Recipes - How to Make Hot and Sour Soup

How to make Chinese Hot and Sour Soup.


  • 4 cups chicken broth (1 Qt)
  • 1 cup shredded wood ear mushrooms
  • 1 cup sliced mushroom (white button mushroom or baby portabella)
  • 1 can (4oz) shredded bamboo chutes
  • 1/2 cup shredded carrots
  • 1/2 firm Tofu, sliced and cut thin (look like shredded bamboo chutes)
  • 2 large eggs beaten
  • 1/4 cup soy sauce
  • 1/4 cup Chinese vinegar (or balsamic vinegar)
  • 1/4 cup corn starch mixed with 1/2 cup water
  • 2 Tablespoons sugar
  • 1/2 tablespoon white pepper and 1/2 tablespoon black pepper
  • 1 tablespoon sesame oil
  • Chopped green onion and cliental (option) for garnish


  • Bring soup broth to a boil.
  • Add wood ear mushrooms, sliced mushrooms, bamboo chutes, carrots and Tofu to the broth. Bring to boil.
  • Add soy sauce, vinegar, and sugar.
  • In a small cup, make a slurry by combining the cornstarch and water. Stir until dissolved.
  • Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer.
  • Add the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
  • Turn off the heat and add the green onions, sesame oil.
  • Season with salt and pepper, and serve immediately.