- This soup comes together in just 30 minutes, delivering a deeply savory, tangy broth. Tender pork, silky tofu, and mushrooms add satisfying textures.
- A simple cornstarch slurry thickens the broth to the classic velvety consistency, and a gentle swirling technique ensures delicate, well-formed egg ribbons throughout the finished soup.
- The recipe is flexible and pantry-forward, using accessible ingredients like canned bamboo shoots and lower-sodium stock, with optional heat for customizable flavor.
Hot-and-sour soup is the Chinese restaurant staple you crave when the weather turns or you feel a cold coming on — and this version proves how easy it is to make at home in just 30 minutes. Believed to have originated in Sichuan and western China, the soup now appears in many regional styles, from Beijing to Chinese American restaurant menus across the United States.
Celebrity chef Martin Yan, host of Yan Can Cook, builds his version on a base of chicken stock, layering in thin strips of tender pork, silky tofu, and meaty shiitake mushrooms. Chinese black vinegar (or white vinegar, in a pinch) delivers the signature tang, while dark soy sauce, chile-garlic sauce, toasted sesame oil, and white pepper bring deep savoriness and gentle heat. Canned bamboo shoots add classic crunch, and a last-minute swirl of beaten eggs creates the delicate ribbons you expect from your favorite takeout spot. A sprinkle of fresh Thai basil at the end is optional but welcome, adding a fragrant, herbal lift that makes the soup taste even fresher.
This soup is all about balance. Umami-rich pork and mushrooms are brightened by the mild tang of vinegar, while a small amount of white pepper lends piney heat without overwhelming the bowl. Lower-sodium chicken stock prevents the broth from becoming too salty. Serve it with steamed rice or dumplings for a quick weeknight dinner, or ladle it into bowls on its own for a warming starter or light entrée that comes together faster than ordering takeout on a busy weeknight.
What is Chinese black vinegar?
Chinese black vinegar is a rice vinegar aged for complexity, with notes that are malty, lightly smoky, and less sharp than Western vinegars. It’s essential in many Chinese dishes, especially hot-and-sour soup, where it provides tang and backbone without overwhelming the broth. This vinegar can be found at most Chinese or Asian grocery stores, or from online retailers specializing in Asian ingredients. Substitute distilled white vinegar if necessary, but the soup will have a sharper tang.
How do you get egg ribbons?
For delicate egg ribbons, temperature and motion are key. Take the soup off a hard boil so it’s hot but gently simmering, then stir in one direction to create a slow, steady whirlpool. With your other hand, pour the beaten eggs in a thin, continuous stream so they set in strands rather than clumps. Pause for a few seconds to let the ribbons form, then gently stir to separate them before serving.
Notes from the Food & Wine Test Kitchen
- For a deliciously silky and soft texture of meat, use pork tenderloin.
- Slice the pork thinly and against the grain for the most tender bite. Partially freezing it for 20 minutes makes slicing easier and cleaner.
- Stir the cornstarch slurry just before adding, and pour it in slowly while gently stirring the soup to avoid lumps.
This recipe was developed by Martin Yan; the text was written by Andee Gosnell.
