With the really cold weather setting in I was in the mood for a nice warming soup and as luck would have it I had a lot of the Asian style chicken broth leftover from when I made the Hainanese chicken rice. (The Asian style chicken broth is basically the broth leftover from poaching a chicken along with some garlic, ginger and green onions. You can then simmer the chicken bones in the broth to give it an even stronger flavour.) Whenever I eat out at Chinese restaurants one of the things that I like to order is the hot and sour soup and I had been wanting to try making it at home. I figured that the Asian chicken broth would work well in Chinese hot and sour soup and that the hot and spicy soup would be perfect for the deep freeze that we were in.
I found a bunch of recipes for hot and sour soup and used what I liked from each of them to come up with this one. I tried to keep the recipe as authentic as I could and that meant that there were a few ingredients that I was not familiar with including the wood ear mushrooms and the lily buds. Luckily it was easy enough to find them at a local Chinese grocery store.
Although the soup required a bit of prep work it was pretty easy and straight forward to make. As it was cooking I immediately recognized the smell and I was looking forward to the enjoying the soup. Chinese hot and sour soup is supposed to rely on the white pepper for the heat but when I taste tested it near the end I was not satisfied with the level of spiciness so I added a bit more heat in the form of some chili oil and chili sauce (already listed in the recipe below). With the additional seasoning the Chinese hot and sour soup ended up tasting just as good as it smelled! There was a nice balance of heat and sourness and the soup just tasted great! I really like the way the eggs were used in this soup and I will have to keep it in mind when making soups in the future. Luckily there are a lot of leftovers and they will help me through the next few really cold days.
Chinese Hot and Sour Soup
This hot and sour soup is just packed with flavour and the tofu and egg drop give it an amazing texture not to mention all of those mushrooms.
ingredients
- 6 dried wood/tree ear or cloud ear mushrooms
- 6 dried dried shiitake mushrooms (aka Chinese black mushrooms)
- 8 dried lily buds
- 4 ounces pork, cooked and sliced (optional)
- 4 cups Chinese Superior Stock (see below) or chicken broth or chicken stock or vegetable broth or pork bone broth
- 1 (8-ounce) can bamboo shoots, drained and sliced thinly
- 8 ounces firm tofu, drained and sliced in 1/4-inch strips
- 4 tablespoons Chinese black vinegar (aka Chinkiang vinegar)
- 1 tablespoon chili sauce (such as sambal oelek)
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons cornstarch mixed into 2 tablespoons water
- 2 eggs, lightly beaten
- 1 teaspoon ground white pepper
- 2 teaspoons sesame oil
- 2 teaspoons chili oil
- 4 green onions, sliced
directions
- Pour 1 cup boiling water over the wood ear and shiitake mushrooms and soak until tender, about 15 minutes, before slicing them and reserving the water.
- Pour 1 cup boiling water over the lily buds and soak until tender, about 15 minutes, before slicing them and discarding the water.
- Bring the broth, reserved mushroom water, mushrooms, lily buds, pork, bamboo shoots, tofu, vinegar, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
- Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
- Slowly pour in the eggs in a small stream, while stirring the pot, to get long, thin streams of egg in the soup.
- Mix in the white pepper, sesame oil, chili oil, and green onions, remove from heat and enjoy!
Option: Use vegetable broth and omit the pork for vegetarian.
Quick and Easy Chinese Superior Stock
A quick, easy and simple version of Chinese Superior Stock for use in Chinese soups.
ingredients
- 4 cups chicken broth or chicken stock or vegetable broth
- 2 inches ginger, sliced thinly
- 4 green onions, cut into 2 inch slices
- 2 cloves garlic, peeled and smashed
- 1/4 cup ham or raw smoked bacon, coarsely chopped (omit for vegetarian)
directions
- Place everything in a large sauce pan, bring to a boil, reduce the heat and simmer, covered, for 20-30 minutes before straining out the solids.
What an interesting name for a mushroom…tree ear. This sounds like a perfect soup for a day like today!
I love hot and sour soup, it’s one my favorite soups of all time. I made the version from the Everyday Food cookbook, it was quite good.
don’t know if i’ve ever had this, but it sure sounds fantastic!!
Oh, boy! Hot and sour soup is one of my favorites. I live really close to a sort of generic Chinese restaurant that makes the best hot and sour soup I’ve ever had so I haven’t had the urge to try making it myself – until now!
That’s one of my favorite soups when we get Chinese food. Your soup looks very authentic.
I’m like you too! We often get the hot and sour soup too! Delicious. Glad you decided to recreate it at home! Yum!
