Name: Hot and Sour Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 4 cups low-sodium chicken broth; 1 cup water; 1/2 cup sliced shiitake or wood ear mushrooms; 1/2 cup bamboo shoots (thinly sliced); 1/2 cup firm tofu (cut into thin strips); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 teaspoon chili garlic sauce (adjust to taste); 1/2 teaspoon white pepper; 1 egg (lightly beaten); 1 teaspoon sesame oil; 2 green onions (thinly sliced for garnish)

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If you’re craving something soul-warming, bold, and brimming with flavor, Hot and Sour Soup is the answer. This classic Chinese staple brings together umami-rich broth, earthy mushrooms, tender tofu, and a zingy balance of vinegar and spice, making every spoonful a celebration of contrasts. Whether you’re looking to impress at a dinner party or just warm up on a chilly night, Hot and Sour Soup is always a crowd-pleaser with its comforting textures and vibrant tastes.

Ingredients You’ll Need

Creating Hot and Sour Soup at home is easier than you’d imagine, using just a handful of simple yet essential ingredients. Each element brings its own magic—some savory, some spicy, some tangy—to give you that irresistible restaurant-style taste in your own kitchen.

Chicken broth: The hearty backbone of the soup, opt for low-sodium to have better control over the seasoning.
Water: Helps balance out the richness of the broth and ensures the perfect consistency.
Sliced shiitake or wood ear mushrooms: Bring a delicious earthiness and classic chewy bite.
Bamboo shoots: Thinly sliced for a delightful crunch and subtle sweetness.
Firm tofu: Cut into strips, it soaks up the flavors while adding a gentle softness.
Soy sauce: For deep, salty umami notes.
Rice vinegar: The hallmark of sour; just a tablespoon gives the soup its signature tang.
Cornstarch mixed with water: This simple slurry thickens the soup just enough for a satisfying spoonful.
Chili garlic sauce: Adds heat and complexity; adjust it to match your spice tolerance.
White pepper: Brings a gentle, fragrant heat that’s unique to Chinese soups.
Egg: Lightly beaten, it creates those mesmerizing, silky egg ribbons.
Sesame oil: Just a teaspoon at the end boosts the aroma and rounds out the flavors.
Green onions: Sliced thin to top it all off with freshness and pop of color.

How to Make Hot and Sour Soup

Step 1: Simmer Broth and Veggies

Begin by bringing the chicken broth and water to a boil in a large pot. As soon as you see those enthusiastic bubbles, drop in the sliced mushrooms, bamboo shoots, and tofu. Reduce the heat and let these ingredients simmer together for about five minutes. During this time, the vegetables soften while lending their distinct flavors to the savory broth, setting up the comforting foundation for your Hot and Sour Soup.

Step 2: Season and Add Depth

Next, it’s time to build those signature layers of taste. Stir in the soy sauce for umami, the rice vinegar for tang, the chili garlic sauce for kick, and a sprinkle of white pepper for that iconic warmth. This is when your kitchen starts to smell absolutely mouthwatering. Pro tip: taste as you go—you can always add a touch more vinegar for extra sour or chili sauce if you love it hot.

Step 3: Thicken the Soup

While the soup gently simmers, whisk the cornstarch with water to make a smooth slurry. Pour it into the pot slowly while stirring steadily. Within two or three minutes, you’ll notice the soup gain body and silkiness—perfect for holding all those delightful morsels in every spoonful of Hot and Sour Soup.

Step 4: Create Egg Ribbons

Now comes the moment that always feels a bit magical. With the soup at a gentle simmer, use one hand to slowly drizzle in the lightly beaten egg, while stirring the soup in a circular motion with the other. Watch as delicate, feathery ribbons bloom and swirl through the broth, giving Hot and Sour Soup that iconic restaurant-worthy finish.

Step 5: Finish and Serve

Once those egg ribbons have set, remove your pot from the heat. Stir in the sesame oil for a final hit of nutty aroma. Ladle the soup into bowls and sprinkle each serving with sliced green onions for color and fresh bite. Your homemade bowl of Hot and Sour Soup is ready to enjoy!

How to Serve Hot and Sour Soup

Garnishes

A sprinkling of fresh green onions is classic, and for good reason—their crispness and gentle bite lift each spoonful. You can also add a few cilantro leaves or a dash of extra white pepper if you like things even spicier. A swirl of chili oil can make the colors pop and the flavors even bolder.

Side Dishes

Serve Hot and Sour Soup with classic Chinese sides for a complete meal. Think crispy scallion pancakes, delicate steamed dumplings, or even a simple bowl of jasmine rice. These sides beautifully complement the soup’s flavors without overshadowing its star qualities.

Creative Ways to Present

Try serving Hot and Sour Soup in small teacups or porcelain bowls for a fun starter at dinner parties. For at-home comfort, pair it with chopsticks on the side—even if you’re just scooping up the tofu and mushrooms. And if you’re packing lunch, store it in a thermal jar to keep it piping hot until you’re ready for a pick-me-up.

Make Ahead and Storage

Storing Leftovers

To keep the flavors vibrant, store any leftover Hot and Sour Soup in an airtight container in the refrigerator. It will stay fresh for up to three days. As it sits, the tofu and mushrooms soak up even more of the broth’s richness—sometimes making it even tastier the next day!

Freezing

Yes, you can freeze Hot and Sour Soup, but it’s best to do so before adding the egg ribbons. The texture of tofu and mushrooms holds up surprisingly well, though egg can sometimes become a little rubbery. Thaw gently in the refrigerator overnight before reheating.

Reheating

Reheat Hot and Sour Soup on the stovetop over medium heat, stirring occasionally until it’s piping hot. If the soup thickened up in the fridge, stir in a splash of water or broth. If you’re reheating a frozen batch without eggs, you can add freshly beaten egg ribbons as you warm it up for the best texture.

FAQs

Can I make Hot and Sour Soup vegetarian or vegan?

Absolutely! Simply swap the chicken broth for vegetable broth and skip the egg if you want to keep it vegan. All the bold, iconic flavors of Hot and Sour Soup shine through even without the traditional protein.

How can I adjust the spice level?

You’re in control—just add more or less chili garlic sauce to suit your preferences. For extra heat, toss in a pinch of crushed red pepper or a drizzle of chili oil before serving.

What kind of mushrooms are best for Hot and Sour Soup?

Shiitake mushrooms are classic for their flavor and meaty texture, but wood ear mushrooms are just as authentic and add a lovely crunch. If you can only find button mushrooms, those work in a pinch too.

How do I make egg ribbons look perfect?

The trick is to stir gently and pour the beaten egg very slowly in a steady stream. Stir consistently in one direction, and those dreamy egg ribbons will naturally appear throughout your Hot and Sour Soup.

Can I make Hot and Sour Soup ahead of time?

Yes, and in fact, the flavors often deepen overnight. If you plan to make it ahead, consider adding the egg ribbons just before serving for the freshest texture.

Final Thoughts

There’s truly something comforting and invigorating about a steaming bowl of Hot and Sour Soup, whether you’re sharing it with family or savoring it solo. Give this easy homemade version a spot in your weekly meal rotation—it’s guaranteed to bring smiles and warmth, one flavorful bowl at a time!

Hot and Sour Soup Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Hot and Sour Soup recipe that combines the perfect balance of spicy and tangy flavors. Loaded with mushrooms, tofu, and bamboo shoots, this Chinese classic is easy to make and satisfying to enjoy.