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Spring Hot-and-Sour Soup

Spring Hot-and-Sour Soup

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Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.


  • 1 Tbsp. extra-virgin olive oil or vegetable oil
  • 3 garlic cloves, thinly sliced
  • 1 1” piece ginger, peeled, finely chopped
  • 2 tsp. unseasoned rice vinegar or apple cider vinegar
  • ½ tsp. toasted sesame oil
  • ½ tsp. Aleppo-style pepper or ¼ tsp. crushed red pepper flakes, plus more for serving if desired
  • 2 oz. shiitake or crimini mushrooms, trimmed, thinly sliced
  • 1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large)
  • 1 large egg, lightly beaten, or 8 oz. silken tofu or 2.5 oz. yuba sheets

Recipe Preparation

  • Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes.

  • Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, or if using yuba, thinly slice before adding, and cook just until heated through, about 1 minute. Season with salt.

  • Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired.

Reviews SectionI agree with the reviewer that called this broth a good baseline. It definitely needed additional vinegar to achieve the restaurant-style sourness. I was craving crispy tofu, so we skipped the egg and pan-fried some tofu cubes to add in at the end. If you're in the mood to get another pan dirty, it was great! I like everything a little spicier, so we used 50/50 chile sesame oil & the regular stuff. Added LOTS of heat without sacrificing flavor. I'll definitely return to this recipe.yagurlcarlyTucson, Arizona06/20/20Wonderfully flavorful. Cut back on soy sauce a bit but otherwise perfect recipe.As with any BA recipe, this is a good guide to start from. I used chicken bone broth in place of water, and my own homemade chile oil instead of red pepper flakes. If you want it to be actually sour, you need to add extra vinegar to taste. I also had to dial it back on the soy sauce so I didn't overload myself with salt. For 3 cups of liquid, I did two eggs instead of one so it would be more of a meal. Next time I'll go for one egg and try some tofu as well. The flavor profile is solid here though, so I will make it again.lifeis_shortLos Angeles, CA06/07/20I love hot and sour soup and have somehow never thought to make it at home. It was not only worth it but it only took 20 minutes from start to finish. I definitely agree with the comments that if you follow the recipe the flavoring of the broth will be pretty bland. I kicked up the soy sauce and vinegar and that did the job. I also added bamboo shoots because I always live the texture of them in hot and sour soup.sarahmaeveHouston06/04/20Recipe was great, but it tasted a little bland in my opinion. It may be that I just am not a big fan of hot and sour soup. Worth a shot if you're interested in trying a new recipe!johnnieaVancouver, Canada05/26/20After doubling almost all the ingredients (miso, vinegar, garlic, ginger) this was delicious. Also added a tiny splash of vinegar and a small dollop of sambal oelek when served. It'll go much quicker next time now that I know to add more of everything.Meal on the table in 15 mins prep included, and delicious ! I'll be making this so many more timesIsabel helloMontreal, QC05/24/20I love this recipe! I did substitute the water for vegetable broth. We have made this many times and will keep it in heavy rotation!Fantastic spring recipe! Made this and I added some noodles and scallions to build more flavour and make the soup a bit more filling and I loved it! I agree with previous reviews that it’s mild but so easy to customise and add more heat and flavour! New favourite!Great way to enjoy spring peas! I dialed up some of the seasonings a bit as other reviewers did, but I honestly think that it would have been lovely as written. The idea is to emphasize the fresh peas and mushrooms, and I imagine they would really come through as is. I added some chili oil at the end to get that awesome red contrast like the photo. So good. Will be making this again!So quick and easy. I doubled the recipe to feed 4 of us and used 3 eggs. Everyone enjoyed it, but all agreed the flavor was mild. Next time I'll add a little more spice. For my teenage boys I added udon noodles to make it heartier and although that changes the nature of the soup it was hearty enough to fill them, while my husband and I were full and satisfied with the soup recipe as is. Will definitely make again soon.momzIRLLos Gatos, ca05/09/20Enjoyed how quickly and easily this soup came together. I wish I would have doubled it! So tasty. I did sub two cups chicken broth for two cups of water. Better ship me off to fat camp!AnonymousSaint Louis, MO05/08/20This was a pretty tasty recipe. It's definitely easy. I added rice noodles to bulk it out but they didn't really work. I'd definitely make it again for a light lunch. The flavour isn't the strongest, hence why some reviews say they doubled up on seasoning. I didn't change anything and I wouldn't. I like the mild flavour. It's a very easy to customise dish though so I play around with what I put in it. I had to use seasoned rice vinegar as it's all I had in - seemed to be fine.Tasted a little bland until I added fish sauce. This is key when you use water instead of dashi! Also added some lemongrass, so good.AnonymousSan Francisco05/06/20Great recipe and a great light dinner. Doubled up the recipe. Definitely felt like the soup had more zing with ACV. Also, added a teaspoon or two of honey and that really rounded it out (no refined sugar in this house). Otherwise, made as is. Definitely will make this one again.melis_domPhiladelphia05/06/20Added white pepper, five spice, green onion, dash of sugar, left over chicken and clear noodles. Delicious once doctored to your liking!cfarquarSan Diego 05/04/20This was a wonderful soup, even my husband loved it and he typically doesn't like this soup when eating out.That being said, I switched to white vinegar and doubled that and the soy and added white pepper as suggested by others and used organic shiitakes and peas, beautiful, fragrant and silky soup.Cheers~Bon Vivant In Palm Desertoriginally from the Bay Area, now in Palm Desert, CA05/02/20Delish recipe. Hot and Sour has been my go to quick tasty pick me up for many years but I will use this as my baseline now. Previously I always made it with chicken stock and use a bit of corn starch but complete unnecessary. I did add a teaspoon of brown sugar, white pepper, a pinch of Chinese Five Spice Powder, tossed in a finely chopped green onion at the end just because these suit my hot and sour tastes.dnrbluelinerOttawa, Canada05/01/20Very simple and easily adaptable. Made it for my wife and I at lunch last week and it hit the spot on a rainy day.I made this exactly as written with extra mushrooms. Twice this week. I definitely recommend it, and it’s perfect for the spring weather!sisodinrCincinnati, Ohio04/28/20This is fine but as a Chinese who grew up in Hong Kong. What's missing from the soup base is white pepper and sugar.AnonymousHong Kong04/22/20I was surprised at how amazing this recipe was. Husband loved it as well. Works great as a veggie dinner. I added rice vermicelli noodles and carrots. 10/10 would make againstephsobreperaSeattle04/21/20Perfectly fine but I found it to be bland though tasty and so upped all the seasonings by 250%. Used tofu, eggs and miso. Fresh turmeric as well.Make this recipe! I had some bok choy that needed to get used up, so that joined the party too along with green onion and an extra egg. I’ll be making this soup again soon.lauren trudellBirmingham, AL04/15/20This was so good I could eat it weekly, and that's saying a lot. Made with frozen peas, silken tofu, oyster mushrooms (torn and browned in oil before adding) and japchae for fun. Truly a perfect recipe and easily adaptable for quaratimes. Thanks so much Chris!mureyuhCleveland, Ohio04/15/20

