Chinese · Lunch · Dinner

Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 6 medium dried shiitake mushrooms; 2 tbsp (small handful) dried wood ear mushrooms; 1 cup hot water, for soaking; 5 cups low-sodium vegetable broth; 1 1/2 cups white button mushrooms, sliced; 1 small can (drained) bamboo shoots, canned, drained and cut into strips; 1 medium carrot, cut into thin matchsticks; 1 tbsp fresh ginger, grated; 1 block (about 10 oz) firm tofu, cut into thin strips; 2 tbsp low-sodium soy sauce; 4 tbsp Chinese black vinegar or rice vinegar; 1 tsp ground white pepper; 1 tsp sugar; 1/4 tsp salt; 3 tbsp cornstarch; 3 tbsp cold water, for slurry; 2 large eggs, beaten; 1 tsp toasted sesame oil; 2 stalks scallions, thinly sliced; 1/2 tsp red pepper flakes

酸辣汤 (Suān Là Tāng)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A silky, peppery Chinese soup with tofu, three kinds of mushrooms, bamboo shoots and delicate egg ribbons, sharpened with vinegar and plenty of white pepper. This lighter vegetarian version uses low-sodium broth and just a drizzle of sesame oil.

Prep: 25 min
Cook: 15 min
Total: 40 min
Serves: 4

Easy
Vegetarian
Dairy Free
Low Carb

12%

Per serving232kcal12% of a 2,000 kcal day

19gProtein

19gCarbs

10gFat

5gFiber

Calories come from: Carbs 31% · Fat 38% · Protein 31%

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Ingredients

For 4 servings

6 medium15 gdried shiitake mushrooms
2 tbsp (small handful)5 gdried wood ear mushrooms
1 cup240 ghot water, for soaking
5 cups1,200 glow-sodium vegetable broth
1 1/2 cups100 gwhite button mushrooms, sliced
1 small can (drained)120 gbamboo shoots, canned, drained and cut into strips
1 medium60 gcarrot, cut into thin matchsticks
1 tbsp6 gfresh ginger, grated
1 block (about 10 oz)300 gfirm tofu, cut into thin strips
2 tbsp32 glow-sodium soy sauce
4 tbsp60 gChinese black vinegar or rice vinegar
1 tspground white pepper
1 tspsugar
1/4 tspsalt
3 tbsp24 gcornstarch
3 tbsp45 gcold water, for slurry
2 large100 geggs, beaten
1 tsp5 gtoasted sesame oil
2 stalks30 gscallions, thinly sliced
1/2 tspred pepper flakes (optional)

Steps

1
Place the dried shiitake and wood ear mushrooms in a bowl, cover with the hot water and soak for 20 minutes until soft.
2
While they soak, slice the button mushrooms, cut the bamboo shoots, carrot and tofu into thin strips, and grate the ginger.
3
Lift the soaked mushrooms out, squeeze them gently over the bowl, and keep the soaking liquid.
4
Trim off the tough shiitake stems, then thinly slice the shiitake caps and wood ears.
5
Pour the broth into a large pot and add the mushroom soaking liquid, leaving any grit at the bottom of the bowl.
6
Add the shiitake, wood ears, button mushrooms, bamboo shoots, carrot and ginger, bring to a boil, then simmer for 5 minutes.
7
Add the tofu, soy sauce, sugar and salt and simmer gently for 3 minutes.
8
Stir the cornstarch into the cold water until smooth.
9
Stir the slurry into the simmering soup and cook for 1-2 minutes until it thickens slightly and turns glossy.
10
Turn off the heat, stir in the vinegar and white pepper, and taste for sourness and heat.
11
Bring the soup back to a gentle simmer, then stir it slowly in one direction.
12
Pour the beaten eggs in a thin stream while stirring so they form fine ribbons, and cook for 1 minute until the egg is set.
13
Remove from the heat and stir in the sesame oil.
14
Ladle into bowls and top with the scallions and red pepper flakes, if using.

Swaps, storage and make-ahead

Swaps

For a vegan version, leave out the eggs and add extra tofu or a handful of shelled edamame for body.
For a gluten-free version, use tamari labelled gluten-free instead of soy sauce, rice vinegar instead of black vinegar, and a vegetable broth labelled gluten-free.
If you can't find dried wood ears, use extra dried shiitake or a cup of sliced fresh oyster mushrooms instead.
Swap the cornstarch for an equal amount of potato starch or arrowroot if that's what you have on hand.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. Freezing isn't recommended because the tofu and egg turn spongy and the thickened broth can separate.

Make ahead

Soak and slice the dried mushrooms and cut the vegetables and tofu up to a day ahead, keeping them covered in the fridge with the strained soaking liquid stored separately. For the best texture, thicken the soup and add the egg just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: SoyGlutenEggsSesameCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (587 g)	Per 100 g
Calories	232 kcal	40 kcal
Protein	19.2 g	3.3 g
Carbohydrates	19.4 g	3.3 g
of which sugars	4.4 g	0.7 g
Fiber	4.6 g	0.8 g
Fat	10.4 g	1.8 g
of which saturated	2 g	0.3 g
Sodium	559 mg	95 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.