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Chinese Spicy Hot And Sour Soup


"This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar."
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servings 116 cals
Original recipe yields 6 servings


  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  2. Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  3. Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  4. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

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Read all reviews 148
  1. 188 Ratings

Most helpful positive review

I made this last night and it turned out fantastic! I was looking for a recipe that was as close to P.F. Chang's Hot & Sour soup as possible. (my husband and 20 year old daughter LOVE their soup...

Most helpful critical review

This recipe didn't taste anything like the hot and sour soups I have eaten in any of the numerous Chinese restaurants I have visited. It could be the recipe but then again it just may have been ...

Most helpful
Most positive
Least positive

I made this last night and it turned out fantastic! I was looking for a recipe that was as close to P.F. Chang's Hot & Sour soup as possible. (my husband and 20 year old daughter LOVE their soup...

Excellent! Like many, I couldn't find tiger lily buds and wood ear mushrooms so I used losts of dried shitake and oyster mushrooms. I also added a bit more sour by putting in an extra tablespoo...

I used white vinegar instead of red wine vinegar and added chilli garlic sauce in it (to make it spicy). If you don't have ground pork, you can thinly sliced pork meat or even chicken, add a li...

Although quite a challenge finding the ingredients when you haven't the slightest idea of what you are look for, this recipe turned out to be outstanding or, in the least, a close call to my fav...

I,like previous reviewers, could not find tiger lilly buds, but it didn't make a difference. This soup is EXCELLENT! I loved it so much that I ate most of it before the family could even try i...

This soup is excellent and it's flavor is so good, this reminds me of the the soup I had at a local Chinatown. The soup is just right!!!!!

I made a lot of changes....I ommittes all of the mushrooms, tofu etc. and ended up with just the soup and egg. I did like the soup, but needed to add more vinegar to get the "sour", and more cor...

I am one of the few who actually keeps wood ear mushrooms in the pantry, but did not have the tiger lily buds or the dried shiitake mushrooms. I will visit my local asian market to see if I ca...

a wonderful blend of authentic chineese tastes and a addictive type taste definitley a five star soup