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Chinese · Soups

Hot and sour soup

Non-vegEasy

Diet: Non-veg · High-protein

Simmer mushrooms and tofu in a peppery broth. Stir in beaten egg, then add vinegar at the end.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of hot and sour soup
Representative photograph of hot and sour soup. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Broth

Thickener

Finish

Equipment

Saucepan; small bowl; whisk; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Simmer · About 12 min

  1. Bring 1000 ml vegetable stock, 200 g firm tofu, cubed, 150 g mushrooms, sliced, 100 g bamboo shoots, drained, 25 ml soy sauce, ½ tsp white pepper to a boil; lower heat and simmer for 10–12 minutes.

    Check: Mushrooms are tender.

Thicken · About 3 min

  1. Mix 20 g cornstarch, 40 ml cold water. Stir into simmering soup for 2–3 minutes.

    Check: The broth thickens lightly and bubbles again.

Add eggs · About 2 min

  1. Slowly pour 2 eggs, beaten into the bubbling soup while stirring gently. Simmer for 2 minutes.

    Check: Egg ribbons are completely set; egg dishes should reach 71°C / 160°F.

Season · About 1 min

  1. Turn off the heat. Stir in 30 ml rice vinegar, 10 ml sesame oil and 30 g spring onions; taste before adding more vinegar.

Tips

  • Add vinegar at the end to retain its sharp flavour.
  • White pepper supplies heat without chili oil.

Substitutions

  • In Hot and sour soup, replace soy sauce with labelled gluten-free tamari.
  • Omit egg for a vegan adaptation and add more tofu.

Storage

  • Get perishable Hot and sour soup into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Hot and sour soup within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Hot and sour soup to 74°C / 165°F, stirring or turning it for even heating. When Hot and sour soup is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Hot and sour soup includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Hot and sour soup becomes softer in storage.

Make ahead

  • Slice ingredients and mix the cold thickener ahead.
  • Make the broth ahead; add egg and vinegar after reheating.

FAQ

Why is the soup lumpy?

Cornstarch must be mixed with cold water before entering hot broth.

Can I use black pepper?

Yes. It gives a different aroma and visible specks.

Is the tofu raw?

The tofu simmers in the broth until hot throughout.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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