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–+ servings

Chinese Hot & Sour Soup

This bold and flavorful Chinese hot & sour soup combines sharp vinegar tang with peppery heat, packed with mushrooms, tofu, bamboo, and optional meat. A staple in Chinese food recipes, it's rich in texture and loaded with umami depth, making it a comforting and vibrant dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Soup
Cuisine Chinese
Servings 6

Equipment

  • Nonreactive soup pot
  • Fine mesh strainer
  • Medium bowl
  • Ladle

Ingredients
  

For the Meat (Optional):

  • 4 ounces boneless pork or chicken partially frozen and finely julienned
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 2 teaspoons neutral oil
  • 1/8 teaspoon fine sea salt

For the Soup Base:

  • 8 cups low-sodium chicken stock or Chicken & Pork Stock / Vegetable Stock
  • 1 to 2 teaspoons freshly ground white pepper
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon sugar
  • 1 or 2 dried red chilies seeded and finely chopped (optional)
  • ¼ teaspoon MSG optional
  • ¼ cup dried lily flower soaked in hot water for 2 hours, trimmed and halved
  • ¼ cup dried wood ear mushrooms soaked in hot water for 2 hours, roughly chopped
  • 2 to 3 medium dried shiitake mushrooms soaked in hot water for 2 hours, thinly sliced
  • ¾ cup julienned bamboo shoots about 4 ounces
  • 3 ounces spiced or plain pressed tofu sliced into 2-inch-long, ¼-inch-thick strips
  • 4 ounces firm tofu sliced into 2-inch-long, ¼-inch-thick strips

To Finish:

  • ⅓ to ½ cup white vinegar
  • ⅓ cup cornstarch
  • ½ cup water
  • 1 large egg lightly beaten
  • 1 scallion finely chopped (white and green parts)

Instructions
 

  • Prepare the Meat (If Using): In a medium bowl, mix the pork or chicken with water, cornstarch, neutral oil, and salt. Stir to coat well, then set aside to marinate for 20 minutes.
  • Start the Soup: Heat the chicken stock in a nonreactive pot over high heat. If using meat, add it once the stock boils, breaking up any clumps. Skim off any foam using a fine-mesh strainer and lower the heat to maintain a gentle simmer.
  • Season the Base: Sprinkle 1 teaspoon of white pepper directly over the soup, followed by the soy sauces, sesame oil, salt, sugar, chilies (if using), and MSG (if using). Stir in lily flowers, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Return to a simmer and add all tofu along with ⅓ cup vinegar.
  • Thicken the Soup: In a separate bowl, combine cornstarch and water to form a slurry. Slowly pour about three-quarters of the slurry into the simmering soup, stirring in a circular motion with a ladle. Adjust thickness as needed—add more slurry if too thin or more stock if too thick. Taste and adjust seasoning with extra vinegar or white pepper.
  • Add the Egg: With the soup gently bubbling, stir in one direction using a ladle. Slowly drizzle in the beaten egg while continuing the motion to form delicate ribbons. Let the egg cook instantly upon contact with the hot liquid.
  • Finish and Serve: Once the egg has fully cooked and the texture is right, remove from heat. Garnish with chopped scallion before serving.

Notes

  • Adjust the white pepper and vinegar to balance heat and tartness to your taste.
  • Use both types of tofu for varied textures, or substitute with one type if preferred.
  • You can omit the meat entirely for a vegetarian version—just use vegetable stock and skip the marinating step.
  • For deeper umami, add an extra splash of dark soy sauce or a few drops of mushroom seasoning.
Keyword Asian soup ideas, authentic hot and sour soup, Chinese comfort food ideas, Chinese food recipes, Chinese soup recipe, easy tofu soup, spicy and sour soup, traditional Chinese recipes
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