Hot and sour soup recipe | how to make chicken hot n sour soup | hot n sour soup

hot and sour soup recipe – boiled shred chicken cook with chopped vegetables and simmered in water with some spicy sauce, salt black pepper is one of the popular soup recipes across india during winter seasons. This is a very tasty and quick recipe of hot n sour soup that can easily be prepared by anyone. In this post, you will learn how to make hot and sour soup? Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

30-Minute Recipe: A Fresh Take on Hot and Sour Soup

THE BRIGHT SIDE This lighter take on the classic hot and sour soup gets punch and nuance from two different varieties of vinegar.

WITH THIS RECIPE, chef Brandon Jew puts his spin on a Chinese American classic. This version skips the cornstarch that typically gives hot and sour soup a somewhat viscous consistency. The result is surprisingly delicate but also comfortingly familiar. “This isn’t traditional,” Mr. Jew said. “But it honors traditional flavors.”

The more flavorful the stock you start with, of course, the better the soup. Celery, fennel, leeks and ginger infuse the broth as it simmers, and Mr. Jew calls for seasoning assertively at the very end of cooking with white pepper, distilled white vinegar and Chinese black vinegar. “The hot comes from the pepper,” he said. “The sour comes from the vinegars.”

Taste and tweak to get it right. “The hot plays off the sour a little different with every batch,” Mr. Jew said. “You have to adjust both to build a balance in tandem. When you add more sour, you’ll need more pepper.” During crab season in the Bay Area, he adds a little fresh crab—delicious, but hardly mandatory. Spooned over cubes of tofu and seared mushrooms, finished with a scattering of sliced scallions, the soup is bracing, satisfying and fresh.

