Hot And Sour Soup Recipe

Recipe By Slurrp

The most popular tangy and spicy chinese hot and sour soup made at home using a variety of ingredients of pork, chicken stock, vegetables and flavoured with shitake and black fungus and an array of seasonings.Hot and sour soup is a simple yet incredibly flavorful dish made with lots of fresh veggies and vibrant spices. It’s a spicy, sour and hot soup that’s popular in Indo-Chinese cuisine, and is very easy to make at home. Here you’ll find step-by-step instructions and photos to make the best vegan hot and sour soup from scratch.

16 Rating -
Hot And Sour Soup

ingredients serve

Ingredients for Hot And Sour Soup Recipe

  • 4 piece Shitake mushroom soaked for hours in water 2
  • 4 piece Dried black fungussoaked for hours in water A few
  • 100 gram Shredded pork
  • 150 gram Silken or soft tofu
  • 2 No.s Eggs
  • 0.33 cup Carrot
  • 1/2 tablespoon Ginger
  • 3.50 cup Beef or chicken stock
  • 2 tablespoon Corn flour
  • 2 tablespoon Water
  • 1.50 tablespoon Soy sauce
  • 1 teaspoon Dark soy sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • As required Ingredients for seasoning to add before heat off
  • 3 teaspoon white pepper corn
  • 3 tablespoon chinese black vinegar
  • As required Ingredients for to add before serving
  • 1 teaspoon sesame oil
  • As required Chopped coriander or spring onion for garnish

Directions: Hot And Sour Soup Recipe

Preparation Directions

  • STEP 1.Thinly slice 2 rehydrated shitake mushrooms. and Thinly slice 2 to 3 pieces of rehydrated black fungus.
  • STEP 2.Slice and then julienne 5 ounces of silken or soft tofu. Do this gently as soft tofu breaks easily.
  • STEP 3.Whisk 2 eggs in a bowl and set it aside.and Shred ¼ cup of carrot and keep aside.
  • STEP 4.In a bowl add 2 tbsp cornstarch and 2 tbsp water, 1 ½ tbsp light soy sauce, 1 tsp dark soy sauce,1 tsp sugar, 1 ½ tsp salt . Mix until everything is well combined. Set aside.
  • STEP 5.In a mortar grind 1 to 3 tsp white pepper. For less spice add only 1 tsp. Transfer to a small bowl. To that add 3 tbsp chinese black vinegar.Mix till there are no white pepper lumps.

Cooking Directions

  • STEP 1.In a wok add ½ tbsp minced ginger, 2 to 3 sliced rehydrated mushroom and black fungus, ⅓ cup shredded carrot and pout 3 ½ cup of beef or chicken stock and stir.
  • STEP 2.Cover and turn on the heat. Bring the contents of the wok to a boil.
  • STEP 3.At this stage add 3 ½ oz of marinated sliced pork. Stir well so that the pieces of meat do not stick together. simmer for 10 seconds or till the meat changes colour.
  • STEP 4.Now gently slide in 5 oz of julienned silken or soft tofu.Using a wooden spoon gently stir all the ingredients. Try not to break the tofu.
  • STEP 5.Cover and let the soup come back to a boil.
  • STEP 6.Next pourin the prepared sauce. Whisk the soup as the sauce is being added.
  • STEP 7.Then slowly pour in 2 whisked eggs. Stir the soup constantly while adding the egg.
  • STEP 8.Cook the soup for another 30 seconds to allow all the flavours to combine.
  • STEP 9.Just before turning off the heat add the white pepper and vinegar seasoning. Stir well and turn off the heat.
  • STEP 10. Serve the soup into a bowl and garnish with chopped coriander and spring onions.
  • STEP 11. Lastly pour 1 ½ tsp sesame oil over the soup and serve.

Special Comments

  • STEP 1.Kelp can be used in place of dried black fungus.
  • STEP 2.Use a chinese brand of black vinegar, such as ‘Shanxi aging vinegar’.
  • STEP 3.Rice vinegar can be used inplace of black vinegar.
  • STEP 4.White pepper and vinegar seasoning will lose the flavour if allowed to cook for long. Hence it is added just 10 seconds before turning off the heat.
calories per serving
110 g Fat201 g Protein126 g Carbs137 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp