Spicy Hot and Sour Soup With Pork

Total Time
Prep 20 mins
Cook 25 mins

Hot and Sour soup is one of my favorite foods. I grew up in the NYC metro area so it was always easy to get delicious soup anytime. Unfortunately I'm currently living in a part of the country where that is not the case! I'm taking it on myself to come up with recipes that are satisfying when I'm homesick. This is a combination of several recipes I tried, but mainly Tyler Florence's. The pork is easier to cut if you put it in the freezer for ten minutes first.

Ingredients Nutrition


  1. Heat the oil in a large pot over medium-high flame.
  2. Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
  3. Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
  4. Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
  5. Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
  6. Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
  7. If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
  8. Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
  9. Add scallions and enjoy!
Most Helpful

5 5

Delicious! It did have the body and taste of hot and sour soup, with the right balance of flavors. I also did not know what one piece of tofu was, but took the other reviewer's advice and used a half package - but next time I will use the whole package, since it didn't have enough of it. I used less salt and omitted the egg for our tastes. I also used only 2 teaspoons of the oil (the recipe calls for 2 1/3 tablespoons, but the directions call for 3 tablespoons). Browning the meat really gives this a lot of extra flavor - really an excellent hot and sour soup.

5 5

Fabulous! A definite make-again recipe. I wasn't sure what a "piece" of tofu was, so used the entire 14 oz package that was offered at my store. I think it may have been too much. Next time I'll use about half of that. But I definitely wanted to include it, because I've never had Hot and Sour soup without it. Everything else about this recipe was perfect! I probably added too much tofu because I'm not use to cooking with it, so didn't know what a "piece" was! My fault! I used pork tenderloin instead of a large pork chop....that was what I happened to have on hand. I loved this soup, and I'm so glad you posted the recipe. Made for PAC Spring 2011.

5 5

Loved this, so easy, and great flavors. Didn't have tofu but otherwise as written. Added fried wonton strips to serve.