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How to Cook Burdock Root: A Hot and Sour Soup Recipe

There was a major shift this week in my northern forest. While we still have several feet of snow on the ground, the signs of the coming spring are everywhere. Snow is melting, birds are returning and even the noticeably longer days hold the promise of warmer months ahead.

One of my herbal teachers, Lesley Tierra, teaches that the shift of seasons is an especially important time to be vigilant about our health. It’s easy to prematurely rejoice of what is to come and forget to maintain balance in the present.

Her recommendations include dressing and eating for the weather you have, not the weather you wish you had. 1 In my climate, scarves, hats, and soups are still the best choices (even though I yearn for sandals and raw foods from the garden).

While Lesley’s wise words come to us from the philosophy of Chinese Medicine, we can see many other sources validating this cautionary approach. The Centers for Disease Control and Prevention (CDC) points out that February traditionally has the highest incidence of the flu, with March containing an impressive amount as well. 2 In other words, we aren’t out of the woods yet!

It’s not uncommon to feel a restlessness this time of year, especially in regards to food. We still have many winter veggies like carrots, cabbage, and beets stored away, but the heavy foods of winter are not as enticing as they were in December.

It’s with this in mind that I made this simple, delicious, and immunomodulating hot and sour soup recipe. It’s fresh and lighter than the stews of winter, but still contains roots and herbs for supporting the immune system. This recipe is also a great way to learn how to cook burdock root.

What is an Immunomodulator?

Immunomodulation is a general term used in herbalism to describe the non-specific beneficial effects some herbs have on the immune system. Immunomodulators are believed to have a balancing result, and, when taken long term, they strengthen the immune system. Examples include Astragalus (Astragalus membranaceus), many medicinal mushrooms like Reishi (Ganoderma lucidum), and Tulsi (Ocimum sanctum).

Herbalists often use immunomodulating herbs for people who have frequent colds or the flu, are plagued by seasonal allergies, or have cancer. Many of these herbs are safe for everyone and besides being used for specific health challenges, they can be taken simply to maintain good health.

(Of course many nutrients and lifestyle changes should be taken into account when wanting to improve general immune system health. Exercise, vitamin D3 levels, and sleep are all part of the holistic considerations.)

Before we get to the hot and sour soup recipe, let’s take a look at the ingredients and their general effects on your immune system health.

Burdock Root (Arctium lappa, A. minor)

You don’t commonly see burdock root listed as an immunomodulator, but I think there’s a good case for it. Many of our immunomodulating herbs contain polysaccharides which are believed to play a large role in the immune system effects of the plant.

Herbalist David Hoffman reports that “It is increasingly being suggested that the polysaccharides are at the core of herbal immuno-modulating effects. Laboratory studies have revealed a range of impressive results, including:

  • a general improvement of many immune response measures
  • T lymphocyte activation
  • anti-tumor activity
  • increase in certain serum proteins
  • non-specific activation of the complement system
  • stimulation of interferon production
  • stimulate increased phagocytosis” 3

Burdock root is high in polysaccharides. One of the most prevalent, inulin, is a starchy substance that provides nutrients for beneficial gut flora. In other words, inulin is a PRE-biotic that supports the healthy gut flora that plays an important role in your immune system health.

This is just the tip of the iceberg for burdock root. Herbalists also use it for people with skin conditions such as eczema, psoriasis and acne and it’s also used for urinary health. Learn more about burdock on our membership site,

The hot and sour soup recipe below will also show you how to cook burdock root.

Shiitake Mushrooms (Lentinus edodes)

Shiitake mushrooms have long been heralded as beneficial for the immune system. Like burdock, they are high in polysaccharides (called beta-glucans) as well as many other constituents known to support immune system health. Many scientific studies have investigated shiitake mushrooms in regards to cancer care and general immunity.

One randomized dietary intervention trial in young adults showed that regularly eating shiitakes resulted in general improved immunity as observed by improved cell proliferation and increased gut immunity. 4

Ginger (Zingiber officinale)

Ginger is famous for its ability to modulate inflammation and support digestive health. It is probably most famous for alleviating nausea, whether from chemotherapy, motion sickness, or the morning sickness of early pregnancy.

Ginger is commonly used for many stages of a cold or flu. Herbalists often reach for it at the first sign of an upper respiratory infection to stop or shorten the duration of the illness. It’s also used for sore throats, boggy coughs, and to support the fever process when someone is feeling chilled.

