Tangy, spicy Chinese soup with tofu and mushrooms
Hot and Sour Soup
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
6 cups
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A bold Chinese restaurant favorite balancing rice vinegar tang with white pepper heat, loaded with tofu, mushrooms, and silky egg ribbons.
Cuisine: Chinese
Category: Main
Difficulty: Medium
Cost: $
Quick Summary
30 min total time|4 servings|Medium difficulty
A bold Chinese restaurant favorite balancing rice vinegar tang with white pepper heat, loaded with tofu, mushrooms, and silky egg ribbons.
Chinese
Sarah Chen
(Updated )
Hot and sour soup is a masterclass in balance. The sharp tang of rice vinegar meets the slow burn of white pepper, all swirled together in a savory broth full of tender tofu, earthy mushrooms, and ribbons of beaten egg.
This takeout classic is surprisingly easy to make at home and tastes even better fresh off the stove. The key is in the cornstarch slurry that gives the soup its signature silky, slightly thick body.
Ingredients
Instructions
- 1
Bring chicken broth to a boil in a medium pot. Add sliced mushrooms, soy sauce, and a drizzle of sesame oil. Simmer 5 minutes.
- 2
Add tofu strips and cook for 3 minutes until heated through.
- 3
Stir the cornstarch slurry and pour it into the soup while stirring. Cook until the broth thickens, about 1 minute.
- 4
Drizzle in a beaten egg in a thin stream while gently stirring to create silky ribbons. Remove from heat.
- 5
Stir in rice vinegar and white pepper. Taste and adjust seasoning. Serve immediately topped with scallions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Shiitake mushroomsButton or cremini mushrooms
Less earthy but still delicious.
Firm tofuShredded chicken
A protein-rich alternative.
Rice vinegarBlack vinegar (Chinkiang)
More authentic and slightly sweeter.
Tips & Storage
Pro Tips
Use ground white pepper generously — it is milder than black pepper and provides the signature warmth.
Stir the cornstarch slurry right before adding as it settles quickly.
Add shredded bamboo shoots or wood ear mushrooms for a more authentic version.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat gently on the stovetop. The soup will thicken — add broth to thin.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates12g
Fat2g
Fiber1g
Sugar10g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my soup not thick enough?
- Make sure to stir the cornstarch slurry well before adding. You can add more slurry a tablespoon at a time.
- Can I make it vegetarian?
- Yes. Use vegetable broth and swap soy sauce for tamari.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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