Hot and Sour Soup

Name: Hot and Sour Soup Recipe (Chinese)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 oz white button mushrooms, sliced; 4 oz canned bamboo shoots, julienned; 1/2 cup shredded carrots; 14 oz soft tofu, cubed; 32 oz beef broth; 4 tbsp soy sauce; 1/2 tsp white pepper; 5 tbsp rice vinegar; 1 tbsp sriracha, or to taste; 3 tbsp cornstarch; 1/4 cup cold water; 1 large egg, beaten; 1/4 cup green onions, chopped

This classic Chinese hot and sour soup combines tender tofu, mushrooms, and bamboo shoots in a savory broth balanced with rice vinegar heat and white pepper kick. It's a comforting, restaurant-quality dish ready in under 30 minutes.

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

🏷️

🏷️Easy recipe

-0:00

TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

4 oz white button mushrooms, sliced
4 oz canned bamboo shoots, julienned
1/2 cup shredded carrots
14 oz soft tofu, cubed
32 oz beef broth
4 tbsp soy sauce
1/2 tsp white pepper
5 tbsp rice vinegar
1 tbsp sriracha, or to tasteoptional
3 tbsp cornstarch
1/4 cup cold water
1 large egg, beaten
1/4 cup green onions, chopped

13 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Prepare the vegetables: slice the mushrooms, julienne the bamboo shoots, and combine in a bowl with the shredded carrots.
2
Gently cube the soft tofu and set aside.
3
Pour the beef broth into a large pot and place over medium-high heat.
4
Season the broth with soy sauce, white pepper, rice vinegar, and sriracha. Stir to combine.
5
Add the vegetable mixture (mushrooms, bamboo shoots, carrots) to the pot and bring to a simmer.
6
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
7
Slowly pour the cornstarch slurry into the simmering soup while stirring constantly to thicken.
8
In a separate small bowl, lightly beat one egg.
9
Create a vortex in the soup by stirring in one direction. Slowly drizzle the beaten egg into the moving soup to create egg ribbons.
10
Stir in the chopped green onions.
11
Gently add the cubed tofu to the soup. Stir carefully to avoid breaking it up.
12
Serve hot and enjoy.

Was this recipe helpful?

Tips & Notes

Pro tips

Add the cornstarch slurry slowly while stirring to avoid lumps; the soup will thicken as it simmers.
Cube tofu gently and add in the last 2 minutes so it stays intact and absorbs flavor without breaking apart.
Balance flavor as you go: adjust rice vinegar for tang, sriracha for heat, and soy sauce for saltiness before serving.
Pour beaten egg into the hot broth in a thin stream while stirring to create silky ribbons rather than scrambled chunks.

Substitutions

Beef broth → vegetable broth or chicken broth (no flavor change)
Canned bamboo shoots → canned water chestnuts (crunchier texture)
White button mushrooms → shiitake or oyster mushrooms (deeper umami)
Rice vinegar → white vinegar (use 3 tbsp for same tartness)

Storage & make-ahead

Store leftovers (without egg ribbons) in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stovetop; add fresh egg ribbons when serving.

Common Questions

Can I make hot and sour soup ahead of time?

Yes, prepare the broth and vegetables up to 2 days ahead and refrigerate separately. Add tofu and egg ribbons just before serving to keep them tender.