Hot and Sour Soup

50 Ratings
  • 5 11
  • 4 15
  • 3 18
  • 2 5
  • 1 1

White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.

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Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
4
Yield:
Makes 6 cups soup
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Ingredients

Directions

  • In a small bowl, soak mushrooms in 2 cups boiling water until softened, using a plate to keep mushrooms submerged, about 15 minutes. Remove mushrooms, reserving mushroom liquid, and thinly slice. In another small bowl, whisk together cornstarch and 4 tablespoons water.

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  • In a medium saucepot, add mushrooms and mushroom liquid to chicken broth. Pour mushroom liquid carefully to leave behind grit (or strain it). Bring chicken broth, mushrooms, mushroom liquid, soy sauce, and pepper to a simmer covered. Add bamboo shoots, tofu, and scallions, reserving 4 tablespoons sliced green tops; simmer 5 minutes. Add cornstarch mixture and bring to a boil; cook 2 minutes. Stir in vinegar. Remove from heat and add egg while stirring soup. Serve topped with remaining scallion.

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Reviews (7)

50 Ratings
  • 5 11
  • 4 15
  • 3 18
  • 2 5
  • 1 1
Martha Stewart Member
01/02/2019
Hot and sour soup is my favorite soup but this recipe has way too much pepper. It ruined the soup. Also not enough vinegar. Most recipes call for 1/4 cup vinegar. I also had to add one more egg. Not thick enough either. More mushrooms needed. I won't be using this recipe again. I do like most of Martha Stewart recipes But this one is a fail, tastes nothing like what hot and sour soup is supposed to taste like. Maybe change the title to "burn your lips off hot soup without the sour"
Martha Stewart Member
10/10/2015
This is quick and easy!
Martha Stewart Member
04/28/2014
All I can say is....THANK YOU! I no longer need to make a trip to my favorite chinese restaurant for this soup! I did not have the mushrooms called for, so I just sliced up several button mushrooms and it turned out GREAT! Have made this several times already!
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Martha Stewart Member
04/18/2013
This recipe was simple and delicious. Tasted just like take-out! I used the full teaspoon of white pepper and found it a bit too spicy for my taste. I'd probably start with a half teaspoon next time and work my way up if it needed it.
Martha Stewart Member
04/10/2013
We can't eat out at Chinese restaurants due to food allergies. This recipe was tasted like what we would get in a restaurant. It was so delicious, easy to make and beautiful in presentation. Thank you so much! (I used firm tofu because it holds up better.)
Martha Stewart Member
04/05/2013
I noticed the recipe calls for soft tofu, while Sarah mentions firm tofu. Is this just personal preference? Will the recipe work with either? Please advise - Thanks.
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Martha Stewart Member
04/05/2013
I love hot and sour soup. Other recipes I've tried were more complicated ingredient-wise, so I stopped making it. This recipe was simple, easy, and tasty. I had dried black fungus in my pantry, so I soaked the fungus along with the shiitakes before adding to the soup. The print recipe calls for soft tofu, I used firm. I usually add pork but the texture of the fungus, tofu, and mushrooms totally made up for the fact that there was no meat in the soup. My new Hot and Sour soup recipe. Thanks.
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