Hot and Sour Soup with Mushrooms and Bamboo Shoots

Hot and Sour Soup with Mushrooms and Bamboo Shoots is a bold, comforting, and deeply flavorful classic that perfectly balances spicy heat and tangy acidity. This iconic Chinese soup is known for its warming qualities, rich umami depth, and silky texture created by gently whisked eggs. Earthy mushrooms, crisp bamboo shoots, and aromatic seasonings come together in a savory broth that feels both light and satisfying.

This soup is especially comforting during cooler weather or when you need a nourishing dish that awakens your senses. Despite its complex flavor profile, it’s surprisingly easy to prepare at home using simple ingredients. Whether served as a starter or enjoyed as a light main course, this homemade version delivers restaurant-quality flavor with fresh, customizable ingredients.

Why I Love This Recipe

I love this recipe because it delivers bold flavor in every spoonful while remaining light and wholesome. The contrast between spicy white pepper, tangy vinegar, and savory broth makes it exciting and comforting at the same time. It’s also quick to prepare, endlessly adaptable, and perfect for warming you from the inside out.

Why This Is a Must-Try Dish

• Perfect balance of spicy, sour, and savory flavors
• Comforting and warming, especially in cold weather
• Packed with vegetables and protein
• Easy to make at home in under 30 minutes
• Better and fresher than takeout

Preparation Details

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Servings & Nutrition

• Servings: 4–6
• Calories: Approximately 160–190 calories per serving

Course & Cuisine

• Course: Soup / Appetizer
• Cuisine: Chinese / Asian

Ingredients

Base Ingredients

• 6 cups chicken or vegetable broth
• 1 cup shiitake mushrooms, thinly sliced
• ½ cup bamboo shoots, julienned
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (or black vinegar)
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced

Thickening & Eggs

• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 large eggs, lightly beaten

Seasoning

• ½–1 teaspoon white pepper (adjust to taste)
• ½ teaspoon chili paste or chili oil (optional)
• Salt to taste

Garnish

• Sliced green onions
• Fresh cilantro (optional)

Cooking Directions

1. Bring broth to a simmer and add aromatics.
2. Add mushrooms and bamboo shoots; simmer.
3. Stir in sauces, vinegar, and seasonings.
4. Thicken soup with cornstarch slurry.
5. Slowly add beaten eggs while stirring.
6. Finish with sesame oil and garnish.

Step-by-Step Preparation Method

Step 1: Prepare the Broth

In a large pot, bring the broth to a gentle boil over medium heat.

Step 2: Add Aromatics

Add ginger and garlic to the broth and simmer for 1–2 minutes until fragrant.

Step 3: Add Vegetables

Stir in mushrooms and bamboo shoots. Simmer for 5–7 minutes until tender.

Step 4: Season the Soup

Add soy sauce, rice vinegar, white pepper, and chili paste if using. Stir well.

Step 5: Thicken the Soup

Mix cornstarch with water and slowly pour into the soup while stirring. Simmer until slightly thickened.

Step 6: Add Eggs

Reduce heat to low. Slowly drizzle beaten eggs into the soup while stirring gently to create silky ribbons.

Step 7: Finish and Taste

Stir in sesame oil. Adjust seasoning with salt, vinegar, or pepper as needed.

How to Serve

• Serve hot as a starter or light meal
• Garnish with green onions and cilantro
• Pair with dumplings, spring rolls, or fried rice
• Enjoy as a warming comfort soup

Recipe Tips

• White pepper is essential for authentic flavor
• Add vinegar gradually to balance sourness
• Stir slowly when adding eggs for smooth ribbons
• Use fresh mushrooms for best texture

Variations

Vegetarian Hot and Sour Soup

Use vegetable broth and add tofu strips for protein.

Chicken Hot and Sour Soup

Add shredded cooked chicken for a heartier version.

Extra Spicy Version

Increase chili oil or add fresh sliced chilies.

Low-Sodium Version

Use low-sodium soy sauce and broth.

Freezing and Storage

Refrigeration

• Store in an airtight container for up to 3 days
• Reheat gently on the stovetop

Freezing

• Not recommended due to egg texture changes
• If freezing, omit eggs and add fresh when reheating

Special Equipment Needed

• Large soup pot or Dutch oven
• Whisk or spoon
• Small bowl for cornstarch slurry
• Ladle

Conclusion

Hot and Sour Soup with Mushrooms and Bamboo Shoots is a timeless comfort dish that delivers bold flavors, warming spices, and satisfying textures in every bowl. Easy to prepare and endlessly adaptable, it’s perfect for weeknight dinners, cozy evenings, or whenever you crave something flavorful and nourishing. Once you try this homemade version, it’s sure to become a regular favorite in your kitchen.