Hot and Sour Soup

Let’s just collectively agree that we’ll overlook the months it’s been since I’ve last posted.  I was traveling a bunch for work and bought a house and had to move!  Those are valid excuses, right?  RIGHT?!  But just look at that thing!

I mean, look at that awesome thing!

Okay, I suck, but it’s a new year now and I’ve got a sweet-ass new kitchen to cook in, so here’s hoping I can start posting with more frequency.

In case you’ve been living under a rock, or like, in Miami or San Diego, the two places in this country that are not frozen tundras, IT’S REALLY COLD OUTSIDE.  Polar VORTEX WHAT EVEN IS THAT.  THAT SOUNDS LIKE A HORROR MOVIE.  Even here in the hell fires of Texas, yesterday’s high temperatures only reached the mid-30s.  There’s ICE outside DURING THE DAY.  That’s like freaky New England weather and I thought I left that shit behind.



Enough, Mother Nature!  (But seriously you can’t even go outside in Canada without getting frostbite.  NOT COOL.)

While it’s still cold, all I ever want is soup.  Hot soups, cold soups, ALL OF THE SOUPS.  And since I figured I can’t ALWAYS make Tom Ka Gai (, I decided to move onto another Asian soup:  Hot and Sour!  I used THIS recipe: and it was delicious.


Hot and Sour Soup

  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 4 green onions, white and green parts, minced
  • 1/2 lb ground pork
  • 4 cups chicken stock
  • 1 lb firm tofu, cut into cubes
  • 5 mushrooms (I used button, but any sort should still be delish)
  • 1 tsp sugar
  • 2/3 cups rice vinegar
  • 3 tbsp soy sauce
  • 1 tsp ground black pepper
  • 1 tbsp sesame oil
  • 2 tbsp Sriracha (less if you want it less spicy, more if you want to be crying)
  • 2 eggs

Start with a big enough pot.  I used my smaller sized Dutch oven because they are the most versatile pots in the world.  Heat the oil over medium high heat and add the garlic, ginger and green onions.  Stir around for a few minutes so they start to soften and get aromatic.


Add the ground pork and use a wooden spoon to mash it up into crumbles.


Note: I had to take these photos on my iphone, apologies on this terribly blurry one.

Cook it for a minute or two so it starts to brown, then add the stock.  And don’t worry, the pork will cook the rest of the way in the soup.


Bring to a simmer and add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha.  Let that heat up and come back up to a simmer.  Stir it a bit.


In a small bowl, whisk the eggs until blended, and while the soup is simmering, slowly drizzle in the eggs while mixing the soup.  This makes the stringy egg bits that are the trademark of the hot and sour soup.  Taste for flavor.  You shouldn’t need any additional salt as soy sauce already has a crap ton of salt, but if you want more spice, add more Sriracha, or if you want more sour, add more vinegar.


Dish that goodness out, top with some more green onions for crunch, and serve.  Tastes good as leftovers too.


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