Rating: 5 stars
37 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.

Recipe Summary

30 mins
15 mins
1 hr 5 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.

  • Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.

  • Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.

  • Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.

  • Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.

  • Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.

  • Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

Chef's Notes:

You can definitely use fresh shiitake mushrooms instead of dried, but dried will give the soup a better flavor. Cold water also works to soften the dried mushrooms, it just takes longer. The amount listed for mushrooms (3/4 ounce) should be about 6 mushrooms.

Use soft tofu for this. Use Chinese black vinegar instead of seasoned rice vinegar if you can find it. You can use a hot red pepper instead of a sweet one.

This will work with a black pepper or cayenne instead of white pepper, but it's just not going to have the same flavor.

Feel free to customize this--add any other thinly sliced vegetables you like when you add the tofu and other veggies.

Nutrition Facts

193 calories; protein 11g; carbohydrates 18.7g; fat 8.8g; cholesterol 99.1mg; sodium 1979.3mg. Full Nutrition