Hot Sour Soup
Hot Sour Soup offers a flavorful balance of tangy vinegar, savory pork, shrimp, and mushrooms, making it perfect for a comforting, spicy appetizer or light meal.
Ingredients
- 4 c. chicken stock ⓘ
- 1/4 lb. pork, slivered ⓘ
- 4 dried mushrooms, pre-soaked ⓘ
- 1/2 c. bamboo shoots ⓘ
- 10 shelled shrimp ⓘ
- 1 tsp. soy sauce ⓘ
- 1/2 tsp. sherry ⓘ
- 2 Tbsp. white vinegar
- 1/2 tsp. white pepper ⓘ
- 1/2 soybean cake, cut in 1-inch cubes ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1/4 c. water ⓘ
- 2 eggs, slightly beaten ⓘ
- 1 tsp. sesame oil ⓘ
Instructions
- Bring chicken stock to a boil; add pork slices.
- Reduce heat and simmer for 5 minutes.
- Skim off foam and add sliced mushrooms, bamboo shoots, shrimp, soy sauce, salt, and sherry. Simmer for 5 minutes.
- Add vinegar, white pepper, and bean cake (tofu).
- Cook for an additional 3 minutes.
- Add cornstarch mixture to the soup, stirring gently, for 1 minute.
- Continue stirring while slowly adding eggs in threads. Stir in sesame oil and sprinkle with green onions.
Tips & Substitutions
For a spicier kick, add a few dashes of chili oil or fresh sliced chilies to the soup. If you can't find dried mushrooms, fresh shiitake or button mushrooms work well as a substitute. You can use firm tofu instead of soybean cake for a different texture. Adjust the vinegar to taste if you prefer a more pronounced sour flavor.
Serving Suggestions
Serve the hot sour soup in individual bowls garnished with sliced green onions. It pairs beautifully with a side of steamed rice or fried rice, making it a complete meal. Consider serving it alongside dishes like Sweet & Sour Pork for a delightful balance of flavors or with Cantonese Chow Mein for a satisfying spread.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of water or chicken stock to return it to your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Sour Soup contains roughly 896 calories, with 20g protein, 109g carbohydrates, and 46g fat. It is an excellent source of vitamin D (328% of the Daily Value), protein (40% of the Daily Value), and potassium (34% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 2437mg per serving (106% 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 make this soup vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by using vegetable stock instead of chicken stock and omitting the pork and shrimp. You can add extra vegetables like bell peppers or snow peas for added texture and flavor.
How can I adjust the spice level?
To adjust the spice level, you can add more or less white pepper depending on your preference. For a milder version, reduce the amount of white pepper or omit it altogether. Conversely, if you enjoy heat, consider adding chili oil or fresh chopped chilies for an extra kick.
What can I substitute for bamboo shoots?
If you can't find bamboo shoots, water chestnuts are a great substitute as they provide a similar crunch. Alternatively, you can use sliced carrots or bell peppers to add a different flavor and texture to the soup.
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).