If you have been craving hot and sour soup, this classic version delivers everything you love about the original. Silky, peppery, vinegared broth with ribbons of egg — the soup that clears sinuses and lifts spirits in one ladle. It is simple, honest cooking — the kind of dish Chinese home kitchens have turned out for generations, and one you can master on the first try.
Why This Hot And Sour Soup Recipe Works
Chicken stock, tofu strips and white pepper do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — hot and sour soup is proof that a hot wok and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
White pepper, not black, supplies the heat of authentic hot and sour soup — it is sharper and more floral. Balance the vinegar to your own taste at the end; sourness should sing, not shout.
How to Make Hot And Sour Soup, Step by Step
Simmer the stock with tofu, mushrooms, bamboo shoots, soy, pepper and vinegar, drizzle in cornstarch to give the broth body, then thread in beaten egg in a slow stream for ribbons. A few drops of sesame oil finish the hot and sour soup.
Tips for the Best Hot And Sour Soup
- Drizzle the egg slowly and stir gently for long ribbons.
- The cornstarch slurry must be re-stirred right before it goes in.
- A dash of chili oil at the table is not traditional everywhere — but it is welcome.
Make Ahead and Storage
Refrigerate up to 3 days; reheat gently — it thickens, so add a splash of stock.
More Chinese Recipes to Try
When you are ready for your next Chinese project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Foo Yung — and for the background of the dish, this overview of hot and sour soup is worth a read.
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