Authentic Chinese Hot and Sour Soup Recipe
This authentic Chinese hot and sour soup delivers the perfect balance of tangy vinegar and warming spices in every spoonful. Packed with tender mushrooms, silky tofu, and delicate egg ribbons, this comforting soup brings centuries of culinary tradition right to your kitchen table.
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Servings: 4
Calories: 145kcal
Equipment
Ingredients
- 4 cups chicken or vegetable broth
- 3 shiitake mushrooms sliced
- ¼ cup wood ear mushrooms sliced
- ¼ cup bamboo shoots strips
- 4 oz firm tofu cut into strips
- ½ tsp red chili flakes
- ¼ tsp white pepper
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- ¼ tsp sugar
- 2 tbsp cornstarch mixed with 3 tbsp water
- 2 eggs beaten
- 2 tbsp vinegar black rice vinegar preferred
- ½ tsp sesame oil
- 1 green onion sliced
Instructions
- Bring broth to a boil in a pot.
- Add mushrooms, bamboo shoots, and tofu; simmer 5 minutes.
- Stir in soy sauces, vinegar, sugar, chili flakes, and white pepper.
- Slowly add cornstarch slurry, stirring until thickened.
- Drizzle in beaten eggs while stirring gently to form ribbons.
- Remove from heat, add sesame oil and green onions.
Notes
Black rice vinegar provides the most authentic flavor, but white or apple cider vinegar can substitute
Adjust chili flakes and white pepper to your heat preference
Add sliced pork, chicken, or shrimp for extra protein
Make cornstarch slurry smooth to prevent lumps in the soup
Stir eggs in slowly and gently to create silky ribbons rather than scrambled pieces
Soup can be made ahead but add eggs fresh when reheating
Wood ear mushrooms can be found dried in Asian markets and should be rehydrated before use
Nutrition
Serving: 1Cup | Calories: 145kcal | Carbohydrates: 12g | Protein: 10g | Fat: 6g | Saturated Fat: 1.5g | Cholesterol: 93mg | Sodium: 890mg | Potassium: 385mg | Fiber: 2g | Sugar: 4g