Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hot and Sour Soup
A soup that perfectly balances spicy heat and tangy vinegar flavors, thickened with cornstarch.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Prepare the Broth: In a medium pot, bring the chicken broth to a rolling boil over high heat. Add the soy sauce to lightly color and season the base.
- 2
Add the Solids: Add the sliced tofu, rehydrated wood ear mushrooms, and julienned bamboo shoots. Reduce the heat to medium and simmer gently for 5 minutes so the ingredients are warmed through.
- 3
Season for Flavor: Stir in the black vinegar and white pepper. (White pepper provides the heat, and vinegar provides the sourness; do not use black pepper). Let it simmer for 1 minute, tasting and adjusting the sour/spicy balance if necessary.
- 4
Thicken the Soup: Give the cornstarch slurry a stir, then slowly drizzle it into the soup while stirring continuously in a circular motion. Cook for 1-2 minutes until the soup becomes thick, glossy, and heavily coats the back of a spoon.
- 5
Swirl the Eggs: Turn off the heat entirely. Hold the bowl of beaten eggs high above the pot and slowly drizzle them in a thin, steady stream in a wide circle. Let sit undisturbed for 10 seconds, then gently stir once to create delicate, wispy egg ribbons.
- 6
Garnish and Serve: Ladle into bowls and top with a few drops of sesame oil and freshly chopped scallions. Serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving400
Calories
44 g
Protein
5 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Hot and sour soup draws heavily on Sichuan cooking's use of vinegar and white pepper for its two defining qualities, built on a base of tofu, wood ear mushrooms, and bamboo shoots in a light broth. The soup balances two contrasting sensations directly in its name, and getting each in the right proportion is what separates a well-made bowl from a muddled one.
Listahan note
This version adds the black vinegar near the very end of cooking rather than early in the simmer, since prolonged heat cooks off the sharp edge that gives the soup its sour character.
Technique cues
- Rehydrating dried wood ear mushrooms in warm water before slicing gives them the springy bite that's part of the soup's contrasting textures.
- Stirring in a cornstarch slurry near the end thickens the broth just enough to suspend the tofu and mushrooms rather than leaving them to sink.
- Drizzling beaten egg into the hot broth in a thin stream, then letting it sit briefly before stirring, creates the characteristic egg ribbons.
- Adding black vinegar and white pepper only in the last few minutes of cooking keeps their sharpness from mellowing out over the simmer.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Hot and Sour Soup while the main component cooks or chills, so everything lands on the platter at once. This one leans on the Chicken or vegetable broth. Plan around the simmer; that's the slow part.
- Make-ahead
- Hot and Sour Soup can be assembled a few hours ahead and held, covered, until serving. This one leans on the Chicken or vegetable broth. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Hot and Sour Soup reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Chicken or vegetable broth. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Wash serving dishes for Hot and Sour Soup promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the Chicken or vegetable broth. Everything else is quick — the simmer is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1/2 block Firm tofu
Main protein or body
Purpose: block Firm tofu gives Hot and Sour Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 cup Dried wood ear mushrooms
Flavor support
Purpose: cup Dried wood ear mushrooms supports the balance of Hot and Sour Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 cup Canned bamboo shoots
Flavor support
Purpose: cup Canned bamboo shoots supports the balance of Hot and Sour Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 cups Chicken or vegetable broth
Main protein or body
Purpose: cups Chicken or vegetable broth gives Hot and Sour Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 tbsp Black vinegar
Acid and brightness
Purpose: tbsp Black vinegar balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Taste and adjust vinegar and pepper right before serving, since both fade in flavor faster than salt does.
- Cut the tofu into even matchsticks or cubes so pieces float and distribute evenly rather than clumping together in the bowl.
- Serve immediately after the egg ribbons form, since the soup's texture changes if it sits and the starch continues to thicken.
Ingredient swaps
- Gluten-free direction
- Replace the Soy sauce with tamari or a certified gluten-free soy sauce — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the Chicken or vegetable broth.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the Chicken or vegetable broth.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the Soy sauce, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the Chicken or vegetable broth.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Chicken or vegetable broth. This one's done in around 25 minutes, plated for 4. This one is rooted in Chinese cooking. It runs 9 ingredients start to finish.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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