This dish was a favorite at my parents’ old restaurant, and it’s often found on most Chinese takeout menus.
As popular as hot and sour soup is, interestingly, this wasn’t something my parents ate growing up in Guangzhou. As with a lot of Chinese dishes, the origin (or origins), are hard to pinpoint, but it’s likely further north where the weather is colder and the flavors are more heat-inducing.
(Our friends at Chinese Cooking Demystified also have a great write up on this in their own version of Hot and Sour Soup.)
Regardless of where the dish came from, it’s a perfect soup for a cold winter day that’s equal parts spicy and soothing.
Check out a quick story summary of our recipe!