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Chinese 20 min Easy
Hot and Sour Soup
Warming soup balancing chilli heat with vinegar tang.
Origin & Story
Hot and sour soup is a beloved dish from Sichuan and Beijing, famed for the way it plays fiery pepper against sharp vinegar in a silky, thickened broth.
Main Spices & Their Role
White pepper
Provides the 'hot' element and warmth.
Ginger
Adds an aromatic base.
Ingredients
- 3 cups vegetable stock
- 1 cup mushrooms & tofu, sliced
- 2 tbsp vinegar
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1 tbsp cornflour + water
- 1 egg (optional)
- Spring onion
Method
- 01
Bring the stock to a simmer with the mushrooms and tofu.
- 02
Add soy sauce, vinegar and white pepper.
- 03
Thicken with the cornflour slurry.
- 04
Optionally stream in a beaten egg for ribbons.
- 05
Top with spring onion and serve hot.
Veg & Vegan Alternatives
Vegetarian
Already vegetarian — use vegetable stock; keep or omit the egg.
Vegan
Skip the egg and add extra tofu; use vegetable stock for a fully vegan bowl.