BETTER THAN TAKEOUT - Authentic Hot And Sour Soup Recipe [酸辣汤]
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Hot and sour soup is one of the most popular take out that you will order from a Chinese restaurant. Today, I am going to share my version and I also going to show you how to make it authentic.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
Main Ingredients
- 2 pieces of dried shitake mushroom [Amazon link: geni.us/XAbMOL]
- few pieces of dried black fungus [Amazon link: geni.us/AAsg8]
- 3.5 ounces of shredded pork (marinate with 2 tsp of soy sauce +2 tsp of cornstarch)
- 5 ounces of silken or soft tofu, cut it into thin shreds
- 2 beaten eggs
- 1/3 cups of shredded carrot
- 1/2 tbsp of minced ginger
- 3.5 cups of chicken stock
Seasonings to add early
- 2 tbsp of cornstarch
- 2 tbsp of water
- 1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: geni.us/wABlLXf]
- 1 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce: geni.us/T4vy]
- 1 tsp of sugar
- 1 tsp of Salt or to taste
Ingredients to add before turning off the heat
- 1-3 tsp of white peppercorn (depends on how spicy do you want)
- 3 tbsp of Chinese black vinegar [Zhengjiang black vinegar镇江香醋：geni.us/Bqw98A]
Ingredients to add before serving
- 1 tsp of sesame oil [Amazon Link: geni.us/iU9qKF]
- cilantro and spring onion for garnish
INSTRUCTIONS
- Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely re-hydrated. Slice them thinly.
- Cut 3.5 ounces of pork into thin shreds. Marinade with 2 tsp of soy sauce and 2 tsp of cornstarch. Let that sit for about 15 minutes.
- Cut 5 ounces of silken or soft tofu into thin shreds.
- Beat 2 eggs.
- Cut some carrot into thin shreds.
- Mince 1/2 tbsp of ginger.
- In a small sauce bowl, combine 2 tbsp of cornstarch +2 tbsp of water together. Mix it until you don’t see any lumps then add 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of sugar, 1 tsp of Salt or to taste. Mix until everything is well combined. These are the Seasoning that you need to add to the soup earlier.
- In another sauce bowl combine 1 tbsp of freshly ground white pepper and 3 tbsp of Chinese black vinegar. Mix it until the pepper is fully distributed. These 2 ingredients you need to add to the soup right before turning off the heat.
- It is very important to follow the order. That is why made 2 different bowls of seasoning so I don’t get confused.
- In a wok, add 1/2 tbsp of minced ginger, the re-hydrated mushroom and black fungus, the shredded carrot, and 3.5 cups of stock. Give it a stir.
- Cover it and bring it to a boil. Add the pork. Stir it around so the meat doesn’t stick together. Give it about 10 seconds or so. The meat should change color. Then you add the tofu. Use a wooden spoon, gently stir it and try not to break the tofu.
- Cover it and wait for it to come back to a boil. Pour in the sauce. Whisk the soup while adding the sauce. Stir in the beaten egg.
- Cook this whole pot for another 30 seconds so all the ingredients can come together.
- Add the other bowl of seasoning - white pepper and vinegar. They are the types of ingredient that the flavor will fade way if cook long time. That is why we add it 10 seconds before you turn off the heat.
- Before you serve, add a bunch of scallion and cilantro for garnish. Top 1.5 tsp of sesame oil for the nutty taste. And you are done.
Mandy, I've been making this soup since you posted this video...5 years now. It is THE BEST hot and sour soup anyone can eat. Better than any restaurant.
I love how easy it is to follow along with her so calm and good at expaining everything , my favorite youtube instructor
I just made it! My bf said best hot and sour soup he’s ever had from anywhere! Thank you, super easy to follow the recipe and so so delicious and warming!
This was the best hot and sour soup I've ever made! I've tried a few other recipes but was never satisfied. They all called for chicken stock and I've always been partial to the beef stock variety. This was just spot-on. You are completely right that you must use Chinese dark vinegar and not to add it to the end. I can't wait to try your other recipes.
Good to hear. Will be making one of these tomorrow.
