Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 39 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 20 g Dried wood ear mushrooms; Cold water; 20 g Dried lily buds; Cold water; 200 g Firm tofu; 150 g Pork loin; 2 piece Spring onions; 2 piece Egg; 3 tbsp Cornflour; 4 tbsp Cold water; 1,200 ml Chicken stock; 100 g Bamboo shoots, tinned, drained; 3 tbsp Light soy sauce; 1 tbsp Dark soy sauce; 4 tbsp Rice vinegar; 1 tsp White pepper; 1 tsp Chilli oil; to taste Salt; 1 tsp Sesame oil

1 hr 18 min · 46 min active · makes ~2.05 l · Medium · Chinese

A Chinese classic built on contrasts: a deeply savoury, vinegar-sharp broth thickened to a silky consistency and loaded with wood ear mushrooms, lily buds, bamboo shoots, tofu, and fine ribbons of pork and egg. White pepper and chilli oil give it a slow, warming heat. It sits comfortably as a starter for four or as a light meal on its own — substantial without being heavy.

Hot and Sour Soup

TOTAL TIME

1 hr 18 min

ACTIVE TIME

46 min

QUANTITY

~2.05 l

DIFFICULTY

Medium

CUISINE

Chinese

Who’s eating

Ingredients0/17

Tools0/8

Ingredients

0/17 gathered · 4 servings

20g

4tbsp + to cover

20g

200g

150g

2piece

3tbsp

1,200ml

tinned, drained100g

3tbsp

1tbsp

4tbsp

1tsp

to taste

1tsp

#	Quantity	Notes	State
1	20g	—	—
2	4tbsp + to cover	—	—
3	20g	—	—
4	200g	—	—
5	150g	—	—
6	2piece	—	—
7	2piece	—	—
8	3tbsp	—	—
9	1,200ml	—	—
10	100g	tinned, drained	—
11	3tbsp	—	—
12	1tbsp	—	—
13	4tbsp	—	—
14	1tsp	—	—
15	1tsp	—	—
16	to taste	—	—
17	1tsp	—	—

Tools

10 items

Serveware

1 item

Hygiene

Wash your hands after the raw pork loin, eggs, pork and egg; disinfect the cutting board and knife after the raw pork loin.

Procedure

51 steps

1 of 51

Add the dried wood ear mushrooms to the ear mushroom bowl

Dried wood ear mushrooms · 20 g

⏱ 10s

ResultDried wood ear mushrooms

2 of 51

Add the cold water to the ear mushroom bowl

Cold water · —

⏱ 10s

ResultDried wood ear mushroom mixtureused in step 5

3 of 51

Add the dried lily buds to the lily buds bowl

Dried lily buds · 20 g

⏱ 10s

ResultDried lily buds

4 of 51

Add the cold water to the lily buds bowl

Cold water · —

⏱ 10s

ResultCold water and dried lily bud mixture

5 of 51

Soak the dried wood ear mushroom mixture and cold water and dried lily bud mixture

Look for

both bowls until fully rehydrated

Dried wood ear mushroom mixture · step 2 Cold water and dried lily bud mixture · step 4

⏱ 20 min

ResultDried wood ear mushroom mixture

6 of 51

Drain the dried wood ear mushroom mixture

⏱ 30s

ResultDrained dried wood ear mushrooms

7 of 51

Slice the drained dried wood ear mushrooms

⏱ 1 min

ResultSliced dried wood ear mushroomsused in step 24

8 of 51

Drain the dried wood ear mushroom mixture

⏱ 30s

ResultSoaked lily buds

9 of 51

Tie the soaked lily buds

each bud into a knot

⏱ 2 min

ResultKnotted lily budsused in step 25

10 of 51

Slice the firm tofu

Firm tofu · 200 g

⏱ 1 min

ResultSliced tofuused in step 32

11 of 51

Slice the pork loin

Pork loin · 150 g

⏱ 1 min

ResultSliced porkused in step 22

12 of 51

Wash your hands with soap — you've been handling raw pork loin

⏱ 30s

13 of 51

Wash and disinfect the cutting board — it's held raw pork loin

⏱ 1 min

14 of 51

Wash and disinfect the knife — it's cut raw pork loin

⏱ 30s

15 of 51

Slice the 2 spring onions

Spring onions · 2 piece

⏱ 1 min

ResultSliced spring onionsused in step 51

16 of 51

Whisk the 2 eggs

Egg · 2 piece

⏱ 1 min

ResultBeaten eggsused in step 46

17 of 51

Wash your hands with soap — you've been handling raw eggs

⏱ 30s

18 of 51

Mix the cornflour

Cornflour · 3 tbsp

⏱ 1 min

ResultMixed cornflour

19 of 51

Add the cold water to the cornflour slurry bowl

smooth mixture

Cold water · 4 tbsp

⏱ 1 min

ResultCornflour slurry

20 of 51

Add the chicken stock to the stockpot

Chicken stock · 1,200 ml

⏱ 15s

ResultChicken stock

21 of 51

Bring the chicken stock to a boil

rolling boil

medium-high heat

⏱ 5 min

ResultBoiled chicken stock

22 of 51

Add the sliced pork to the stockpot

Sliced pork · step 11

⏱ 15s

ResultSliced pork and boiled chicken stock

23 of 51

Simmer the sliced pork and boiled chicken stock

medium heat

⏱ 3 min

ResultPork loin and chicken stock mixture

24 of 51

Add the sliced dried wood ear mushrooms from the small bowl to the stockpot

Sliced dried wood ear mushrooms · step 7

⏱ 15s

ResultPork loin and dried wood ear mushroom mixture

25 of 51

Add the knotted lily buds from the small bowl to the stockpot

Knotted lily buds · step 9

⏱ 15s

ResultPork loin and dried wood ear mushroom mixture

26 of 51

Wash your hands with soap — you've been handling raw pork

⏱ 30s

27 of 51

Stir the cornflour slurry

⏱ 30s

ResultCold water and cornflour mixtureused in step 44

28 of 51

Rinse the bamboo shoots

under cold running water

Bamboo shoots · 100 g

⏱ 30s

ResultRinsed bamboo shoots

29 of 51

Slice the rinsed bamboo shoots

Rinsed bamboo shoots · step 28

⏱ 1 min

ResultSliced bamboo shoots

30 of 51

Add the sliced bamboo shoots to the stockpot

Sliced bamboo shoots · step 29

⏱ 15s

ResultPork loin and dried wood ear mushroom mixture

31 of 51

Stir the pork loin and dried wood ear mushroom mixture

⏱ 30s

ResultPork loin and dried wood ear mushroom mixture

32 of 51

Add the sliced tofu to the stockpot

Sliced tofu · step 10

⏱ 15s

ResultSliced tofu and pork loin and dried wood ear mushroom mixture

33 of 51

Simmer the sliced tofu and pork loin and dried wood ear mushroom mixture

medium heat

⏱ 2 min

ResultFirm tofu and pork loin mixture

34 of 51

Wash your hands with soap — you've been handling raw pork

⏱ 30s

35 of 51

Add the light soy sauce, dark soy sauce, rice vinegar, white pepper and chilli oil to the stockpot

Light soy sauce · 3 tbspDark soy sauce · 1 tbspRice vinegar · 4 tbspWhite pepper · 1 tspChilli oil · 1 tsp

⏱ 1 min

ResultFirm tofu and pork loin mixture and light soy sauce

36 of 51

Stir the firm tofu and pork loin mixture

⏱ 30s

ResultFirm tofu and pork loin mixture

37 of 51

Taste the firm tofu and pork loin mixture

⏱ 30s

ResultFirm tofu and pork loin mixture

38 of 51

Wash your hands with soap — you've been handling raw pork

⏱ 30s

39 of 51

Add salt

Salt · to taste

⏱ 15s

ResultFirm tofu and pork loin mixture and salt

40 of 51

Add the cold water and cornflour mixture from the small bowl to the stockpot

slurry in a slow stream while stirring continuously

Cold water and cornflour mixture · step 27

⏱ 15s

ResultStirred cold water and tasted firm tofu and salt

41 of 51

Simmer the stirred cold water and tasted firm tofu and salt

Look for

until thickened — stirring continuously for about 90 seconds until soup thickens

medium heat

⏱ 1 min

ResultFirm tofu and pork loin mixture

42 of 51

Add the beaten eggs to the stockpot

beaten eggs in a slow, thin stream, stirring gently in one direction to form ribbons