I could use 2 bowls of this tonight. Sooooooo cold. 🙂
This soup is my favorite chinese soup, I normally add lots of sambal. Delicious and my mouth utterly drooling.
Nicely done, Kevin. The soup looks yummy.
This is far and away my very favourite soup and I’ve never even tried to make it. Thanks for posting the recipe.
That yummy soup would have given you the warmth and the soothing touch you need in this climate..
I love hot and sour sopu but i have never made it before. Nice recipe.
Another Chinese soup that I like. I need a napkin whenever I have this soup!
I ADORE hot and sour soup! I just wish we’d get over this 80 degree weather already – I actually WANT winter. This soup looks divine!
i love your blog; where do you get the inspiration to make such interesting foods???
wow! My hubby must love your hot and sour soup!! except he hate black fungus! usually I add green peas for him! good job! Kevin!!
It looks really good! A delicious Chinese soup!
Cheers,
Rosa
Like you, I haven’t cook with tree ears and lily buds before! daunting!
wow this looks really delicious!
You strove for authentic and it shows and it gets the job done on these very chilling below “0” degrees.
This one is perfect for winter season. Everytime, I went to Chinese restaurant, i have to get the vegetarian version.
Wowo Delicious soup.
I have had them only in chinese places, never made them at home.
Bookmarking them too.
That sounds like a really hearty soup!
AMAZING. this looks so good.
Wow, what a list of ingredients….you have really done your homework and shopping well!! Soup looks great, pity I cannot smell it!
Wow, that looks amazing and tasty. Where do you get lily buds from?
I’m sure I can find all these ingredients at my local Asian market. I love this combination of flavors.
mmm! Looks delicious. I love hot and sour soup. Although that is an intimidatingly long ingredients list.
And my you’ve been busy in the kitchen lately. A regular blogging machine. I’m envious and inspired.
mmm… another old favorite 🙂
I have been meaning to make this for months now. Yours looks really good. I cant imagine you not cooking like this all your life.
I’ve never made hot and sour soup, but I sure do love it!
Kevin, I’ve been getting my soup cookbooks out as well. Yours looks souper. Sorry, couldn’t help myself.
This is one of my favorite soups of all time but I haven’t tried to make it at home. Great looking recipe!
this soup sounds soo yummy for a cold winter day!
‘tree ear’ is a word for word translation from Chinese, but this fungus grows mostly on the bark of cut-down logs of several kinds of trees. The name came from its shape which somehow resembles that of an ear…
the soup looks yummy!
I love that you added MORE spice. Definitely a way to my tummy! 🙂 Looks delish!
This sounds awesome. My dad is always trying to get me to make more Asian inspired meals. I can’t wait to try this.
I wish I had some of this right now. What a great close up shot. YUM
All I want now is some nice warm soup, I bet this would do the trick!
I have a Filipino sour soup that is so good in the winter time. It can be eaten alone or over rice. Made with pork, spinach, etc. Mrs. L from Pages, Pucks and Pantry has the recipe. Roz, Mrs. L’s Mom
Oh wow, I can almost taste it just by the photo. That looks amazing!!!
Hot and sour soup is one of my favorite Chinese soups too, yours looks so authentic I can taste it. Great job, Kevin.
Oh my, I’m envious of your meal tonight. I love coming and looking at all your great recipes.
looks delishious! I have made this once and it is worth it!
WOW..that is a very long list. My husband is having a hard time containing himself…he loves this soup.
That looks amazing! I love hot & sour soup!
Nice looking soup and with all those lovely ingredients it must be delish!
I absolutely love hot and sour soup and yours looks really great – so much better than mine the two times I have made it. Yummy! I’ll write this recipe down!
This looks way better than any hot and sour soup that I have ever had.
One of my favorite soups but I’ve never made it before – thanks for a great recipe.
Heart warming and delicious! One of my favorite soups…
Two words: Star. Ving. Hot and sour soup is one of my absolute favorites, and it has been over 5 years since I have had it (since we moved from the US)…Got to make me some o’dis!!!
Mmm…one of my vey favorites! This looks fantastic.
i LOVE hot and sour soup! that’s a long list of ingredients though
I love hot and sour soup! Yours looks yummy.
I love hot and sour soup when I’m eating out but it’s rarely something I make at home. This sounds great!
One of my favorites! Yum!
long time reader, first time commenter. hot and sour soup is my fave! the complexity of your recipes astounds me! keep on cookin!
I have been hungry for good hot sour soup! Have been to some Chinese restaurants that don’t even come close! The best ever was
in Houston where I used to live
Empress of China- chef Scott Chen!!
