Soup Recipe

Hot and Sour Soup

Chinese American / regional variants · Serves 4 · 30 minutes

Hot and sour soup is built on vinegar, white pepper, tofu, mushrooms, egg, and broth rather than chile heat alone.

Why this dish works

The dish teaches that “hot” can come from white pepper rather than chiles, and that sourness must be added carefully near the end.

Recipe at a glance

Item Detail
Serves 4
Time 30 minutes
Core technique Seasoned soup thickening
Heat level Mild to medium
Best with Fried rice or a simple stir-fry

Ingredients

  • 4 cups chicken or vegetable stock
  • 4 oz tofu, cut into thin strips
  • 1/2 cup sliced shiitake or wood ear mushrooms
  • 1/2 cup bamboo shoots, thinly sliced
  • 1 egg, beaten
  • 2 tablespoons light soy sauce
  • 2–3 tablespoons black vinegar or rice vinegar
  • 1/2 to 1 teaspoon ground white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon sesame oil
  • Scallions for garnish

Method

  1. Bring stock to a simmer. Add mushrooms, bamboo shoots, tofu, and soy sauce.
  2. Simmer for 5–7 minutes.
  3. Stir in the cornstarch slurry gradually until lightly thickened.
  4. Drizzle in the beaten egg while stirring gently.
  5. Add vinegar and white pepper near the end.
  6. Finish with sesame oil and scallions. Taste for sourness and pepper heat.

Menu-literacy notes

  • 酸辣 / sour-spicy: sourness and pepper heat should both be clear.
  • White pepper: provides the “hot” quality in many versions.
  • Vinegar timing matters: adding it late preserves brightness.
  • Texture matters: thin strips of tofu, mushroom, and bamboo create the soup’s feel.

Variations and substitutions

  • Add shredded pork or chicken.
  • Use wood ear mushrooms for more crunch.
  • Use Chinkiang vinegar for a darker, deeper sourness.
  • Add chile oil only if you want a more chile-forward version.

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