Hot-And-Sour Soup(China)
Hot-and-sour soup offers a vibrant balance of spicy, tangy, and savory flavors, featuring tender shredded pork, crunchy cloud ears, and silky bean curds. Its bold taste makes it an ideal starter or comforting main for those who enjoy a complex, warming bowl of Chinese cuisine.
Ingredients
- 1/4 cup cloud ears ⓘ
- 1/4 cup golden needles ⓘ
- 1/4 cup ground pork
- 3 tablespoons cornstarch ⓘ
- 2 teaspoons sherry ⓘ
- 1/2 cup water
- 3 tablespoons white wine vinegar ⓘ
- white pepper to taste ⓘ
- 1/2 teaspoon hot oil ⓘ
- 2 teaspoons sesame seed oil ⓘ
- 4 cups chicken stock
- salt to taste ⓘ
- 1 tablespoon soy sauce
- 2 bean curds
- 1 egg ⓘ
- 2 scallions ⓘ
Instructions
- Soak cloud ears and golden needles in hot water about 15 minutes or until noticeably increased in size; drain.
- Shred cloud ears into strips.
- Cut golden needles in half.
- In a pot, bring chicken stock to a boil.
- Add soaked cloud ears, golden needles, shredded ground pork, and bean curds to the boiling stock.
- Mix cornstarch with water and sherry to make a slurry.
- Slowly pour the slurry into the boiling soup, stirring constantly to thicken.
- Add white wine vinegar, hot oil, sesame seed oil, soy sauce, salt, and white pepper to taste.
- Continue cooking for a few more minutes until flavors meld.
- Pour beaten egg into the hot soup in a thin stream, stirring gently to create ribbons.
- Garnish with chopped scallions before serving.
Tips & Substitutions
For a vegetarian version, substitute ground pork with finely chopped mushrooms or tempeh. You can adjust the heat by varying the amount of hot oil. If you can't find cloud ears or golden needles, shiitake mushrooms and wood ear mushrooms can be good alternatives. Make sure to stir constantly while adding the slurry to avoid lumps in the soup.
Serving Suggestions
Serve hot-and-sour soup as a starter or alongside steamed rice for a complete meal. It pairs beautifully with Chinese recipes like Szechwan Chicken or Chinese Casserole. Garnish with additional scallions or a sprinkle of sesame seeds for added flavor and presentation. A side of crispy spring rolls complements the soup well.
Storage & Reheating
Store leftover hot-and-sour soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally. Avoid boiling to preserve the texture of the ingredients, especially the bean curds and egg ribbons.
Nutrition & Diet Analysis (per serving)
Each serving of Hot-And-Sour Soup(China) contains roughly 252 calories, with 6g protein, 24g carbohydrates, and 16g fat. It is a good source of dietary fiber (17% of the Daily Value), iron (13% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 2568mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this soup?
Yes, you can substitute ground pork with chicken, turkey, or even tofu for a vegetarian option. Just ensure any meat you use is cooked thoroughly before adding it to the soup.
Is it possible to make this soup gluten-free?
Absolutely! Use gluten-free soy sauce and ensure that your cornstarch is certified gluten-free. This will keep the flavors intact while accommodating any gluten sensitivities.
How can I make this soup spicier?
To enhance the spiciness, consider adding more hot oil or incorporating chili paste or fresh chopped chilies. Adjust the heat gradually to suit your taste preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).