Hot and Sour Soup Recipe
Hot and Sour Soup is the Chinese takeaway favourite that wakes up the palate: peppery heat, vinegar tang and silky ribbons of egg in a rich, savoury broth. It comes together in one pot in under an hour.
- Prep time
- 20 mins
- Cook time
- 25 mins
- Total time
- 45 mins
- Servings
- 4 servings
- Calories
- 280
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Ingredients
- 1 litre chicken or vegetable stock
- 100 g shiitake or button mushrooms, sliced
- 100 g firm tofu, cut into strips
- 50 g bamboo shoots, sliced
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tsp white pepper
- 1 tbsp chilli oil or to taste
- 1 egg, beaten
- 2 tbsp cornflour mixed with 3 tbsp water
- 2 spring onions, sliced
Instructions
- Bring the stock to a simmer and add the mushrooms, tofu and bamboo shoots; cook for 5 minutes.
- Season with soy sauce, rice vinegar, white pepper and chilli oil, tasting and adjusting the sour-spicy balance.
- Stir in the cornflour mixture and simmer until the soup thickens slightly.
- Drizzle in the beaten egg while stirring slowly to form silky ribbons.
- Serve hot, scattered with spring onions.
- Plate Hot and Sour Soup nicely, garnish as you like, and serve fresh.
Pro tips
- White pepper gives the authentic peppery heat; black pepper tastes different here.
- Adjust vinegar and chilli at the end to suit your taste.
- Keep the soup at a gentle simmer when adding the egg for fine ribbons.
Frequently asked questions
Can I make it vegetarian?
Yes, use vegetable stock and skip any meat additions; the soup is naturally meat-free as written.
How spicy is it?
Moderately warm from white pepper and chilli oil; reduce both for a gentler bowl.
Can I add chicken?
Yes, add 150 g shredded cooked chicken with the mushrooms.
