Hot and Sour Soup is a classic Chinese comfort dish known for its bold flavours, silky texture, and deeply satisfying warmth. This homemade version is packed with mushrooms, tofu, and delicate egg ribbons, creating a perfect balance of savoury, tangy, and peppery notes. It’s ideal as a starter for a family meal or as a light yet comforting main dish on cooler or rainy days.

What I love about this recipe is how simple it is to prepare, using easy-to-find ingredients while still delivering that authentic restaurant-style taste. The combination of black vinegar and white pepper gives the soup its signature “hot and sour” kick, while mushrooms and tofu add body and texture.

Ingredients

• 6 shiitake mushrooms, sliced

• 8g wood ear mushrooms, sliced

• 1 packet enoki mushrooms

• 1 carrot, sliced

• 1 packet soft tofu, sliced

• 1100ml water

• 2 tbsp concentrated chicken stock

• 3 tbsp light soy sauce

• 4½ tbsp black vinegar

• 2–3 tsp white pepper (adjust to taste)

• 1 tsp sugar

• 3 tbsp cornstarch powder

• 5 tbsp water (for mixing)

• 2 eggs

• Chinese celery for garnishing (or chopped spring onions)

Steps

1. Prepare the mushrooms: Pre-soak the shiitake mushrooms in water until fully softened, then slice. Slice the wood ear mushrooms and set all mushrooms aside.

   
   

   

2. Create the soup base: Bring 1100ml of water to a boil in a large pot. Add the concentrated chicken stock and stir until it is completely dissolved. This forms the savoury base of the soup.

3. Cook the vegetables and mushrooms: Add the shiitake mushrooms, wood ear mushrooms, enoki mushrooms, and sliced carrot into the pot. Let the ingredients simmer for a few minutes, until they are softened and fragrant.

4. Mix the seasonings: While waiting for the vegetables to cook:

   • (A) In a separate bowl, mix light soy sauce, black vinegar, white pepper, and sugar.

   • (B) In another bowl, mix 5 tbsp water with cornstarch until smooth and lump-free.

1. Season and thicken the soup: Gently add the sliced soft tofu into the pot, followed by mixture (A). Stir carefully to prevent breaking the tofu.Slowly pour in mixture (B) while stirring continuously to thicken the soup to your desired consistency.

2. Add the eggs: Lightly beat the eggs in a bowl. Slowly drizzle them into the pot in a steady stream. Allow the eggs to sit for about 30 seconds before gently stirring to create soft, silky egg ribbons.

1. Final taste and serve: Taste the soup and adjust seasoning if needed — more vinegar for tang or more white pepper for heat. Serve hot, garnished with Chinese celery or chopped spring onions.

Tips & Variations

• Adjust the heat: White pepper is key to the “hot” element of this soup. Start with less and add more gradually.

• Texture control: For a thicker soup, add a little more cornstarch slurry; for a lighter soup, reduce the amount slightly.

• Make it vegetarian: Swap chicken stock for vegetable stock for a meat-free version.

  
  

This homemade Hot and Sour Soup is warming, flavourful, and incredibly comforting perfect for family dinners, rainy evenings, or when you’re craving something nourishing yet light 🍲