Hot and Sour Soup with Egg
A comforting bowl of Indo-Chinese style soup with mushrooms, cabbage, pepper, and silky egg ribbons. It is tangy, lightly spicy, and perfect as a small first course or light side for an Indian-style meal.
For 4 servings
- prep · ~10 min
Prep the vegetables and egg.
1.Slice the spring onion and keep the greens separate from the whites.2.Shred the cabbage, julienne the carrot, slice the bell pepper, and slice the mushroom.3.Chop the garlic, ginger, and green chili finely.4.Beat the eggs in a bowl until smooth. - saute · ~2 min
Cook the aromatics.
1.Heat oil in a pot over medium heat.2.Add garlic, ginger, green chili, and spring onion whites.3.Cook until fragrant and lightly softened, about 1 to 2 minutes.TIPKeep the heat moderate so the garlic does not brown and turn bitter. - boil · ~10 min
Add the vegetables and simmer the soup.
1.Add mushroom, cabbage, carrot, and bell pepper to the pot.2.Stir for 1 minute to coat the vegetables with the aromatics.3.Pour in 4 cups water and bring to a boil.4.Add soy sauce, red chili sauce, black pepper, and salt.5.Lower the heat and simmer until the vegetables are just tender, about 8 minutes. - mix · ~1 min
Make the cornflour slurry.
Mix the cornflour with 2 tbsp water in a small bowl until smooth and lump-free.
- simmer · ~3 min
Thicken the soup.
Stir the slurry once more, then pour it into the simmering soup while stirring. Cook for 2 to 3 minutes until the broth turns lightly glossy and slightly thickened.
- assemble · ~2 min
Add the egg ribbons.
Reduce the heat to low and stir the soup in one direction to create a gentle swirl. Slowly pour in the beaten egg in a thin stream and let it set for 30 seconds before stirring lightly.
TIPPour the egg slowly into gently moving soup for long, silky ribbons. - garnish
Finish with vinegar and spring onion greens.
Add the vinegar and most of the spring onion greens. Stir gently and taste once, adjusting only if needed.
- serve
Serve the soup hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Add the vinegar only at the end so the soup keeps its bright, sharp hot-and-sour balance.
- 2Keep the vegetables finely cut and uniform so they cook quickly but still stay slightly crisp in the broth.
- 3Stir the cornflour slurry again just before pouring; it settles fast and can thicken unevenly.
- 4For long egg ribbons, lower the heat to a gentle simmer before adding the beaten egg in a thin stream.
- 5Do not overboil after adding the egg, or the ribbons can break up and turn cloudy.
- 6Taste after the soy sauce and vinegar are in, since both add saltiness and acidity that change the final balance.
- 7If making ahead, store the soup before adding egg, then reheat and swirl in fresh beaten egg just before serving.
Adapt it for your goals.
Vegetarian-no-egg
Skip the egg for a lighter vegetable hot and sour soup with the same tangy, peppery broth.
extra spicyExtra-spicy
Increase green chili and red chili sauce for a sharper heat that suits Indo-Chinese starters.
protein richProtein-rich
Add shredded tofu or more egg to make the soup more filling while keeping the broth light.
gluten freeGluten-free
Use a gluten-free soy sauce or tamari to keep the same savory depth without regular soy sauce.
Why this is on our healthy list.
Vegetable-Forward Bowl
Mushroom, cabbage, carrot, bell pepper, and spring onion make this soup a good way to include a variety of vegetables in one light dish.
Light Yet Satisfying
The broth-based format keeps it lighter than creamy soups, while egg adds staying power and a more substantial texture.
Contains Protein from Egg
The beaten eggs contribute protein, helping turn this soup from a simple starter into a more nourishing small meal.
Frequently asked questions
The soup was likely boiling too hard or the egg was poured too quickly. Keep the soup at a gentle simmer, create a light swirl, and add the egg in a thin stream.
