🍜 Hot and Sour Soup

Name: Hot and Sour Soup
Total time: 30 min
Yield: 4
Cuisine: China
Ingredients: 1 litre chicken broth; 10 g dried wood ear mushrooms, soaked and sliced; 200 g firm tofu, in thin strips; 3 tbsp rice vinegar; 1 tsp ground white pepper; 2 tbsp cornstarch mixed with 3 tbsp water; 2 eggs, beaten; 2 spring onions, sliced

Origin: China

195kcal

per serving · 300 g

65kcal

per 100 g

12 gProtein4 g / 100 g

9 gFat3 g / 100 g

16 gCarbs5.5 g / 100 g

Hot and sour soup is a Chinese chicken-broth soup made tangy with vinegar and peppery with white pepper. It is filled with strips of tofu and crunchy wood ear mushrooms, lightly thickened, and finished with ribbons of beaten egg. The result is silky, warming and sharp, served as a starter in Chinese restaurants.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb5.5 g carbs per 100 g

Not vegetarianbecause of: chicken broth

Not veganbecause of: chicken broth, egg

Contains glutenno wheat, barley or rye in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

chicken brothtofuwood ear mushroomvinegarwhite pepperegg

Recipe

4 servings30 min

Ingredients

1 litre chicken broth
10 g dried wood ear mushrooms, soaked and sliced
200 g firm tofu, in thin strips
3 tbsp rice vinegar
1 tsp ground white pepper
2 tbsp cornstarch mixed with 3 tbsp water
2 eggs, beaten
2 spring onions, sliced

Method

Bring the broth to a simmer, add the mushrooms and cook for 5 minutes.
Add the tofu and simmer 2–3 minutes; season with salt.
Stir in the cornstarch mixture and cook until slightly thickened.
Turn off the heat, stir in the vinegar and white pepper.
Slowly pour in the beaten eggs while stirring gently to form ribbons; top with spring onion.

How to make it lighter

Use a fat-skimmed homemade or low-fat broth.
Add extra mushrooms and tofu to make a bowl filling enough to be a light meal.
Use less cornstarch for a thinner, lighter soup; the flavour comes from vinegar and pepper.

History

Versions of hot and sour soup are eaten in several regions of China, including Sichuan and Beijing, with the heat coming mainly from white pepper rather than chili. It became one of the best-known starters in Chinese restaurants abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →