The classic northern Chinese dish known as Chinese hot and sour soup is a fan favorite that is loaded with the tanginess of Zhenjiang vinegar, the spiciness of white pepper, and the nuttiness of sesame oil.

This soup comes from the province of Sichuan in China. It is both spicy and sour. This soup is a must as it combines most of the things you need for a perfect bite: crunchy vegetables, tender meat, a sharp tang from the vinegar, and subtle warmth from the chili.

Ingredients you’ll need :

  • ½ tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 6 tablespoon rice vinegar
  • 40g (1½oz) char siu pork (see a purchase from a Chinese supermarket), cut into matchsticks
  • 30g (¼ cup) cooked and peeled prawns (shrimp)
  • 15g (½oz) dried wood ear mushrooms, rehydrated in hot water, drained, and cut into matchsticks
  • 30g (1oz) firm tofu, cut into 1cm (½in) cubes
  • 4 tablespoon tomato ketchup
  • 1 teaspoon tomato purée
  • 6 tablespoon cornflour (cornstarch) mixed with 12 tbsp water
  • 2 eggs, beaten
  • 2 dried chilies, finely chopped
  • 30g (1oz) tinned bamboo shoots, cut into matchsticks
  • ½ medium carrot, cut into matchsticks
  • 30g (¼ cup) peas
  • 1.8 liters (7½ cups) of chicken stock
  • ½ tsp white pepper
  • 1½ teaspoon salt
  • 2 teaspoon sugar
  • ½ tablespoon sesame oil


  1. Firstly Everything except the cornflour mixture, sesame oil, and eggs should be put into a large wok or saucepan. Bring the soup slowly to a boil, then turn down the heat and let it simmer for 3 minutes.
  2. Give the cornflour mix a good stir, turn up the heat to medium, and slowly add the cornflour to the soup, stirring as you go, until you reach the desired consistency. Take the pan off the heat and slowly pour in the beaten eggs while stirring.
  3.  after all, Add the sesame oil and serve.

adjusting the taste :

The Zhenjiang vinegar, white pepper, and sesame oil should be added to the soup at this point. They are added last since extended cooking reduces their taste intensity.

Then you may now fine-tune the flavor to your liking. If you want a stronger vinegar and pepper flavor, or more umami flavor, add the soy sauce. Garnish with little chopped coriander.

Enjoy 😊

Eating this dish as a kid brings back a lot of wonderful memories me.

With any luck, you and your loved ones will be able to share this food and make lasting memories together.

If you’re interested in learning more about the food, Chinese culture, or just hanging out with my lovely son, please join us for dinner. We go into great depth regarding the differences between the soup served in different parts of China and the upbringing of my parents in China.

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