Hot and Sour Soup
Hot and sour soup is a comforting Chinese classic balancing spicy white pepper with tangy vinegar in a savory broth. Silky tofu, mushrooms, and ribbons of egg give it satisfying texture. It is warming, restaurant-style, and ready in about 30 minutes.
- ⏱ 30 min
- 📊 easy
- 🍽 Family
Ingredients
- 6 cups chicken or vegetable broth
- 200 g firm tofu, sliced
- 1 cup mushrooms, sliced
- 2 eggs, beaten
- 1/4 cup rice vinegar
- 1 tsp white pepper
- 3 tbsp soy sauce
- 3 tbsp cornstarch
Instructions
- Bring the broth to a simmer with the mushrooms and tofu.
- Stir in the soy sauce, rice vinegar, and white pepper.
- Mix the cornstarch with cold water and stir it in to thicken the soup.
- Turn off the heat, then slowly pour in the beaten eggs while gently stirring.
- Taste and adjust the balance of vinegar and pepper.
- Garnish with green onions and serve hot.
💡 Chef's tip
Pour the beaten egg in a slow, steady stream while gently stirring to create delicate silky ribbons rather than clumps.
The balance of white pepper for heat and black vinegar for sourness is what defines the soup; adjusting these two is how you dial in the classic hot-and-sour flavor.
Nutrition (per serving)
- Calories: 160 kcal
- Protein: 11 g
- Carbs: 14 g
- Fat: 6 g
