Soup · Classic · Table Starter
The classic Chinese-American hot and sour soup — tofu, mushrooms, bamboo shoots and egg in a thick, tangy, spicy broth. At $5, the cheapest item in the soup section and the best value table-starter for groups.
Hot and sour soup is a test of balance: the hot (white pepper heat, chili) and the sour (black vinegar, rice vinegar) have to exist in equal measure, neither dominating. When the balance is right, the soup is warming, bright, complex, and appetite-opening. When it's wrong — too sour, too thick, underseasoned — it falls flat.
Ugly Dumpling's version hits the balance. The broth is properly thick from a starch slurry, opaque and coating. The tofu is silken and adds softness; the wood ear mushrooms add a slight crunch and earthiness; the bamboo shoots add texture. The egg is added in ribbons at the end — the classic technique of streaming beaten egg into the hot broth while stirring to create long, thin strands throughout.
At $5, this is the cheapest item in the soup section by $5 — the wonton soups are $10 and $11. For a group of four sharing a table, one bowl of hot and sour soup per person as a starter adds $20 to the bill and provides an excellent opening course. Or order one bowl for the table and share it family-style — it's designed for that.
Per bowl. Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 8 g |
| Total Fat | 6 g |
| Carbohydrates | 24 g |
| Sodium | 1080 mg |
Allergens: Soy, Egg, Wheat (thickener). No shellfish, dairy, or tree nuts.
White pepper is the primary heat source — it creates a different kind of warmth than chili oil, penetrating and lingering rather than hitting the front of the mouth. Chili provides secondary heat. Both are present here; neither overwhelms the sourness.
Black vinegar and rice vinegar together — black vinegar for depth and a slight sweetness, rice vinegar for the bright sharp note. The acidity is high enough to be clearly present but not so high that the soup becomes harsh. The vinegar also keeps the soup from feeling heavy despite the thick body.
Beaten egg poured slowly into the simmering soup while stirring creates long, silky strands throughout the broth. This technique — egg drop — is what differentiates hot and sour soup from other thick Chinese soups. The egg adds protein and richness without making the soup heavy.
At $5, this is $5–$6 cheaper than the wonton soups. For a table looking to add a soup course without extending the bill, this is the obvious choice. It's also the only soup option that isn't a protein-focused main — it functions as a true appetizer.
