Hot And Sour Soup

Ingredients

• 1 smallcarrot, julienned
• 198 g (7 ounces)shiitake mushrooms, sliced, stems removed
• 113 g (4 ounces)firm tofu, sliced
• 113 g (4 ounces)canned bamboo shoots, cut into strips
• 1,420 ml (6 cups)low- or no-sodium chicken broth
• 5 ml (1 teaspoon)ground white pepper
• 15 ml (1 tablespoon)dark soy sauce
• 60 ml (1/4 cup)low-sodium soy sauce
• 60 ml (1/4 cup)white vinegar
• 24 g (3 tablespoons) cornstarch mixed with 45 ml (3 tablespoons) watercornstarch slurry
• 2 largeeggs, beaten
• to tastesalt
• to tastesesame oil
• 2green onions, sliced diagonally

Instructions

1. 1

   Simmer the vegetables

   Put the carrot, mushrooms, tofu, bamboo shoots and chicken broth in a large pot or saucepan. Bring to a simmer over medium heat.

2. 2

   Add the seasonings

   Stir in the white pepper, dark soy sauce, soy sauce and vinegar. Simmer for a further 3 minutes, or until the mushrooms have softened.

3. 3

   Thicken the soup

   Stir in the cornstarch mixture and cook for 1 minute, until the soup has thickened.

4. 4

   Add the eggs

   Stir the soup in a circular motion and drizzle in the beaten eggs in a thin stream to form ribbons. Taste, then adjust with salt, pepper and extra vinegar if you want a more pronounced tang.

5. 5

   Garnish and serve

   Ladle into bowls, drizzle with sesame oil and garnish with the green onions.

What is hot and sour soup?

Hot and sour soup is a Chinese-style soup known for the contrast between peppery warmth and vinegar’s sharp tang. Recipes vary by region and kitchen, but mushrooms, tofu and a thickened broth are familiar features.

This version brings together shiitake mushrooms, bamboo shoots, tofu and egg in a chicken broth base. Its quick cooking keeps the vegetables distinct while the cornstarch gives the soup a fuller texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 16g protein, 18g carbs, 6g fat.

The broth, mushrooms and vegetables contribute much of the carbohydrate, while tofu and eggs provide protein; the sesame oil and egg account for much of the fat. Serve with a modest portion of rice or noodles and add extra vegetables if you want a more filling plate.

The ingredients that shape the bowl

Mushrooms and tofu: Shiitake mushrooms bring a deep savoury flavour, while firm tofu adds a soft, mild element. Removing the mushroom stems helps keep the sliced pieces tender.

Building the flavour

White pepper: This provides the soup’s warming heat, while dark and regular soy sauces add savoury depth. Start with the listed amount, then adjust the pepper to suit your preference.

Vinegar: White vinegar supplies the sour note. The method leaves room to add more at the end, so taste before serving rather than assuming the broth needs extra.

Getting the texture right

Cornstarch slurry: Mix the starch with water before adding it to the simmering soup so it can be stirred in smoothly. Once added, cook for a minute and look for a lightly thickened broth.

Egg ribbons: Keep the soup moving in a circular motion and pour the beaten egg in a thin stream. A steady pour helps the egg form delicate strands instead of clumping.

Timing and doneness

The mushrooms are the main visual cue in the first simmer: cook until they have softened, which the recipe estimates at about 3 minutes after adding the seasonings. The tofu and vegetables should remain recognisable in the broth.

After the slurry goes in, allow 1 minute for the soup to thicken. Add the eggs near the end so their ribbons stay tender.

Serving the soup

Finish each bowl with a drizzle of sesame oil and sliced green onions for a fragrant, fresh contrast to the rich, tangy broth. Serve it hot, either as a starter or as a light meal.

For a more substantial meal, pair it with steamed rice or plain noodles. Keep those accompaniments separate so diners can choose how much to add.

Recipe notes & tips

• Slice the mushrooms and tofu before you start so they are ready to go into the pot.
• Use low- or no-sodium broth as specified, then taste before adding salt.
• Stir the cornstarch mixture again just before adding it if it has settled.
• Pour the egg slowly while keeping the soup moving to make fine ribbons.
• Add extra vinegar a little at a time, tasting between additions.
• Drizzle the sesame oil over the bowls just before serving.

Variations

• Make it spicier: Add more white pepper gradually and taste as you go.
• Boost the tang: Stir in a little extra white vinegar at the end.
• Use vegetable broth: Swap it for the chicken broth for a meat-free base.
• Change the mushrooms: Use another sliced mushroom if shiitake is unavailable.
• Add noodles: Serve the soup with cooked noodles for a more substantial bowl.

Common mistakes to avoid

• Adding dry cornstarch: Mix it with water first so it blends into the soup more evenly.
• Pouring in the egg too quickly: Drizzle it in a thin stream while stirring to form ribbons.
• Overcooking the mushrooms: Stop simmering once they have softened, rather than letting them lose their texture.
• Seasoning without tasting: Check the broth before adding salt or more vinegar, as the soy sauces already bring savoury flavour.
• Using too much sesame oil: Drizzle it over the finished bowls so its aroma does not overwhelm the soup.

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 steaming, stirring carefully; the egg ribbons may become firmer after reheating.

Frequently asked questions