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Chinese Hot and Sour Soup with Shrimp

This warming and restorative soup is filled with flavor: the tang of vinegar, the zing of fresh ginger, the spicy heat of white pepper, and the deep, savory notes of mushrooms and toasted sesame oil beautifully complement tender shrimp in rich yet light seafood broth.


  • 5 ounces sliced shiitake mushrooms
  • 1 1/2 ounces Glace de Fruits de Mer Gold® dissolved in 4 cups hot water
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 tablespoon white vinegar
  • 1/4 cup Chinese black vinegar (or 2 additional tablespoons white vinegar)
  • 3 tablespoons soy sauce
  • 2-3 tablespoons minced fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 1/2 teaspoons ground white pepper, or to taste
  • 6 ounces fresh baby spinach
  • 1 bunch chives, cut diagonally in 1-inch pieces, for garnish


  1. Combine the mushrooms, diluted Glace de Fruits de Mer Gold®, and shrimp in medium stockpot over medium-high heat and bring to a boil.
  2. Combine the cornstarch and cold water to make a slurry, then whisk it into the boiling liquid, stirring it thickens slightly, about 30 seconds.  Reduce the heat to low and simmer gently for 3 minutes.
  3. Stir in the vinegars, soy sauce, and ginger. Add the sesame oil and white pepper and  simmer for 1 minute.
  4. Divide the spinach evenly into 6 soup bowls and ladle the hot soup over the spinach. Garnish the soup with chives and serve immediately.
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