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Hot & Sour Soup Recipe

Wonton soup, egg drop soup and hot and sour soup make the triad of classic Chinese takeout soups. Hot & Sour Soup is everyone’s go-to when craving something savoury, spicy and of course, sour.
Prep Time15 minutes
Cook Time15 minutes
Course: Soup
Cuisine: Chinese
Keyword: chinese, hot and sour, noodle soup, vegetarian
Servings: 4


  • cup dried shiitake mushrooms
  • ¼ cup dried lily flowers
  • ¼ cup dried woodear mushrooms
  • 1 medium carrot
  • 8 oz firm tofu
  • 6 cups chicken stock
  • 1-2 dried red chilli peppers
  • 1 tbsp soy sauce
  • 2 tbsp white vinegar
  • ½ tsp white pepper powder
  • 3 tbsp cornstarch
  • ¼ cup water
  • 2 large eggs
  • 1 tsp sesame oil
  • 1 tsp salt, (or to taste)
  • 1 stalk green onion

Optional Marinate:

  • ½ lb pork loin or chicken breast
  • ½ tbsp Shaoxing cooking wine
  • ¼ tsp salt
  • ½ tbsp cornstarch


  • Begin by prepping all the ingredients. Gently rinse the dried ingredients off with some water and then place them into a large bowl. Soak them in hot water for about 30 minutes or until them become soft and tender.
  • Once rehydrated, slice the shiitake mushrooms into strips. Remove the tough ends of the lily flowers and wood ear mushrooms. Chop the wood ear mushrooms into slices as well.
  • Slice your pork loin or chicken breast into thin strips. Then add it into a bowl along with ½ tablespoon Shaoxing wine, ¼ teaspoon salt and ½ tablespoon cornstarch. Mix well and let it marinate for 10 to 15 minutes.
  • Cube your tofu into bite-sized pieces and julienne the carrot into thin strips. Slice the green onion and set aside for garnish later.
  • Cut the dried chillies in half and remove the seeds. After mince them finely.
  • Bring the 6 cups of water to a slow boil in a pot over medium-high heat.
  • Once boiling, add in your prepared shiitake mushrooms, lily flowers, wood ear mushrooms, carrots and cubed tofu. Let it cook for 2 to 3 minutes.
  • After, add in the soy sauce, dried chillies, white vinegar and white pepper powder and then reduce the heat to medium-low. Stir to mix everything together.
  • Add in your marinated pork or chicken to the soup. Stir well to prevent the meat from sticking together.
  • Combine 3 tablespoons of cornstarch with ¼ cup of water and mix until the cornstarch is fully dissolved. Add it into the soup and stir it in. Let everything simmer for 2 minutes. This will help thicken the soup.
  • Beat the eggs in a small bowl. Carefully pour it into the soup while stirring. The egg should look scattered instead of clotted or clumped together.
  • Add the sesame oil and stir in. after, add salt to taste if needed and adjust the seasoning to your taste. You can add more vinegar or pepper.
  • Remove the pot from the heat. Pour into serving bowls and garnish with green onion. Hot and sour soup is best served fresh. Enjoy!