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

20 mins
30 mins
15 mins
1 hr 5 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


Rating: 5 stars
I followed the recipe, except I ran out of the desired amount of soy sauce. I substituted a small amount of teriyaki sauce. great! If I were to make it again I would leave out the red peppers...I love them, but it didn't do the soup any favors.... Read More
Rating: 5 stars
Easy and delicious! Have made it a couple times now and have discovered a few things - if you don’t have chinese black vinegar or *seasoned* rice vinegar, you can used unseasoned rice vinegar with a splash of balsamic vinegar. If you don’t like your soup quite so thick, cut the egg and the cornstarch slurry in half. Also I personally prefer a firmer tofu for the texture instead of the soft. But also delicious as is! Read More
Rating: 5 stars
I followed the recipe mostly, added the leftover "mushroom broth" to the chicken broth. Made this for a friend that loves Hot and Sour Soup, he was blown away! Can easily sub shrimp for the tofu and add whatever veg you like. I'd add more ginger next time ( per video, easily doubled!) , and yes....there will be a next time! Thank you, Chef for another fantastic dish! Read More
Rating: 5 stars
Really really good. Just the right amount of hot and sour. Read More
Rating: 5 stars
That was darn good. I added several thin slices of pork belly I had on hand. I will be making this soup again. Read More
Rating: 5 stars
I couldn't wait to try this recipe. I followed the recipe exactly and it was delicious. Thank CJ Read More
Rating: 4 stars
It was quite good.I needed to add salt and sesame oil . I will make it again. Read More
Rating: 5 stars
The soy sauce or perhaps my homemade chicken stock made the soup rather dark, and it colored the bamboo shoots and tofu. To top it off, you couldn't see the nice red bell pepper, bright orange carrot or yellowish ginger. Also, I didn't have dried shiitaki mushrooms, but I did have dried wood ear mushrooms. They may have made the broth dark, too. But who cares! It is delicious. I'd make it again, just take caution that the broth comes out clearer. Read More
Rating: 5 stars
This was an incredible soup and stupid easy to make. I've brought great shame upon myself and my family for not learning to make this sooner. Thank you Chef John! You've earned a subscriber here. Read More