Hot and Sour Soup (Chinese Takeaway Style) | CookOS

Hot and Sour Soup

Name: Hot and Sour Soup (Chinese Takeaway Style)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 1 cup water; 1 tbsp white rice vinegar; 1 tbsp chili sauce; 1/4 cup white button mushrooms, sliced; 1/4 cup bamboo shoots, julienned; 1/4 cup cooked chicken, sliced; 1/4 cup ham, sliced; salt, to taste; MSG, to taste (optional); 1 tsp granulated sugar; 1 tbsp potato starch; 2 tbsp water (for slurry); 1 tbsp dark soy sauce; 1 egg, beaten; 1 tsp sesame oil; 1 tbsp Shaoxing wine; white pepper, to taste; 1 spring onion, chopped (for garnish)

This classic Chinese Hot and Sour Soup combines tender chicken, ham, mushrooms, and bamboo shoots in a quick wok-cooked broth with a perfectly balanced spicy kick and tangy vinegar finish.

🌍Chinese 🏷️Hot and sour soup 🏷️Soup 🏷️Takeaway-style 🏷️Restaurant-style Spicy

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by mayflowermotherwell

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Ingredients

1 cup water
1 tbsp white rice vinegar
1 tbsp chili sauce
1/4 cup white button mushrooms, sliced
1/4 cup bamboo shoots, julienned
1/4 cup cooked chicken, sliced
1/4 cup ham, sliced
salt, to taste
MSG, to taste (optional)optional
1 tsp granulated sugar
1 tbsp potato starch
2 tbsp water (for slurry)
1 tbsp dark soy sauce
1 egg, beaten
1 tsp sesame oil
1 tbsp Shaoxing wine
white pepper, to taste
1 spring onion, chopped (for garnish)optional

18 Ingredients

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Instructions

1
In a hot wok, add water, vinegar, and chili sauce. Stir to combine.
2
Add the sliced mushrooms, julienned bamboo shoots, sliced chicken, and sliced ham to the wok. Stir everything together.
3
Season the soup with salt, MSG (if using), and sugar.
4
In a small bowl, mix the potato starch and 2 tbsp of water to create a slurry. Pour the slurry into the soup while stirring to thicken.
5
Add the dark soy sauce for color and flavor, and stir well.
6
Slowly drizzle the beaten egg into the simmering soup while gently stirring to create egg ribbons.
7
Finish the soup by adding sesame oil, Shaoxing wine, and a sprinkle of white pepper. Give it a final stir.
8
Pour the soup into a serving bowl and garnish with chopped spring onions.

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Tips & Notes

Pro tips

Cook in a hot wok for speed and to preserve the bright, tangy flavors—overcooking dulls the soup's character.
Add vinegar and chili sauce to taste at the end rather than all at once; the balance of spicy and sour is personal.
Slice chicken and ham thin and uniform so they cook evenly and integrate into the broth quickly.
Use white button mushrooms sliced thin and bamboo shoots julienned so both absorb heat and flavor rapidly without becoming mushy.

Substitutions

White rice vinegar → Apple cider vinegar or rice wine vinegar (slightly different tang; taste and adjust)
Chili sauce → Sriracha or sambal oelek (start with less and adjust to heat preference)
Cooked chicken + ham → Shrimp, tofu, pork shoulder, or a mix (adjust cooking time for raw proteins)
White button mushrooms → Shiitake or oyster mushrooms (earthier flavor; slice thin)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of water if broth has reduced.