Hot and Sour Soba Noodle Soup Recipe

Name: Hot and Sour Soba Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 dried lily buds; 5 dried wood ear mushrooms; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 2 stalks of scallions, minced, plus more for garnish; 1 tablespoon minced ginger; 8 ounces ground pork; 1 quart chicken stock; 8 ounces firm tofu, diced; 1/2 cup bamboo shoots, thinly sliced; 1/4 cup Chinese black vinegar, plus more to taste; 1 tablespoon toasted sesame oil; Fresh ground black pepper; 1 teaspoon sugar; 1 tablespoon cornstarch; 8 ounces dried soba noodles; Chili oil, for serving

Servings: persons

10 dried lily buds
5 dried wood ear mushrooms
2 tablespoons vegetable oil
2 cloves garlic, minced
2 stalks of scallions, minced, plus more for garnish
1 tablespoon minced ginger
8 ounces ground pork
1 quart chicken stock
8 ounces firm tofu, diced
1/2 cup bamboo shoots, thinly sliced
1/4 cup Chinese black vinegar, plus more to taste
1 tablespoon toasted sesame oil
Fresh ground black pepper
1 teaspoon sugar
1 tablespoon cornstarch
8 ounces dried soba noodles
Chili oil, for serving

1
In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes.
2
In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes.
3
Rinse and coarsely chop.
4
In a large pot, heat the oil over moderately high heat.
5
Add the garlic, scallions, ginger and pork and cook, stirring to break up the meat until no pink remains, about 3 to 5 minutes.
6
Add the stock and bring to a simmer.
7
Measure out 1/4 cup of the stock and set aside in a small bowl.
8
Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper and sugar to the pot.
9
Return the soup to a simmer.
10
Stir the cornstarch into the reserved 1/4 cup of stock, then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes.
11
Add the soba noodles and simmer for the amount of time specified in the manufacturer's instructions.
12
Taste and add more of the vinegar and soy sauce if desired.
13
Divide into bowls and garnish with scallions.
14
Serve with chili oil.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 dried lily buds, 5 dried wood ear mushrooms, 2 tablespoons vegetable oil, 2 cloves garlic, minced, and more.

Yes, Hot and Sour Soba Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Soba Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions