Origin of Chinese Hot & Sour Soup

Hot & Sour Soup originates from Chinese cuisine, particularly from the Sichuan region, where bold and spicy flavors are popular. Over time, Chinese hot & sour soup became a staple dish worldwide, especially in Chinese restaurants across Asia, Europe, and North America.

Why It’s Loved

This Chinese hot & sour soup recipe is loved for its bold flavor combination. The warmth from white pepper and the tanginess from vinegar create a delicious balance that stimulates the appetite. It’s hearty, comforting, and packed with textures from vegetables and tofu.

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Chinese Hot & Sour Soup: An Incredible Ultimate Recipe

Recipe by RecipesVilla

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

150

kcal

Ingredients

• 4 cups chicken or vegetable broth

• ½ cup sliced mushrooms

• ½ cup tofu, cut into small cubes

• ¼ cup bamboo shoots, sliced

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp chili paste or chili oil

• 1 tsp white pepper

• 1 tbsp cornstarch mixed with 2 tbsp water

• 1 egg, beaten

• 2 tbsp chopped green onions

Directions

• Heat broth in a pot and bring it to a gentle boil.
• Add mushrooms, tofu, and bamboo shoots and simmer for 5 minutes.
• Stir in soy sauce, rice vinegar, chili paste, and white pepper.
• Add the cornstarch slurry and stir until the soup thickens slightly.
• Slowly pour the beaten egg into the soup while stirring to create egg ribbons.
• Simmer for another 2 minutes.
• Garnish with chopped green onions and serve hot.

Notes

• Serving Suggestion: Serve as an appetizer before a Chinese-style meal.
• Tip: Adjust vinegar and chili paste to balance sourness and spice.
• Storage: Refrigerate up to 2 days.