If there is one recipe that instantly takes me back to my childhood, it’s this Authentic Hot and Sour Soup. This is not the quick takeout hot and sour soup. This is the sit down Chinese restaurant kind, the one that tastes deeper, richer, and like it simmered in the back kitchen forever.
My PoPo came from a family of 12 kids, and 9 of them were girls. Basically built in best friends, which I still can’t even wrap my head around. My great grandparents owned a Chinese restaurant, and PoPo grew up working right alongside them. That is where she learned how to cook the kind of food you never forget.
Some of my favorite memories with her were in the kitchen. She never measured anything. Everything was done by feel, taste, and instinct. She would toss ingredients in like it was magic and somehow every single dish turned out perfect. The last time she made this soup, I asked for it right after my daughter was born. I’m pretty sure I ate almost the whole pot myself.
So after digging deep into my memory (and making a few phone calls to my mom), I pulled together the closest version of PoPo’s Hot and Sour Soup that I could recreate. And honestly, it tastes exactly like I remember. This soup is tangy, savory, slightly peppery, and loaded with texture from tofu, mushrooms, bamboo shoots, and egg ribbons. It’s the kind of meal that warms you from the inside out.
Pair this hot and sour soup with Sesame Chicken for the ultimate comfort dinner.
Why You’ll Love This Hot and Sour Soup
- Authentic flavor that tastes like it came straight from a sit down Chinese restaurant
- Family recipe inspired and full of tradition
- Hearty and filling thanks to pork, tofu, and mushrooms
- Perfect balance of hot and sour with vinegar and white pepper
- Great for meal prep and tastes even better the next day
- Customizable so everyone can season their bowl exactly how they like it
When to Make Hot and Sour Soup
This is one of those recipes that works for so many occasions. Here are the best times to make it:
- When you want a cozy, comforting dinner
- During cold weather when you need something warm and hearty
- When you’re craving Chinese takeout flavors at home
- For Lunar New Year celebrations or family gatherings
- When someone in your house is feeling under the weather
- When you want a soup that feels special but still doable
PoPo’s Secret Trick (Whiskey + Pork)
PoPo always added a splash of whiskey (or sometimes another alcohol) to her meat before cooking. It might sound unusual, but she swore it made the pork extra tender, and she was right.
This step is a must in my opinion. It gives the pork a softer texture and helps it stay juicy while simmering in the broth.
Also, do not throw away the pork bones. They simmer in the broth and add a subtle sweetness that makes the soup taste more balanced and restaurant quality.
FAQs
Can I make hot and sour soup ahead of time?
Yes. This soup reheats beautifully and honestly tastes even better the next day. Store it in the fridge in an airtight container for up to 4 days.
Where can I find wood ear mushrooms or lily flowers?
Your best bet is an Asian or international grocery store. They’re usually in the dried foods aisle near the dried mushrooms, noodles, and spices. You can also order both wood ear mushrooms and dried lily flowers online, Amazon usually has them.
Why do you add whiskey to the pork?
It helps tenderize the meat and gives it a softer texture. It’s an old school Chinese cooking trick that my PoPo always used.
Is hot and sour soup spicy?
This version is more peppery than spicy. White pepper gives it that classic restaurant flavor. If you want heat, you can add chili oil or chili crisp on top when serving.
If you loved this Authentic Hot and Sour Soup, you’ll definitely want to try these other cozy favorites:
- Longevity Noodles with Shrimp
- Homemade Pork Dumplings (Potstickers)
- Egg Rolls
- Sesame Chicken
- Chinese Almond Cookies
- Lunar New Year Recipes
Authentic Hot and Sour Soup (PoPo’s Classic Recipe)
Ingredients
- 16 cups chicken broth
- 2 pork loin chops (bone-in)
- 1 tbsp whiskey
- 1/4 cup + 2 tbsp cornstarch divided
- 2 1/2 tbsp sesame oil
- 4 1/2 tbsp soy sauce
- 1 1/2 tsp white pepper
- 1 cup dried lily flowers rehydrated
- 7 dried shiitake mushrooms rehydrated
- 1/2 cup dried wood ear mushrooms rehydrated
- 1 green onion chopped
- 1 can bamboo shoots rinsed
- 4 egg whites
- 1 package tofu sliced into strips
- 1/4 cup white vinegar
Method
- Rehydrate shiitake mushrooms, wood ear mushrooms, and lily flowers in separate bowls of cold water for 2 to 3 hours. Once plump, rinse each one under cold water until the water runs clear, then drain.
- In a large stock pot, bring chicken broth and pork bones to a boil over medium-high heat.
- Slice pork into strips. Mix with whiskey, 2 tablespoons cornstarch, and a small splash of water until smooth. Let marinade until the chicken broth comes to a boil.
- Add pork to boiling broth along with sesame oil, soy sauce, and white pepper. Cook for 5 minutes.
- Slice the rehydrated shiitake mushrooms and give the rehydrated wood ear mushrooms a rough chop. Add lily flowers, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and green onions. Cover and simmer for 10 minutes.
- Remove lid and make sure soup is boiling. Stir in a circular motion and slowly pour in egg whites while stirring to create ribbons.
- Add tofu strips, cover, and simmer 5 more minutes.
- Stir in vinegar and remove pork bones.
- Mix remaining 1/4 cup cornstarch with water to form a slurry. Stir into soup to thicken. Simmer 2 to 3 minutes.
- Serve hot over rice and garnish with green onions.
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