Hot And Sour Soup With Pork Recipe

If you’ve ever dined at a Chinese restaurant, chances are you’ve come across Hot and Sour Soup – a bold, flavorful, and slightly spicy dish that manages to perfectly balance heat, tanginess, and earthiness. This dish has become a beloved staple of Chinese cuisine worldwide, known for its complex combination of flavors that make it incredibly satisfying. The base of the soup is typically made from a broth seasoned with vinegar (to bring out the sourness) and a chili paste or pepper (for the heat), with additions like mushrooms, tofu, and pork giving it depth and texture.

Today, we’re going to explore how to make this delicious, savory soup at home, specifically with a pork twist that adds a delightful richness to the broth. Whether you’re a soup enthusiast or someone who wants to try something new, this recipe is sure to become a favorite in your kitchen.

Making Hot and Sour Soup with Pork at home is easier than you might think, and it’s a great way to enjoy a restaurant-quality dish right from your own kitchen. This recipe is packed with vibrant flavors and ingredients that will leave your taste buds tingling. The key is balancing the hot and sour components while infusing the broth with rich pork flavor.

Ingredients Needed

Before you start cooking, let’s go over the ingredients you’ll need for this Hot and Sour Soup with Pork recipe:

For The Soup Broth

Pork stock or water: 4 cups – This creates the foundation of the soup. Pork stock adds a rich, savory flavor, but you can also use chicken or vegetable stock if you prefer.
Soy sauce: 2 tablespoons – For umami and depth of flavor.
Rice vinegar: 3 tablespoons – This brings the signature tang to the dish, so don’t skimp on it!
Chili paste or chili oil: 1 tablespoon – This gives the soup its heat. You can adjust this amount based on how spicy you like your soup.
Sugar: 1 teaspoon – To balance out the sourness and heat.
Sesame oil: 1 teaspoon – Adds a nutty aroma and depth to the broth.

For The Soup Ingredients

Pork tenderloin: 200g, thinly sliced – The pork adds a savory, juicy element to the soup.
Wood ear mushrooms: 1/2 cup, sliced – These mushrooms add a chewy texture and absorb the soup’s flavors beautifully.
Shiitake mushrooms: 1/2 cup, sliced – These earthy mushrooms enhance the umami profile.
Tofu: 1/2 block (200g), cubed – Silken tofu works best for a smooth texture that contrasts with the more substantial ingredients.
Bamboo shoots: 1/2 cup, sliced – These bring a delicate crunch and light sweetness to the soup.

For The Thickening

Cornstarch: 1 tablespoon – This is used to thicken the soup, giving it a rich, velvety texture that’s easy to sip.
Water: 2 tablespoons – To mix with the cornstarch to form a slurry.

For Garnishing

Egg: 1, lightly beaten – A swirl of egg adds richness and a silky texture.
Chopped scallions: 2 tablespoons – For freshness and a mild onion flavor.
Cilantro leaves: A few sprigs, chopped – Optional, but they add a burst of herbal freshness that cuts through the richness of the soup.

Cooking Instructions

Now that you have your ingredients, it’s time to make this Hot and Sour Soup with Pork. Follow these simple steps to create a flavorful bowl of comfort:

Prepare The Pork
- Slice the pork tenderloin into thin strips against the grain. This ensures the pork is tender and easy to chew.
Make The Broth
- In a large pot, pour in the pork stock (or water) and bring it to a simmer over medium heat.
- Stir in the soy sauce, rice vinegar, chili paste, sugar, and sesame oil. Let the broth simmer gently for about 10 minutes to allow the flavors to meld.
Add The Mushrooms And Bamboo Shoots
- Add the wood ear mushrooms, shiitake mushrooms, bamboo shoots, and tofu into the pot. Stir to combine and let it cook for an additional 5 minutes. This is when the mushrooms will release their flavors into the broth, enriching it further.
Thicken The Soup
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the simmering soup while stirring to avoid lumps. Let the soup cook for another 3-5 minutes until it thickens to your desired consistency.
Add The Pork
- Add the sliced pork into the pot and cook for about 3-4 minutes, just until the pork is fully cooked through. The heat from the broth will tenderize the pork slices, making them juicy and flavorful.
Finish With The Egg
- Once the pork is cooked, pour the beaten egg into the soup in a slow, steady stream while stirring gently in a circular motion. This will create silky egg ribbons that float throughout the soup.
Taste And Adjust
- Taste the soup and adjust the seasoning. If you like more heat, add a bit more chili paste. If it’s too sour, a little more sugar can balance it out.
Garnish And Serve
- Ladle the soup into bowls and top with chopped scallions and cilantro for added freshness. Serve hot and enjoy!

Ingredient Insights

Pork Tenderloin: Known for its mild flavor and tenderness, pork tenderloin is the best choice for this dish because it cooks quickly and stays juicy. You can also substitute it with chicken breast if you prefer poultry, though it won’t offer the same richness.
Rice Vinegar: Rice vinegar is the perfect souring agent for this soup. Unlike regular white vinegar, it’s milder and less harsh, which works beautifully with the other ingredients. It helps cut through the richness of the pork and creates that signature “sour” profile.
Chili Paste: The heat from the chili paste should be balanced, not overwhelming. If you’re not familiar with chili paste, go slow and taste as you go. If you like your soup spicier, you can always add more at the end.
Wood Ear Mushrooms: These mushrooms are often used in Chinese cooking due to their unique texture – chewy and slightly crunchy, they absorb flavors well. If you can’t find them, shiitake mushrooms are a good alternative.
Silken Tofu: The tofu in this recipe provides a soft, silky contrast to the other ingredients. It absorbs the broth beautifully and adds a creamy texture that is essential to the soup’s mouthfeel.

Expert Tips

Customize the Heat: If you’re not a fan of spiciness, start with less chili paste or chili oil. You can always add more as the soup simmers.
Make it Ahead: Hot and Sour Soup is one of those dishes that actually tastes better the next day as the flavors continue to develop. You can make it in advance and store it in the fridge for up to 2 days.
Thickening Tips: If you prefer a thinner broth, feel free to reduce the amount of cornstarch. You can always thicken it later if you feel it’s too watery by adding a little more cornstarch slurry.
Veggie Additions: Want to add more vegetables? Try adding some baby corn, spinach, or bell peppers. These add extra nutrition and color to the soup.

Recipe Variations

Vegetarian Hot and Sour Soup: Simply omit the pork and substitute vegetable broth for the pork stock. You can add extra mushrooms, tofu, and even tempeh or seitan for a hearty, plant-based alternative.
Spicy Vegan Version: Use a vegetable-based stock and replace the eggs with extra tofu for texture. You can add some dried chili peppers for more heat.
Beef Variation: If you’re craving beef instead of pork, use thinly sliced beef sirloin or flank steak. It will add a different but equally savory dimension to the soup.
Sichuan Style: Add Sichuan peppercorns for an added “tingly” sensation that’s a hallmark of Sichuan cuisine. You can even amp up the spiciness by including more chili oil.

Final Words

Hot and Sour Soup with Pork is a delightful, comforting dish that’s perfect for cozy nights in or impressing friends and family at your next gathering. The marriage of spicy, tangy, and savory flavors, combined with tender pork and silky tofu, makes for a memorable and satisfying bowl of soup. Plus, it’s a great way to warm up during colder months or add a little zest to your weekly meals.

Hot And Sour Soup With Pork Recipe