OH my!!! Nothing like that here in Idaho!! So I don’t have the lily
pods or black vinegar but am going
to try this recipe!!
This is just a pet peeve of mine, but I wish people who posted comments (and I’m guilty of this too) would make the dish, then come back and say how it went. Almost always, the comments are “Looks great, hope to try it soon”.
Alas, that’s all I can offer.
I agree the rice vinegar is key. Although black vinegar is tasty, it’s not particularly sour by itself.
Ok, here I am again!! I did make
this last night and it was/is fabulous!!!!! yum
I didn’t have black vinegar and my oriental chili sauce was the sweet hot kind – lIove a little sweetness in this soup- had dried black fungus and dried shiitake mushrooms didn’t have the lily pods or tree ear or bamboo (that isn’t the canned kind is it?)- I added slivered
carrots and celery and green onion – wonderful and also slivered pork and cubes of tofu..great basic recipe to play around with!!!
Where can I ORDER BLACK VINGER also Lily Pad & mushrooms from?
Live on a Island in Alaska
have tryed alot of larger places that don't carry Vinger etc , I do alot
of mail ordering Anyone out their
that can give me a www # Thank You!
Good!
i love hot and it like from Sichuan China
Hey, can you tell me what effect the lily buds have?
I’ve been trying to find the right ingredients to make some from scratch “my way” as well, but so far all we seem to do is use a mix and “doctor” it up a bit ’til it’s just like we like. 😉
A lot of recipes call for those but I have no clue what they do, and I haven’t found any just yet to try for myself.
a good way to add heat and also sourness is to use Texas Pete…(NOT Tabasco)
I have been cooking this Hot & Sour soup for years, with your ingredients. Texas Pete or Tabasco is used for heat. Vinegar is used for the sour taste.
If you omit the vinegar it then is Called: Mandarin Soup – which is also delicious..
Oh my where was I when you posted this? This is my absolute favorite soup and yours must be the best-looking one I have ever seen. Fab recipe!
oh i love this one !
omg this would be so good right now.
This looks really good!
My sisters and I always try this soup as a barometer to see if a restaurant is any good. If they can make a hot and sour soup well, they're in. Again, fabulous job.
I found a new chinese grocery store and had my eye on this recipe. Made it tonight — good stuff.
I like this version I will definitely have to try it. Chinese black vinegar? that sounds odd? is it like rice vinegar? I have never tried it, what would or could you compare it to?
Kirsten: The Chinese black vinegar reminds me of a cross between a balsamic vinegar, though not as strong, and Worcestershire sauce.
Thank you so much for sharing the recipe!!! I made the soup following your instructions for family gatherings and it remains a fave of ours!
I'm planning to make some Asian short ribs this week. Do you think that shredded beef short ribs would work in this soup?
maegan: Shredded beef short ribs should work well in this soup.
it's defo soup season. i'm making this tomorrow! and this is my cabbage, apple and ginger soup
http://cheesy-mash.blogspot.com/2012/01/cabbage-soup-with-apple-and-ginger.html
zx
This looks sooo good—I love the addition of all the mushrooms.
Your hot and sour soup looks delicious! I will have to make my version soon! 🙂
I found a recipe for hot and sour soup in a book from the public library. It said place a chicken in a pot and boil it all day, then throw away the chicken. I thought that was so funny. I wish I still had that recipe, it was the best I ever tasted.
This soupe was the BEST I ever tasted!well done! I made my own stock and added chicken instead of tofu. One word DIVINE! Everybody agreed!thanks!!
This recipe missed the boat by a long shot. I am a hot and sour soup fanatic, this is nothing like hot and sour. To all the rave reviewers, have you ever had this soup before at a restaurant? Sorry man, its just not good, period. It literally just tastes like vinigar and water. And yes, I made it by the recipe. I have been trying to replicate hot and sour for 6 years now, still can't make it like the 30-40 different types I have had at Chinese restaurants. Back to the drawing board.
Hot and sour soup is my ultimate comfort food. I can't wait to ty this!
Hot and sour soup is one of my all time fave's!! I've never even considered making it until now! I think when I do, my hubby will love me even more. 🙂
This is a great recipe! I know being Chinese and coming from a family of chefs. Adjust the solid ingredients to your tastes … meaning we like lots of stuff and less soup. I would omit the black pepper and use white only, fresh bamboo shoots (canned if absolutely unavoidable). Shredding the lily buds does nothing but have them become a non-entity in the soup. For added texture and to bring out the unique taste of them – soak just till pliable and tie a knot in each one, adding them in towards the end of the cooking time. Seemed a bit anal and stupid to me till I tried it. The knot tying comes from Grace Young's recipe. Aged black vinegar is a must – adjust sourness to taste with wine or white vinegar @ the end.
