Warm, zingy, and comforting, Hot and Sour Soup is one of those classic dishes that instantly transports you to your favorite Chinese restaurant, but it’s even more satisfying when made at home. This flavorful soup gets its signature taste from a balance of tangy vinegar, heat from chili, and a medley of mushrooms, tofu, and bamboo shoots. While its flavors are bold and complex, it comes together surprisingly quickly on the stovetop, making it a perfect weeknight option or a cozy lunch that’ll wake up your senses.
Ingredients You’ll Need
With just a handful of essential ingredients, each one pulls double duty—bringing unmistakable depth, heartiness, and a gorgeous blend of textures to your Hot and Sour Soup. You’ll be amazed how these items join forces for something truly memorable.
- Chicken or Vegetable Broth (4 cups): The base of the soup, delivering either a comforting savory flavor or a plant-based foundation.
- Sliced Shiitake or Wood Ear Mushrooms (1/2 cup): Adds chewy texture and earthy, almost meaty undertones.
- Bamboo Shoots, Julienned (1/2 cup): Offer a satisfying crunch and soak up the spicy-tangy broth beautifully.
- Firm Tofu, Thin Strips (1/2 block): The delicate, creamy bite makes this soup filling while absorbing deep flavors.
- Rice Vinegar (1/4 cup): Responsible for that signature sour zing—don’t be shy here!
- Soy Sauce (2 tablespoons): Packs in salty richness and deep umami notes.
- Chili Garlic Sauce (1 tablespoon or to taste): This brings the bright heat, and you can dial it up or down for your spice preference.
- Sesame Oil (1 teaspoon): A little drizzle delivers a fragrant, nutty finish.
- Ground White Pepper (1/2 teaspoon): Essential for its aromatic, gentle heat distinct from black pepper.
- Cornstarch Mixed with Water (1 tablespoon cornstarch + 2 tablespoons water): Thickens the soup ever so slightly for a velvety texture.
- Large Egg, Lightly Beaten (1): For those beautiful egg ribbons floating in every spoonful.
- Green Onions, Sliced (2): The crisp, fresh garnish that rounds out the flavors just before serving.
How to Make Hot and Sour Soup
Step 1: Simmer the Broth
Start by pouring your chicken or vegetable broth into a medium pot and bring it to a gentle simmer over medium heat. Using store-bought broth is absolutely a time-saver, but homemade, if you have it, can add even more richness. This is your flavor base, so give it a taste and adjust saltiness now if needed.
Step 2: Add Vegetables and Tofu
Once the broth is simmering, slide in your sliced mushrooms, bamboo shoots, and strips of firm tofu. Give everything a stir, making sure the tofu separates and nothing sticks together. These ingredients need a few minutes in the hot broth to soak up all the flavors and achieve just the right tenderness.
Step 3: Season the Soup
Now, time to build in those iconic flavors: pour in the rice vinegar (for that lively tang), soy sauce, your chosen amount of chili garlic sauce, the sesame oil, and ground white pepper. Each one is essential to achieving the signature Hot and Sour Soup taste—stir to combine, then let it all simmer together until your veggies are tender, about 5 to 7 minutes.
Step 4: Thicken the Broth
While the soup is bubbling gently, mix your cornstarch with water to make a quick slurry. Slowly stir this into the pot. In just a minute or two, you’ll notice the soup taking on a silkier, slightly thickened consistency that hugs every ingredient.
Step 5: Create Egg Ribbons
With the soup at a low simmer, grab your lightly beaten egg and start drizzling it slowly into the pot, stirring constantly in a gentle circle. This creates gorgeous, delicate ribbons that swirl through the broth—one of the signature elements that makes Hot and Sour Soup so beloved.
Step 6: Garnish and Serve
Turn off the heat and give the soup one last taste for seasoning. Ladle it into bowls and scatter sliced green onions over each serving. The fresh, oniony crunch just before your first adventurous spoonful is everything.
How to Serve Hot and Sour Soup
Garnishes
Hot and Sour Soup loves a little flourish—bite-sized scallion rings add a beautiful pop of color and a zippy flavor contrast. If you’d like, a sprinkle of extra white pepper or even a drop of sesame oil right before serving can turn up the aroma and give the soup that “from-the-restaurant” finish.
