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Chinese Hot and Sour Soup Recipe

Chinese Hot and Sour Soup Recipe

Olivia Brooks
Warm up with this Chinese Hot and Sour Soup Recipe! Filled with tofu, mushrooms, bamboo shoots, egg ribbons, and rich broth, it’s tangy, savory, and comforting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Chinese
Servings 4
Calories 4 kcal

Equipment

  • Large pot or saucepan
  • Whisk or fork (for egg ribbons)
  • Ladle
  • Knife and cutting board
  • Small bowls for sauces and slurry
  • Measuring spoons and cups

Ingredients
  

  • 4 cups chicken or vegetable broth
  • 1 cup mushrooms shiitake or button, thinly sliced
  • 1/2 cup firm tofu cut into thin strips
  • 1/2 cup bamboo shoots julienned
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar or black vinegar
  • 1 teaspoon white pepper
  • 1 teaspoon chili paste optional
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 egg lightly beaten
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sesame oil
  • 2 green onions finely chopped
  • Salt to taste

Optional additions:

  • 1/2 cup shredded chicken
  • 1/4 cup wood ear mushrooms
  • A few drops chili oil for garnish

Instructions
 

Step 1: Prepare the base

  • In a large pot, bring the broth to a gentle boil over medium heat. Add garlic, ginger, mushrooms, tofu, and bamboo shoots. Let it simmer for 5–7 minutes so the flavors begin to develop.

Step 2: Build the flavor

  • Stir in soy sauce, vinegar, white pepper, and chili paste if using. Taste the broth carefully. This is where you begin adjusting the balance—add more vinegar for tang or more pepper for heat.

Step 3: Thicken the soup

  • Slowly add the cornstarch slurry while stirring continuously. The soup will begin to thicken slightly, creating that classic silky consistency.

Step 4: Create egg ribbons

  • Reduce heat to low. Slowly drizzle the beaten egg into the soup while gently stirring in a circular motion. This creates delicate, beautiful egg ribbons.

Step 5: Finish the soup

  • Add sesame oil and green onions. Taste and adjust salt or seasoning if needed.

Step 6: Serve hot

  • Ladle into bowls and serve immediately while hot and fragrant.

Notes

  • Always use white pepper for authentic flavor—it’s essential.
  • Add vinegar gradually and taste as you go.
  • Keep the heat low when adding egg to get smooth ribbons.
  • Use fresh ginger and garlic for the best aroma.
  • Don’t over-thicken—the soup should remain light and silky.
Keyword Chinese Hot and Sour Soup Recipe