Mrs B: Thanks for the tips!
This looks absolutely delicious…it has been too long since I've had this soup. I used to get it at a Mandarin Chinese restaurant near my home town but it burnt down. It was the best hot and sour soup. I like Mrs Bs tips too, sounds good!
Looks wonderful Kevin! Hope we run into each again this year in our travels, it was nice seeing you at BlogHer Food.
why cornstarch could not retains its consistency in soup while at room temperature??
All the reviews here are a variation on "looks good", "can't wait to try it", etc. Seems NOBODY'S actually made it, and I'll tell you why. It's VERY, VERY complicated, LOADED with sodium, and requires TONS of unusual ingredients that are not readily available to most shoppers. One person even commented "Where can I order black vinegar and also Lily Pad & mushrooms from? citing that they live on a Island in Alaska. Trust me, even if you DON'T live in a remote Alaskan island, these items ARE very hard to come by. Come on, Kevin…give us something we can use, Jesus Christ!
I did make this. I live in a small, rural community and had no trouble finding any of the ingredients. It was amazing!!
Anonymous: This was meant to be an authentic version of hot and sour soup. I will however be publishing a more approachable version sometime soon.
Authentic and delicious,(I have made it – lucky enough to havelocal Asian stores) but wondering how this got on the list of Meatless Monday offerings.
Anonymous surely is rude!
In 1978, I made friends with the newly-arrived Chinese couple in my neighborhood that had just taken over the teeny tiny pizza shop that had just closed, (maybe 3 booths, the cheap plastic kind) and turned it into a Sichuan Chinese restaurant.
This is how they taught me to make this soup, just as they had made it at home in China. I have to laugh, because that soup made them so famous in town, they ended up buying the block, building a huge restaurant, but, they don't make the soup like this any more, because it's too much work, too expensive, and it suffers from sitting around and reheating. I've never felt the same way about it the next day. The vinegar does something unkind to the eggs, in my opinion.
I love the Mrs. B suggestion of the knot in the stem of the lilies. I like them drier, rather than soaked. I like the slightly chewy texture, as well as the tang that evaporates into the soup rapidly. I'd say I like it with the lilies no more than 5-10 minutes in the liquid. Fussy, I know, but this is the way I experienced it with my friends, and it's just not as good the other way.
Now that I'm retired, and have time to cook again, I may start to do this again, although I'm cooking for one. I could fix that, though, with practice.
The anonymous one who is so upset about getting the ingredients just doesn't know what true, authentic hot and sour soup tastes like. Very few people in this country do. I was just lucky, and yes, it's the combination of all the flavors, and textures that make it what it is. I haven't tasted its match in over 30 years, but it's unforgettable. Thanks for the memories, and thanks for giving me a moment to indulge. 😎
I made this soup yesterday after a trip to my local Asian market. I have to say, it was quite delicious and way better than many restaurant versions I have had. There is a lot of prep work, as with most Asian cooking, however, it is totally worth it. I made some small changes that don't alter the recipe very much. Instead of dried mushrooms, I used fresh cloud ear and shitakes and added an additional cup of broth to compesate for the lack of soaking liquid. I used a julienned smoked pork chop for the meat portion and instead of using it for the superior stock, I put it into the finished soup. When the soup was done, I adjusted the "hot and sour" by adding an additional 1/2 tsp white pepper, chili oil and black vinegar. Altogether, a great soup. My husband and I each had 3 bowls! Thanks Kevin! I am looking forward to trying your other Asian recipes.
Lynne J.: I'm glad you enjoyed it!!
Tried this last week and it was incredible! Thank you for the recipe. The only thing I did differently was to leave the ginger (shredded) in the stock instead of straining it out. And I also added pickled mustard chopped up. It was a winner in this house!
You mention "pork" in the directions but it's not in the ingredients list.
Portobello: I have no idea where/when that disappeared! I have corrected the recipe! Enjoy!
Hi Kevin. I’ve been making this recipe since I was in college, so well over 10 years. I’m Viet but my family loved it and always asked for it at every family event. We had a Chinese family friend come to a party and he loved it! He took the extra home and everything, haha.
Super tasty and I still come back to your blog for recipes 10 years later. As an Asian, thanks for making these recipes and variants of these recipe still hold the essence of Asian cooking.