Chinese Hot and Sour Soup

Hot and sour soup is the perfect mix of bold, tangy, and spicy flavors, all wrapped up in a warm, comforting bowl. It’s a Chinese Restaurant classic that’s packed with textures and umami goodness. I fell in love with this soup when mum ordered this for entree one time at a Chinese restaurant and it’s been tradition ever since!

You’ll Love Hot and Sour Soup because…

• Flavor Bomb: It’s spicy, sour, savory, and seriously satisfying.
• Easy to Customize: Add more spice, swap out the protein, or make it vegetarian—it’s your call!
• Pure Comfort: Perfect for cold days, sick days, or just because you’re craving something amazing.

This isn’t your average soup—it’s bursting with bold flavors and features unique ingredients like dried shiitake and black fungus mushrooms that make every bite a texture adventure. It’s hearty yet light, comforting yet bold.

What’s in the Soup?

• Broth: A rich base made with chicken, pork, or veggie stock, seasoned with soy sauce and Chinese black vinegar for that perfect balance of savory and tangy.
• Mushrooms: Dried shiitake mushrooms for earthy depth and black fungus mushrooms for a satisfying, chewy texture.
• Protein: Strips of pork, tofu, or even shrimp for heartiness.
• Veggies: Bamboo shoots and crunchy textures to round out the bowl.
• Egg Ribbons: Swirls of silky egg for that classic touch.
• Spicy & Sour: White pepper for heat, black vinegar for a tangy punch.
• Silky Finish: A cornstarch slurry ties it all together with a smooth texture.

Have a look at my other soup recipes to keep yourself cosy and warm this winter!

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Ingredients:

Serves 4-6 (entree size)

• For the Broth:
  • 1 litre of chicken broth or water (vegetable broth if vegetarian)
  • 2 tbsp soy sauce
  • 2 tbsp Chinese black vinegar (or regular vinegar if you don’t have it)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp white pepper (adjust for heat)
  • 2 tbsp sesame oil
  • 1/2 tsp chilli flakes
• Main Ingredients:
  • 1/4 cup dried shiitake mushrooms (soaked in warm water for 20-30 minutes, sliced)
  • 1/4 cup dried black fungus mushrooms (soaked and sliced)
  • 1/4 cup bamboo shoots (sliced) (optional)
  • 1 block firm tofu, cut into bite sized pieces
  • 1/4 carrots, peeled and julienned
  • 2 eggs (lightly beaten)
• Thickening Slurry:
  • 2 tbsp cornstarch
  • 2 tbsp water
• For Garnish:
  • Chopped green onions
  • A few extra drops of sesame oil (optional)

Steps:

1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the soy sauce, black vinegar, sugar, salt and white pepper. Stir to combine and let it simmer for 5-10 minutes to allow the flavors to meld.
2. Add the soaked mushrooms, carrots and bamboo shoots to the pot. Let them cook for about 5 minutes, or until vegetables are tender.
3. Stir in the tofu and let it heat through for a couple of minutes.
4. Bring to boil, stir in eggs to create silky strands.
5. In a small bowl, mix the cornstarch and water together to make a slurry. Slowly pour it into the simmering soup while stirring to thicken it. Let it cook for a few more minutes until the soup has a nice, smooth consistency.
6. Taste and adjust seasoning as required. Add more vinegar for extra tang, more white pepper for spice, or a little more soy sauce for depth.
7. Serve and garnish with green onions and a few extra drops of sesame oil, if desired.