Ginger has also been shown to be potentially beneficial for people at higher risk for colorectal cancer. In a pilot study, ginger was shown to have a beneficial effect on the colon and immune system health in people that took 2 grams for 28 days. 5


Carrots are full of antioxidants, such as beta carotene, that have a wide range of health benefits. While beta carotene is most famous for supporting eye health, eating a diet high in beta-carotene has been epidemiologically associated with a decreased risk for both lung cancer and stomach cancer. 6

Hot and Sour Soup with Burdock Root

We will be combining all of these health-giving ingredients into a simple hot and sour soup recipe that is perfect for the transition from the winter months to spring.

Look for fresh burdock root in Asian grocery stores, health food stores, or ask your local grocery store to order it.

To increase the immunomodulating properties of this soup, consider making your own stock using additional immunomodulating herbs, such as astragalus.

What you’ll need…

  • 1 quart chicken or vegetable stock
  • 1 teaspoon salt
  • 1 tablespoon tamari
  • 1/4 teaspoon ground pepper
  • 1/2 cup carrots cut into matchstick pieces
  • 1/2 cup burdock root cut into matchstick pieces
  • 1 large handful of mushrooms sliced thinly (I like fresh shiitakes)
  • 1 tablespoon minced ginger
  • 1/2 pound cooked tempeh or meat (ground beef, chicken, pork, and shrimp all work well)
  • 4 tablespoons white vinegar
  • 3 tablespoons cornstarch mixed with 4 tablespoons cold water
  • 1 large egg, lightly beaten
  • toasted sesame oil
  • 2 scallions, chopped

This post is sponsored by our friends at Mountain Rose Herbs.

Combine the stock, salt, tamari, and ground pepper in a soup pot and bring to a boil.

Add the carrots, burdock root, mushrooms, ginger, and tempeh or meat. Bring back to a boil then reduce heat and simmer for 3-5 minutes, covered.

Add the vinegar to the pot. Stir in the cornstarch mixed with water to the pot, and continue to simmer while stirring until the mixture is thickened, about 2 to 3 minutes.

Turn off the heat and add the egg, stirring gently.

Ladle the hot soup in bowls and garnish with a teaspoon of toasted sesame oil and a tablespoon of scallions.

Yield: 6 cups, roughly 3 servings as a main course

Print it out and save this recipe

  1. Tierra, Lesley. Healing with the Herbs of Life. Berkeley, CA: Crossing Press, 2003. p 346. ↩
  2. “The Flu Season.” Centers for Disease Control and Prevention. 2014. Accessed February 15, 2016. Visit Website. ↩
  3. Hoffman, David. “Herbal Medicine: Immuno-stimulation, Immuno-modulation or What?” Healthy Net. Accessed February 15, 2016. Visit Website. ↩
  4. Dai, Xiaoshuang, Joy M Stanilka, Cheryl A Rowe, Elizabethe A Esteves, Carmelo Nieves, Samuel J Spaiser, Mary C Christman, Bobbi Langkamp-Henken, and Susan S Percival. “Consuming Lentinula Edodes (Shiitake) Mushrooms Daily Improves Human Immunity: A Randomized Dietary Intervention in Healthy Young Adults.” Journal of the American College of Nutrition 34, no. 6 (2015): doi:10.1080/07315724.2014.950391. ↩
  5. Citronberg, Jessica, Roberd Bostick, Thomas Ahearn, D Kim Turgeon, Mack T Ruffin, Zora Djuric, Ananda Sen, Dean E Brenner, and Suzanna M Zick. “Effects of Ginger Supplementation on Cell-cycle Biomarkers in the Normal-appearing Colonic Mucosa of Patients at Increased Risk for Colorectal Cancer: Results From a Pilot, Randomized, and Controlled Trial.” Cancer prevention research (Philadelphia, Pa.) 6, no. 4 (2013): doi:10.1158/1940-6207.CAPR-12-0327. ↩
  6. van Poppel, G, and R A Goldbohm. “Epidemiologic Evidence for Beta-carotene and Cancer Prevention.” The American journal of clinical nutrition 62, no. 6 Suppl (1995): 1393S-1402S. ↩

About the Author - Rosalee de la Forêt

Rosalee is the Education Director of LearningHerbs and author of the bestselling book "Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Heal." She’s a registered herbalist with the American Herbalists Guild and she teaches students from all over the world how to confidently use medicinal plants. Explore more herbs with Rosalee at her website, Herbs with Rosalee, where you can get her free course, How to Choose the Best Herb For You.

