Classic Chinese Hot & Sour Soup
Hot & sour soup is a Chinese classic that explodes with flavour and texture. A spicy, tangy broth (thanks to chilli peppers, vinegar, and savory elements) is studded with a variety of vegetables, typically bamboo shoots, sweetcorn, and mushrooms. Silky egg ribbons are added to give it a luxurious touch, making this soup a sumptuous appetiser, light meal, or comforting option.
This versatile soup offers regional variations – Sichuan for fiery spice, Beijing for a milder tang. I love it for those colder wintery days, and the savoury and sour notes are absolutely addictive.
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About this recipe
Ingredients
- 2 large eggs
2 tbsp cornflour (aka cornstarch)
5 tbsp water
1 litre veg chicken stock - 3 Chinese dried chillies
- Any vegetables of choice - I used some cabbage, carrots, sweetcorn, shiitake mushrooms, coriander
For seasoning
- 2 tbsp light soy
- 1 tbsp dark soy
- 1 tbsp Chinese black vinegar
- 1 tbsp sesame oil
- 1/2 tsp white pepper
- Pinch of salt or MSG
Pair it with
Instructions
1. Begin by heating the stock in a large pot over medium heat. If you're using meat (such as shredded chicken or pork), add it to the broth and cook until just done. This adds richness and depth to the flavour of the soup.
2. Toss in your Chinese dried chillies and choice of vegetables such as mushrooms, bok choy, or spinach. Let them simmer for a few minutes until softened and infused with the flavourful broth. You can choose any vegetables you prefer or have on hand.
3. Season the broth with soy sauce, vinegar, sesame oil, salt (or MSG), and white pepper to taste. Adjust the seasoning to suit your preference for a more tangy or salty broth. This balance is essential to achieve the perfect flavour profile for your soup.
4. In a small bowl, whisk together cornflour (cornstarch) and water to create a slurry. Slowly pour the slurry into the simmering broth while stirring continuously. Continue cooking until the soup reaches your desired thickness. This step ensures the broth is rich and smooth, perfect for holding the egg ribbons.
5. Whisk the eggs in a separate bowl. Once the soup has thickened to your desired consistency, turn off the heat. Slowly pour the beaten eggs into the broth in a thin stream while gently stirring the soup to create delicate egg ribbons. Be careful not to overcook the eggs – they should remain soft and silky.
6. Stir in any chopped spring onions or coriander for freshness. For an extra kick, drizzle some chilli oil or sprinkle chilli flakes on top. Serve hot and enjoy your Chinese egg drop soup with some rice and other dishes, linked on the side
Notes:
- Feel free to tweak the amount of vinegar and chillies based on how tangy or spicy you like your soup
- Add a pinch of Sichuan peppercorns along with ginger to introduce a numbing and spicy kick. This variation is perfect for fans of bold flavours and heat.
- Don’t overcook the eggs! They should be cooked through but still remain delicate and tender in texture. If you let them cook for too long, they will become rubbery.
- To make this soup even heartier, add tofu, prawns, or shredded chicken for an extra boost of protein.
- Skip the meat entirely and use vegetable stock for a vegan and vegetarian-friendly option.
- This soup tastes even better the next day as the flavours intensify over time. Store leftovers in an airtight container in the fridge for up to 2 days.
Video demonstration
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