30-Min Seafood Hot and Sour Soup Recipe

 

Hot and Sour Soup is a classic Chinese soup known for its bold, tangy, and slightly spicy flavor. The “hot” comes from white pepper, while the “sour” comes from vinegar, creating a lively balance that makes every spoonful deeply satisfying. Traditionally, it can include a mix of proteins, mushrooms, bamboo shoots, tofu, and eggs, all in a lightly thickened, flavorful broth.

This version features tender shrimp, scallops, earthy mushrooms, silky tofu, and fresh vegetables, swimming in a rich, peppery chicken stock. Making it at home lets you use fresh ingredients and customize the spice, tang, and protein to your liking. It’s a comforting, restaurant-quality soup that’s ready in about 30 minutes and perfect for a cozy meal or impressive starter.

Seafood Hot and Sour Soup Recipe

Serves: 6
Prep time: 15 minutes
Cook time: 15 minutes

For the seafood:
½ cup small shrimp, deveined
½ cup small scallops
Pinch of salt
Pinch of white pepper

For the first seasoning:
1 tablespoon soy sauce
1/10 teaspoon salt

For the second seasoning:
3 tablespoons Chinkiang vinegar
1 teaspoon white pepper
1 tablespoon dark soy sauce
1 teaspoon sesame oil

For the soup:
6 cups chicken stock
5 medium fresh shiitake mushrooms, thinly sliced
½ cup fresh wood ear mushrooms, thinly sliced
½ cup bamboo shoots
¼ medium carrot, julienned
½ teaspoon ginger, julienned
⅓ block soft tofu, cut into strips
3 tablespoons cornstarch
9 tablespoons water
2 large eggs, beaten
2 tablespoons scallions, chopped

Seafood Hot and Sour Soup Instructions

1. Season the seafood

• In a bowl, combine the shrimp and scallops.
• Season with a pinch of salt and white pepper. Set aside.

2. Mix the seasonings

• In a small bowl, mix the first seasoning: soy sauce and salt. This goes in early to build the soup’s base flavor.
• In another bowl, mix the second seasoning: dark soy sauce, Chinkiang vinegar, white pepper, and sesame oil. This is added at the end to preserve the color and sharp flavor.

3. Cook the soup

• In a large pot over high heat, bring the chicken stock to a boil.
• Add the first seasoning and stir to combine.
• Add shiitake mushrooms, wood ear mushrooms, bamboo shoots, carrot, and ginger. Boil for 4 minutes until softened.
• Add the tofu, shrimp, and scallops. Stir and boil for 1 minute.
• Stir in the cornstarch slurry (3 tablespoons of cornstarch and 9 tablespoons of water) and cook until slightly thickened.
• Add the second seasoning and bring the soup to a full boil.
• Slowly drizzle in the beaten eggs in a circular motion. Let them set, then gently stir.
• Garnish with chopped scallions and serve hot.

Tips & notes

• Prep ahead: Slice mushrooms, bamboo shoots, carrots, and ginger in advance and keep them in the fridge to save time. The cornstarch slurry and seasonings can also be made ahead, so you can add them directly while cooking.
• Protein replacement: Swap shrimp and scallops with chicken, pork, or beef if preferred.
• Vegetable replacement: Use napa cabbage, bell peppers, or frozen vegetables instead of mushrooms or bamboo shoots.
• Vinegar substitute: If you don’t have Chinkiang vinegar, use rice vinegar or balsamic vinegar with a splash of soy sauce for a similar depth.
• Signature flavor: White pepper gives the classic hot-and-sour kick—add gradually to taste.
• Egg ribbons: Pour in the beaten eggs slowly and stir gently to form silky, delicate ribbons without overcooking.