Hot and sour soup may be something you’re used to ordering from your closest Chinese restaurant. But this easy and authentic version, filled with ground pork, tofu, and mushrooms, is done in less time than it takes to order takeout. And, quite honestly, it’s the best we’ve ever had.
This is, quite frankly, the loveliest hot and sour soup we’ve ever experienced. The author, Joanne Chang, isn’t kidding when she says this easy soup, which she learned how to make from her mother, Mama Chang, has “none of the glop,” referring, of course, to that characteristic gloppy texture prevalent in the Americanized hot and sour soup renditions found in many Chinese carryout restaurants. With its pronounced sour tang, this is a hot and sour soup recipe we’ll be turning to again and again and again. Many thanks to Joanne and to Mama Chang for sharing the recipe.–Renee Schettler
How to make hot and sour soup with everyday ingredients
A few words from the author, Joanne Chang, on how this easy incarnation of hot and sour soup came into existence and how you can still make it even if you don’t have all the traditional ingredients.
“My mom used to whip this up as a fast lunch for my brother and me. Ground pork isn’t traditional, but it makes the preparation of this soup ultra quick. Wood ear mushrooms, sometimes labeled “tree fungus” (appetizing, yes?) are a traditional ingredient but they can be hard to find unless you live near an Asian grocery store. I substitute easy-to-find button mushrooms, which don’t have the same crunch but add a nice earthy flavor. Egg, not flavorless cornstarch, acts as the thickener, allowing the flavors of pork, sesame, vinegar, and pepper to come shining through.”
In a saucepan over medium-high heat, warm the vegetable oil. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally to break up the pork, for about 1 minute. Don’t worry about cooking the pork through.
Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.
In a small bowl, whisk the eggs until blended.
With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 bowls and garnish each with a little sesame oil, scallion, and white or black pepper. Serve immediately. (Leftovers can be stored in an airtight container in the fridge for up to 3 days. The reheated hot and sour soup may take on a slightly different appearance but will taste just the same.) Originally published June 19, 2013.