Hot & Sour Soup is a staple in Chinese cuisine, known for its bold balance of tangy vinegar and spicy white pepper, rich umami broth, and satisfying textures from tofu, mushrooms, bamboo shoots, and egg ribbons. This version stays true to its restaurant-style roots, while being easy to prepare at home.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Soup Base
4 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
2 tbsp soy sauce
1 tbsp rice vinegar (or black vinegar for traditional depth)
1 ½ tbsp cornstarch mixed with 3 tbsp cold water (slurry for thickening)
1 tsp sesame oil
½ tsp white pepper (adjust to taste – this adds the heat)
Optional: 1 tsp chili garlic sauce or Sriracha for extra spice
Vegetables & Add-ins
1 cup shiitake mushrooms, thinly sliced (dried or fresh)
½ cup bamboo shoots, julienned (canned, rinsed)
6 oz firm tofu, cut into thin strips
1 egg, lightly beaten
2 green onions, finely sliced (for garnish)
Optional: ¼ cup wood ear mushrooms, soaked and sliced (for traditional texture)
Prepare the Mushrooms
1
If using dried shiitake or wood ear mushrooms , soak them in warm water for 20 minutes or until fully rehydrated. Slice thinly.
If using fresh mushrooms , slice thinly and set aside.
Build the Soup Base
2
In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat.
Add:
Sliced mushrooms
Bamboo shoots
Soy sauce
Rice vinegar
White pepper
Simmer for 5–7 minutes , allowing flavors to meld and mushrooms to soften.
Add Tofu & Simmer
3
Gently add the sliced tofu to the pot.
Simmer another 5 minutes , stirring occasionally and gently to avoid breaking the tofu.
Thicken with Cornstarch Slurry
4
In a small bowl, whisk together:
1½ tbsp cornstarch
3 tbsp cold water
Stir the slurry into the simmering soup slowly while stirring the broth gently.
Simmer for 2–3 minutes , until the soup thickens slightly.
Add the Egg Ribbon
5
Lower the heat to a gentle simmer (not boiling).
While stirring the soup in a circular motion, slowly drizzle in the beaten egg in a thin stream.
Let it sit for 10 seconds, then gently stir to create ribbons.
Finish & Serve
6
Turn off the heat. Stir in:
Taste and adjust:
Ladle into bowls and garnish with sliced green onions .
Serving Suggestions
Tips & Variations
8
Vegetarian version : Use veggie broth and ensure your soy sauce and vinegar are vegetarian-friendly.
Add protein : Shredded cooked chicken, pork, or shrimp can be added.
Want it extra spicy? Add white pepper slowly and finish with a dash of chili oil.
Traditional touch : Use Chinese black vinegar for deeper sour flavor and wood ear mushrooms for chew.
Ingredients For the Soup Base
4 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
2 tbsp soy sauce
1 tbsp rice vinegar (or black vinegar for traditional depth)
1 ½ tbsp cornstarch mixed with 3 tbsp cold water (slurry for thickening)
1 tsp sesame oil
½ tsp white pepper (adjust to taste – this adds the heat)
Optional: 1 tsp chili garlic sauce or Sriracha for extra spice
Vegetables & Add-ins
1 cup shiitake mushrooms, thinly sliced (dried or fresh)
½ cup bamboo shoots, julienned (canned, rinsed)
6 oz firm tofu, cut into thin strips
1 egg, lightly beaten
2 green onions, finely sliced (for garnish)
Optional: ¼ cup wood ear mushrooms, soaked and sliced (for traditional texture)
Directions Prepare the Mushrooms
1
If using dried shiitake or wood ear mushrooms , soak them in warm water for 20 minutes or until fully rehydrated. Slice thinly.
If using fresh mushrooms , slice thinly and set aside.
Build the Soup Base
2
In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat.
Add:
Sliced mushrooms
Bamboo shoots
Soy sauce
Rice vinegar
White pepper
Simmer for 5–7 minutes , allowing flavors to meld and mushrooms to soften.
Add Tofu & Simmer
3
Gently add the sliced tofu to the pot.
Simmer another 5 minutes , stirring occasionally and gently to avoid breaking the tofu.
Thicken with Cornstarch Slurry
4
In a small bowl, whisk together:
1½ tbsp cornstarch
3 tbsp cold water
Stir the slurry into the simmering soup slowly while stirring the broth gently.
Simmer for 2–3 minutes , until the soup thickens slightly.
Add the Egg Ribbon
5
Lower the heat to a gentle simmer (not boiling).
While stirring the soup in a circular motion, slowly drizzle in the beaten egg in a thin stream.
Let it sit for 10 seconds, then gently stir to create ribbons.
Finish & Serve
6
Turn off the heat. Stir in:
Taste and adjust:
Ladle into bowls and garnish with sliced green onions .
Serving Suggestions
Tips & Variations
8
Vegetarian version : Use veggie broth and ensure your soy sauce and vinegar are vegetarian-friendly.
Add protein : Shredded cooked chicken, pork, or shrimp can be added.
Want it extra spicy? Add white pepper slowly and finish with a dash of chili oil.
Traditional touch : Use Chinese black vinegar for deeper sour flavor and wood ear mushrooms for chew.
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