Beaten eggs · step 16

⏱ 30s

ResultHot and sour soup with egg ribbons

43 of 51

Simmer the hot and sour soup with egg ribbons

Look for

until egg ribbons are just set

low heat

⏱ 30s

ResultHot and sour soup with set egg ribbons

44 of 51

Transfer the hot and sour soup with set egg ribbons from the stockpot into the serving bowl

into bowls

Hot and sour soup with set egg ribbons · step 47

⏱ 1 min

ResultHot and sour soup with set egg ribbons

45 of 51

Wash your hands with soap — you've been handling raw egg

⏱ 30s

46 of 51

Drizzle the sesame oil over the hot and sour soup with set egg ribbons

over each bowl

Sesame oil · 1 tsp

⏱ 30s

ResultHot and sour soup with sesame oil

47 of 51

Scatter the sliced spring onions over the hot and sour soup with sesame oil

sliced spring onions over the soup; serve immediately

Sliced spring onions · step 15

⏱ 30s

ResultHot and Sour Soup

Total Time1 hr 18 min

#	Product	Tool	Action
1	20 g		Add the dried wood ear mushrooms to the ear mushroom bowl⏱ 10sResultDried wood ear mushrooms
2	—		Add the cold water to the ear mushroom bowl⏱ 10sResultDried wood ear mushroom mixtureused in step 5
3	20 g		Add the dried lily buds to the lily buds bowl⏱ 10sResultDried lily buds
4	—		Add the cold water to the lily buds bowl⏱ 10sResultCold water and dried lily bud mixture
5	Dried wood ear mushroom mixturestep 2		Soak the dried wood ear mushroom mixture and cold water and dried lily bud mixtureLook forboth bowls until fully rehydrated⏱ 20 minResultDried wood ear mushroom mixture
5	Cold water and dried lily bud mixturestep 4
6	—		Drain the dried wood ear mushroom mixture⏱ 30sResultDrained dried wood ear mushrooms
7	—		Slice the drained dried wood ear mushrooms⏱ 1 minResultSliced dried wood ear mushroomsused in step 24
8	—		Drain the dried wood ear mushroom mixture⏱ 30sResultSoaked lily buds
9	—		Tie the soaked lily buds → each bud into a knot⏱ 2 minResultKnotted lily budsused in step 25
10	200 g		Slice the firm tofu⏱ 1 minResultSliced tofuused in step 32
11	150 g		Slice the pork loin⏱ 1 minResultSliced porkused in step 22
12	—	—	Wash your hands with soap — you've been handling raw pork loin⏱ 30s
13	—		Wash and disinfect the cutting board — it's held raw pork loin⏱ 1 min
14	—		Wash and disinfect the knife — it's cut raw pork loin⏱ 30s
15	2 piece		Slice the 2 spring onions⏱ 1 minResultSliced spring onionsused in step 51
16	2 piece		Whisk the 2 eggs⏱ 1 minResultBeaten eggsused in step 46
17	—	—	Wash your hands with soap — you've been handling raw eggs⏱ 30s
18	3 tbsp		Mix the cornflour⏱ 1 minResultMixed cornflour
19	4 tbsp		Add the cold water to the cornflour slurry bowl → smooth mixture⏱ 1 minResultCornflour slurry
20	1,200 ml		Add the chicken stock to the stockpot⏱ 15sResultChicken stock
21	—	medium-high heat	Bring the chicken stock to a boil → rolling boil⏱ 5 minResultBoiled chicken stock
22	Sliced porkstep 11		Add the sliced pork to the stockpot⏱ 15sResultSliced pork and boiled chicken stock
23	—	medium heat	Simmer the sliced pork and boiled chicken stock⏱ 3 minResultPork loin and chicken stock mixture
24	Sliced dried wood ear mushroomsstep 7		Add the sliced dried wood ear mushrooms from the small bowl to the stockpot⏱ 15sResultPork loin and dried wood ear mushroom mixture
25	Knotted lily budsstep 9		Add the knotted lily buds from the small bowl to the stockpot⏱ 15sResultPork loin and dried wood ear mushroom mixture
26	—	—	Wash your hands with soap — you've been handling raw pork⏱ 30s
27	—		Stir the cornflour slurry⏱ 30sResultCold water and cornflour mixtureused in step 44
28	100 g	—	Rinse the bamboo shoots → under cold running water⏱ 30sResultRinsed bamboo shoots
29	Rinsed bamboo shootsstep 28		Slice the rinsed bamboo shoots⏱ 1 minResultSliced bamboo shoots
30	Sliced bamboo shootsstep 29		Add the sliced bamboo shoots to the stockpot⏱ 15sResultPork loin and dried wood ear mushroom mixture
31	—		Stir the pork loin and dried wood ear mushroom mixture⏱ 30sResultPork loin and dried wood ear mushroom mixture
32	Sliced tofustep 10		Add the sliced tofu to the stockpot⏱ 15sResultSliced tofu and pork loin and dried wood ear mushroom mixture
33	—	medium heat	Simmer the sliced tofu and pork loin and dried wood ear mushroom mixture⏱ 2 minResultFirm tofu and pork loin mixture
34	—	—	Wash your hands with soap — you've been handling raw pork⏱ 30s
35	3 tbsp		Add the light soy sauce, dark soy sauce, rice vinegar, white pepper and chilli oil to the stockpot⏱ 1 minResultFirm tofu and pork loin mixture and light soy sauce
	1 tbsp
	4 tbsp
	1 tsp
	1 tsp
36	—		Stir the firm tofu and pork loin mixture⏱ 30sResultFirm tofu and pork loin mixture
37	—		Taste the firm tofu and pork loin mixture⏱ 30sResultFirm tofu and pork loin mixture
38	—	—	Wash your hands with soap — you've been handling raw pork⏱ 30s
39	to taste		Add salt⏱ 15sResultFirm tofu and pork loin mixture and salt
40	Cold water and cornflour mixturestep 27		Add the cold water and cornflour mixture from the small bowl to the stockpot → slurry in a slow stream while stirring continuously⏱ 15sResultStirred cold water and tasted firm tofu and salt
41	—	medium heat	Simmer the stirred cold water and tasted firm tofu and saltLook foruntil thickened — stirring continuously for about 90 seconds until soup thickens⏱ 1 minResultFirm tofu and pork loin mixture
42	Beaten eggsstep 16		Add the beaten eggs to the stockpot → beaten eggs in a slow, thin stream, stirring gently in one direction to form ribbons⏱ 30sResultHot and sour soup with egg ribbons
43	—	low heat	Simmer the hot and sour soup with egg ribbonsLook foruntil egg ribbons are just set⏱ 30sResultHot and sour soup with set egg ribbons
44	Hot and sour soup with set egg ribbonsstep 47		Transfer the hot and sour soup with set egg ribbons from the stockpot into the serving bowl → into bowls⏱ 1 minResultHot and sour soup with set egg ribbons
45	—	—	Wash your hands with soap — you've been handling raw egg⏱ 30s
46	1 tsp		Drizzle the sesame oil over the hot and sour soup with set egg ribbons → over each bowl⏱ 30sResultHot and sour soup with sesame oil
47	Sliced spring onionsstep 15		Scatter the sliced spring onions over the hot and sour soup with sesame oil → sliced spring onions over the soup; serve immediately⏱ 30sResultHot and Sour Soup
Total Time			1 hr 18 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	299kcal
	29g
	12g
	3g
	18g
	1g
	2g
	3,815mg

