Hot and Sour Soup (酸辣汤) is the ultimate Chinese comfort soup — a silky, tangy, and peppery broth loaded with silken tofu, wood ear mushrooms, and delicate egg ribbons. The “hot” comes from white pepper, not chili, and the “sour” from Chinese black vinegar, creating a warming, appetite-stimulating balance that has made this soup a staple in Chinese households and restaurants worldwide.
This recipe comes from a Sichuan chef who taught me that the secret to perfect hot and sour soup is the order of additions: tofu first, then the vinegar-pepper seasoning, then the cornstarch slurry, and finally the egg drizzle for those signature silky ribbons.
Why This Hot and Sour Soup Recipe Works
- Perfect balance of hot and sour — white pepper provides warmth without overwhelming heat, while Chinkiang vinegar delivers a mellow tang
- Silky egg ribbons — the drizzle technique creates delicate, feathery strands of egg throughout the broth
- 15 minutes from start to finish — the quickest from-scratch soup you will ever make
- Customizable texture — adjust the cornstarch slurry for a thinner or thicker soup to your preference
Where to Find Chinese Ingredients
- Chinese black vinegar (Chinkiang) — Zhenjiang black vinegar has a complex, mellow acidity that is irreplaceable
- White pepper powder — fine white pepper provides the “hot” component — use freshly ground for best results
- Dried wood ear mushrooms — dried wood ear mushrooms add an essential crunchy texture
- Silken tofu — silken or soft tofu cut into fine strips gives the soup its signature look
Step-by-Step Hot and Sour Soup
Prep (10 minutes)
- Soak 15g dried wood ear mushrooms in warm water for 15 minutes. Drain and slice into thin strips.
- Cut 200g silken tofu into thin matchsticks (5cm x 5mm). Slice 50g bamboo shoots into thin strips. Finely dice 2 shiitake mushrooms.
- Slice 2 green onions thinly. Beat 2 eggs in a bowl. Mix cornstarch slurry: 3 tbsp cornstarch + 4 tbsp cold water.
Cook (8 minutes)
- Bring 1 liter chicken or vegetable broth to a boil in a pot over high heat.
- Add wood ear mushrooms, bamboo shoots, and shiitake mushrooms. Simmer 3 minutes.
- Gently slide in tofu strips. Simmer 1 minute — do not stir vigorously or the tofu will break.
- Season with 2 tbsp light soy sauce, 1 tsp salt, and 1 tsp sugar.
- Add 3-4 tbsp Chinkiang vinegar and 1-2 tsp white pepper powder (adjust to taste — the soup should be noticeably tangy and peppery).
- Stir cornstarch slurry, then pour into the soup while stirring gently. The soup should thicken to a silky, light coating consistency.
- Drizzle beaten eggs in a thin stream while stirring the soup in a circular motion. Count to 10 — the eggs will form delicate ribbons.
- Turn off heat. Drizzle 1 tsp sesame oil. Sprinkle green onions and a pinch more white pepper.
- Serve piping hot. The flavor improves after 10 minutes as the vinegar and pepper meld.
Frequently Asked Questions
Can I add meat to this soup?
Absolutely — thin strips of cooked pork, chicken, or shredded pork are common additions. Add them with the mushrooms in step 2 for best flavor.
Is this soup very spicy?
The “hot” in hot and sour soup comes from white pepper, not chili. It is warming and peppery rather than spicy. For a spicier version, add 1 tsp chili oil or a sliced bird eye chili.
Why is my soup cloudy instead of clear?
Cloudy soup is usually from over-stirring the tofu or adding the egg too vigorously. Slide the tofu in gently and drizzle the egg in a steady stream while stirring slowly in one direction only.
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