Hot and sour soup is a Chinese restaurant favorite with a bold, addictive flavor. A savory, slightly thick broth is filled with shiitake mushrooms, tofu, bamboo shoots and silky egg ribbons, then made hot with plenty of white pepper and sour with black vinegar. It warms you up and clears your head at the same time.
A soup from Sichuan and Beijing
Hot and sour soup, suan la tang, is eaten across northern China and in Sichuan, each region with its own style. Unlike many Chinese-American dishes, it is close to the versions served in China, where it is a classic winter soup.
Where the heat comes from
Traditionally, the heat comes from white pepper, not chili. It gives a sharp, warming spiciness that builds as you eat. A little chili oil adds extra fire and color.
Where the sour comes from
Chinese black vinegar, especially Chinkiang vinegar, has a rich, malty and mellow sourness. Rice vinegar works too but is sharper; add a pinch of extra sugar to balance it. Add the vinegar at the end, off the heat, so its aroma stays fresh.
Dried mushrooms
Dried shiitakes have a deep, smoky flavor. Soak them in hot water, slice them, and use the soaking liquid in the broth. Wood ear mushrooms add a pleasant crunchy texture.
Thin strips
Cut the tofu, bamboo shoots, mushrooms and meat into thin, matchstick-like strips so they are all similar and easy to eat with a spoon.
Silky egg ribbons
Pour the beaten eggs slowly into the gently simmering soup while stirring in one direction. They form delicate ribbons that make the soup look and feel luxurious.
Balance to your taste
Every cook likes a different balance of hot and sour. Start with the amounts given, taste, then add more pepper or vinegar until it is perfect for you.
Make it vegetarian
Skip the meat and use vegetable broth with extra mushrooms. It is just as flavorful.
Good for colds
Many people reach for hot and sour soup when they have a cold; the pepper and vinegar help clear a stuffy nose.
Where to find ingredients
Black vinegar, dried shiitakes, wood ears and bamboo shoots are sold in Asian grocery stores and online.
Serving ideas
Serve with dumplings, spring rolls or fried rice. For more Chinese soups, try our egg drop soup or wonton soup.
Storage
Keep for 3 days in the fridge. Reheat gently and add a splash of fresh vinegar.
Bamboo shoots and wood ears
Canned bamboo shoots add a mild, crisp bite; rinse them well to remove the metallic canning taste. Dried wood ear mushrooms expand a lot when soaked and add a delicate crunch that is characteristic of the restaurant version.
Marinating the meat
For tender pork, toss the thin strips with a teaspoon of soy sauce and half a teaspoon of cornstarch for 10 minutes before adding them to the broth. This Chinese technique, called velveting, keeps the meat silky.
Thickness
Hot and sour soup should coat the spoon lightly. Add a little more cornstarch slurry if you like it thicker.
Restaurant style at home
Once you have the dried mushrooms and black vinegar in your pantry, this soup takes only about 30 minutes. It costs a fraction of takeout and you can adjust the heat and sourness exactly to your taste.
Frequently asked questions
What makes hot and sour soup hot?
White pepper, plus chili oil in some versions.
Can I use regular vinegar?
Rice vinegar is the best substitute; avoid strong white distilled vinegar.
Is hot and sour soup spicy?
It is moderately spicy. Reduce the white pepper for a milder soup.
