Hot and Sour Soup

Ingredients

• 1dried red chilli, deseeded and minced, or more for extra heat
• 1.9 L (8 cups)chicken stock
• 10 ml (2 teaspoons)fresh ginger, grated
• 5 ml (1 teaspoon)white pepper
• 3.75 ml (¾ teaspoon), or more to tastesalt
• 5 ml (1 teaspoon)sugar
• 30 ml (2 tablespoons)light soy sauce
• 7.5 ml (½ tablespoon)dark soy sauce
• 45 ml (3 tablespoons), or more to tastedistilled white vinegar
• 5 ml (1 teaspoon)sesame oil
• 85 g (½ cup; 3 oz)shiitake mushrooms, thinly sliced
• 57 g (½ cup; 2 oz)wood ear mushrooms, thinly sliced
• 57 g (½ cup; 2 oz)king oyster mushrooms, thinly sliced
• ½ blockfirm tofu, drained and cubed
• 113 g (1 cup; 4 oz)bamboo shoots, cut into thin strips
• 2eggs, beaten
• 7.5 ml (½ tablespoon)water
• 2spring onions, chopped
• 32 g (¼ cup)cornflour
• 60 ml (¼ cup)water

Instructions

1. 1

   Season the broth

   Put the minced chilli, chicken stock, ginger, white pepper, salt, sugar, light soy sauce and dark soy sauce in a pot over medium-high heat. Stir to combine, then taste and add more salt or pepper if needed.

2. 2

   Add the fillings

   Stir in the sliced mushrooms, cubed tofu and bamboo shoots. Cover and bring to the boil over medium-high heat, then simmer for 5 minutes.

3. 3

   Thicken the soup

   In a small bowl, stir the cornflour and 60 ml water together until smooth. When the soup is boiling, slowly stir in the mixture until the soup reaches your preferred thickness.

4. 4

   Pour in the eggs

   Beat the eggs with 7.5 ml water in a small jug with a spout. Reduce the heat to medium-low so the soup is gently bubbling. Pour in the egg very slowly while stirring the soup to create ribbons; take about 15–20 seconds, pouring more slowly for thinner ribbons.

5. 5

   Finish and serve

   Turn off the heat, then add the vinegar and sesame oil and stir. Adjust the vinegar to taste, garnish with the chopped spring onions and serve.

What is hot and sour soup?

Hot and sour soup is a Chinese soup known for its contrast of peppery heat and vinegar tang. Recipes vary by region and household, but often combine a seasoned broth with mushrooms and other savoury ingredients.

This version uses three kinds of mushrooms, tofu and bamboo shoots for variety in texture, with egg ribbons and a cornflour-thickened broth making each bowl substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 10g protein, 14g carbs, 5g fat.

The stock and seasonings make up the broth, while the tofu and eggs contribute protein. The bamboo shoots and cornflour provide carbohydrates, and sesame oil contributes fat. To make a balanced plate, serve a bowl alongside steamed rice and a portion of vegetables.

Build a balanced broth

Seasoning base: The chilli, ginger, white pepper, soy sauces, salt and sugar all go into the stock at the start. Taste the broth before adding the fillings, keeping in mind that the vinegar comes later.

Sour finish: Vinegar is stirred in off the heat, so you can adjust its amount to suit your preference without cooking away its bright tang.

Make the most of the mushrooms

Thin slices: Cutting the mushrooms evenly helps them cook through during the short simmer. The mix of shiitake, wood ear and king oyster mushrooms gives the soup different textures.

Bamboo and tofu: Cut the tofu into cubes and the bamboo shoots into thin strips so they are easy to spoon up with the broth.

Get the thickness right

Smooth slurry: Stir the cornflour into cold water until no dry lumps remain before adding it to the soup. Pour it in gradually, stirring as you go, and stop when the broth is as thick as you like.

Boiling broth: Add the slurry while the soup is boiling, as directed, so it thickens as it disperses. If you prefer a lighter broth, simply use less of the slurry.

Create fine egg ribbons

Gentle simmer: Lower the heat before adding the egg; the soup should bubble gently rather than boil vigorously.

Slow pour: Pour the beaten egg in a thin stream over about 15–20 seconds while stirring the soup. A slower pour forms finer ribbons, while a faster pour creates broader strands.

Serve while hot

Fresh garnish: Add the spring onions at the end so their fresh flavour and colour stand out against the dark, savoury broth.

On the side: Serve the soup as a starter or pair it with steamed rice for a more filling meal. Taste each bowl and offer extra vinegar if diners want a sharper finish.

Recipe notes & tips

• Slice all three types of mushrooms thinly so they cook during the brief simmer.
• Keep the vinegar back until the heat is off, then adjust it a little at a time.
• Mix the cornflour thoroughly with cold water before adding it to the boiling soup.
• Pour the egg in a steady, fine stream while stirring continuously.
• Taste the broth before serving and adjust the salt, pepper or vinegar to your liking.

Variations

• More heat: Add extra deseeded minced chilli to the broth.
• Sharper finish: Stir in a little more vinegar after cooking and taste as you go.
• Mushroom swap: Use other thinly sliced mushrooms if one of the listed varieties is unavailable.
• Vegetarian broth: Replace the chicken stock with vegetable stock.
• Extra garnish: Scatter more chopped spring onion over each bowl just before serving.

Common mistakes to avoid

• Lumpy cornflour: Mix it fully with water before it goes into the soup.
• Too much thickener at once: Add the slurry gradually and stop when the broth reaches your preferred consistency.
• Rubbery egg: Keep the soup at a gentle simmer and pour the beaten egg slowly.
• Vinegar added too early: Add it after turning off the heat, then adjust to taste.
• Over-seasoning early: Taste the broth before adding extra salt, as the soy sauces also season it.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring carefully to avoid breaking up the egg ribbons.

Frequently asked questions