Hot and Sour Soup Recipe (Ready in 65 Min)

If you've got mushrooms, wood ear mushrooms and tofu, you're most of the way to this Chinese pork: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.

You'll mainly reach for saucepan and whisk. At medium difficulty across 7 steps, it's manageable with a little attention.

How to make it

MAKING THE SOUP
In a wok add chicken broth and wait for it to boil.
Next add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.
Add Tofu, mushrooms, black wood ear mushrooms to the wok.
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
Next add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds
Serve the soup in a bowl and add the bbq pork and sliced green onions on top.

You'll use: Saucepan · Whisk · Wok

Tips & common questions

How long does Hot and Sour Soup take to make?

About 65 minutes from start to finish — an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.