Hot and sour soup is a Chinese restaurant favorite built on a savory broth, tender tofu, mushrooms, bamboo shoots, and a lively balance of vinegar and white pepper.
Prepare the broth and vegetables first, thicken it lightly with cornstarch, then add the egg in a thin stream so it forms delicate ribbons.
Add the vinegar near the end of cooking. Its sharpness stays brighter when it is not boiled for a long time.
Serving Suggestions
Serve as a starter with scallions and chili oil, or make it a light meal with steamed rice and dumplings.
Recipe Notes
Refrigerate leftovers for up to three days. Reheat gently and add a splash of vinegar if the flavor needs refreshing.
Classic Chinese Hot and Sour Soup
A savory Chinese soup with tofu, mushrooms, bamboo shoots, egg ribbons, white pepper, and a bright vinegar finish.
Ingredients
Equipment
Method
Build the Broth:
- Bring the stock to a simmer in a saucepan. Add the tofu, bamboo shoots, mushrooms, soy sauce, and white pepper.
- Simmer for 10 minutes so the vegetables soften and the broth becomes fragrant.
Thicken and Finish:
- Whisk the cornstarch and water in a small bowl. Stir it into the soup and simmer until lightly thickened.
- Slowly pour in the beaten egg while stirring in one direction to create ribbons. Turn off the heat and stir in the vinegar and sesame oil.
Serve:
- Ladle into bowls and finish with scallions, cilantro, and chili oil.
Nutrition
Notes
- Add more rice vinegar for extra tang or more white pepper for a sharper heat.
- Thinly sliced cooked pork or chicken can be added with the tofu.
