Hot And Sour Soup

5 from 3 reviews

An authentic hot and sour soup recipe that only takes 15 minutes to make from start to finish.


  • 1 quart chicken stock
  • 2 tablespoons soy sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white ground pepper
  • 10 shiitake mushrooms (sliced into strips)
  • 1/2 cup bamboo shoots (cut into thin strips)
  • 1 cup medium firm tofu (cut into bite size cubes)
  • 3 tablespoons white vinegar
  • 2 teaspoons sesame oil
  • 3 tablespoons cornstarch mixed with 3 tablespoons water
  • 1 large egg (whisked)
  • 2 stalks scallions (finely chopped)


  1. In a pot over high heat, add broth, soy sauce, salt and pepper and bring to a boil.
  2. Lower heat to a simmer (slight bubbling) and add mushrooms, bamboo shoots and tofu. Cook for 3 minutes.
  3. Add vinegar, sesame oil and cornstarch mixture – stir it before pouring it in – and cook for 2 minutes.
  4. Turn the heat off and while stirring with your chopsticks, slowly drizzle the egg. The stirring motion breaks up the egg thread.
  5. Serve hot and sour soup with scallions and chili oil (optional).


This hot and sour soup will keep refrigerated in an airtight container for up to 3 days.


Keywords: recipe, appetizer, Asian, restaurant style

Recipe Card powered byTasty Recipes