It's both spicy and sour, loaded with pork and mushrooms, and incredibly easy to make. Skip the take-out and make this Homemade Hot and Sour Soup at home!
What's your favorite thing about fall? The changing leaves? The crisp mornings? The everything Pumpkin Spice? For me, those first two for sure, but definitely not the last. For me, it's not Pumpkin Spice season, it is soup season. We're kicking it off with this new favorite: Homemade Hot and Sour Soup!
This soup is one of our new favorites because it's easy to make and it has everything you love from your favorite take out hot and sour soup: heat, spice, and just a touch of sour. Plus, it's can be ready and on the table even faster than you can get delivery or take-out!
Another reason why I love this recipe is that it's a lot of flavor that uses only a few ingredients!
- Ground Pork - You could also use tofu to make it vegetarian.
- Mushrooms - We used cremini mushrooms but you could use any kind of mushrooms that you have.
- Chicken Stock - Or Vegetable Stock to make it vegetarian.
- Rice Vinegar - To add the sour
- Chili Garlic Sauce - To add the hot
- Soy Sauce and Ground Ginger - To add flavor
- Eggs - For delightful egg ribbons.
- Green Onions - To add a pop of freshness!
Easy to Make
I think I may have mentioned it, but this recipe is easy to make.
Step 1: Cook the pork.
Step 2: Add (almost all of) the stock, rice wine vinegar, ginger, chili garlic sauce, and soy sauce and bring to a simmer.
Step 3: Thicken the soup by whisking the corn starch with additional stock.
Step 4: Create egg ribbons by slowly drizzling whisked eggs in.
Step 5: Add pork and green onions and done!
Total time, just about 30 minutes! Lots of pork. Lots of mushrooms. Lots of delicious. We each added even more chili garlic sauce to our bowls and some Sriracha to our own bowls because we like it extra spicccaayyyy.
This recipe is a good base for a pretty mild hot and sour so that you can add to it. More chili garlic sauce or more rice wine vinegar, whatever you like. You do you, boo.
Our Other Favorite Soups
- Crock Pot Chicken Pho
- Crock Pot Beef Pho
- Crock Pot Broccoli and Cheddar Soup
- Chickpea Kale Curry Soup
- Roasted Parsnip and Potato Soup
- Rhode Island Clam Chowder
- French Onion Soup From Scratch
Homemade Hot and Sour Soup
- 10 oz ground pork
- 6 oz mushrooms assorted, shiitake, creminis, whatever you have
- 8 cups chicken or vegetable stock 1/4 cup reserved
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar split
- 2 teaspoons ground ginger
- 2 teaspoons chili garlic sauce
- 1/8 cup cornstarch
- 2 tablespoons green onion, diced
- 1 teaspoon sesame oil
- 2 eggs, whisked
- tiny pinch white pepper optional
- In a saute pan on medium, cook ground pork until done, crumbling as it cooks. Approximately 7-10 minutes. With a slotted spoon, remove pork from pan onto a paper towel lined plate and set aside.
- Meanwhile, over medium high heat, add 7 3/4 cups of stock to a dutch oven or large pot with mushrooms, 1/8 cup of rice wine vinegar, ginger, chili garlic sauce, and soy sauce. Bring to a simmer.
- Whisk the cornstarch with the other 1/4 cup of chicken stock. When stock comes to a simmer, stir in cornstarch stirring continuously until soup begins to thicken.
- Gently drizzle the whisked eggs into the soup while stirring the soup continuously creating egg ribbons. Add pork, green onions, sesame oil, remaining 1/8 cup rice wine vinegar, and white pepper.
- Serve immediately and add more chili garlic sauce (and or Sriracha) and rice wine vinegar to taste.
Adapted from Gimmie Some Oven.
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