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5 from 7 votes

Homemade Hot and Sour Soup

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
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

  • Over medium high heat add all of the stock, except 1/4 cup, to a large dutch oven or stock pot.
  • Add the mushrooms, vinegar, soy, chili garlic sauce, sesame oil, and white pepper to the stock. Mix and then bring it all to a simmer and let it simmer for 10-15 minutes.
  • 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 pan onto a paper towel lined plate and set aside.
  • While pork cooks, add 1/4 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.
  • Gently drizzle the whisked eggs into the soup while stirring the soup continuously . This will create egg ribbons. 
  • Add pork, stir, and add more salt or chili garlic paste to taste.
  • Top with green onions and serve!

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

Calories: 299kcal | Carbohydrates: 17g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1130mg | Potassium: 658mg | Fiber: 1g | Sugar: 6g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg