Szechuan Hot and Sour Soup - Spicy, Tangy, and Delicious
This Szechuan Hot and Sour Soup brings bold, spicy, and tangy flavors straight to your kitchen. Traditionally a staple in Szechuan cuisine, this soup combines chili heat, peppercorn tingle, and vinegar tang, creating a symphony of flavors that’s deeply comforting and refreshing. Featuring mushrooms, tofu, bamboo shoots, and eggs in a beautifully seasoned broth, this soup is quick to make and perfect for chilly days or whenever you're craving something with a kick.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup shiitake mushrooms, thinly sliced
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into small cubes
- 1 tablespoon Szechuan peppercorns, lightly crushed
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
- 1 egg, lightly beaten
- 2 green onions, finely chopped
- 1/2 teaspoon white pepper
- Salt to taste
Directions
Prepare the Broth. In a medium pot, bring the broth to a gentle simmer over medium heat.
Add Vegetables and Tofu. Stir in the sliced mushrooms, bamboo shoots, and tofu. Simmer for 5–7 minutes, allowing the vegetables to soften.
Season. Add soy sauce, rice vinegar, Szechuan peppercorns, chili oil, and white pepper. Stir well, adjusting seasonings to taste if needed.
Thicken the Soup. Stir in the cornstarch slurry and let the soup simmer until it thickens slightly, around 1–2 minutes.
Add the Egg. Gently pour the beaten egg into the soup in a slow, thin stream, stirring slowly in a circular motion to create egg ribbons.
Garnish. Remove from heat, sprinkle with green onions, and serve hot.
Recipe tips
If you like it extra spicy, increase the chili oil or add a pinch of red pepper flakes. For a different tangy depth, you can use black vinegar instead of rice vinegar. Shiitake mushrooms are traditional, but wood ear or button mushrooms can also be used for added texture and flavor.
Nutrition Facts (per serving)
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