Sour-sharp soup with tofu, mushrooms, egg, bamboo sprouts and spring onions
Chinese Recipe

Sour and spicy soup

This recipe for Chinese sour-sharp soup uses shiitake or mu-err, tofu, bamboo sprouts, egg and a slightly tied broth. Vinegar and pepper are added late to keep the taste clear.

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Total time 35 min
Calories 260 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Sour and spicy soup with tofu, mushrooms and egg

Hot and Sour Soup does not live on chilli, but on white pepper and dark rice vinegar. The broth is easily bound with starch, the egg is slowly stirred and the vinegar is added at the end.

Chinese Recipes Lunch One-Pot Recipes Vegetables

Recipe

Sour and spicy soup

Sauer-sharp soup is cooked with broth, tofu, mushrooms, bamboo sprouts, egg, white pepper and chinkiang vinegar. Acid and heat only reach balance at the end.

Ingredients

4 servings

Method

  1. 1

    Cut inlays

    Cut tofu, mushrooms and bamboo sprouts into fine strips.

  2. 2

    Cook broth

    Simmer broth with mushrooms, bamboo sprouts, soy sauce and white pepper for 10 minutes.

  3. 3

    Tofu and binding

    Add tofu and easily bind soup with stirred starch.

  4. 4

    Let the egg flow in

    Slowly let the scrambled eggs run into the hot soup while stirring gently.

  5. 5

    Flavour acid

    Stir in vinegar and sesame oil at the end. Serve with spring onions.

Kitchen know-how

Tips for Sour and spicy soup

Pepper instead of chilli

The heat comes classically from white pepper rather than from chilli.

Vinegar late

Vinegar loses freshness while cooking for a long time.

Slow in the egg

Slowly stirred egg forms fine threads instead of lumps.

Variations

How to adapt this recipe

Use vegetable broth and add more mushrooms for umami.

Cooked chicken meat in fine strips makes the soup more filling.

Nutrition per serving

260kcal
18.0 gCarbohydrates
15.0 gProtein
12.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Sour and spicy soup

Chinkiang vinegar or rice vinegar gives the acid and is best added in the end.

Classic especially of white pepper, not only of chilli.

Let the scrambled egg run slowly into the hot soup and stir gently.

Yes, with vegetable broth and more mushrooms for umami.

Keep cooking

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