Hot and Sour Egg Drop Soup
A shortcut hot and sour soup with egg ribbons, tofu, mushrooms, vinegar, soy sauce, and white pepper.
Hot and sour egg drop soup gives home cooks a comforting Chinese-style soup without needing a long stock or many restaurant ingredients. Eggs create ribbons, tofu adds protein, mushrooms give savory depth, and vinegar plus white pepper provide the hot-sour shape.
The recipe can be made with chicken stock or vegetable stock. Rice vinegar is easy to find, while Chinese black vinegar can be used when you want a deeper pantry flavor.
It uses common soup ingredients and pantry seasonings to create a comforting Chinese-style soup without a long stock.
Ingredients
- chicken or vegetable stock: 4 cups. Substitution: Use vegetable stock for a vegetarian version.
- egg: 2 large.
- tofu: 200 g / 7 oz.
- mushroom: 150 g / 5 oz.
- soy sauce: 2 tbsp.
- rice vinegar: 2 tbsp. Substitution: Use Chinese black vinegar for deeper flavor, or white wine vinegar in a pinch.
- white pepper: 1/2 tsp.
- cornstarch: 1 tbsp.
- chili crisp: 1 tsp (optional).
- green onion: 2 (optional).
Steps
- Simmer the base
Bring stock, mushrooms, tofu, soy sauce, vinegar, and white pepper to a gentle simmer.
- Thicken lightly
Stir cornstarch with cold water, then drizzle into the soup and simmer until lightly glossy.
- Make egg ribbons
Slowly pour beaten eggs into the moving soup. Turn off heat and finish with green onion and chili crisp if using.
Western Grocery Notes
- White pepper is common in the spice aisle; black pepper works but tastes less classic.
- Button, cremini, or shiitake mushrooms all work.
Substitutions
- Use vegetable stock instead of chicken stock.
- Use black vinegar if available, or white wine vinegar if rice vinegar is missing.
- Skip chili crisp for a mild soup.
Ingredient Alternatives
-
Stock
Forms the soup base.
Alternatives: Chicken stock, Vegetable stock, Mushroom broth. Use low-sodium stock if possible so soy sauce can season the soup cleanly.
-
Vinegar
Creates the sour part of the soup.
Alternatives: Rice vinegar, Chinese black vinegar, White wine vinegar. Add vinegar near the end and taste before adding more.
-
White pepper
Adds the classic sharp heat.
Alternatives: Black pepper, Chili crisp, Sichuan peppercorn. Black pepper works but tastes less traditional; chili crisp makes the soup redder and richer.
Cook Better Next Time
- Thicken the soup lightly before adding eggs so the ribbons suspend in the broth.
- Pour beaten egg slowly while stirring the soup in one direction.
- Taste for vinegar and white pepper at the end because their strength fades as the soup simmers.
FAQ
- Can hot and sour soup be vegetarian?
- Yes. Use vegetable stock and check that any chili crisp or sauce you add is vegetarian.
- What makes hot and sour soup sour?
- Vinegar gives the sour flavor. Rice vinegar is accessible, while Chinese black vinegar gives a deeper flavor.
- How do I make egg ribbons?
- Drizzle beaten egg slowly into gently moving hot soup after it has been lightly thickened.
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