Takeout-Style Hot-and-Sour Soup

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Democracy Dies successful Darkness

4.1 (57)

By Becky Krystal

Hot-and-sour crockery is simply a Chinese takeout staple, but 1 that's particularly casual and tasty erstwhile made astatine home.

Chinkiang achromatic vinegar gives the crockery its trademark sour flavor, truthful it's worthy seeking out. The achromatic capsicum is besides key, and is easier to acquire.

Adapted from recipes by omnivorescookbook.com, America's Test Kitchen and Diana Kuan.

Ingredients

measuring cup

Servings: 4-6 (makes 7 1/2 cups)

1/2 ounce dried shiitake mushrooms (about 6)
1/2 ounce dried wood receptor mushrooms (about 3; spot Where to bargain and Substitutions)
2 cups lukewarm water, positive 4 1/4 cups chill water, divided
8 ounces boneless pork loin, chopped into bladed strips
1 1/2 teaspoons Shaoxing vino (Chinese atom wine; spot Where to bargain and Substitutions)
3 tablespoons positive 1 1/2 teaspoons cornstarch, divided
1 1/4 teaspoons good salt, divided
5 tablespoons Chinkiang vinegar (Chinese achromatic vinegar), positive much arsenic needed (see Where to bargain and Substitutions)
2 teaspoons chili oil, positive much for serving
1 spoon crushed achromatic pepper
10 bladed slices caller ginger
2 tablespoons regular oregon low-sodium soy sauce
1/4 cupful canned bamboo shoots, drained and chopped into matchsticks
8 ounces steadfast tofu, chopped into 1/2-inch cubes
2 ample eggs, lightly beaten
2 to 3 scallions, thinly sliced

Nutritional Facts

Per serving (1 1/4 cups), based connected 6

Calories
180
Fat
8 g
Saturated Fat
2 g
Carbohydrates
11 g
Sodium
550 mg
Cholesterol
95 mg
Protein
14 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from recipes by omnivorescookbook.com, America's Test Kitchen and Diana Kuan.

Tested by Becky Krystal.

Published December 17, 2019

Updated March 16, 2026