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Bowl of ultimate Chinese hot and sour soup garnished with scallions and mushrooms

Hot and Sour Soup

A comforting bowl of hot and sour soup, perfect for cozy dinners with a delightful balance of heat and tang.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Chinese
Calories: 200
Ingredients Method Notes

Ingredients
  

Broth and Seasonings
  • 16 oz chicken broth Quality broth makes all the difference.
  • 1 tbsp lite soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp white pepper Adjust for more heat.
  • 1 tsp salt
  • 1/2 tbsp sugar
  • 2 tbsp sesame oil
  • 1 tsp chili flakes Add more for extra heat.
Main Ingredients
  • 1/2 block firm tofu, cubed
  • 2 cups sliced shiitake mushrooms Can substitute with other mushrooms.
  • 1 cup sliced bamboo shoots
  • 2-3 tbsp vinegar Adjust to taste.
  • 1/2 cup sliced green onions Reserve some for garnish.
  • 1 tbsp cornstarch For thickening.
  • 3 eggs eggs Beaten for ribbons.

Method
 

Preparation
  1. Bring chicken broth to a gentle boil in a large pot.
  2. Add lite soy sauce, dark soy sauce, white pepper, salt, sugar, sesame oil, and chili flakes. Let these flavors meld together while simmering for about 5 minutes.
  3. Stir in the sliced shiitake mushrooms and bamboo shoots. Allow the mushrooms to release their flavor into the broth before adding tofu.
  4. Gently add cubed tofu and simmer for 3-4 minutes, avoiding vigorous stirring.
  5. Pour in vinegar, starting with 2 tablespoons and adjusting to taste.
  6. Mix cornstarch with 2 tablespoons of cold water until smooth, then slowly stream this slurry into the soup while stirring constantly until thickened.
  7. Beat eggs in a small bowl, and while stirring the soup in a circular motion, pour in the eggs to create ribbons. Do not stir for 30 seconds.
  8. Add most of the sliced green onions, reserving some for garnish, and give the soup a final gentle stir.

Notes

For a vegan version, swap out chicken broth for vegetable broth and replace tofu with hearty mushrooms or beans. This soup keeps well in the fridge for about 3–4 days.