Marshall Smith - Boy, how I miss the real TRUE taste of Chinese Hot and Sour soup ever since we left nyc and headed for the Pennsylvania mountains 11 years ago! I’ve tried the soup from every Chinese restaurant I could find within a 60 mile radius around us ........and haven’t found a single one that I like! They don’t taste sour or spicy hot. Some taste like watery brown gravy! GROSS! And most use the white button mushrooms...👎🏻 I’ve resorted to adding a splash of vinegar and chili oil once I get the soup home when I’m desperate ....but it never tastes the same as I remember. I’m glad to hear that you tested and approve of this recipe. I know I will face challenges trying to find the authentic ingredients from my location....but thank goodness for Amazon! I always thought the heat in the soup came from some sort of chili pepper.....but I guess it’s just the white pepper?!? Hmmmm! Think I will give this a go .......thanks for your comment......it was encouraging for me.
Hey man, I’m not a cook. I would like to dumb it down. I think she uses two different soy sauces. Do you think it would be OK to just use the dark soy sauce? Thanks again
@@codaues It will probably be just fine. I followed the recipe to the letter because I've tried so many of these in the past and they didn't come out as expected. If I had to choose 1 I would also go with dark.
Drew Peacock LOL!! Perfect!
I just made this tonight, and it was phenomenal. I made it with all the white pepper like you did, and I was blown away by how different it is from anything else I've had. It really is a great winter soup!
Every time I make this soup I'm just in love with it all over again. The Chinese black vinegar makes such a difference, as do the dried mushrooms and the large amount of white pepper. And as you said, timing is everything - the taste is perfection right at serving time.
Thanks, Mandy!
I don't know if I've already commented on this video or not, but we LOVE THIS SOUP. I usually double the recipe and it comes out perfect every time. Thank you for making these recipes to share with the world ❣️❣️❣️
Thanks for the heads up. I'll try this recipe. My first was a disastor.
@@textech4056 just follow the video and you won't be disappointed!! soooo good! 👏🏽👍🏼
What a great teacher! Useful insights and wonderful demystification of Chinese cooking. Brava! Thin shreds of bamboo shoots make a great addition - totally agree with other commenters. Thank you so much for this video.
Rehydrated lilly and or kelp shreds are good too.
Except she needs to update her printing of ingredients that the liquid is about 3- 4 cups of beef or other stock.
I made this tonight - It was excellent! Thank you so much for teaching us! I will definitely be making this on a regular basis. I have never cooked before, and now that I’m retired, I decided to learn to cook, so you are one of my first teachers. And with the pandemic, we can’t go to the Chinese restaurants we like, so I decided to start with Chinese food.
I made this for my mother and she shyly asked me to make it every week after her second bowl.
Lmao
Bs
That's the best compliment
❤
Unfortunately, I can’t find these ingredients here in Europe, and sadly I never had the chance to try it in China. It looks delicious, though!
Made this today, June 14, 2019, and it was just phenomenal. Thanks for sharing your recipes with us.
I love your channel. This tutorial in particular is one I keep returning to in my every day cooking. I cook this soup once a month. Thank you so much for such a clear, concise and happy little video. Your hard work and natural talents are much appreciated. 🤩😋
I tried this with ground pork (the market had such a good sale on it that I couldn't resist) and used some wild mushrooms I dried last year and,,,,,you're good. You're really, really good. lol
I love this soup. If i lived alone i would have it everyday in winter. Just the thing to keep you warm and cozy.
I'm eating a huge bowl of this recipe as I write this. This is, by far, the best hot and sour soup I've ever had. The Chinese black vinegar adds more than just sourness/tartness. I can't explain it, but the flavor is much more complex. I actually had to add white vinegar to add more tartness. I added black pepper as well to increase the "peppery flavor." I now know that a lot of takeout places skimp on the premium black vinegar and white pepper.
Your instructions were very clear and your precision is amazing. Your channel is like a graduate course in Chinese cuisine. I added extra of each ingredient so now I'll have hot and soup for lunch for the rest of the week.
Lucky me :)
Thank you so much!
This is far superior to any restaurant soup I’ve ever had. I’ve made this a few times and the most recent was when I was sick. I eliminated the pork and tofu and it made it so easy. The flavor is still so good and you get that warm hug with less work. It’s not as balanced with protein but accessible when you’re not feeling well.
When my mom was pregnant with twins (aka me and my sister), she would crave this soup everyday! So me and my sister are going to surprise her with this soup when she comes back from work! 😄
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Any chance we can replace/substitute Chinese Black Vinegar?
I’m back. Made this soup tonight. Easy and wonderful taste. Went to my local grocery store on Hester street to pick up wooden ear, shitaki and I added lily flowers. The black vinegar was the one thing that I’d not yet used. Made it nicely sour. Your tofu slicing technique worked perfectly. 3.5 tsp white pepper was right at the edge of pain and pleasure. Thanks again.
This looks exactly like the sweet and sour soup I used to get at two locations when I lived in New York. One was a typical Chinese restaurant that was mostly take out. The other was a nice Szechuan restaurant with potent drinks. Both tasted exactly the same, and looked exactly the same, and they also looked exactly like yours. I would have to buy pretty much everything to make this recipe (other than the basic spices and such). I'm hoping I can talk my family into try this.
Thank you SOO much for sharing this recipe. It’s my favorite! Probably like most people, I judge Chinese restaurants based on how good their hot & sour soup is. I must say that this recipe is spot on! I’ve made this 3 times already. I love all the detailed explanations that you share as well :) So glad I found your channel!
I just got done making this soup.. It is seriously DELICIOUS! Thank you so much for making and sharing this video.
Thanks for the video. This is very similar to the recipe I used today to make a pot! However, mine calls for corn starch and bamboo shoots. I suppose there are many variations.
Hint... Don't throw out the water in which you soaked the black fungus and mushrooms! Use it as part of the 'water' in the soup! The extra umami makes a big difference.
Thanks! A great recipe and so organized and easy to follow. I added bamboo shoots and soaked lily buds, because that’s how my favorite restaurants serves it. Also I added the mushroom/fungus soaking liquid with the stock, but followed the rest of your recipe to the letter. It takes just a bit of preparation but it’s not difficult. Thank you again for another great recipe.
That is what I am talking about!
Oh my goodness! What a fantastic recipe!!! Sooooo delicious!!! Thank you for sharing your wonderful recipe!!!! I just made it tonight for the first time and it will definitely not be the last time!!!
Thank U so much for being so detailed. I love learning that dried produce for this soup is better. I had no idea.
This is my favorite soup when I have a cold or just want something inexpensive. I've been lucky in the past to get good soup with lots of wood ears in it (I like the texture) and a nice amount of protein. Legit meal in a bowl. Where I live now the soup is too thin. With your help I know how to do it right.
In the Philippines, wood ear mushrooms are called "tenga ng daga" which translates to "mouse ear". It has a very subtle flavor and keeps forever once it is dried. If julienned, they lend a nice dark color to a dish and crunchiness too.
Just made this, my first go at making my favorite soup, came out great!! I left out the pork, don’t eat it, and doubled the amount of vinegar. Thanks so much for the great recipe!
Can’t wait to make this! Really appreciate the authentic version. I am happy to see your channel has been growing a lot. Well deserved.
This is the best Hot and Sour soup recipe! Seriously amazing and it’s better than restaurant! I went to an Asian market and bought all the ingredients it’s so worth it!
We made it twice now and triple the recipe that’s how much we love it!!
THIS IS THE REAL DEAL! Yum!
Perfect for a cold San Francisco Spring quarantine.
👌💪🇺🇸
Delicious! I love the black fungus. The sound of it freaks people out but its so crunchy and wonderful!
Wow, you're really pro at this. And giving dish history while cooking is awesome too.
So delicious! I did make a small adjustment - I used 1 Tbsp sugar instead of 1 Tsp. And for me, 1.5 Tsp white pepper was perfect. Thank you so much for this!
Thank you for the recipe and for highlighting the importance of following the proper steps to get that authentic Chinese hot & sour soup taste. :)
I just love this girl. She makes cooking so enjoyable. Love her accent too.
