Sichuan Cuisine · tested Chinese home cooking
Hot and Sour Soup Recipe
酸辣汤 Suān Là Tāng
The quintessential Chinese soup – a warming, tangy, and peppery broth loaded with silky tofu, wood ear mushrooms, and ribbons of egg. The perfect balance of vinegar heat and white pepper bite makes this an unforgettable starter. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 block silken tofu, julienned
- 3 dried wood ear mushrooms, rehydrated and sliced
- 1 carrot, julienned
- 3.5 oz bamboo shoots, julienned
- 1 egg, beaten
- 4 cups chicken stock
- 3 tbsp black vinegar
- 1 tsp white pepper
- 1 tbsp soy sauce
- 2 tbsp cornstarch + 3 tbsp water (slurry)
- 1 tsp sesame oil
- 2 scallions, sliced
Step-by-step instructions
Step 1
Bring chicken stock to a boil in a pot
Bring chicken stock to a boil in a pot. Add julienned tofu, wood ear mushrooms, carrot, and bamboo shoots.
Step 2
Add soy sauce, black vinegar, and white pepper
Add soy sauce, black vinegar, and white pepper. Stir to combine.
Step 3
Drizzle in the cornstarch slurry while stirring
Drizzle in the cornstarch slurry while stirring. Let the soup thicken for 1 minute.
Step 4
Slowly pour in the beaten egg in a thin stream while…
Slowly pour in the beaten egg in a thin stream while stirring gently to create egg ribbons.
Step 5
Remove from heat
Remove from heat. Stir in sesame oil and top with scallions. Serve hot.
Cook’s notes
- The key to this soup is the balance of vinegar (sour) and white pepper (hot) – adjust both to taste
- Use a light hand when stirring after adding the egg – you want delicate ribbons, not scrambled bits
- White pepper is essential – black pepper gives a completely different flavor
- This soup is naturally low calorie and perfect as a starter
Common questions
Can I make Hot and Sour Soup less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.