Seafood Hot and Sour Soup Recipe: Better Than Takeout

Hot and Sour Soup with seafood is the ultimate comfort in a bowl—bold, tangy, spicy, and deeply satisfying. This version is loaded with juicy shrimp, tender scallops, earthy mushrooms, and silky tofu, all swimming in a rich, peppery broth. I learned this recipe from a Chinese Master Chef, and it truly tastes better than takeout. By making it at home, you get fresh ingredients, and the joy of customizing it just the way you like. Let’s get started!

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 cornstarch + 9 tablespoons 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

• Customize the ingredients: Feel free to swap the shrimp and scallops with chicken or pork.
• No Chinkiang vinegar: No problem—use balsamic vinegar or rice vinegar with splash of soy sauce for a similar rich depth.
• The secret to that signature kick: White pepper adds the classic heat—bold yet balanced, without overpowering the other flavors.
• Don’t overcook the eggs: Pour the beaten eggs in slowly and stir gently to create beautiful, silky egg ribbons.