Can't wait to try this out, maybe tomorrow! Thank you for your clear instructions and notes as well as the recipe card at the beginning. Very helpful and look forward to making this!
Made this for dinner and it was spot on, better than local take-out, thanks! I added bamboo shoots and the water from the mushrooms to the pot, also hot chili oil to top off once plated.
A wonderful soup recipe and even though there a lot of ingredients, once you do the prep on those it comes together quickly. Perfect for the cold winter months, another soup recipe to add to my list of recipes to try. Thank you.
This is an awesome soup and I use stuff that I have on hand in place of some of the more seriously Chinese ingredients like the Shitake mushrooms and black fungus. However, it is worth your while to get the dark soy sauce and the black vinegar.
'Perfect for the cold winter months' Nah, sorry have to disagree. It's perfect for ANY month! Love this soup so much that even in summer here in Sydney Australia we have to have a regular 'fix'
I'm retired Navy veteran and Asia was my tour of duty. Love the foods and the old culture, very respectful way of life.
I enjoy your videos 📹. Bless you 🙏
Those black mushrooms are called "sky-øre-svampe" in Danish - it means "cloud ear mushrooms" ☁️👂🏼🥰
This is a wonderful instructional video, Mandy. The new microphone and lights make a big difference in the production quality! Hot and Sour Soup is another of my most favorite Chinese restaurant dishes (especially when the weather is cold and wet). It is more complex and a test of one's abilities, however. I've tried making it three or four times over the past several years, but the resulting soup was a serious disappointment each time. I will try it again, once I've made some more of your easier recipes and have a greater level of confidence. My sincere thanks to you! Be well and take care.
This young lady really pays attention to detail. For example, here she says use less pepper for children. I have had it really hot, like cleaning out my nostrils. In addition, vinegar is supposed to be very good for your health. Hence, it's my favorite thing to eat when I have a cold.
Lmao
In a Mexican family, we have everything hella hot even as a kid... I was eating the hottest salsa when I was 4-5 years old
Yes!!! This is the best tasting soup. If I had to pick between American chicken noodle soup, this recipe for hot and sour soup, and my family's Puerto Rican fideo soup, or salchichon soup....I would disappoint my own grandmother and grandfather and say this is the soup I could live off of forever. I've been looking for this recipe my whole life 😆....its all about the soy sauce, dark soy sauce, Chinese black vinegar...(the star of the dish), and white pepper...nothing else compares. This is the winner!!!
This is a wonder winter time soup and summer time with less pepper in it. Thank you so much Alan Merrill
I just made it and added bamboo shoots, so good! Also 1 top of white pepper is spicy enough. Very good
This is *always* my go-to at the local takeaway. As easy as you made this look, I've no idea why I'm not making this at home every week!
This soup is great and you can use stuff you already have on hand. And make sure you follow the directions about adding the vinegar and white pepper.
Thank you for taking the time to post this video! The soup is absolutely delicious! I made it with 2 tsp pepper and mushroom flavored dark soy sauce - it turned out GREAT!
I fell in love with your recipe and the way you show is all so doable at home. Fell in love with your cooking program 🥰😍😘
I enjoyed the history behind this soup. It is my favorite soup when I eat at Chinese restaurants.
I had been looking at other people making this dish and thought, too much work for freaking soup but this lady showed it in a simplistic way so as with all her recipes she took the fear out of trying it... heh heh heh I'm trying it
I just made this and it’s so fabulous!!! Hot and Sour has been my favorite soup my whole life and I’m so excited to be able to make this now thanks to you!!! It’s so yummy and authentic! Thank you!! 🙏🏽☺️🙏🏽
Thanks for sharing this, it's my go to when I've got a cold.
I’m a huge Asian food addict. I tried this and I enjoyed it!
I add the water from the mushrooms to soup stock and use miso soup stock, I use the whole tofu brink (no pork), FYI I used balsamic vinegar this recipe is awesome it my third time TY TY TY for this recipe
Thanks for telling your process for how to make this veg. I wanted to try it but was worried it wouldn't have good flavor w/o pork and meat stock, but adding mushroom brother and miso brother is a perfect way to get lots of flavor! And using the whole tofu block in place of pork. Thank you!
