Hot and Sour Soup

A restaurant favorite you can make at home: silky ribbons of egg, tofu, mushrooms, and a bold broth that balances tangy vinegar heat with deep savory flavor. Despite the big flavor, the method is straightforward, and the ingredient list is flexible enough for a home kitchen.

Why You’ll Like It

  • Big flavor from simple pantry ingredients
  • Better than takeout when you want a quick soup night
  • Flexible: easy to make milder or spicier
  • Great starter or light meal with rice or dumplings

Ingredients

Serves 3–4

  • 4 cups chicken stock
  • 4 oz firm tofu, cut into thin strips
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup bamboo shoots, julienned
  • 1 egg, beaten
  • 2 tbsp soy sauce
  • 3 tbsp Chinese black vinegar
  • 1 tsp white pepper
  • 1 tbsp cornstarch + 2 tbsp water
  • 1 tsp sesame oil
  • 2 scallions, chopped

Instructions

  1. Bring the stock to a simmer in a pot.
  2. Add mushrooms and bamboo shoots. Simmer 4–5 minutes.
  3. Add tofu, soy sauce, black vinegar, and white pepper.
  4. Stir in the cornstarch slurry and simmer until lightly thickened.
  5. Slowly drizzle in the beaten egg while stirring gently to create ribbons.
  6. Finish with sesame oil and scallions. Taste and adjust vinegar or pepper before serving.

Tips

  • Add vinegar near the end so the tang stays bright.
  • White pepper gives the classic heat; chili oil can be added for extra kick.
  • For a vegetarian version, use vegetable stock.

FAQ

Q: Why is my soup not tangy enough?
A: Add another splash of black vinegar after tasting at the end.

Q: Can I use wood ear mushrooms?
A: Yes. They add a more traditional texture if you have them.