Q: Can I make hot and sour soup vegetarian or vegan?

Absolutely! Swap in veggie broth, skip pork, and use tofu plus extra mushrooms for satisfying texture.

Q: Is white pepper really necessary?

I know it sounds fancy, but yes, it’s key for that true “hot” taste. Black pepper just doesn’t have the same zing.

Q: How can I store leftovers?

Let it cool, pop it in the fridge for 3–4 days, or freeze for busy weeks. Reheat gently so the tofu stays soft.

Q: Does the soup thicken more as it cools?

Yep, totally. That’s the cornstarch magic. Add a splash of broth when warming up if it seems too thick.

Q: What if I don’t like tofu?

Just leave it out! Add extra pork or mushrooms, or toss in shredded chicken if that’s more your speed.

Savor The Flavor: Easy Chinese Hot And Sour Soup Recipe

Name: Chinese Hot and Sour Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1/2 cup dried shiitake mushrooms, rehydrated and sliced; 1/2 cup bamboo shoots, sliced thin; 1 cup firm tofu, cubed; 1 cup pork loin, shredded; 2 large eggs, whisked; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1 tablespoon black vinegar; 1 tablespoon cornstarch (for thickening); A sprinkle of white pepper; Green onions for garnish

Ingredients

Scale

1/2 cup dried shiitake mushrooms, rehydrated and sliced
1/2 cup bamboo shoots, sliced thin
1 cup firm tofu, cubed
1 cup pork loin, shredded
2 large eggs, whisked
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon black vinegar
1 tablespoon cornstarch (for thickening)
A sprinkle of white pepper
Green onions for garnish

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Instructions

Boil the broth (chicken stock or veggie broth).
Add in mushrooms, bamboo shoots, and protein (pork or tofu) and simmer.
Mix in vinegar, soy sauce, and white pepper.
Thicken with a cornstarch-water mixture, stirring slowly.
Drizzle whisked eggs across the soup to form ribbons.
Finish with a dash of sesame oil and top with green onions.

Notes

This soup can be easily adjusted to suit your taste. Add more veggies or change the protein as desired.

Author: Sam Razal
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 bowl
Calories: 150
Sugar: 2g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 10g
Cholesterol: 120mg