Just made a lower carb version of this with about a 1/2 TBSP of the white pepper (Glucomannan instead of Corn Starch, Monk Fruit instead of Sugar). So good! Thank you for recipe!
I prepared that dish today and it tasted so good and I love it. I will do this again by time. Thank you a lot for sharing this recipe!
Did u use chicken or beef stock?
This recipe is outstanding. It came out amazing even when I had to substitute several ingredients. I can finally make my childhood soup by myself. Thank you!
I've made this soup 3 times! Thank you for this easy recipe.
I love hot and sour soup, especially when I get a cold. It clears up my congestion and more than anything it is so delicious.
This is my go to soup when I am sick. Now I can make it at home.
Great recipe! Only change I made was that I was to add some dried lily flower (soaked like the shiitake and wood ears). Absolutely delicious and, as advertised, "better than takeout!" Adding the black vinegar and white pepper at the end really does make a difference.(When I reheated the soup the next day, I had to add some more black vinegar and white pepper before serving to get that "zing" back.)
I have made this recipe three times this week. It's delicious and easy. Great recipe. Seasoning is very accurate. Each time I made it I tripled the recipe... Just enough for family dinner for four
I’m so glad you posted about multiplying the recipe. I will be doing the same. Did you multiply every ingredient? I’ve never used such a large ratio of eggs to broth before in my hot and sour.
Lovely and tasty. Great for winter weather. Thank you.
Yes, whenever I eat in a Chinese buffet, first thing I scoop up is a cup of hot and sour soup and then all those I find hard to prepare and cook especially veggies and fruits, white fish, tofu, no rice or noodles, a bit of dessert and tea...
Thank you for re-enlightening my passion for cooking Chinese. I have been trying to make this for 10yrs and kept failing. You helped me find the hidden ingredient to make it authentic. I bought the correct Chinese black vinegar ingredient I'd been missing and it was perfect. Tasted like proper authentic Cantonese hot and sour soup. Thank you from Liverpool England.
I also after soaking the mushrooms added chicken stock to the water to get most flavour. Pity I cannot send a picture.
I judge every Chinese restaurant by their hot and sour soup. It's my favorite soup next to kimchi jigae. I will be making this recipe soon. :)
Same here, Egg Roll also
randolphd1200 same
How was it?
Agreed. If the hot and sour soup is good, it's pretty much a given that the rest of the menu is of good quality.
ive just said the same thing to my friend then i seen your comment!! im from leicester england a very multicultural city 100s of chinese takeaways and restaurants but only a hand full get it right. i always ask for it extra hot.
I just tasted the black vinegar I bought at my Asian grocery store. I can see/taste how it makes the difference in the flavour. Looking so very forward to making your recipe tomorrow. Will post results. I am a forty year hot and sour soup lover and can’t wait for the first bowl.
Our most favorite soup, thank you
Made this today - by far the best Hot and Sour soup I’ve had. Definitely tried to procure all the correct/authentic I credit to and it was well worth it.
I’m so happy you gave us this recipe!
This is the first Chinese dish I make. Your instructions were so easy to follow. My husband is from Liaoning province, China and he was amazed at the good taste of it. Took picture and sent it to all his family! LOL. I don’t cook often but your video really inspired me to try more recipes.
I didn't know that this was made for poor people! This is my family's favorite soup, and we've tried recreating our favorite restaurant's version of it since we no longer live in the area, but judging from the comments I might have to suggest this one to my dad next time :)
I doubled the quantities and made a large pot of this today, all the ingredients were in my local Chinese wholesaler (open to the public) the taste was fantastic with the very best combination of hot and sour.
Subscribed.
3 tsp of pepper corn is certainly too much... no wonder it is too hot. I reduce it to only one tsp and it is already hot. lol. I also add in a bundle of Enoki Mushroom. Thanks for the recipe... everyone in the family enjoyed it.
