30-Minute Chinese Hot and Sour Soup
- Prep
- 10 min
- Cook
- 15 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Asian
A classic Chinese comfort soup balancing tangy black vinegar and fiery chili oil with earthy shiitake mushrooms and crisp bamboo shoots. The silky egg ribbons and tender vegetables create satisfying textures, while the cornstarch thickening gives body to the aromatic broth. Perfect as a starter for Chinese dinners or a warming light meal on cold days. This version uses both black Chinese vinegar and rice vinegar for complex sourness.
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Method
9 steps- 1
Bring chicken broth to a boil in a large pot or Dutch oven
- 2
Add mushrooms, carrots, and bamboo shoots and boil for about 5 minutes
- 3
Stir together soy sauce, black vinegar, rice vinegar, pepper, cornstarch and water in a small bowl
- 4
Reduce broth to a simmer and whisk the vinegar mixture into the soup
- 5
Simmer for a few minutes more until soup thickens slightly
- 6
Season with salt to taste
- 7
Turn off heat and swirl beaten egg into the soup using chopsticks
- 8
Stir in green onions and add chili oil to taste
- 9
Garnish with additional green onions if desired and serve immediately
Tips
Use chopsticks to swirl the beaten egg for perfect silky ribbons instead of scrambled chunks
Add chili oil gradually and taste as you go since heat levels vary between brands
Black Chinese vinegar gives the most authentic flavor but can substitute with additional rice vinegar if needed
Good to Know
Refrigerate up to 3 days but egg texture may change
Prepare all ingredients ahead but cook just before serving for best texture
Serve immediately while hot in individual bowls
Common Mistakes
Don't add egg to boiling soup or it will scramble instead of forming ribbons
Avoid over-thickening by adding cornstarch mixture gradually
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this soup vegetarian?
Yes, substitute vegetable broth for chicken broth and ensure your soy sauce is vegetarian. The egg provides protein but can be omitted for vegan version.
What if I can't find black Chinese vinegar?
Use additional rice vinegar or substitute with balsamic vinegar, though the flavor will be slightly different from traditional hot and sour soup.
How long will leftover soup keep?
Refrigerate for up to 3 days, but the egg texture may become less silky when reheated. Best consumed fresh.