Hot and Sour Soup is one of the most familiar appetizing soups in Chinese cuisine. The sourness comes from vinegar, the heat from white pepper, combined with tofu, wood ear mushrooms, and egg ribbons. It’s thick, tangy, and spicy—perfect as a starter or a comforting meal.
🌴 Ingredients:
· 1/2 block soft tofu (cut into thin strips)
· A few wood ear mushrooms (soaked, cut into strips)
· 1/2 carrot (shredded)
· 1 egg (beaten)
· 600ml chicken broth or water
🌴 Aromatics:
· A little shredded ginger
· 1 stalk chopped scallion
🌴 Seasonings:
· 3 tbsp Chinkiang vinegar (about 30ml, the soul of the dish)
· 1 tsp white pepper powder (about 5g, the source of heat)
· 1 tbsp light soy sauce (about 10ml)
· 1/2 tbsp dark soy sauce (about 5ml, for color)
· 1 tbsp cornstarch (about 10g, mixed with water)
· A few drops of sesame oil (for finishing)
· Salt, to taste
🌴 Instructions:
- Heat the Broth
Pour the broth or water into a pot and bring to a boil. Add the ginger, wood ear mushrooms, and carrots. Cook for 3 minutes. ⚠️ Note: The mushrooms and carrots take longer to cook, so add them first. - Add Tofu and Season
Add the tofu strips, light soy sauce, dark soy sauce, and white pepper. Simmer for 2 minutes. ⚠️ Note: Add the tofu last; it breaks easily if overcooked. - Thicken and Add Egg
Reduce to low heat and slowly pour in the cornstarch slurry, stirring constantly until the soup thickens. Then drizzle the beaten egg in a circular motion to form ribbons. ⚠️ Note: Add the slurry and egg slowly. I’ve tried pouring them in all at once, and the egg turned into clumps. - Serve
Turn off the heat. Add the vinegar and sesame oil, and sprinkle with scallion. ⚠️ Note: Add the vinegar after turning off the heat, or the sourness will evaporate. It’s the soul of this soup!
💡 More Tangy and Comforting Soups:
If you enjoy this hot and sour soup, you should also try my [Tomato and Egg Soup] for another incredibly flavorful and comforting bowl.
Want to explore more? Check out my full [soups] category!
💡 Tips:
The key to Hot and Sour Soup is “balanced sourness and heat, thick and silky texture.” Cook the mushrooms and carrots first, and add the tofu last. Add the slurry and egg slowly for perfect ribbons. Add the vinegar after turning off the heat to keep the sourness.
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