Side Dishes
Pairing your Hot and Sour Soup with simple steamed rice, a plate of crispy spring rolls, or lightly sautéed greens makes a satisfying meal. If you’re serving it as a starter, it shines next to favorites like dumplings or pan-fried noodles, easily fitting into a full Chinese-inspired dinner.
Creative Ways to Present
Give your Hot and Sour Soup dinner-party star power by serving it in small teacups or mini bowls as an appetizer. For a fun twist, offer a “soup bar” with extra toppings—chopped cilantro, more chilies, or even crunchy fried onions—so guests can personalize their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Hot and Sour Soup, let it cool to room temperature first, then transfer it into an airtight container and keep it in the refrigerator. It will keep nicely for up to 3–4 days, and some say the flavors meld and deepen as it sits!
Freezing
Want to save some for a rainy day? Hot and Sour Soup freezes surprisingly well, though the tofu might become a touch softer upon thawing. Pour fully cooled soup into freezer-safe containers or bags, leaving a little space for expansion, and freeze for up to three months. When you’re ready, just defrost overnight in the fridge.
Reheating
To reheat, pour the soup into a saucepan and gently warm over medium-low heat, stirring occasionally to avoid sticking. If it has thickened too much, add a splash of broth or water. Microwave reheating works, too—just cover loosely and heat in short bursts, stirring in between to keep the egg ribbons tender and the heat nice and even.
FAQs
Can I make Hot and Sour Soup vegetarian or vegan?
Absolutely! Simply use vegetable broth and verify that all your condiments—especially the soy sauce and chili garlic sauce—are plant-based. Tofu brings satisfying heartiness, so you won’t miss any meat.
What if I don’t have bamboo shoots?
If bamboo shoots aren’t in your pantry, feel free to substitute with sliced water chestnuts or even julienned carrots for crunch. The soup will still have wonderful texture, just with a slightly different character.
How spicy is Hot and Sour Soup supposed to be?
Hot and Sour Soup has a pleasant kick, but it’s highly customizable. Add more or less chili garlic sauce according to your spice preference, and even pass extra on the side if serving guests with different heat tolerances.
Can I add meat to this recipe?
Definitely! Sliced cooked chicken or pork works beautifully in this soup. Simply add it along with the vegetables and tofu, letting it heat through as the broth simmers.
Why are egg ribbons important in Hot and Sour Soup?
The delicate strands of egg add both visual appeal and a lovely, silky texture. They’re a defining trait of classic Hot and Sour Soup and really make each spoonful feel special.
Final Thoughts
There’s something so satisfying about ladling up a homemade bowl of Hot and Sour Soup—especially when it comes together so quickly and bursts with unforgettable flavor. If you haven’t made this at home yet, now’s the moment to give it a try. I know it’ll become a cozy favorite in your kitchen!
Print
Hot and Sour Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Hot and Sour Soup recipe with a balance of tangy and spicy flavors, loaded with mushrooms, tofu, and bamboo shoots. This Chinese classic is easy to make and perfect for warming up on chilly days.
Ingredients
Broth:
- 4 cups chicken or vegetable broth
Soup Ingredients:
- 1/2 cup sliced shiitake or wood ear mushrooms
- 1/2 cup bamboo shoots, julienned
- 1/2 block firm tofu, cut into thin strips
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 large egg, lightly beaten
- 2 green onions, sliced
Instructions
- Prepare the Broth: In a medium pot, bring the broth to a simmer over medium heat.
- Add Ingredients: Add mushrooms, bamboo shoots, tofu, rice vinegar, soy sauce, chili garlic sauce, sesame oil, and white pepper. Simmer for 5–7 minutes until vegetables are tender.
- Thicken Soup: Stir in cornstarch slurry and cook until slightly thickened, about 1–2 minutes.
- Add Egg: Slowly drizzle beaten egg into the soup while gently stirring to create ribbons.
- Finish and Serve: Remove from heat, garnish with green onions, and serve hot.
Notes
- Adjust vinegar and spice levels to taste.
- For a vegetarian version, use vegetable broth and plant-based condiments.
- Add cooked chicken or pork for a heartier soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
