Chinese
👍 Beginner Friendly
15 mineasy
ChineseDinner
Recipe Story
origins & traditionsThis classic Chinese hot and sour soup combines the perfect balance of tangy vinegar and white pepper heat with umami-rich ingredients. Silken tofu provides a delicate texture while wood ear mushrooms and bamboo shoots add earthy notes and crunch. The soup is thickened with cornstarch and finished with ribbons of beaten egg that create beautiful wisps throughout the broth. Traditional seasonings of soy sauce, sesame oil, and white pepper create layers of complex flavor. This comforting soup is commonly served as a starter in Chinese restaurants but makes an excellent light meal on its own. The combination of textures and the interplay between sour and spicy creates a deeply satisfying bowl that warms you from the inside out.
Instructions
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Soak the dried mushrooms in hot water for 15 minutes until softened, then drain and slice thinly.
In a large pot, bring the chicken or vegetable broth to a boil over high heat.
Add the sliced mushrooms, bamboo shoots, and soy sauce to the broth. Reduce heat to medium and simmer for 5 minutes.
Cut the tofu into small cubes and gently add to the soup.
In a small bowl, mix cornstarch with 3 tablespoons of water to create a slurry.
Stir the cornstarch slurry into the soup and continue stirring until the soup thickens slightly, about 2 minutes.
Add the vinegar, sesame oil, white pepper, and salt to taste. Stir well to combine.
Beat the eggs in a small bowl. While stirring the soup in one direction, slowly drizzle in the beaten eggs to create ribbons.
Remove from heat immediately after adding the eggs.
Garnish with sliced green onions and fresh cilantro.
Serve hot in individual bowls.
Hot and Sour Soup
4.6 (23)
A tangy and spicy traditional Chinese soup with silken tofu, wood ear mushrooms, and bamboo shoots in a rich broth thickened with egg ribbons. Bold flavors balance heat and sourness perfectly.
medium
45 min
4 servings
Ingredients
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Main Ingredients
- 400 grams tofu, cut into small cubes
- 1 1/2 cups mushrooms, dried wood ear mushrooms, soaked and sliced
- 2 pieces eggs, beaten
Seasonings
- 4 tablespoons vinegar-white, white or rice vinegar
- 3 tablespoons soy-sauce
- 2 teaspoons sesame-oil
- 1 teaspoons black-pepper, white pepper preferred
Aromatics
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced fresh
Garnish
- 3 tablespoons cilantro, chopped for garnish (optional)
Chef Tips
expert advice•For the best flavor, use Chinese black vinegar if available, though rice vinegar or apple cider vinegar work well as substitutes.
•Adjust the amount of white pepper to your heat preference - start with less and add more if desired.
•The key to perfect egg ribbons is to stir the soup continuously while drizzling the eggs slowly.
•Wood ear mushrooms can be found in Asian markets; if unavailable, substitute with shiitake or button mushrooms.
•For a thicker soup, add more cornstarch slurry.
•For vegetarian version, use vegetable broth and increase mushrooms.
•This soup tastes even better the next day as flavors meld together.
•Add a dash of chili oil for extra heat.
•Traditional recipes sometimes include lily buds or dried day lily flowers for additional texture.
