Hot and Sour Soup is the ultimate comfort food when it comes to Chinese take-out, and this recipe is just like the kind found in restaurants! Its the perfect combination of spicy and savoury, is healthy, hearty and perfect for days when you need a hug from the inside out.
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
Wood ear mushrooms – A classic in hot and sour soup! It’s got a crunchy texture and sometimes known as black fungus and cloud ear mushroom. Wood ear mushroom is normally sold dry and require rehydrating with hot water before use.
Get the Recipe at the bottom of the page!
How to make Hot and Sour Soup
Although there are quite are few steps to make hot and sour soup, youll find its actually quite easy to make! Before you begin, please be sure to gather all your ingredients and have them ready to go.
Be sure to read through the recipe (found at the bottom of the page) a few times before starting!
To begin making your hot and sour soup, rehydrate the mushrooms in boiling water for at least 30 minutes or until softened. Drain them, allow them to cool and cut them into thin strips. To save on time, its best if you rehydrate your mushrooms while you prepare your chicken broth with the bouquet garni (cheesecloth pouch with seasonings).
More about how to make and use a bouquet garni below. Dont worry! Its super easy!
Cheesecloth (bouquet garni) containing garlic, onions, peppercorns, etc 
Removing and straining the bouquet garni after boiling in chicken broth
AUTHENTIC HOT and SOUR Soup Recipe! RESTAURANT QUALITY!
FAQ
What’s the black things in hot and sour soup?
What are the black strings in Chinese food?
What does hot and sour soup contain?
Why does hot and sour soup congeal?
What is hot & sour soup?
A Chinese restaurant favourite, it’s hearty, savoury, sour – and as spicy as you want it to be. Filled with mushrooms, tofu and silky egg ribbons, Hot and Sour soup is thickened with cornflour/cornstarch so the broth is beautifully glossy. Serve as a starter with Fried Rice and Kung Pao Chicken, or have it as a meal! Can you handle the heat??
What causes a sour taste?
The sour taste can be due to a dry tongue caused by dehydration and inadequate intake of water. The other reasons are poor oral hygiene, not brushing the teeth properly, smoking, and increased age. Taking certain medications and cancer therapy also causes a sour taste. Acidity and gastroesophageal reflux disease also lead to a sour taste. Certain infections, fever, and sickness are also the causes of sour taste.
What are the ingredients in hot and sour soup?
Eggs – When you swirl lightly beaten eggs into the simmering hot and sour soup and they become delicate, golden silky egg ribbon swirls. Hot and sour soup just isn’t hot and sour soup without egg ribbons. Soy sauce, ginger, sugar – These are the main flavoring agents, aside from the white pepper and black vinegar. More on soy sauce below.
What makes a good hot and sour soup?
Great hot and sour soup should be rich and thick, but never gloppy, the broth packed with flavor even before the vinegar and pepper get added. The vegetables—wood-ear mushroom and daylily stems—should be crunchy and bright; the slivers of tofu and pork, tender and comforting. Above all, the soup should taste fresh .