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Restaurants›Japan Japanese & Chinese Diner›Hot And Sour Soup Recipe

Hot And Sour Soup Recipe

Name: Japan Japanese & Chinese Diners Hot And Sour Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups chicken or vegetable stock; 1 cup water; 3 tbs soy sauce (light); 4 tbs rice vinegar; 1 tsp dark soy sauce (optional, for color); 1 tsp granulated sugar; 1 tsp white pepper (freshly ground preferred); 0.5 tsp salt; 1 tbs fresh ginger, julienned; 2 tsp garlic, minced; 1 cup shiitake mushrooms, stems removed and sliced thin (or mixed mushrooms); 0.5 cup bamboo shoots, julienned (canned, drained); 0.5 cup wood ear mushrooms (rehydrated), thinly sliced (optional); 0.25 cup carrot, julienned; 3 stalks green onions/scallions, thinly sliced (white and green separated); 6 oz pork tenderloin or chicken breast, very thinly sliced against the grain; 6 oz firm tofu, cut into 1/2-inch matchsticks or small cubes; 1 large egg, lightly beaten; 3 tsp cornstarch; 3 tbs cold water (for slurry); 1 tsp chili garlic sauce or sambal oelek; 1 tsp toasted sesame oil; 1 tsp rice wine or dry sherry (optional)

Inspired by Japan Japanese & Chinese Diner

Time30m

Serves4

Make Hot And Sour Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Base

6 cups chicken or vegetable stock

1 cup water

3 tbs soy sauce (light)

4 tbs Rice vinegar

1 tsp dark soy sauce (optional, for color)

1 tsp granulated sugar

1 tsp white pepper (freshly ground preferred)

1/2 tsp Celtic sea salt

Aromatics & Vegetables

1 tbs fresh ginger, julienned

2 tsp Garlic, minced

1 cup shiitake mushrooms, stems removed and sliced thin (or mixed mushrooms)

1/2 cup bamboo shoots, julienned (canned, drained)

1/2 cup wood ear mushrooms (rehydrated), thinly sliced (optional)

1/4 cup carrot, julienned

3 stalks green onions/scallions, thinly sliced (white and green separated)

Proteins

6 oz pork tenderloin or chicken breast, very thinly sliced against the grain

6 oz firm tofu, cut into 1/2-inch matchsticks or small cubes

1 large egg, lightly beaten

Thickening & Finishing

3 tsp Cornstarch

3 tbs cold water (for slurry)

1 tsp chili garlic sauce or sambal oelek

1 tsp toasted sesame oil

1 tsp rice wine or dry sherry (optional)

Method

Soup Base

Prepare the base

In a large pot, combine 6 cups stock and 1 cup water. Bring to a gentle simmer over medium heat.

Add 3 tbs light soy sauce, 4 tbs rice vinegar, 1 tsp dark soy sauce (if using), 1 tsp sugar, 1 tsp white pepper and 1/2 tsp salt. Stir and taste; adjust vinegar or soy sauce to balance hot-and-sour profile (more vinegar for sour, more soy for salt).

Aromatics & Vegetables

Add 1 tbs julienned ginger and 2 tsp minced garlic to the simmering broth. Cook 1–2 minutes until fragrant but not browned.

Add the sliced shiitake mushrooms, bamboo shoots, wood ear mushrooms (if using) and julienned carrot. Maintain a gentle simmer and cook until vegetables are tender, about 4–6 minutes.

Taste again and adjust seasoning — a little more rice vinegar in 1 tsp increments yields more sourness; 1/2 tsp sugar can balance too-vinegary soup.

Proteins

If using pork or chicken, slice very thinly. To help the meat stay tender, you can briefly marinate the slices in 1 tsp soy sauce and 1/2 tsp cornstarch for 5–10 minutes (optional). Add the meat to the simmering broth and poach gently until cooked through, about 2–3 minutes for thin slices.

Add the tofu matchsticks/cubes to the pot and simmer 1–2 minutes to heat through. Keep the broth at a gentle simmer — not a hard boil — to avoid breaking the tofu.

Stir the lightly beaten egg in a steady stream into the simmering soup while stirring gently in one direction to create thin ribbons. Remove from the heat after egg ribbons set (30–45 seconds).

Thickening & Finishing

Make a slurry by whisking 3 tsp cornstarch with 3 tbs cold water until smooth. Return soup to a low simmer and slowly whisk in the slurry. Cook 1 minute until the soup slightly thickens. If you prefer a thicker soup, repeat with another 1–2 tsp cornstarch mixed with 1 tbs water.

Stir in 1 tsp chili garlic sauce (or to taste), 1 tsp toasted sesame oil and 1 tsp rice wine or dry sherry (if using). Check final seasoning and adjust soy sauce, vinegar, or white pepper as needed.

Turn off heat. Stir in sliced green onion whites and reserve green tops for garnish.

Ladle soup into bowls and garnish with remaining green onion tops and an extra drizzle of sesame oil or a few drops of chili oil if desired. Serve immediately.