Hot and sour soup

Hot and sour soup


3 people made this

About this recipe: This is a simple, yet flavour-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham and eggs in a hot and sour soup base.


Makes: 3 - 4 servings

  • 200g silken tofu, cut into 1cm cubes
  • 1 fresh bamboo shoot (or tinned to taste), cut into thin matchsticks
  • 1 teaspoon ground white pepper
  • 2 teaspoons vinegar
  • 300ml chicken stock
  • 50g dried shiitake mushrooms, soaked until soft and thinly sliced
  • 30g dried cloud ear mushrooms, soaked until soft and finely chopped
  • 50g ham, finely sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine
  • salt to taste
  • 2 teaspoons cornflour, dissolved in 2 teaspoons water
  • 2 eggs, beaten
  • 1 teaspoon sesame oil

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Blanch the tofu in boiling water for 1 minute. Scoop out the tofu carefully and set aside.
  2. Blanch the bamboo shoot in boiling water for 1 minute. Drain and set aside.
  3. In a small bowl, mix together the white pepper and vinegar. Set aside.
  4. Bring the chicken stock in a large saucepan to the boil. Add the bamboo shoot, mushrooms and ham and bring back to the boil.
  5. Add the tofu, soy sauce, Shaoxing wine and salt; bring back to the boil. Add the cornflour slurry and stir the soup gently until it starts to thicken.
  6. Drizzle in the beaten eggs and continue to stir gently to form cooked egg clumps.
  7. Add the pepper-vinegar liquid and drizzle the sesame oil. Garnish with coriander or spring onions and serve.


Dried cloud ear mushrooms (also known as black wood fungus or wood ear), fresh bamboo shoots, dried shiitake mushrooms and Shaoxing wine can be purchased in Chinese/Oriental speciality shops.

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Reviews (2)


Using a very good chicken broth / stock is essential. We needed to add a bit more vinegar and I didn't add the ham. As written this made enough for 2 servings. - 12 Feb 2015


Delicious soup. I used fresh shitakes and used a bit of mirin and white wine for the Shaoxing. Need a bit more vinegar for my tastes, This was a great lunch today - 12 Feb 2015

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