Authentic Chinese Hot Sour Soup

Authentic Chinese Hot Sour Soup is a delightful symphony of flavors, offering a perfect balance of spicy chili oil, tangy vinegar, and savory broth, making it an incredibly useful and satisfying starter or light meal.

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Prep Time 30

Course: Soup

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

8 cups chicken broth (or vegetable broth for a vegetarian option)
1/2 cup shiitake mushrooms fresh or dried (if dried, soak in warm water for 30 minutes and then slice)
1/4 cup firm tofu cut into 1/4-inch cubes
1/4 cup bamboo shoots thinly sliced
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar (Chinese black vinegar) – essential for authentic flavor. Rice vinegar can be used as a substitute but will alter the taste slightly.
1 tablespoon Shaoxing wine (optional, but adds depth)
1 teaspoon sesame oil
1 teaspoon chili oil (adjust to your spice preference)
1/2 teaspoon white pepper
2 tablespoons cornstarch
4 tablespoons cold water
2 large eggs lightly beaten
2 green onions thinly sliced (white and green parts separated)

Optional ingredients

1/4 cup shredded cooked pork or chicken
1/4 cup diced wood ear mushrooms

Equipment

Large pot or Dutch oven
Small Bowl

Method

In a large pot or Dutch oven, combine the chicken broth, sliced shiitake mushrooms, diced tofu, sliced bamboo shoots, soy sauce, Chinkiang vinegar, Shaoxing wine (if using), sesame oil, chili oil, and white pepper. Bring the mixture to a gentle boil over medium-high heat.
8 cups chicken broth, 1/2 cup shiitake mushrooms, 1/4 cup firm tofu, 1/4 cup bamboo shoots, 2 tablespoons soy sauce, 2 tablespoons Chinkiang vinegar, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon chili oil
While the broth is heating, in a small bowl, whisk together the cornstarch and cold water until smooth. This slurry will be used to thicken the soup.
2 tablespoons cornstarch, 4 tablespoons cold water
Once the broth is boiling, reduce the heat to medium-low. Slowly drizzle the cornstarch slurry into the simmering broth, stirring constantly. Continue to stir until the soup begins to thicken to your desired consistency. You may not need all of the slurry; add it gradually.
2 tablespoons cornstarch, 4 tablespoons cold water
In a steady stream, slowly pour the lightly beaten eggs into the simmering soup, stirring gently in a circular motion with chopsticks or a fork. This will create delicate ribbons of egg throughout the soup.
2 large eggs
Stir in the white parts of the sliced green onions. If you are adding any optional ingredients like shredded pork, chicken, or wood ear mushrooms, add them now and allow them to heat through for about 1-2 minutes.
2 green onions, 1/4 cup shredded cooked pork or chicken, 1/4 cup diced wood ear mushrooms
Ladle the hot and sour soup into individual bowls. Garnish generously with the green parts of the sliced green onions. Serve immediately.
2 green onions

Notes

Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more cornstarch slurry if needed to re-thicken. Freezing is an option for up to 2 months.