30-Minute Easy Hot and Sour Soup
This classic Chinese-style soup balances tangy vinegar with warming spices for a comforting bowl that's ready in just 20 minutes. Tender chicken, silky tofu, and crisp vegetables float in a savory broth thickened with cornstarch and enriched with ribbons of beaten egg. The combination of white pepper and chili powder provides gentle heat, while fresh scallions and sesame oil add aromatic finish. Perfect for cold days or when you need something soothing yet satisfying.
Ingredients
- 4 cups chicken broth
- 3 tablespoons soy sauce
- ¼ cup cooked chicken, shredded
- ½ cup fresh mushrooms, diced
- 1 clove garlic, crushed
- ¼ teaspoon chili powder
- ¼ teaspoon ground white pepper
- ¼ cup white vinegar
- ⅓ cup bamboo shoots, julienned
- 3 ounces firm tofu, diced into 1/4-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 egg, beaten
- 2 stalks scallion, diced
- ½ teaspoon toasted sesame oil
Instructions
- 1
Bring chicken broth to a simmer in a two-quart saucepan
- 2
Add soy sauce, shredded chicken, mushrooms, and crushed garlic and simmer for five minutes
- 3
Add chili powder, white pepper, vinegar, bamboo shoots, and tofu and simmer for five minutes
- 4
Combine cornstarch with cold water in a cup and stir until smooth
- 5
Add cornstarch mixture to soup and stir well, then simmer for five minutes until thickened
- 6
Beat egg in a cup until yolk and white are combined
- 7
Pour beaten egg slowly in a fine stream into soup while stirring several times
- 8
Wait 30 seconds then add scallions and sesame oil and stir well
- 9
Remove from heat and serve hot
Tips
Pour the beaten egg very slowly while stirring to create silky egg ribbons rather than scrambled chunks.
Adjust the heat level by increasing chili powder or adding a dash of hot sauce to taste.
Use leftover rotisserie chicken for convenience, or substitute with cooked pork or shrimp.
Good to Know
Refrigerate for up to 3 days. Reheat gently to avoid curdling the egg.
Can prepare all ingredients in advance. Best assembled and cooked fresh for optimal texture.
Serve immediately while hot. Garnish with extra scallions or a drizzle of sesame oil if desired.
Common Mistakes
Pour egg slowly while stirring to avoid scrambling
Don't boil vigorously after adding egg to prevent curdling
Taste and adjust vinegar gradually to avoid over-souring
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this soup vegetarian?
Yes, substitute vegetable broth for chicken broth and omit the chicken. Add extra tofu or mushrooms for protein.
What if I don't have white pepper?
You can substitute black pepper, though it will change the color slightly. Start with half the amount as black pepper is stronger.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. Reheat gently to prevent the egg from becoming rubbery.