Sour-hot soup with tofu, mushrooms, egg, bamboo shoots and spring onions
Chinese Recipe

Sour-hot soup

This recipe for Chinese sour-hot soup uses shiitake or mu-err, tofu, bamboo shoots, egg and a lightly thickened broth. Vinegar and pepper are added late to keep the flavour 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-hot 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 lightly thickened with starch, the egg is stirred slowly and the vinegar is added at the end.

Chinese Recipes Lunch One-Pot Recipes Vegetables

Recipe

Sour-hot soup

Sour-hot soup is made with broth, tofu, mushrooms, bamboo shoots, egg, white pepper and Chinkiang vinegar. Acid and pungency are only balanced at the end.

Ingredients

4 servings

Method

  1. 1

    Cutting insoles

    Cut tofu, mushrooms and bamboo shoots into thin strips.

  2. 2

    Cook the broth

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

  3. 3

    Tofu and bonding

    Add the tofu and thicken the soup lightly with the starch.

  4. 4

    Let the egg run in

    Slowly whisk the eggs into the hot soup, stirring gently.

  5. 5

    Taste the acidity

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

Kitchen know-how

Tips for Sour-hot soup

Pepper instead of chilli

The pungency comes from white pepper rather than chilli.

Vinegar

Vinegar loses freshness during long cooking. Season to taste at the end.

Egg slowly shrink

Slowly stirred egg forms fine threads instead of lumps.

Variations

How to adapt this recipe

Use vegetable stock and add more mushrooms for umami.

Cooked chicken 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-hot soup

Chinkiang vinegar or rice vinegar adds acidity and is best added at the end.

Classic, especially of white pepper, not only of chilli.

Slowly whisk the beaten egg into the hot soup and stir gently.

Yes, with vegetable broth and more mushrooms for umami.

Keep cooking

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