Ingredients0/17

Tools0/8

chinese · Recipe

Hot and Sour Soup

HygieneWash your hands after the raw pork loin, eggs, pork and egg; disinfect the cutting board and knife after the raw pork loin.

Serves4

Total1 hr 18 min

LevelMedium

Ingredients

Dried wood ear mushrooms20 g
Cold water4 tbsp + to cover
Dried lily buds20 g
Firm tofu200 g
Pork loin150 g
Spring onions2 piece
Egg2 piece
Cornflour3 tbsp
Chicken stock1,200 ml
Bamboo shoots, tinned, drained100 g
Light soy sauce3 tbsp
Dark soy sauce1 tbsp
Rice vinegar4 tbsp
White pepper1 tsp
Chilli oil1 tsp
Saltto taste
Sesame oil1 tsp

Tools

SpoonEar mushroom bowl (small bowl)Lily buds bowl (small bowl)Cornflour slurry bowl (small bowl)Chef's knifeWhiskColanderStockpotLadleChopping board

Method

Add the dried wood ear mushrooms to the ear mushroom bowl

10sEar mushroom bowl (small bowl)Dried wood ear mushrooms · 20 g

Add the cold water to the ear mushroom bowl

Result · Dried wood ear mushroom mixture · used in step 5

10sEar mushroom bowl (small bowl)Cold water

Add the dried lily buds to the lily buds bowl

10sLily buds bowl (small bowl)Dried lily buds · 20 g

Add the cold water to the lily buds bowl

10sLily buds bowl (small bowl)Cold water

Soak the dried wood ear mushroom mixture and cold water and dried lily bud mixtureLook forboth bowls until fully rehydrated

