Shanghainese hot and sour soup

Shanghainese hot and sour soup is more of snack here in Hongkong than a soup usually serve at dinner . It's a popular street side snack and you can buy it all-year round .

Pig's or chicken blood and pig's innards are commonly use to make this soup . The ones I tried so far , were nearly similar to this recipe though pig's blood sounds interesting and I'm sure quiet delicious in this soup .

The hot comes from chili bean sauce and the sour from Zhengiang vinegar . You can adjust the ingredients according to preference . Take care when adding salt , I reduced mine to almost one-thirds but according to my test taster , still a tad salty .

This soup is so easy to prepare , cooking time is actually about 6 minutes , but the preparation of the ingredients will take longer .

Recipe adapted from Chinese cuisine for beginners

Serves 4 - 6

My slight modifications in blue

60 grams ( canned or fresh ) bamboo shoots
30 grams black fungus , soak until soft
3 dried mushrooms , soaked until very soft
1 pc hard beancurd , thinly sliced
80 grams lean pork , thinly sliced , I used 90 grams boneless chicken thigh 
1 egg , beaten
600 ml chicken broth

Seasoning for the pork chicken :

1/4 tsp salt a pinch
1/2 tsp sugar
1/2 tsp light soy sauce
1/2 tsp sesame oil

Seasoning for soup :

150 ml water 200 ml
3 tbsps chili bean paste
3 tbsps Zhenjiang vinegar
1 tbsp dark soy sauce
1 tsp salt 1/4 tsp
1 tsp sugar
2 tsps sesame oil

some sliced spring onion for garnish

Thickening :

3 tbsps cornstarch mix with 3 tbsps water

* Boil bamboo shoot for 20 minutes , drain , rinse well and shred .

* Marinate chicken . Trim and shred mushrooms and black fungus .

* Heat saucepan over medium high heat ,  pour in 1 tbsp oil , when oil is hot , add the sliced chicken and cook until it changes color . Add in the mushrooms , black fungus  and bamboo shoots , mix well . Pour in the broth and beancurd and let boil . I simmer it over low heat for 3 minutes .

* When the soup boils again , add in the seasoning and stir in the thickening gradually . Turn off heat , add in the beaten egg and stir to form egg shreds . Serve piping hot . 


  1. I haven't eaten or cooked hot-sour soup in a long time. That sounds like a nice way to make it, though I'm not sure I want to invest in so many Chinese condiments for just one dish. But maybe I'll try it when soup weather comes in a couple of weeks.

    best... mae at

    1. Hi Mae , so true about the ingredients , luckily for me , I've got almost everything in hand :D

  2. The soup and those dumplings...o Anne, you have me miss childhood favourites.

  3. Hi Anne, Waaaaa.....this post is making me hungry! Love this flavourful soup especially during the winter months like today (5°C) ! LOL Thanks for sharing this recipe , will ASAP ;)


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