Hot and Sour Soup with Pork, Tofu and Mushrooms

Name: Hot and Sour Soup with Pork, Tofu and Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 bowls
Cuisine: Chinese inspired
Ingredients: 1 l chicken broth; 200 g pork strips; 150 g button mushrooms; 100 g bamboo shoots; 150 g firm tofu; 1 whole onion; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 whole red chile; 100 g snap peas; 1 tbsp sliced fresh ginger; 2 cloves garlic; 2 tbsp chopped cilantro

Thin pork strips simmer in broth with mushrooms, tofu and bamboo shoots for a savoury hot and sour soup.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 4 bowls

Jump to Recipe

Thin pork strips simmer in broth with mushrooms, tofu and bamboo shoots for a savoury hot and sour soup. Rice vinegar supplies the tang and sliced chile brings the heat. Add snap peas near the end so they stay green and slightly crisp. This is a Chinese-inspired home version; ginger and soy give the broth depth without needing an unfamiliar seasoning mix. Thinly slice pork, onion and mushrooms; drain bamboo and cube tofu. Bring broth to a simmer and cook pork 10 minutes until cooked through. Add onion, mushrooms, bamboo, ginger and garlic; simmer 8 minutes until mushrooms soften. Stir in tofu, snap peas, soy, rice vinegar and sliced chile; cook 3 to 5 minutes until hot and peas tender-crisp.

Hot and Sour Soup with Pork, Tofu and Mushrooms

How to tell when it is ready

Pork fully cooked; mushrooms tender and tofu heated through.

Tips

Cut pork thin for quick cooking.
Drain bamboo before it enters broth.
Add vinegar near the end for brightness.
Keep snap peas slightly crisp.

Troubleshooting

If bland, adjust soy and vinegar separately.
If pork is chewy, simmer a few minutes longer before tofu goes in.

Substitutions

Use shiitake mushrooms in place of buttons for a deeper broth.
Use firm, drained tofu rather than silken tofu so cubes hold together.

Variations

Replace snap peas with thinly sliced cabbage.
Use a little more rice vinegar for a sharper broth.

Serving suggestions

Add cilantro at the table.
Serve as a light lunch.
Pair with steamed rice.
Offer extra chile in a separate dish.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days; reheat soup until hot.

Storage

Refrigerate up to 3 days; reheat soup until hot.

Food safety

Keep raw pork separate from vegetables and cook thoroughly before adding ready-to-eat tofu.

Frequently asked questions

Is this a traditional Ukrainian soup?

No. The ingredient set is Chinese-inspired and uses pork, tofu and bamboo shoots.

How should I store pork and tofu hot and sour soup?

Refrigerate up to 3 days; reheat soup until hot.

Add cilantro at the table. Refrigerate up to 3 days; reheat soup until hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Hot and Sour Soup with Pork, Tofu and Mushrooms