Hot and Sour Soup is an iconic Chinese soup consisting of a thickened spicy yet tangy broth, enhanced with a filling mix of tofu, mushrooms, meat, vegetables, and swirly egg ribbons (much like the classic Chicken and Corn Egg Drop Soup).

While its origins can be traced back to Sichuan cuisine, there is no doubt that Hot and Sour Soup has become a global phenomenon, and a staple of Chinese restaurant menus around the world.

It’s spicy, it’s sour, and it’s an absolute breeze to make at home… once you secure all the ingredients.

So, keep scrolling for our foolproof Hot and Sour Soup recipe. We’re sure you’ll find it absolutely soup-erb.

NOTE: Hot and sour soup is a timeless classic that takes on many shapes and forms across the world. Papa G wanted me to emphasize that this version is “Cantonese style” although I’m still a little lost as to what that means. Regardless – it’s tasty, and you can of course feel free to add more hot sauce/vinegar so that the soup is to your ideal taste!

Ingredients for Our Hot and Sour Soup Recipe

• 250g sliced pork
• 2L chicken stock/broth
• 250g firm tofu, julienned
• 75g carrots, julienned
• 75g bamboo shoots, julienned
• 50g black fungus (AKA Wood Ear Mushrooms), julienned
• 15g salt
• 10g sugar
• 10g chicken powder 
• 1 tsp white pepper powder
• 25g chili garlic sauce 
• 15mL black vinegar 
• 15mL white vinegar 
• Cornstarch slurry made of 2 tbsp cornstarch, mixed with 60mL water
• 3 eggs, beaten
• 15mL soy sauce 
• 3 tbsp green onions (for topping)
• OPTIONAL: Sichuan Peppercorn Oil

Step by Step Instructions for Our Hot and Sour Soup Recipe

Despite its intimidating list of ingredients, this tasty soup is easy to whip together for a hearty starter. Here are the step by step instructions!

To prep your soup ingredients, julienne your tofu, carrots, bamboo shoots and black fungus by slicing them into thin long strips.

To prep your eggs, crack three eggs into a small bowl and beat lightly, then set aside.

To prep your pork, cut it into thin slices, then heat a pan to medium heat. Lightly brown your pork with a tsp of oil. Do not cook it through completely – it should still be a little pink! Set it aside for later.

Heat a pot to medium heat, and then add all your ingredients, except for the pork, eggs and soy sauce. Bring everything to a boil.

Once boiling, add your cornstarch slurry slowly, and stir so the soup thickens. If the soup is not yet as thick as you want, then mix up a bit more of your cornstarch/water mixture and pour it into the soup.

Once your soup is at your ideal texture, add your half cooked pork into the soup and stir.

Take your three beaten eggs and add them slowly into the soup. Pour in a circular motion around the pot to create egg ribbons.

Finish the soup off by adding your soy sauce for some additional colour, and (if desired) add a splash of Sichuan peppercorn oil at the end for additional spice.

Give your soup a final taste test and add additional seasonings as desired.

Garnish with green onions and serve.

We Hope You Enjoy Our Hot and Sour Soup Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.