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ChineseNon-veg

Hot & Sour Soup

Tangy peppery broth with tofu, mushrooms and ribbons of egg.

20 min4 serveseasy

Hot & Sour Soup is a classic protein-forward Chinese recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 20 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 20 minutes without much fuss. The method leans on rolling-water boiling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are stock, tofu and mushroom. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: tofu can be swapped for halloumi or extra-firm tofu in a pinch.

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Nutrition · per serving

160

kcal

10g

Protein

14g

Carbs

7g

Fat

soupegg

Ingredients

  • stock1.2 L
  • tofu200 g
  • mushroom150 g
  • soy sauce2 tbsp
  • vinegar3 tbsp
  • pepper1 tsp
  • egg2
  • cornflour2 tbsp

Method

  1. 1
    Step 1 ~5 min

    Bring stock to boil with mushrooms and tofu.

  2. 2
    Step 2 ~5 min

    Stir in soy, vinegar and pepper.

  3. 3
    Step 3 ~5 min

    Thicken with cornflour slurry.

  4. 4
    Step 4 ~5 min

    Slowly drizzle beaten eggs while stirring.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Hot & Sour Soup take to cook?
From prep to plate, Hot & Sour Soup takes about 20 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Hot & Sour Soup vegetarian?
No — this version contains non-vegetarian ingredients (stock, tofu, mushroom). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Hot & Sour Soup?
The headline ingredients are stock, tofu, mushroom. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Hot & Sour Soup?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Hot & Sour Soup?
Hot & Sour Soup pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.