All content and photos in this article are copyright © Rosalee de la Forêt.

  • 2 tablespoons corn starch + 3 tablespoons water
  • 1 can (14.5 oz. /411 g) chicken broth (preferred) or vegetable broth
  • 1 1/2 cups water
  • 8 oz. (226 g) soft tofu, cut into strips
  • 6 oz. (170 g) white button mushroom, stems trimmed and caps quartered
  • 3 tablespoons soy sauce
  • 2 1/2 tablespoons Chinese vinegar, apple cider vinegar or rice wine vinegar
  • 1 teaspoon dark soy sauce for coloring purpose
  • 3 dashes ground white pepper or black pepper
  • 1 egg, beaten
  • 1 teaspoon chili oil, optional
  • 1 tablespoon chopped scallion, optional
  1. Add the corn starch and water together, stir to combine well. Set aside.
  2. Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to boil. Add the tofu and white button mushrooms, cook for 2 minutes. Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. Add in the cornstarch mixture, stir continuously to thicken the soup. Turn off the heat.
  3. Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that look very pretty. Add the chili oil and chopped scallions, if using.
  4. Dish out and serve immediately.

How to make hot and sour soup

Basically this savoury soup is made with chicken stock, shredded chicken, mushrooms, bamboo shoots and egg drops. Taste is hot, tangy, savoury and the texture is thick and glossy. There are many different version of hot and sour soup, as everyone like to add their own personal touch. You can also customise your soup by adding any of your favourite protein, vegetables and seasonings.

Sharing my quick and delicious homemade version of hot and sour soup recipe. Hope you likes it and if you try it at your home, let me know your thoughts.

Ingredients you will need

Protein: I use chicken breast for this recipe, but you can add chicken thigh, prawns, seafood, beef or any tender meat you wish. If you have any pre-cooked or boiled chicken, feel free to add in the soup.

Egg: You will need one beaten egg to create the silky egg ribbons. It’s very important to pour the egg slowly and stir gently in one direction in a circular motion when pouring.

Vegetables & Tofu: Dried shiitake mushroom or wood ear mushroom, bamboo shoots, tofu, and spring onions are classic ingredients to make this soup. I add extra needle mushroom(enoki) and shredded carrots, you can add any fresh mushrooms or vegetables you wish. Use firm tofu for this recipe as the soft tofu can be mushy in the soup when you stir it.

The Soup Seasonings: Soy sauce, vinegar, and white pepper are the key flavour of this soup. I use Chinese Black vinegar called Chinkiang vinegar in this recipe, but if you can’t get in hand easily, white vinegar or rice wine vinegar is the perfect substitute. Combine corn starch and water in a small bowl, add after the veges.

Chicken Stock: You can simply use store-bought low sodium chicken stock, vegetarian stock to save time on your busy days. Or you can add homemade chicken stock if you already have at home.

Vegetarian Option:

As this soup has loads of healthy vegetables and tofu inside, it’s absolutely delicious without meat inside. Simply substitute the chicken stock with vegetable stock, then you can simply create a vegetarian hot and sour soup!

If you like this soup recipe, you will also love my Tom Yum Soup & Noodles, Wonton Noodle Soup and Chicken Corn Soup recipes.

Delicious Chinese recipes you can pair with this soup:

Watch how to make it video instructions :

Hi, I'm Khin! This blog is all about my family home cooking recipes. I want to share how to make delicious meals from simplest method with step-by-step cooking videos.

Hot and Sour Soup Recipe

4 servings


• 4 cups chicken broth
• 3 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoon lemon juice
• 4 dried Chinese mushrooms (wash with water then cut into thin strips)
• 1/2 cup bamboo shoot cut into thin strips
• 1/4 lb lean pork cut into thin strips
• 1 small tofu dice into cubes
• 1/4 teaspoon white pepper (or black pepper)
• 2 tablespoon cornstarch (mix with about 4 tablespoon of cold water)
• 1 egg (stirred)
• Finely chopped green onions for garnish

1. In a pan boil the chicken broth then add soy sauce, mushrooms, bamboo shoots and pork for 5 minutes.
2. Then add bean curd, pepper, lemon juice and then add the cornstarch and mix thoroughly for another 5 minutes then slowly add the egg while stirring.

Serve and enjoy this Chinese Food Recipe – Hot and Sour Soup


How much been curd needs to be added?

