diff --git a/recipes/docs/soup/hot-and-sour-soup.mdx b/recipes/docs/soup/hot-and-sour-soup.mdx
new file mode 100644
index 0000000..bf4270b
--- /dev/null
+++ b/recipes/docs/soup/hot-and-sour-soup.mdx
@@ -0,0 +1,70 @@
+---
+sidebar_position: 1
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Hot and Sour Soup
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A classic Chinese restaurant favorite that comes together in just 20 minutes. This hot and sour soup features silky egg ribbons, tender mushrooms, and tofu in a tangy, slightly spicy broth that's both comforting and flavorful.
+
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## Ingredients
+    ```text title="Ingredients"
+    8 cups chicken or vegetable broth
+    8 oz shiitake mushrooms, thinly sliced, stems removed
+    1 (8-oz) can bamboo shoots, drained (optional)
+    1/4 cup rice vinegar
+    1/4 cup low-sodium soy sauce
+    2 teaspoons ground ginger
+    1 teaspoon chili garlic sauce
+    1/4 cup cornstarch
+    2 large eggs, whisked
+    8 oz firm tofu, cut into 1/2-inch cubes
+    4 green onions, thinly sliced
+    1 teaspoon toasted sesame oil
+    Kosher salt and white pepper (or black pepper) to taste
+    ```
+
+    <Admonition type="info" title="Meat Variation">
+      <p>
+        For a meat version, substitute 8 oz cooked pork (ground, shredded, or thinly sliced) for the tofu.
+      </p>
+    </Admonition>
+
+    <Admonition type="warning" title="White Pepper">
+      <p>
+        White pepper has a stronger flavor than black pepper. Start with a small amount and adjust to preference.
+      </p>
+    </Admonition>
+
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+
+    1. Prepare the cornstarch slurry: Set aside 1/4 cup of **broth**. Whisk together this reserved **broth** and **cornstarch** until smooth.
+    2. Add remaining 7 3/4 cups **broth**, **shiitake mushrooms**, **bamboo shoots** (if using), **rice vinegar**, **soy sauce**, **ground ginger**, and **chili garlic sauce** to a large stock pot. Heat over medium-high until simmering.
+    3. Stir in the cornstarch mixture and cook for about 1 minute until thickened.
+    4. While stirring the soup in circular motions, slowly drizzle the whisked **eggs** into the soup to form ribbons. Add **tofu**, half of the **green onions**, and **sesame oil**.
+    5. Season with **salt** and a pinch of **white pepper** to taste. Adjust **vinegar** or **chili garlic sauce** as desired.
+    6. Ladle immediately while hot, garnishing with the remaining **green onions**.
+
+    <Admonition type="info" title="Timing">
+      <p>
+        Prep time: 5 minutes | Cook time: 15 minutes | Serves: 6-8
+      </p>
+    </Admonition>
+
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Original Recipe](https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/)
+  </TabItem>
+</Tabs>