Make this hot and sour soup, then check out our chicken noodle soup, red Thai curry noodle soup and more soup recipes.

As chef Sandy Tang says: “For lunch or dinner, this hot and sour soup will serve you well in the winter. It’s savoury and tangy, with a spicy kick coming from the white pepper and sourness from the aged vinegar. Originating from Henan cuisine in China, there are many variations of this dish across the world, so don’t feel restricted to add and replace some of the vegetables in the ingredients list.”

Hot and sour soup recipe


  • 200g enoki, oyster or shimeji mushrooms, trimmed
  • 20g dried shiitake mushrooms, or dried black ear fungus, rehydrated and sliced into strips
  • 2 carrots, sliced into thin batons
  • 2 tbsp vegetable oil
  • 1 tomato, peeled and diced
  • 1 tbsp tomato purée
  • 100g silken tofu, sliced into strips
  • 3 tbsp cornflour, mixed with 5 tbsp of water
  • 1 egg, lightly beaten
  • 1 tsp ground white pepper
  • 2 tbsp zhenjiang vinegar, or sherry vinegar
  • 1 tbsp sesame oil
  • coriander, roughly chopped


  • STEP 1

    Bring a large pot of water to the boil over a medium-high heat, then blanche the trimmed mushrooms, rehydrated mushrooms or black ear fungus and carrots for 3 mins until softened. Remove from the heat and drain in a colander.

  • STEP 2

    Heat the vegetable oil in a deep pan over a medium-high heat. Cook the tomato for 2-3 mins, stirring frequently, then mix in the tomato purée, reduce the heat to low, and cook for 1 min. Pour in 600ml of water and bring to the boil. Toss in the blanched mushrooms, black ear fungus, if using, carrots and tofu, and cook for 3 mins. Stir in the cornflour mixture and cook for another 2 mins, until slightly thickened. Reduce the heat to a gentle simmer.

  • STEP 3

    Pour the beaten egg carefully around the hot liquid. Do not stir for 2 mins. Season with the ground white pepper and add the vinegar to taste. Stir in the sesame oil and sprinkle over the coriander, to serve.

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