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

• Pre-cut vegetables: Slice mushrooms, bamboo shoots, carrots, and ginger ahead of time. You can even keep them in the fridge until ready to use.
• 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 a 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.