Hot and Sour Soup Recipe

Chinese · Soup · 30 min total

A classic Chinese soup that balances spicy heat from white pepper with tangy vinegar, featuring silky tofu and earthy mushrooms.

Ingredients

• 4 cups chicken or vegetable broth
• 1/2 cup dried shiitake mushrooms, soaked in warm water for 20 minutes and sliced
• 1/2 cup bamboo shoots, julienned
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon white pepper, or to taste
• 1/2 teaspoon salt
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/2 block (about 7 oz) firm tofu, cut into thin strips
• 1 large egg, beaten
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced

Instructions

1. In a large pot, bring broth to a boil. Add soaked shiitake mushrooms and bamboo shoots. Reduce heat and simmer for 5 minutes.
2. Stir in rice vinegar, soy sauce, white pepper, and salt. Adjust seasoning to taste.
3. Slowly pour in cornstarch slurry while stirring constantly. Simmer until soup thickens slightly, about 2 minutes.
4. Add tofu strips and gently stir. Cook for 1 minute.
5. Slowly drizzle beaten egg into the soup in a thin stream while stirring gently to create ribbons.
6. Remove from heat. Stir in sesame oil and garnish with green onions. Serve hot.

Tips

• For a vegetarian version, use vegetable broth and omit egg.
• Adjust white pepper according to your spice preference.
• Leftovers can be refrigerated for up to 3 days; reheat gently.

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