Hot and Sour Shrimp Soup Recipe

Name: Hot and Sour Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Chinese dried black mushrooms; 1/4 cup dried Chinese lily buds; 8 dried Chinese tree ears; 1 cup hot water; 4 cups chicken stock; 4 tablespoons rice vinegar; 1 1/2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 cake Chinese tofu; 6 ounces small shrimp, shelled, deveined and sliced in half lengthwise; 1 egg, lightly beaten; 1/4 to 1/2 teaspoon hot chili oil; 2 scallions, chopped

Servings: persons

4 Chinese dried black mushrooms
1/4 cup dried Chinese lily buds
8 dried Chinese tree ears
1 cup hot water
4 cups chicken stock
4 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
1 cake Chinese tofu
6 ounces small shrimp, shelled, deveined and sliced in half lengthwise
1 egg, lightly beaten
1/4 to 1/2 teaspoon hot chili oil
2 scallions, chopped

1
Place mushrooms, lily buds and tree ears in hot water and allow to soak for 30 minutes.
2
Drain, reserving the water.
3
Discard the stems from the mushrooms and slice the caps.
4
Cut away the hard ends of the lily buds and cut the tree ears in half.
5
Bring stock to a simmer in a saucepan, add the soaking liquid, vinegar, soy sauce, mushrooms, lily buds and tree ears.
6
Simmer for five minutes.
7
Dissolve cornstarch in cold water and stir into the soup.
8
Slice the tofu and add, along with the shrimp.
9
When the soup returns to a simmer dribble in the egg slowly, stirring constantly.
10
Season soup with hot chili oil to taste, dust with scallions and serve.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Chinese dried black mushrooms, 1/4 cup dried Chinese lily buds, 8 dried Chinese tree ears, 1 cup hot water, and more.

Yes, Hot and Sour Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions