Hot and Sour Soup is one of the most beloved dishes in Chinese cuisine—warm, tangy, spicy, and deeply satisfying. Originating from Northern China, this soup balances vinegar’s sharpness with white pepper heat, creating a bold flavor that’s perfect for any season.

🛒 Ingredients

4 cups chicken or vegetable broth

1 cup mushrooms (shiitake or wood ear), thinly sliced

½ cup tofu (firm), cut into thin strips

¼ cup bamboo shoots, julienned

2 tbsp soy sauce

1 tbsp rice vinegar (adjust to taste)

1 tsp white pepper (for that signature heat)

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

1 egg, lightly beaten

1 tsp sesame oil

Salt to taste

2 green onions, chopped

Optional additions:

Shredded chicken or pork

Chili oil for extra spice

🍲 Instructions

  1. Prepare the Base
    Bring the broth to a gentle boil in a pot over medium heat.

  2. Add Vegetables & Protein
    Add mushrooms, tofu, and bamboo shoots. Let simmer for 3–4 minutes.

  3. Season the Soup
    Stir in soy sauce, rice vinegar, and white pepper. Taste and adjust sourness and spice.

  4. Thicken the Soup
    Slowly pour in the cornstarch slurry while stirring continuously. The soup will slightly thicken.

  5. Create Egg Ribbons
    Reduce heat to low. Slowly drizzle the beaten egg into the soup while stirring gently to form silky strands.

  6. Finish with Aroma
    Add sesame oil and a pinch of salt if needed.

  7. Garnish & Serve
    Sprinkle chopped green onions on top and serve hot.

🌶️ Flavor Tips

More Sour? Add extra rice vinegar gradually.

More Spicy? Increase white pepper or drizzle chili oil.

Authentic Touch: Use wood ear mushrooms for traditional texture.

🍜 Serving Suggestions

Hot and Sour Soup pairs beautifully with:

Fried rice

Spring rolls

Stir-fried noodles

💡 Pro Tip

The key to perfect Hot and Sour Soup is balance—neither the sour nor the spicy should overpower the other. Adjust gradually and taste as you go.