Hot and Sour Soup

Name: Hot and Sour Soup (Chinese)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 14 oz firm tofu, sliced into strips; 12 oz mixed mushrooms (like shiitake), sliced; 1/4 cup dried wood ear mushrooms, rehydrated and sliced; 1/2 cup canned bamboo shoots, sliced; 4 dried red chilies; 1/2 tbsp neutral oil; 6 cups chicken stock; 1 tsp ground white pepper; 1 tsp kosher salt; 1 tsp granulated sugar; 1/4 tsp MSG; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tsp toasted sesame oil; 3 large eggs; 1 tbsp water; 1/4 cup cornstarch; 1/4 cup water; 1/4 cup white vinegar; 2 scallions, chopped

This hot and sour soup is a quick, authentic Chinese takeout favorite built on a savory chicken stock base with silky tofu, mixed mushrooms, and a balanced tang from vinegar and white pepper. It comes together in under 20 minutes.

🌍Chinese 🏷️Hot and sour soup 🏷️Soup 🏷️Asian 🏷️Takeout Comfort-food

🏷️

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TikTok

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

14 oz firm tofu, sliced into strips
12 oz mixed mushrooms (like shiitake), sliced
1/4 cup dried wood ear mushrooms, rehydrated and sliced
1/2 cup canned bamboo shoots, sliced
4 dried red chilies
1/2 tbsp neutral oil
6 cups chicken stock
1 tsp ground white pepper
1 tsp kosher salt
1 tsp granulated sugar
1/4 tsp MSGoptional
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp toasted sesame oil
3 large eggs
1 tbsp water
1/4 cup cornstarch
1/4 cup water
1/4 cup white vinegar
2 scallions, choppedoptional

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Instructions

1
Slice the tofu, mushrooms, rehydrated wood ear mushrooms, and bamboo shoots. Set aside.
2
In a large pot or Dutch oven over medium heat, add the neutral oil. Add the dried red chilies and toast until fragrant, about 30 seconds. Remove and discard the chilies.
3
Pour in the chicken stock. Season with white pepper, kosher salt, sugar, MSG (if using), light soy sauce, dark soy sauce, and toasted sesame oil. Stir to combine.
4
Add the sliced mushrooms, tofu, and bamboo shoots to the pot. Cover and bring to a boil.
5
While the soup comes to a boil, crack the eggs into a small bowl. Add 1 tablespoon of water and beat well.
6
In a separate small bowl, whisk together the cornstarch and 1/4 cup of water to create a smooth slurry.
7
Once the soup is boiling, pour in the cornstarch slurry while stirring constantly. Continue to stir until the soup has thickened.
8
Turn the heat down to low. Slowly pour the beaten egg into the soup in a thin stream, stirring gently in one direction to create silky egg ribbons.
9
Turn off the heat and stir in the white vinegar.
10
Garnish with freshly chopped scallions and serve immediately.

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Tips & Notes

Pro tips

Rehydrate wood ear mushrooms in warm water for 5–10 minutes until tender before adding to the soup.
Add tofu at the very end to prevent it from breaking apart in the boiling broth.
Whisk eggs in a small bowl, then drizzle slowly into simmering broth while stirring gently to create silky ribbons.
Taste and adjust white pepper, salt, and vinegar individually—these three seasonings define the dish's balance.

Substitutions

Mixed mushrooms → cremini, oyster, or button mushrooms (shiitake adds best depth of flavor)
Firm tofu → silken tofu or shrimp (adjust cooking time accordingly)
Chicken stock → vegetable stock (keeps soup vegetarian)
Dried red chilies → fresh red chilies or chili paste (2–3 fresh chilies or 1 tbsp paste)

Storage & make-ahead

Store cooled soup in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over medium heat; add a splash of water if broth has reduced.

Common Questions

Can I make hot and sour soup ahead of time?

Yes, prepare the broth and ingredients separately; store both in the refrigerator for up to 3 days. Combine and reheat gently before serving to preserve texture and flavor.