enough to make a great main course.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: hot and sour soup
Servings: 2
Calories: 310kcal


  • 1.5 teaspoon vegetable oil
  • 5 ounces minced pork chops
  • 10 bamboo shoots out of a can, sliced into strips
  • 1/2 chili pepper, seeds and ribs removed and thinly sliced
  • 1 green onion, thinly sliced
  • 6 shiitake mushrooms, chopped
  • 2 tablespoons soy sauce
  • 2 cups chicken broth
  • 6 ounces tofu, cut into 1-inch cubes
  • 1 teaspoon honey
  • 2-3 teaspoons rice vinegar
  • 1 teaspoon corn starch
  • 1 egg, lightly beaten
  • 1/4 teaspoon crushed red pepper flakes, more if you like it spicier
  • fresh cilantro, as garnish


  • Heat the oil on high heat in a pan until shimmering.
  • Add the meat and fry until starting to brown.
  • Add bamboo shoots, chili pepper, green onion and shiitake and cook for 2 minutes.
  • Add the soy sauce and cook for another minute.
  • Add the broth and bring to a boil.
  • Add the tofu, then stir in the honey and the vinegar (start with 2 teaspoons of vinegar, then add more to taste).
  • Mix the corn starch with just enough water to dissolve it (a few drops), then stir it into the soup.
  • Pour the beaten egg into a container with a long spout, then stir the soup with one hand and pour the egg into it with the other.
  • Stir in the red pepper flakes and serve the soup hot.


Calories: 310kcal

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A bowl filled with hot and sour soup garnished with a sprig of cilantro.
This entry was posted in Soups.


  1. Kevin | Keviniscooking says:

    I love this so much as well. It’s actually one of the first Chinese soups I learned to make. It got me to eat black forrest, wood ear mushrooms, lilly buds for Pete’s sake. Tofu! My first experience was from Yet Wah in San Francisco. SUPERB. Funny though I make it at home and add a few more things like small shrimps. To get the shreds of eggs, I stir the hot broth in a circular motion and drizzle in the beaten eggs. Works every time. Then add the other ingredients back in. Beautiful shot of this with the steam. :)

    • Nicole B. says:

      Thank you so much for your nice comment and for that tip, Kevin! I’m making the soup again next week and I’ll try your method. Have a great week! :)

  2. Louise | Cygnet Kitchen says:

    I have never had Hot & Sour Soup before but I’m dying to try your version Nicole! Another stunning shot! I love your tip on using an expresso maker to create steam. It’s so difficult to keep dishes hot while you are shooting! x

    • Nicole B. says:

      Thank you, Louise! Yeah, I resort to my trusty espresso machine quite often for steam, I love it. Enjoy your weekend! :)

    • Nicole B. says:

      Thank you, Angela! I’d say it’s the corn starch that makes it gloopy and I did use a little bit of that but not much.:)

  3. Rakhee@boxofspice says:

    Love your pictures as always! And I love sweet and sour. I’m don’t eat egg in savory dishes but I’m sure I can make this soup without, right?
    I could dive into that soup right now… pinned!

  4. Amy says:

    The combination of hot and sour is just so appealing right now! This soup seems like it might be able to cure every kind of ailment going – it sounds totally delicious!

    • Nicole B. says:

      You may very well be right, this soup just might ward off all kinds of winter sniffles and other stuff! I hadn’t thought of that! :)

  5. Kim | Low Carb Maven says:

    Hooray! I love hot and sour soup. We don’t go out to Chinese restaurants much because my daughter is allergic to gluten, so making it at home is perfect. I can’t wait to make this for my family. Thank you for your recipe and photo inspiration.

  6. Marisa Franca @ All Our Way says:

    Yummy!! I love your shot of the Hot and Sour soup. In ours we use chicken and we always have a bowlful — not those teeny tiny things. Well, to me that’s is simply teasing. We don’t do the egg in ours but I must say it is delicious nonetheless. In fact, as chilly as it is today I’d love to dive into your bowl right now! Have a nice weekend.

  7. Allie says:

    Looks great – I love hot and sour soup. I also have a question about the strobe you use. I’m just an amateur at photography at this point, so I’m wondering is a strobe like this used for “flash” photography (only lighting up for a split second) or is it constantly on? Your photos are a constant source of inspiration, thank you so much!

    • Nicole B. says:

      It’s so great to hear that, Allie! Yes, a strobe is a big flash that illuminates the scene for a split second, at the same time as the camera shutter is released. A strobe also has a so-called modeling light, which is a continuous light whose only purpose is to light up the scene while it’s being set up, so that the photographer can see what the photo will look like.

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