Hot and Sour Soup

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A classic Sichuan-style Hot and Sour Soup balances bright Chinkiang black vinegar with sharp white pepper, silky egg ribbons, tender tofu, and earthy mushrooms. This deeply savory, spicy, and tangy bowl comes together in about half an hour and is the ultimate warming comfort food for chilly evenings.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 4 gSugar
• 22 gProtein
• 1180 mgSodium
• 470 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the soup base

• 6 cups low-sodium chicken stock
• 2 tablespoons soy sauce
• 3 tablespoons Chinkiang black vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons ground white pepper
• 1 teaspoon kosher salt, plus more to taste

For the add-ins

• 4 ounces pork loin, trimmed and finely julienned
• 5 dried shiitake mushrooms, rehydrated and sliced thin
• 1/4 cup dried wood ear mushrooms, rehydrated and sliced thin
• 1/2 cup canned bamboo shoots, julienned and drained
• 8 ounces silken tofu, drained and cut into 1/2-inch cubes
• 2 large eggs, lightly beaten
• 4 scallions, thinly sliced (whites and greens separated)

For the slurry and finish

• 3 tablespoons cornstarch
• 4 tablespoons cold water
• 1 teaspoon chili oil, optional
• Extra sliced scallion greens, for garnish

Directions

1. In a large pot, bring the chicken stock to a gentle boil over medium-high heat. Add the pork, shiitake, wood ear mushrooms, bamboo shoots, and the white parts of the scallions; simmer for 5 minutes until the pork is just cooked through.
2. Stir in the soy sauce, Chinkiang vinegar, sesame oil, sugar, white pepper, and salt. Reduce the heat to medium and gently slide in the tofu cubes, being careful not to break them, and simmer for 3 more minutes.
3. Whisk the cornstarch and cold water in a small bowl until smooth, then slowly stream the slurry into the soup while stirring gently; simmer 1 to 2 minutes until the broth turns glossy and lightly thickened.
4. Slowly drizzle the beaten eggs into the pot in a thin, circular stream while stirring the soup with chopsticks in one direction to form silky ribbons. Let the soup sit undisturbed for 30 seconds.
5. Taste and adjust seasoning with more vinegar for tang, more white pepper for heat, or salt as needed. Stir in the chili oil if using for extra richness.
6. Ladle into bowls, garnish with the sliced scallion greens, and serve immediately while piping hot.

Cook’s Notes

• Use Chinkiang black vinegar rather than Western malt or white vinegar; its malty depth is essential to authentic flavor.
• White pepper is traditional and gives a cleaner, more penetrating heat than black pepper, so don't substitute it out.
• Drizzle the eggs in very slowly while stirring so they form delicate ribbons instead of large curds.
• Rehydrate the dried mushrooms in warm water for at least 30 minutes and reserve the soaking liquid; strain and add it to the stock for extra umami.
• Adjust the balance at the end: more vinegar for sourness, more white pepper for heat, and a pinch of sugar rounds out the sharpness.

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