Chinese Hot and Sour Soup

    25 minutes

    This is a quick and easy Chinese hot and sour soup that includes tofu, bamboo, shitake mushrooms and cloud ear mushrooms in a rich chicken broth.

    4 people made this

    Serves: 3 

    • 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 diced
    • 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, whisked
    • 1 teaspoon sesame oil

    Preparation: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 then 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 whisked 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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