Homemade Hot and Sour Soup

5 from 9 votes

It's both spicy and sour and loaded with pork and mushrooms. Skip the take-out and make this Homemade Hot and Sour Soup at home!

Course Main Course

Cuisine Chinese

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 299kcal

Author Tracy

Equipment

Soup Pot

Ingredients

10 oz ground pork
8 oz mushrooms creminis, shiitake, whatever you have
8 cups chicken or vegetable stock 1/4 cup set aside
1/4 cup soy sauce
1/4 cup rice vinegar
2 teaspoons ground ginger
2 teaspoons chili garlic sauce
1/4 teaspoon white pepper
1/8 cup cornstarch
3-4 green onion sliced thin
1 teaspoon sesame oil
2 eggs whisked

Instructions

Heat Stock: Over medium-high heat add all of the stock, except 1/4 cup, to a large dutch oven or stock pot.
Cook Mushrooms: Add the mushrooms, vinegar, soy, chili garlic sauce, sesame oil, ground ginger, and white pepper to the stock. Mix and then bring it all to a simmer and let it simmer for 10-15 minutes.
Saute Pork: Meanwhile, 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 the pan onto a paper towel lined plate and set aside.
Thicken Stock: While pork cooks, add 1/8 cup of cornstarch to the bowl with the 1/4 cup of stock. Once the stock comes to a simmer, stir in cornstarch stirring continuously until soup begins to thicken.
Add Eggs: Gently drizzle the whisked eggs into the soup while stirring the soup continuously . This will create egg ribbons.
Add Pork: Add pork, stir, and add more salt or chili garlic paste to taste.
Serve and Enjoy! Top with green onions and serve and enjoy!

Notes

Storage:

Store in the fridge for up to 4 days. Freezing for up to 3 months. When reheating after frozen, add a little more cornstarch / water or stock because freezing will affect the soups thickness.

Substitutions:

Protein - Use pork with a combination of a firm tofu or just all tofu. Use a firm tofu and add in with the mushrooms. You could also poach chicken in the stock and then shred and add back to soup with the mushrooms.

Mushrooms - Use your favorite! If using shiitake, be sure to remove the stems.

Vinegar - You can use an unseasoned rice vinegar or white or brown (apple cider) vinegar.

Chili Garlic Sauce - You can also/and use red pepper flakes or dried chilis. Start small and go up, you can always make it spicier but it's much harder to make it less spicy.

Nutrition