Hot and Sour Soup

Name: Hot and Sour Soup (15-Minute Chinese)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 tbsp soy sauce; 3 tbsp Chinese black vinegar; 1/2 tsp sugar; 1 tsp white pepper; 4 cups vegetable stock; 1 carrot, thinly sliced; 4 shiitake mushrooms, sliced; 1 can (8 oz) bamboo shoots, sliced; 1 block (14 oz) firm tofu, sliced; 2 eggs; salt, to taste; white pepper, to taste; 2 tbsp cornstarch; 2 tbsp water; 1 tbsp chopped green onions, for garnish

Hot and Sour Soup is a classic Chinese broth-based soup combining silky tofu, tender mushrooms, and crisp bamboo shoots in a savory, vinegar-forward broth. This version comes together in just 15 minutes, making it ideal for quick weeknight dinners.

🌍Chinese 🏷️Hot and sour soup 🏷️Chinese soup 🏷️Tofu 🏷️Shiitake mushroom Egg drop

🏷️

🏷️Vegetarian

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TikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 tbsp soy sauce
3 tbsp Chinese black vinegar
1/2 tsp sugar
1 tsp white pepper
4 cups vegetable stock
1 carrot, thinly sliced
4 shiitake mushrooms, sliced
1 can (8 oz) bamboo shoots, sliced
1 block (14 oz) firm tofu, sliced
2 eggs
salt, to taste
white pepper, to taste
2 tbsp cornstarch
2 tbsp water
1 tbsp chopped green onions, for garnishoptional

15 Ingredients

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Instructions

1
In a small bowl or measuring cup, mix together the soy sauce, black vinegar, sugar, and 1 tsp of white pepper to create the sauce base. Set aside.
2
Pour the vegetable stock into a large pot or Dutch oven and bring to a simmer.
3
Add the thinly sliced carrot, shiitake mushrooms, and sliced bamboo shoots to the pot. Let it simmer for 3 to 4 minutes.
4
Gently add the sliced tofu to the soup and let it simmer for another 2 to 3 minutes.
5
Pour the prepared sauce mixture into the pot and stir to combine.
6
In a separate small bowl, crack the eggs and season with salt and white pepper to taste. Whisk together.
7
In another small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering soup while stirring until it thickens.
8
Slowly drizzle the whisked egg mixture into the soup in a circular motion.
9
Let the egg set for about 30 seconds without stirring, then gently mix everything together to create egg ribbons.
10
Serve hot, garnished with chopped green onions if desired.

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Tips & Notes

Pro tips

Bring vegetable stock to a full boil before adding vegetables to ensure even cooking and proper flavor extraction in the short 15-minute window.
Whisk eggs lightly before drizzling into the hot broth off heat; this creates silky egg ribbons rather than scrambled chunks.
Balance the sour-spicy-savory profile by tasting as you build: adjust vinegar for tang, white pepper for heat, and soy sauce for depth.
Slice tofu and vegetables uniformly (about 1/4-inch) so they cook at the same rate and present neatly in the bowl.

Substitutions

Chinese black vinegar → rice vinegar or white vinegar (use 2.5 tbsp white vinegar; it's sharper)
Shiitake mushrooms → cremini, button, or oyster mushrooms (flavor will be milder)
Firm tofu → silken tofu (add in final minute to prevent breaking) or omit for vegetable-only version
Vegetable stock → chicken or seafood stock (alters cuisine profile but maintains technique)

Storage & make-ahead

Store leftover soup (without eggs) in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop; add fresh eggs just before serving.

Common Questions

Can I make hot and sour soup without tofu?

Yes. Replace tofu with shredded chicken, cooked shrimp, or additional mushrooms and vegetables for similar texture and substance.

What's the difference between black vinegar and regular vinegar?

Chinese black vinegar has a deeper, slightly smoky flavor compared to white vinegar or rice vinegar. White vinegar can substitute in equal amounts, but reduce slightly as it's sharper.

Can I prepare hot and sour soup ahead of time?

Yes. Make the broth up to 2 days ahead; store in an airtight container in the fridge. Add tofu, mushrooms, and eggs just before serving to preserve texture.