Sour and Spicy Chinese Soup

Sour and Spicy Chinese Soup is a vibrant, flavour-packed dish that combines tangy vinegar, fiery chili, and umami-rich broth to create a harmonious balance of taste. Packed with tofu, mushrooms, bamboo shoots, and protein (Pork, Chicken or Shrimp) of choice, it is both hearty and comforting. Perfect for chilly days or when you're craving bold flavours, this soup delivers warmth and complexity in every spoonful.

Prep Time 15

Cook Time 20

Total Time 35

Servings Portions

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

Notes

Chef’s Tip:

Adjust the spice and sourness levels to your liking by varying the chili flakes and vinegar.

For a vegetarian twist, skip the meat and add more tofu and vegetables.

This soup tastes even better the next day as the flavours deepen!

Nutrition