One-Pot Wonders

Joanne Chang's Hot and Sour Soup

December 25, 2013
27 Ratings
Photo by Mark Weinberg
Author Notes

As Flour bakery owner Joanne Chang writes in her cookbook Flour, Too, “My mom used to whip this up as a fast lunch for my brother and me, and I have taught it to the Flour chefs, so they now offer it as a daily soup special. It always sells out, and Mom is thrilled to be a part of the Flour menu.” Their recipe skips some of the ingredients common to Chinese regional variations of hot and sour soup, thickens with egg rather than cornstarch, and swaps sliced pork for ground—a change that "makes the preparation of this soup ultraquick," as Joanne writes—and still delivers the sour, spicy sting we crave. From Flour, Too (Chronicle Books, 2013).

On The Genius Recipe Tapes, Kristen checked in with chef and co-owner of Flour Bakery and Myers & Chang Joanne Chang—they discussed how the past year has gone, "the mom test," and what authenticity means to Joanne in her work. Listen here.Genius Recipes

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4 to 6
Ingredients
  • 2 tablespoons vegetable oil
  • 1 garlic clove, smashed and minced
  • 1 tablespoon minced fresh ginger
  • 4 scallions, white and green parts, minced, plus more for garnish
  • 8 ounces ground pork
  • 4 cups store-bought or homemade chicken stock
  • 1 pound soft or firm tofu (not silken and not extra firm), cut into 1/2-inch cubes
  • 4 medium button mushrooms, wiped clean and thinly sliced (or substitute dried, rehydrated wood ear mushrooms)
  • 1 teaspoon granulated sugar
  • 2/3 cup rice vinegar, or to taste
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon sesame oil, plus more for garnish
  • 1 tablespoon Sriracha sauce, or to taste
  • 2 large eggs
  • 1 pinch White or black pepper for garnish
In This Recipe
Directions
  1. In the saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, scallions, and pork and cook, stirring occasionally, for about 1 minute. You want to break up the pork into smaller pieces with a spoon, but don’t worry about breaking it down completely or cooking it through.
  2. Add the stock and bring to a simmer. Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.
  3. In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form strands. Bring the soup back to a simmer. Divide the soup among 4 to 6 bowls and garnish each with a little sesame oil, scallion, and white or black pepper. Serve immediately. (Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup may take on a slightly different appearance, but it will taste just the same.)

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Genius Recipes

Recipe by: Genius Recipes

133 Reviews

Daniel L. January 16, 2021
I made this tonight and followed the directions except I had no rice vinegar and subbed with apple cider vinegar. My wife and I both loved it. Very easy to crank up the heat or sour if you want. Definitely a keeper.
 
maryvelasquez November 20, 2019
I've made this many times and I can't get over how fast and easy and delicious it is. Don't hesitate. Make this soup!
 
Kelly February 18, 2019
Meh. Not spicy enough. Not sour enough. Not hot enough. Even with modifications. And really, not flavorful enough.
 
Megan December 17, 2018
Made this for the first time in a while and forgot how good it is!! And so easy and quick. It's a winner.
 
Tracy J. November 12, 2018
This was a great fall soup! Equally and pleasantly sour and spicy, I used bone broth. It was easy to prepare as well.
 
Audrius S. September 26, 2018
So many comments in favour, so will give this recipe a go tonight.
 
kerry.mossler August 7, 2018
I have made this over and over. Perfect every time, and my kids favorite. Only problem is you will never order it out again!
 
Dana March 26, 2017
I have made this several times and always omit the pork while opting for vegetable broth and extra shrooms. While the ingredient list can seem a bit long, this comes together so quickly and I find myself slurping up every last drop in my bowl. Delicious.
 
Constanza C. February 5, 2017
This was was so delicious and easy! Used ground chicken instead of pork, added spinach and forgot the egg portion and it was still delicious. Thank you!
 
This recipe really caught my eye! I´ll be sure to try it out! Delish!
 
Cheryl January 25, 2017
Really enjoyed this--on the second day. I was trying to make this vegan and omitted eggs on day one. Added eggs on day two--and I think the flavors blended more. I did not use pork. Used homemade vegetable broth instead of chicken broth. I also added in slivered red pepper, doubled the mushrooms and added pea shoots. I will reduce Sriracha to 2 tsp next time.
 
NoClub N. December 30, 2016
Instead of pork or tofu, I used leftover Thanksgiving turkey! Doubled the mushrooms, added 2 cups water and 1 tbsp (vs. 1 tsp) sugar ~ by mistake. Still ended up delicious. Thank You for Sharing!
 
Laura December 6, 2016
YUMMM Enjoying a bowl right now! Easy, authentic and crazy good!
 
Laura December 6, 2016
YUMMM Enjoying a bowl right now! Easy, authentic and crazy good!
 
ErinC December 4, 2016
Excellent recipe - added slightly more garlic (as I usually do to recipes), but otherwise followed to a T. Suggest crispy won tons to top! :)
 
Stacey September 2, 2016
This recipe is perfection. My grade schoolers even love it and we look forward to it on a cold, rainy day!
 
Megan February 28, 2016
Knockout recipe! You know it's good when you forget an ingredient (the tofu, embarrasingly) and a garnish (scallions, used 'em all in Step 1) and your much-better-cook-than-you boyfriend still goes nuts for it! So delicious, so easy, and picking up tofu tomorrow to add to the leftovers!
 
saucy S. November 11, 2015
Made it exactly as written! Amazing!!!!! And how lucky are we, her Myers and Chang restaurant in Boston is just a few blocks away from us in Boston. It is like the one served in her restaurant.
 
CanadaDan November 3, 2015
Just made this and it was absolutely delicious, just like in a Chinese restaurant. I used sliced pork from some chops I had lying around instead of ground pork, and also added bamboo shoots and it was perfect. I froze the leftovers so it remains to be seen whether the veg and tofu withstand the freezing/thawing...
 
sjlongin April 21, 2015
I've always loved the flavor of hot and sour soup but the goopy consistency, not so much. This recipe solved that problem and was absolutely delicious. Also super quick and easy. I followed the recipe almost exactly, just swapping mushroom broth for the chicken and only using 1/2 cup rice vinegar because that's all I had. My family devoured it! Next time, a double batch...