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Classic Hot and Sour Soup Recipe

Classic Hot and Sour Soup Recipe

Classic Hot and Sour Soup Recipe

Ingredients :

    • 4 cups (1 liter) chicken or vegetable stock
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 tablespoon grated ginger
    • 60 g (1/2 cup) fresh or frozen green peas
    • 1 large tomato, diced
    • 1 cake soft tofu (about 300 g/ 10 oz), diced
    • 5 dried black Chinese mushrooms, soaked in hot water for 20 minutes then drained, tough stems discarded, caps diced
    • 2 tablespoons soy sauce
    • 2 tablespoons black Chinese vinegar
    • 1 teaspoon sesame oil
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground Sichuan peppercorns or sansho pepper
    • 2 eggs, beaten
    • 2 tablespoons cornflour dissolved in 2 tablespoons water
    • 3 spring onions, sliced
    • Pinch of ground white pepper
    • Chili oil, to serve (optional, see note)
    • Black Chinese vinegar, to serve (optional)

Method :

    1. Bring the stock to a boil in a large pot. Add the salt, sugar, ginger, peas, tomato, tofu and mushrooms. Return to a boil, reduce the heat and simmer for 3 more minutes.
    2. Add the soy sauce, black Chinese vinegar, sesame oil, black pepper and ground Sichuan pepper. Stir to mix well. Slowly drizzle the beaten egg into the soup and let sit for 1 minute. Do not stir.
    3. Stir the cornflour mixture, then pour it slowly into the simmering soup while stirring gently. Keep stirring until the soup thickens. Simmer for 1 more minute, then turn off the heat.
    4. Serve hot, garnished with spring onions and white pepper. Add a few drops of chili oil and black Chinese vinegar, if desired.

Chili oil is made from dried chilies or chili powder steeped in oil. Bottled chili oil is also available in Asian markets, or you can make your own. Heat 3/4 cup (185 ml) of oil in a wok or frying pan and add 1 tablespoon of Sichuan peppercorns and 2 dried chilies (deseeded and sliced). Cook over low heat for 10 minutes, then cool and store in a glass container for 2–3 days. Strain and discard the peppercorns and chilies. Store in an airtight glass jar and keep in a cool place for up to 6 months.

Serves 4
Preparation time : 30 mins
Cooking time : 10 mins