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A steaming bowl of Chinese hot and sour soup with tofu, mushrooms, bamboo shoots, egg, and scallions.

Classic Chinese Hot and Sour Soup

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A savory Chinese soup with tofu, mushrooms, bamboo shoots, egg ribbons, white pepper, and a bright vinegar finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 4 cups chicken or vegetable stock low sodium
  • 1/2 lb firm tofu cut into strips
  • 1/2 cup bamboo shoots thinly sliced
  • 1/2 cup shiitake or wood ear mushrooms sliced
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar or black vinegar
  • 1 tbsp cornstarch
  • 1/4 cup water for the slurry
  • 1/2 tsp ground white pepper or to taste
  • 1 large egg beaten
Garnishes
  • 2 scallions thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 tsp sesame oil
  • 1 tsp chili oil to serve

Equipment

  • Large saucepan
  • Small bowl
  • Whisk
  • Chef's knife

Method
 

Build the Broth:
  1. Bring the stock to a simmer in a saucepan. Add the tofu, bamboo shoots, mushrooms, soy sauce, and white pepper.
  2. Simmer for 10 minutes so the vegetables soften and the broth becomes fragrant.
Thicken and Finish:
  1. Whisk the cornstarch and water in a small bowl. Stir it into the soup and simmer until lightly thickened.
  2. 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:
  1. Ladle into bowls and finish with scallions, cilantro, and chili oil.

Nutrition

Calories: 165kcalCarbohydrates: 12gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 55mgSodium: 910mgFiber: 2gSugar: 3g

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.