Chinese Hot & Sour Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Chinese
Serves: serves 4
  • Half piece canned bamboo shoots – julienne
  • 1 small carrot – julienne
  • 2 slices ginger – julienne
  • 2 dried Chinese mushrooms (soaked in water until soften) – slice thinly
  • 2 pieces dried black fungus (soak in water until soften) – slice thinly
  • Half piece soft tofu – slice thinly
  • ½ egg – beaten
  • 500 ml chicken stock
  • Spring onion – to garnish
  • Optional: sliced pork, chicken or even seafood
  • Seasoning:
  • 2 tsp white pepper
  • 2 – 3 tbsp white vinegar (or more if you like it sour) - I used black vinegar
  • ¼ tsp salt
  • ½ tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Few dashes dark soy sauce – for color
  • 3 tsp cornstarch + 3 tbsp water (to thicken the soup)
  1. Prepare all the ingredients by cutting them into even sizes.
  2. In a medium pot, add in chicken stock and bring to boil.
  3. Add in carrot, ginger, Chinese mushroom and dried black fungus. Bring to boil again. Lower heat and cook for 10 mins.
  4. Add in all the seasoning except cornstarch mixture and stir well. Give it a taste and adjust with more vinegar, pepper or sesame oil if needed.
  5. Add in the cornstarch slowly and keep stirring until it reaches your desired consistency. You might have to use more or less. It is better to add less and adjust with more if needed.
  6. Add in the tofu and lastly, drizzle the beaten egg while stirring the soup.
  7. Serve hot and garnish with spring onions.
Recipe by Bear Naked Food at