This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Spicy and Sour Soup

Name: Spicy and Sour Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: Chicken broth (6 cups); Tofu (cut into strips) (200 g); Mushrooms (1 cup); Rice vinegar (3 tablespoons); Soy sauce (2 tablespoons); Chili flakes (1 teaspoon); Cornstarch (3 tablespoons); Egg (2 pieces); White pepper (1/2 teaspoon); Sesame oil (1 teaspoon); Chives (2 pieces); Salt (Al gusto)

by Waatokok Kitchen

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29 viewsTotal time: 35 min

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A tangy and slightly spicy broth with tofu, mushrooms, and silky egg strips.

Servings: 4
Prep: 15 min
Cook: 20 min
Difficulty: Easy
Category: Soup
Cuisine: Chinese
Serve: Hot
Texture: Liquid / Brothy, Thick
Techniques: Simmer
Meal: LunchDinner

Family meal

Tips

Pour the egg slowly while stirring gently in one direction—that’s what creates thin, silky strands instead of scrambled eggs. Here’s a video to help you prepare your dish.

Ingredients

Chicken broth (6 cups)
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Tofu (cut into strips) (200 g)
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Mushrooms (1 cup)
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Rice vinegar (3 tablespoons)
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Soy sauce (2 tablespoons)
$2.87 MXN
Chili flakes (1 teaspoon)
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Cornstarch (3 tablespoons)
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Egg (2 pieces)
$5.17 MXN
$2.58 MXN/piece
White pepper (1/2 teaspoon)
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Sesame oil (1 teaspoon)
$1.67 MXN
Chives (2 pieces)
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Salt (Al gusto)
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WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

$9.71 MXN

≈ $2.43 MXN per serving

3 of 12 ingredients

priced

25%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Pot
Whisk
Knife
Cutting board
Ladle
Measuring cups
Measuring spoons

Steps

1. Prepare the ingredients10 min
Cut the tofu into strips, slice the mushrooms, and beat the eggs separately.
2. Heat the broth5 min
Simmer the broth with the mushrooms until they are tender.
3. Season5 min
Add the tofu, rice vinegar, soy sauce, chili flakes, and white pepper, and cook for a few more minutes.
4. Thicken3 min
Dissolve the cornstarch in a little cold water and stir it in gradually until the soup thickens slightly.
5. Add the egg2 min
Pour the beaten egg in a thin stream while gently stirring the soup in one direction, so that it forms delicate strands instead of lumps.
6. Finish and serve1 min
Drizzle with sesame oil, garnish with green onions, and serve hot.

Substitutions & variations

Don't have rice vinegar? White vinegar works as a substitute, although the flavor will be a little stronger and less mild.
Don't have white pepper? Black pepper works as a handy substitute, although the flavor and color of the broth will change slightly.
Would you prefer a deeper flavor? You can use a little chili bean paste instead of the flakes, although the flavor will be more intense and the broth will be darker.