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Hot and sour soup is being served in little soup bowls with spoons- topped with cilantro
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Hot and Sour Soup

This authentic flavorful Hot and Sour Soup is the perfect comfort meal this winter season. This recipe is Gluten-free. Vegetarian-friendly.
Prep Time5 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time5 minutes
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free
Keyword: chinese food, gluten free soup, healthy soup, hot and sour soup
Servings: 6 bowls
Calories: 260kcal
Author: Shuang Shuang Liang

Ingredients

Soup starter

  • 2 dried chili peppers
  • 1 stock of green onion chopped
  • 2 inch of ginger thinly sliced

Soup add-ins

  • Dried lily flowers dehydrated and rehydrated*
  • 1/2 cup dried wood ear mushroom rehydrated, thinly sliced
  • 1/4 of a block of firm or extra firm tofu sliced
  • 1/2 cup shitake mushroom dried or fresh, sliced**
  • 1/3 cup bamboo shoots
  • 1 handful of dried shrimp skin
  • 1 large egg
  • 8 cups chicken stock
  • 1 tsp salt or to taste
  • 2 tsp fresh ground white pepper
  • 3-4 tsp dark soy***
  • 1 tsp sesame oil
  • 1/2 cup Xiang Cu you can also use rice vinegar****
  • 1/3 cup arrowroot starch or corn starch mixed with 1/4 cup cool water
  • Cilantro to garnish

Instructions

  • Wash the dehydrated lily flowers and wood ear mushroom (if using dried) and soak for 1 – 2 hours or until they plump up.
  • In a wok, heat up the oil to a simmer.
  • Add green onion, dried chili pepper, and ginger and stir and cook for 30 – 60 seconds or until fragrant. Be careful not to burn the ingredients!
  • Add vinegar, soy sauce, and stock and bring to a boil. Use a strainer to remove the green onion, pepper, and ginger.
  • Add salt and white pepper to taste.
  • Mix starch and water in a small dish. Slowly add it to the soup broth and stir as you pour in.
  • Whisk the egg in a separate bowl. Very slowly drip it across the soup - it will create a thin, airy, and cloud-like egg mixture on top. Mix in the soup add-ins.
  • Cook for 5 – 10 minutes on medium heat, while gently stirring and tasting to add more seasoning if needed.

Notes

*Lily flower is a great addition but if you have trouble finding it, you can omit it.
**You can use fresh or dehydrated shiitake mushrooms. The dehydrated and then rehydrated ones are generally more flavorful.
***Dark soy is mainly for the color, you can use regular soy sauce.
****Xiang cu (Umami vinegar) is a darker color Chinese vinegar. You can simply replace it with rice vinegar

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 20g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 655mg | Fiber: 2g | Sugar: 7g