20 minEar mushroom bowl (small bowl)Dried wood ear mushroom mixture · step 2Cold water and dried lily bud mixture · step 4

Drain the dried wood ear mushroom mixture

30sColander

Slice the drained dried wood ear mushrooms

Result · Sliced dried wood ear mushrooms · used in step 24

1 minChefs knife

Drain the dried wood ear mushroom mixture

30sColander

Tie the soaked lily buds → each bud into a knot

Result · Knotted lily buds · used in step 25

2 minSmall bowl

Slice the firm tofu

Result · Sliced tofu · used in step 32

1 minChefs knifeFirm tofu · 200 g

Slice the pork loin

Result · Sliced pork · used in step 22

1 minChefs knifePork loin · 150 g

Slice the 2 spring onions

Result · Sliced spring onions · used in step 51

1 minChefs knifeSpring onions · 2 piece

Whisk the 2 eggs

Result · Beaten eggs · used in step 46

1 minWhiskEgg · 2 piece

Mix the cornflour

1 minCornflour slurry bowl (small bowl)Cornflour · 3 tbsp

Add the cold water to the cornflour slurry bowl → smooth mixture

1 minCornflour slurry bowl (small bowl)Cold water · 4 tbsp

Add the chicken stock to the stockpot

15sStockpotChicken stock · 1,200 ml

Bring the chicken stock to a boil → rolling boil

medium-high heat5 minStockpot

Add the sliced pork to the stockpot

15sStockpotSliced pork · step 11

Simmer the sliced pork and boiled chicken stock

medium heat3 minStockpot

Add the sliced dried wood ear mushrooms from the small bowl to the stockpot

15sStockpotSliced dried wood ear mushrooms · step 7

Add the knotted lily buds from the small bowl to the stockpot

15sStockpotKnotted lily buds · step 9

Stir the cornflour slurry

Result · Cold water and cornflour mixture · used in step 44

30sSpoon

Rinse the bamboo shoots → under cold running water

30sBamboo shoots · 100 g

Slice the rinsed bamboo shoots

1 minChefs knifeRinsed bamboo shoots · step 28

Add the sliced bamboo shoots to the stockpot

15sStockpotSliced bamboo shoots · step 29

Stir the pork loin and dried wood ear mushroom mixture

30sSpoon

Add the sliced tofu to the stockpot

15sStockpotSliced tofu · step 10

Simmer the sliced tofu and pork loin and dried wood ear mushroom mixture

medium heat2 minStockpot

Add the light soy sauce, dark soy sauce, rice vinegar, white pepper and chilli oil to the stockpot

1 minStockpotLight soy sauce · 3 tbspDark soy sauce · 1 tbspRice vinegar · 4 tbspWhite pepper · 1 tspChilli oil · 1 tsp

Stir the firm tofu and pork loin mixture

30sSpoon

Taste the firm tofu and pork loin mixture

30sSpoon

Add salt

15sStockpotSalt · to taste

Add the cold water and cornflour mixture from the small bowl to the stockpot → slurry in a slow stream while stirring continuously

15sStockpotCold water and cornflour mixture · step 27

Simmer the stirred cold water and tasted firm tofu and saltLook foruntil thickened — stirring continuously for about 90 seconds until soup thickens

medium heat1 minStockpot

Add the beaten eggs to the stockpot → beaten eggs in a slow, thin stream, stirring gently in one direction to form ribbons

30sStockpotBeaten eggs · step 16

Simmer the hot and sour soup with egg ribbonsLook foruntil egg ribbons are just set

low heat30sStockpot

Transfer the hot and sour soup with set egg ribbons from the stockpot into the serving bowl → into bowls

1 minLadleHot and sour soup with set egg ribbons · step 47

Drizzle the sesame oil over the hot and sour soup with set egg ribbons → over each bowl

30sSpoonSesame oil · 1 tsp

Scatter the sliced spring onions over the hot and sour soup with sesame oil → sliced spring onions over the soup; serve immediately

Result · Hot and Sour Soup

30sServing bowlSliced spring onions · step 15

Printed 3 September 2026