Wow!. This is the best stir fry sauce recipe for this month because it is cold. In fact after I saw your recipe, I shared it to my friends and they loved it. Thank you for sharing this with us.

Bean curd is the tofu. Calls for a small tub.

Can I make this in the crockpot? If so how would I do it?

I am unfamiliar if it will taste the same on a crock pot, but if you are interest in trying you can.
1. cook the pork seperately
2. add the remaining ingredients (except corn starch) in the crock pot and start the heating process.
3. add the cooked pork in the crock pot
4. once the pork and soup are mixed well and heated, mix in the cornstarch to add some thickness to the soup.

Hot and sour soup recipe

Hot and sour soup recipe, Veg hot and sour soup, a popular Indo Chinese soup recipe – Restaurant style Hot and sour veg soup recipe with full video and detailed step by step instructions.

Soups are always liked by everyone at our home. The most common one I make is palak soup, pumpkin and carrot soup, and broccoli soup. I have tasted hot and sour veg soup in restaurants. I wanted to try this at home. We are experiencing winters here in Hongkong. A Hot bowl of soup is perfect for this lovely weather.

The combination of the veggies and the addition of soya sauce, pepper, vinegar elevates the taste of the soup. A perfect one for a cold winter day.

This is a wholesome soup loaded with veggies and greens. Always ensure to serve the soup hot. This is a perfect for party starters and pairs well with manchurian.

Chinese Hot & Sour Soup With A Twist

What you’ll need to make approximately 4 bowls:-

  • 1 tbsp oil
  • 2 cloves of garlic, finely chopped
  • 25g (0.8 ounce/ about 6-7 mushrooms) shitake mushrooms, sliced
  • 1/2 tsp dried chilli flakes *adjust to taste*
  • 3 fresh tomatoes, roughly diced
  • 2 cups of chopped kale ( I used the curly variety)
  • 1 cup frozen corn kernels
  • 4 cup low sodium chicken broth (you can use vegetable broth also)
  • A dash of soy sauce * adjust to taste you may need more if you make your own broth*
  • 1 tbsps sesame oil (you can add more if you prefer a stronger scent)
  • 2 dashes of white ground pepper
  • 3 tbsps cornflour
  • 1/2 cup cold water
  • 2 eggs, beaten
  • Spring onions, chopped for garnish *optional*


In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chilli flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.

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Hot and Sour Soup Recipe

(Printable recipe)
By Christine’s Recipes
Course: Soup
Cuisine: Chinese
Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

  • 60 gm pork fillet, shredded
  • 1 Tbsp shredded ginger
  • ½ carrot, shredded
  • 30 gm bamboo shoots, fresh or frozen
  • 1 wood ear(木耳), about 8 gm, soaked until softened
  • 3 shiitake mushrooms, soaked until softened
  • 2 cups salt-reduced chicken stock
  • 2 cups water
  • 1 block tofu
  • 1 egg, whisked
  • 1 Tbsp light soy sauce
  • salt, to taste
  • 5 Tbsp black vinegar
  • ¼ tsp chilli oil
  • white pepper, to taste
  • coriander, for garnish
  • 1 tsp light soy sauce
  • 1 tsp cornflour / corn starch
  • ¼ tsp sugar
  • sesame oil, to taste
  • 1 Tbsp cornflour / corn starch
  • 2 Tbsp water

  1. Mix the pork with the marinade. Shred all ingredients. Set aside.
  2. Use a large deep pot to heat oil over medium high heat. Sauté the ginger until aromatic. Add the carrot, bamboo shoots, wood ear and mushrooms. Stir to combine and cook until they start to be softened. Pour chicken stock and water. Bring it to a boil. Add the pork and cook until turned white. Add thickening. Cook to preferred consistency. Add the tofu. When it boils again. Remove from the heat.
  3. Slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks. You’ll get beautiful egg drop / egg flower in the soup. Season with light soy sauce, and salt if necessary. Add black vinegar and chilli oil. Sprinkle pepper. Remember to taste. Garnish with coriander. Serve immediately.
  • You can skip the pork and use vegetable stock to make it vegetarian. It’s equally delicious.
  • That said, this soup is traditionally made with 2 parts of soy sauce with 1 part of black vinegar. I like to go for a less salty version. Feel free to adjust the amount of soy sauce and black vinegar according to your liking.
  • Generously sprinkle white pepper as mush as you like.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.