When it comes to comfort food with a punch of bold flavour, few dishes rival the beloved Sour and Spicy Chinese Soup. Known for its ability to awaken the senses and warm the soul, this soup is a quintessential representation of balance in Chinese cuisine—where yin meets yang and spicy heat dances with tangy brightness.
The magic of this soup lies in its multifaceted flavour profile. A bowl typically presents a complex harmony of sourness from vinegar, fiery spice from chili, and savoury umami from soy sauce and other seasonings. These elements mingle with a medley of ingredients, such as silky tofu, crunchy bamboo shoots, earthy mushrooms, and sometimes tender strips of pork or chicken, resulting in a soup that’s both hearty and refreshing.
Sour and Spicy Chinese Soup, often referred to as “hot and sour soup” in Western contexts, has its roots in the culinary traditions of Sichuan and Hunan provinces, both famed for their bold and fiery dishes. While variations abound across regions, the essence of the soup remains constant—a warming broth that stimulates the palate and satisfies cravings.
Part of what makes this dish so captivating is its versatility. It can serve as a standalone meal, a starter, or a complement to other Chinese dishes. Its adaptability extends to the ingredients as well. Whether you prefer a vegetarian version brimming with tofu and vegetables or a meatier rendition with slivers of pork or duck, the soup readily accommodates diverse preferences.
Beyond its flavour, Sour and Spicy Chinese Soup has a wonderful cultural and even medicinal significance. In traditional Chinese medicine, the sour and spicy combination is thought to invigorate the digestive system, improve circulation, and combat cold, damp weather. It’s no wonder this soup is a go-to during chilly months or when feeling under the weather.
What sets Sour and Spicy Chinese Soup apart is its ability to deliver boldness without overpowering subtlety. Each sip is a journey, starting with the tangy brightness that quickly yields to the warmth of chili and the savoury depth of the broth. Paired with a bowl of steamed rice or served alongside dumplings, it’s a dish that never fails to delight.
Sour and Spicy Chinese Soup
Ingredients
- 6 cups chicken broth vegetable broth
- 1/4 cup rice vinegar or white vinegar
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp white pepper adjust to taste
- 1/2 tsp chili flakes to taste
- 200 g firm tofu cut into thin strips
- 1/2 cup bamboo shoots julienned
- 1/2 cup shiitake mushrooms sliced
- 100 g pork cooked chicken or shrimp thinly sliced
- 1 tbsp corn starch
- 2 tbsp water
- 1 large egg beaten free range
- 2 medium green onions sliced
- Fresh coriander
Instructions
- In a large pot, bring the chicken or vegetable broth to a boil over medium heat.6 cups chicken broth
- Lower the heat to a simmer and add vinegar, soy sauce, sesame oil, white pepper and chili flakes. Stir to combine and taste to adjust the seasoning.1/4 cup rice vinegar, 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp white pepper, 1/2 tsp chili flakes
- Stir in the tofu, bamboo shoots and mushrooms.200 g firm tofu, 1/2 cup bamboo shoots, 1/2 cup shiitake mushrooms
- If using cooked pork, chicken, or shrimp, add them at this stage. Let everything simmer for 5–7 minutes to infuse the flavours.100 g pork
- Slowly pour the corn starch slurry (corn starch and water) into the simmering soup while stirring to thicken the broth. Adjust the consistency as desired by adding more slurry for a thicker texture.1 tbsp corn starch, 2 tbsp water
- While the soup is simmering, slowly drizzle the beaten egg into the pot in a thin stream. Use a spoon to gently stir the soup in one direction to form delicate ribbons of egg.1 large egg
- Remove the pot from heat and garnish with green onions and coriander leaves. Serve hot on its own or with steamed rice for a complete meal.2 medium green onions, Fresh coriander
10 comments
Didn’t think I would like it but it was divine. A superb combination of flavours that work together.
I love bold flavours, and this soup delivered.
The balance of sour, spicy, and savoury is perfection, and the ingredients make it wonderfully textured.
The heat wasn’t overwhelming but built gradually with every spoonful. Adding shrimp gave it a lovely seafood twist.
The flavours in this soup hit all the right notes—sour, spicy, savoury, and just a touch of sweetness.
I loved how the tofu and mushrooms soaked up the broth. I just wish it were a bit spicier, but that’s easy to fix next time.
This soup is an explosion of flavour! The tanginess from the vinegar and the kick of chili really warmed me up on a cold evening.
Was lovely but needed more heat, but that’s an easy remedy.
The soup was good, but it was a bit too tangy for my taste. I might cut back on the vinegar next time. That said, the tofu and bamboo shoots were a nice touch, and the egg ribbons looked and tasted gorgeous in the bowl.
The balance of sour and spicy was spot on, and the egg ribbons added a silky texture I adored. It’s filling without being heavy, and it pairs beautifully with a bowl of steamed rice.