UPDATE: Today (8Apr2019) I cook this soup again bc everyone loves it. We have always loved it at Chinese restaurants. Thanks to Mandy, I now know how to cook this lovely soup.
UPDATE (23Aug2019): This is the third time = I am cooking this soup again. Missed it so much, have to cook it again. This time I add some Mee Suah (a type of very soft noodles, 50 grams).
Thank you so much for posting this. I'm addicted to this kind of soup. I was always curious what all the ingredients were. I'll just go to the restaurant and order mine. That's too much prep work for just one person for my patience level.
Thank you for sharing this recipe it's one of my favorite soups.
I made this it was excellent we love your channel great to find a good Asian cooking channel.
Ooooo! Can’t wait to try.
My favorite soup💕
I make hot and sour soup at least once a month at our house...without a recipe. I also like to include bamboo, water chestnuts (my husband’s favorite), sometimes baby corn. It’s often a refrigerator clear-out recipe for us.
I always have to make a GIANT batch because all five of us loves it and will eat it for several meals in a row.
I will be trying your recipe because the one thing that is frustrating about cooking without a recipe is that it always takes a little longer because I have to tinker with the seasonings at the end. I really like the technique of separating your slurry/soy sauce mix and the white pepper/vinegar mix in two different bowls. Thanks for tasty looking recipe, Mandy!
I just made this soup and it's ΑΜΑΖΙΝG! Thank you Mandy, this is probably going to become one of my favourite comfort foods so good and nutritious (:
Made this today and it’s delicious! I’ll probably reduce the vinegar to 2 tablespoons for my personal preference but it’s spot on! Thanks for a great recipe!
Look delicious! Can’t wait to cook for dinner tonight.
@@matthewberkin2274 what are you talking about
Fascinating to hear the history of how how people would need it to be especially spicy to warm themselves. I love Hot and Sour soup but lately restaurants have been getting it wrong and I'm so stoked to make it correctly without the disappointment of wasting money. Thanks!
She said that h&s soup was created to warm poor people in winter time. That's a very complicated and expensive recipe for warming poor people..
@@rtflone
This recipe is neither complicated nor expensive.
I cam smell it from here ...... South Carolina January 2019!!! Saved this recipe!
This is my favorite soup to get when I go out for Chinese food!!
This looks great. The instructions by Mandy are so good! What is funny is that in the comments to Mandy's videos at least 1 guy will fall in love with Mandy.
She’s sooo sweet
Beautiful, stirring is magic.
White pepper is Devine .
I have been looking for a long time for a great Hot And Sour Soup recipe with curated brands of ingredients. There are a lot of junk brands that just ruin the experience. Mandy, you are wonderful! Thank you!
Just made this tonight and it was SO much better than any restaurant H&S soup! My wife LOVED it, too. We are so delighted! Thank you Mandy!
My wife made me make it again. So addictive! The brand of your Chinese vinegar is so important as lesser quality ones can make off flavors.
Thank you for watching. Wish you and your family a happy & Healthy New Year.
This was so delicious! Directions were spot on and easy to follow.. Thank you for sharing !
You're lovely, and the soup looks amazing, can't wait to try it... after a trip to the market! Thanks 😊
This is easily the best recipe I've ever used for this soup.
Love how detailed your videos are. Delicious food made simple!
This is now my favorite technique for preparing what has always been my favorite dish.
I consider this lovely soup "Liquid Prozac for the Soul".
Yes, Mark! ... plus no side effects!
Definitely going to attempt this dish in December
You're great, love your videos and recipes and I appreciate all the info. Keep it up! :)
This is the second time I make your recipe the first time so good I ate all of it now I must do again so I can make for family.. Thank you for your excellent teaching skills. Please forgive me but I must say you are such an excellent communicator. Your advice is so creditable and appreciate you speak to help me understand.
I want to declare: I have officially fallen for your work and cutlery! (*,*) I've always loved when you can see the hammer marks made on metal when it is forged into a knife, and to see it on the wok also!? Beautiful! Also, can't wait to try this recipe! 🍜💓👍
ussilov *not sure if dude is hungry or thirsty* lawl
My favorite soup. It warms me up and makes me feel good.