Hot and Sour Soup is a classic Chinese-style soup known for its bold balance of spicy heat and tangy sourness, with a silky, slightly thick texture and flavorful mix of mushrooms, tofu, and egg ribbons.
What it is
A savory soup made with:
- Vinegar (sour flavor)
- White pepper or chili (heat)
- Broth thickened with starch
- Mushrooms, tofu, and egg
It’s both comforting and sharp in flavor.
Key ingredients
🥣 Base
- Chicken or vegetable broth
- Soy sauce
- Rice vinegar (key sour component)
- White pepper or chili flakes
🍄 Add-ins
- Mushrooms (shiitake or wood ear are traditional)
- Firm tofu (cut into strips)
- Bamboo shoots (optional but classic)
🥚 Thickening & texture
- Cornstarch slurry (cornstarch + water)
- Egg (beaten, for silky ribbons)
🌿 Optional garnish
- Green onions
- Sesame oil
- Cilantro
How to make hot and sour soup
1. Prepare broth
- Bring broth to a simmer
- Add soy sauce, vinegar, and pepper
2. Add vegetables
- Add mushrooms, tofu, and bamboo shoots
- Simmer for a few minutes
3. Thicken soup
- Stir in cornstarch slurry slowly
- Simmer until slightly thick and glossy
4. Add egg ribbons
- Slowly drizzle beaten egg while stirring gently
- Egg will form silky strands
5. Finish
- Add sesame oil and garnish with green onions
Flavor & texture
- Spicy, warm heat from white pepper
- Tangy, sharp vinegar flavor
- Silky, slightly thick broth
- Soft tofu and chewy mushrooms
Tips for best results
- Add vinegar at the end for brighter sourness
- Stir soup while adding egg for fine ribbons
- Adjust spice and sourness to taste
- Don’t over-thicken—it should still be pourable
Variations
- Extra spicy version: add chili oil or Szechuan pepper
- Chicken version: add shredded cooked chicken
- Seafood version: shrimp or crab
- Vegetarian version: use vegetable broth only
Serving ideas
- With steamed rice
- As a starter in Chinese meals
- With dumplings or spring rolls
- Topped with extra chili oil
If you want, I can give you a restaurant-style takeout version like Panda Express, or a quick 15-minute home shortcut recipe.
