Hot and Sour Soup

Name: Hot and Sour Soup
Yield: 2 servings
Cuisine: Chinese
Ingredients: 150g firm tofu, sliced into strips; 1/2 cup wood ear mushrooms, sliced; 1/2 cup bamboo shoots, sliced; 1 egg, beaten; 3 tbsp black vinegar; 1 tsp white pepper; 2 tbsp cornstarch mixed with water

酸辣汤/suān là tāng/

Also known as: Suan La Tang

About this dish

A tangy, spicy soup with tofu, mushrooms, bamboo shoots, and egg ribbons, balanced with vinegar and white pepper.

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Ingredients

🧊150g firm tofu, sliced into strips

🍄1/2 cup wood ear mushrooms, sliced

🎋1/2 cup bamboo shoots, sliced

🥚1 egg, beaten

🍶3 tbsp black vinegar

🌶️1 tsp white pepper

🌽2 tbsp cornstarch mixed with water

Method

Serves 2

Bring stock to a boil and add tofu, mushrooms, and bamboo shoots.

Simmer for 5 minutes, then stir in the cornstarch slurry to thicken slightly.

Slowly drizzle in the beaten egg while stirring gently to form ribbons.

Season with vinegar, white pepper, and soy sauce to taste.

Serve hot, garnished with sliced spring onion if desired.

✓ What Makes it Authentic

Hot and sour soup is widely recognized across Chinese regional cuisines, with the Sichuan version typically being spicier and the Beijing version leaning more sour.

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