Why You’ll Love this Asian Hot & Sour Soup
If you’re craving something warm and comforting with a perfect balance of flavors, this Asian Hot & Sour Soup is about to become your new favorite recipe.
I’m obsessed with how the tangy rice vinegar plays against the spicy heat of Tabasco, creating that signature sour-spicy combo that warms you from the inside out.
What makes this soup truly special? The textural wonderland—tender pork, silky tofu, chewy wood ear mushrooms, and those delicate egg ribbons.
Plus, it’s completely customizable. Need more heat? Add Tabasco. Want it tangier? Splash in extra vinegar. Vegetarian? Simply skip the pork.
What Ingredients are in Asian Hot & Sour Soup?
Creating authentic Asian Hot & Sour Soup requires a beautiful balance of ingredients that deliver both the signature heat and tanginess this beloved soup is known for.
The magic happens when traditional Chinese ingredients like wood ear mushrooms and bamboo shoots meet familiar staples like chicken stock and eggs. Don’t worry if you’ve never worked with some of these items before—they’re readily available at most Asian markets and even many regular grocery stores these days.
- 1/2 ounce dried wood ear mushrooms
- 1 tablespoon vegetable oil
- 4 ounces lean pork, julienned
- 1 bunch green onions (white parts for cooking, green tops for garnish)
- 4 ounces straw mushrooms (fresh)
- 1 (4 ounce) can sliced mushrooms
- 2 ounces bamboo shoots, cut into matchstick pieces
- 4 ounces bean curd (tofu), cut into strips
- 4 cups chicken stock
- 2 teaspoons cornstarch
- 1/4 cup water (for cornstarch slurry)
- 1/4 cup soy sauce (or more to taste)
- 1/4 cup rice vinegar (or more to taste)
- 1 egg, beaten
- Tabasco sauce (to taste)
- Salt and fresh ground black pepper
- Optional: crispy noodles for garnish (fried wonton wrapper strips)
The beauty of this recipe lies in its adaptability. For vegetarians, simply omit the pork and use vegetable stock instead of chicken.
If you prefer a milder soup, go easy on the Tabasco, or ramp up the heat if you like it fiery. The rice vinegar provides the characteristic sourness, while soy sauce adds depth and umami flavor. Remember that wood ear mushrooms need to be soaked before using, and don’t skip the cornstarch slurry—it gives the soup that perfect, slightly thickened consistency that coats your spoon just right.
How to Make this Asian Hot & Sour Soup
Begin by soaking 1/2 ounce of dried wood ear mushrooms in 1 cup of hot water for about 30 minutes. This rehydration step is essential—these exotic mushrooms add that authentic texture and earthy flavor that makes this soup special.
While they’re soaking, prep your other ingredients: julienne 4 ounces of lean pork, chop your bunch of green onions (separating whites from greens), and cut 4 ounces of bean curd into strips. Once the wood ears are soft, drain them and remove their tough centers before slicing into thin strips.
Heat 1 tablespoon of vegetable oil in a wok over medium heat, then add your seasoned pork strips and the white parts of your green onions. After a quick two-minute stir-fry, toss in all your mushrooms (the rehydrated wood ears, 4 ounces of fresh straw mushrooms, and the 4-ounce can of sliced mushrooms), along with 2 ounces of matchstick-cut bamboo shoots and your bean curd.
Season with salt and pepper, sauté for another 2 minutes, then pour in 4 cups of chicken stock and bring it to a boil. The aroma at this point? Simply heavenly.
The finishing touches really make this soup shine. Create a cornstarch slurry with 2 teaspoons cornstarch and 1/4 cup water, then stir it into the simmering soup to achieve that perfect silky texture.
Add 1/4 cup soy sauce and 1/4 cup rice vinegar (the “sour” in hot and sour!), then swirl in 1 beaten egg in a circular motion, stirring gently until the egg cooks into those beautiful ribbons.
Now comes the “hot” part—add Tabasco sauce to taste, adjusting until it hits your perfect spice level. A final seasoning check with salt and pepper, and you’re ready to serve, topped with those reserved green onion tops.
Want to get fancy? Add some crispy wonton strips on top for a delightful crunch. The beauty of this soup is in the balance—don’t be afraid to adjust the vinegar for more tang or the soy sauce for more depth until it’s just right for your palate.
For an extra-smooth preparation, consider using a premium meat grinder to achieve perfectly julienned pork strips that cook evenly throughout the soup.
Many professional chefs rely on a food processor from Essential Mexican Cuisine’s collection for perfectly uniform vegetable and meat cuts that elevate this traditional Asian soup.
Asian Hot & Sour Soup Substitutions and Variations
While mastering the traditional recipe is rewarding, the beauty of this Asian Hot & Sour Soup lies in how adaptable it can be to your pantry and preferences.
Don’t have wood ear mushrooms? Shiitakes work brilliantly.
Vegetarian? Skip the pork and double up on tofu—or try adding seitan for texture.
The heat level is completely customizable—stick with Tabasco or experiment with sriracha, gochujang, or fresh chilies.
For a gluten-free version, swap soy sauce with tamari.
Need it more substantial? Thin rice noodles turn this into a meal.
And remember, the vinegar-to-soy ratio is personal; I prefer mine extra tangy with a touch more rice vinegar.
What to Serve with Asian Hot & Sour Soup
Although hot and sour soup stands perfectly well on its own, pairing it with complementary dishes elevates your meal to a complete Asian dining experience.
I love serving it with steamed white rice or, for something more substantial, vegetable fried rice. Crispy spring rolls or pan-fried dumplings make perfect appetizers, creating that authentic Chinese restaurant feel at home.
For a family-style meal, consider adding a protein dish like sweet and sour chicken or beef with broccoli.
A simple side of garlic-sautéed bok choy or Chinese broccoli balances the meal with fresh vegetables.
Can’t you just imagine the spread?
Final Thoughts
Once you’ve mastered this Asian Hot & Sour Soup recipe, you’ll never need to order takeout for this particular craving again. It’s truly one of those versatile soups that can be tailored to your preferences—add more Tabasco for heat or rice vinegar for tartness. I love how the beaten egg creates those silky ribbons that dance through the broth. Similar to classic Chicken Piccata preparation, this recipe balances rich and bright flavors to create a quick yet elegant meal. And just like with homemade pimento cheese, allowing the soup to rest overnight in the refrigerator lets the flavors fully develop and intensify.
