Hot and Sour Soup

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Hot and sour soup is among the most widely recognized Chinese soups, and its defining character comes not from chili but from two specific sources: black vinegar's sharp acidity and white pepper's slow, creeping heat.

Chicken broth forms the base, simmered with cubed tofu, reconstituted wood ear mushrooms, and sliced shiitake. A cornstarch slurry is worked in gradually, small additions at a time, to build a lightly viscous consistency without tipping the broth into something gluey and heavy. Beaten egg is poured in a thin, steady stream while the soup is stirred, forming delicate ribbons that float throughout. Two timing rules matter: the slurry goes in slowly, and the vinegar goes in last, after the heat is reduced, because its volatile aroma dissipates quickly if boiled. Wood ear mushrooms provide a springy, almost cartilaginous chew that contrasts with the softness of the tofu and the wispy egg threads. The white pepper heat lingers and builds after each spoonful, arriving late rather than hitting immediately, which gives the soup its characteristic slow warmth.

Ingredients

servings

IngredientAmountUnit

chicken broth1200 mlml

tofu250 gg

wood ear mushroom50 gg

shiitake mushroom80 gg

egg2 eaea

black vinegar2 tbsptbsp

cornstarch slurry3 tbsptbsp

white pepper1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Drain the reconstituted 50g wood ear mushrooms and tear only the large pieces into bite-size strips.

Slice 80g shiitake thinly, cut 250g tofu into bite-size cubes, and lightly beat 2 eggs so they are ready to pour later.
2

Control

Pour 1200ml chicken broth into a pot and bring it to a full boil over high heat.

Add the wood ear mushrooms and shiitake, lower to medium heat, and simmer about 3 minutes until the mushroom aroma enters the broth.
3

Control

Add the tofu, then move a spoon slowly along the bottom of the pot instead of stirring hard.

Keep the soup at medium heat for about 2 minutes, letting the tofu warm through without breaking the cubes.
4

Step

When the soup is gently bubbling, add 3 tbsp cornstarch slurry in 2 or 3 small additions.

Stir slowly after each pour and stop when the broth looks glossy and lightly coats the back of the spoon.
5

Step

Lower the heat to medium-low and stir the soup slowly in one direction.

Pour the beaten eggs in a thin stream, wait about 10 seconds, then stir gently so the eggs set into fine ribbons instead of clumps.
6

Finish

Reduce the heat to low, add 2 tbsp black vinegar and 1 tsp white pepper, and stir just once to combine.

Taste while the vinegar aroma is still bright, then ladle the hot soup into bowls and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hot and Sour Soup derives its signature lingering heat from white pepper and sharp black vinegar.
Finish cue: Stir slowly after each pour and stop when the broth looks glossy and lightly coats the back of the spoon.
Avoid this: Add slurry in parts to avoid over-thickening.