Hot and Sour Soup

Cuisine: Chinese

Region: Sichuan

Recipe Type: Soup

Average User Rating: 1.03 / 5

Vegetarian / Vegan: Vegetarian

Our favorite chinese soup, this dish is prepared a million ways depending on the chef and the region of China. Our version is heavy on the spicy heat and vinegar - you can tone this down if you like, but you'll end up with something more like the takeout restaurant version rather than the real thing...


6 cups vegetable stock
3 slices ginger

2 fresh shiitake mushrooms, thinly sliced
1/2 cup enoki or straw mushrooms
1 wood ear mushroom, rehydrated, cut into thin strips
1/2 cup fresh bamboo shoot, slivered
1 cup firm tofu, diced
1 carrot, julienned
1 stalk celery, thinly sliced
1/4 cup fresh water chestnuts or sunchokes, diced
1/4 cup Szechuan preserved vegetables, julienned (optional)

2 TB soy sauce
1 tsp mushroom-flavored dark soy sauce
1/2 TB high quality dark sesame oil
1/3 cup red or white rice vinegar
1/2 TB chili garlic sauce
1/2 TB sugar
1 tsp. white pepper
1 tsp. roasted chili powder (optional)
1/8 tsp. ground Szechuan peppercorns

4 TB cornstarch dissolved in 4TB cold water
1 egg, beaten (optional)
green onions, chopped, for garnish
cilantro, for garnish


Add stock and ginger to pot, cover, and simmer for 20 minutes. Remove ginger and add all remaining ingredients except cornstarch mixture, egg, and garnishes. Simmer for 20-30 minutes. Add cornstarch mixture and bring to a boil until thickened. Immediately remove from heat and begin dripping spoonfuls of the beaten egg into the hot soup as you stir the soup with the other hand (this creates a nice ribbon effect). Ladle into bowls and serve. Garnish with chopped green onions, a sprig of cilantro, and a few drops of chili-sesame oil (rayu).

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Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 4

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