Chinese Hot and Sour Soup

5.0 from 10 reviews

Author: Anita Jacobson





Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 8


  • 5 cup vegetable stock
  • 1 block firm tofu, cut into 1/2 inch cubes
  • 1 pack shimeji mushroom
  • 4 ear fresh corns, kernel only
  • 4-5 tablespoon soy sauce
  • 5 tablespoon black vinegar
  • 1 teaspoon ground pepper
  • 1 teaspoon crushed red chili pepper
  • 6 tablespoon cornstarch, or sub with tapioca starch
  • 6 tablespoon water
  • 2 eggs, lightly beaten
  • 1 teaspoon sesame oil
  • 2 scallion, thinly sliced
  • 4 stalk cilantro, thinly sliced


  1. In a soup pot, boil together vegetable stock, tofu cubes, shimeji mushrooms, and corn kernels.
  2. Add 4 tablespoon soy sauce, black vinegar, ground pepper, and crushed red chili pepper into the soup. Taste test and add more soy sauce if needed. Cook for 3 minutes.
  3. Mix together cornstarch and water, and pour into the soup. Stir until the soup has thickened, about 2 minutes.
  4. Turn off heat. Slowly pour beaten egg in a thin stream, wait about 5 seconds, then slowly stir so the egg become fluffy like egg drop soup.
  5. Stir in sesame oil, and serve the soup hot garnished with sliced scallion and cilantro.

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