Chinese Hot and Sour Soup

  • Servings: 6
  • Prep Time: 5m
  • Cook Time: 12m
  • Ready In: 20m
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  • 8 cups chicken broth or fresh homemade stock (add salt to taste)
  • 8 oz. of Shiitake or Baby Bella mushrooms, washed, cleaned, and sliced thin
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 1tsp white or cane sugar
  • ¼ cup corn starch whisked into 1 cup of the chicken broth
  • 2 teaspoons of freshly ground ginger root
  • 1 tsp Hoy Fong chili garlic sauce
  • 1tsp fine diced fresh garlic
  • 3 whole eggs whisked in a bowl
  • 5 whole green stick onions sliced thin on a bias
  • ½ tsp roasted sesame oil
  • Kosher salt and white pepper (add to taste)


Step 1

Set aside 1 cup of the chicken broth for the corn starch slurry.

Step 2

In a large pot, add the remaining chicken broth, mushrooms, onions, chili sauce soy sauce, rice vinegar, ginger, garlic, and sugar. stir to combine and put over medium high heat until a simmer is reached.

Step 3

Once a simmer is achieved, mix the corn starch into the cup of cold chicken broth until blended.

Step 4

Stir in the corn starch slurry and mix well until the soup comes back to a high simmer.

Step 5

Using a whisk, slowly pour the egg mixture over the whisk into the soup to form ribbons, slowly stir the eggs in and heat till a low simmer.

Step 6

Stir in the sesame oil along with salt and white pepper to taste.

Step 7

Garnish with fresh chopped scallions and serve hot. Add more rice vinegar if you want a more sour taste or more chili sauce if you like more heat.

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