Hot and Sour Soup Recipe
If you’ve ever craved a comforting bowl of something tangy, spicy, satisfying, and bursting with flavor, then Hot and Sour Soup is your ticket to pure cozy bliss. This classic Chinese favorite comes together quickly with an unbeatable mix of earthy mushrooms, crunchy bamboo shoots, silky tofu, and a swirl of egg all swimming in a deeply seasoned, savory broth. Whether you’re chasing away a chill or just want something bold and nourishing, this soup always delivers—and it’s surprisingly easy to whip up at home!
Ingredients You’ll Need
One of the best things about Hot and Sour Soup is how it turns a handful of humble ingredients into a symphony of flavor and texture. Each component brings something essential, from umami richness to that signature sour kick, so don’t be tempted to skip anything!
- Low-sodium chicken or vegetable broth: The savory base that allows all the other ingredients to shine—opt for low-sodium so you can control the saltiness.
- Sliced shiitake or wood ear mushrooms: These create a wonderful, meaty texture and soak up the broth beautifully.
- Bamboo shoots (julienned): They add an irresistible crunch and a sweet, earthy bite.
- Firm tofu (cut into thin strips): This brings a lovely silkiness and soaks up all the delicious flavors.
- Soy sauce: For saltiness and depth, soy sauce is the magic ingredient that anchors everything together.
- Rice vinegar: The secret to that mouth-puckering, refreshing tang Hot and Sour Soup is famous for.
- Chili garlic sauce or sriracha: Delivers that gentle (or assertive) heat and a big punch of umami spice.
- Ground white pepper: This adds a uniquely aromatic heat you can’t quite get from black pepper—classic in this soup.
- Cornstarch mixed with water: A quick slurry for the perfect, slightly thick, velvety consistency.
- Large egg (lightly beaten): The finishing touch, forming those iconic wisps that look as good as they taste.
- Green onions (sliced): A pop of color and a fresh, crisp note right at the end.
- Sesame oil: A few drops after cooking add a luscious nutty aroma that elevates the entire bowl.
How to Make Hot and Sour Soup
Step 1: Simmer the Broth and Vegetables
Start by bringing your chicken or vegetable broth to a gentle simmer in a medium pot over medium heat. Once it’s happily bubbling, add in the sliced mushrooms, bamboo shoots, and tofu. This step is all about building layers of flavor and letting those earthy, crunchy, and silky components get to know each other. Give it five minutes—the mushrooms should tenderize perfectly without becoming mushy and the tofu will soak up some savory goodness.
Step 2: Season and Spice
This is where Hot and Sour Soup truly lives up to its name. Stir in the soy sauce for depth, rice vinegar for that lively tartness, chili garlic sauce or sriracha for heat, and white pepper for a sophisticated, peppery zing. Taste the broth as you go and adjust the amount of chili sauce or vinegar to suit your mood—extra fiery? Add more chili. Craving extra pucker? A splash more vinegar does the trick.
Step 3: Thicken the Soup
Mix up your cornstarch slurry by combining cornstarch with a little cold water in a small bowl. Stir this mixture into your pot, and you’ll notice the broth thicken almost immediately to a luscious, just-coated consistency. Not too gloopy—just right for nestling all those yummy add-ins together!
Step 4: Create Egg Ribbons
Now comes the fun and dramatic part that really defines Hot and Sour Soup. While stirring your soup in one direction (this helps create those pretty strands instead of scrambled egg bits), slowly drizzle in the lightly beaten egg. Watch as the egg blooms into silky, delicate ribbons right before your eyes. It’s visual magic and adds a lovely texture to every bite.
Step 5: Finish with Aromatics
Turn off the heat and immediately stir in the sesame oil and green onions. The heat will release the fragrance of the sesame oil, making the kitchen smell irresistible. The green onions add a flash of color and freshness, perfectly finishing the soup.
How to Serve Hot and Sour Soup
Garnishes
Garnishing your bowl of Hot and Sour Soup is the final step in making it irresistible. A scattering of extra green onions or even a sprinkle of fresh cilantro can add a burst of brightness on top. If you love a bit more fire, a few sliced red chilies look gorgeous and amp up the heat even further. Some folks also like a dusting of white pepper for an aromatic finish.
Side Dishes
This soup makes a wonderful opener to almost any Asian-inspired meal, but it’s also hearty enough to stand on its own. For dinner, pair it with fluffy steamed rice, crispy spring rolls, or a simple cucumber salad for a refreshing contrast. Dumplings or steamed buns also turn Hot and Sour Soup into a real feast—don’t be surprised if everyone asks for seconds!
Creative Ways to Present
If you want to impress, try serving your Hot and Sour Soup in individual bowls with a fun assortment of DIY toppings—think extra herbs, chili oil, roasted peanuts, or even fried shallots for crunch. Or, ladle the soup into a big communal pot right at the table, encouraging everyone to help themselves. A pretty ceramic bowl or a classic Chinese soup spoon can turn this into a restaurant-style experience at home.
Make Ahead and Storage
Storing Leftovers
Hot and Sour Soup actually tastes even better the next day, as all the flavors have time to mingle and deepen. Transfer cooled soup to an airtight container and refrigerate for up to three days. Keep in mind the tofu, bamboo shoots, and mushrooms will continue to absorb broth, so give it a good stir before reheating and add a splash more broth if you like a looser consistency.
Freezing
If you want to freeze leftovers, it’s best to do so before adding the eggs for the prettiest texture. Let the soup cool completely, pour into freezer-safe containers, and freeze for up to two months. Thaw in the fridge overnight, then gently reheat and complete with the egg ribbons just before serving. This way you keep everything nicely silky, not spongy.
Reheating
To reheat your Hot and Sour Soup, simply transfer what you need to a saucepan and gently warm over low to medium heat, stirring occasionally. Be careful not to bring it to a rolling boil, as this can make the tofu break down and the egg strands mushy. Taste for seasoning—you might want to add a dash of soy sauce or vinegar to wake everything back up.
FAQs
What makes Hot and Sour Soup distinct from other Chinese soups?
The magic of Hot and Sour Soup lies in its perfect balance: bold heat from chili and white pepper, bright tang from vinegar, and umami depth. Unlike milder Chinese soups, it delivers maximum flavor with just a handful of pantry ingredients and unique textures.
Can I make this Hot and Sour Soup vegetarian?
Absolutely—just use vegetable broth in place of chicken broth, and choose a plant-based soy sauce. You can even add more mushrooms or extra firm tofu for an even heartier vegetarian soup that everyone will love.
How can I adjust the spice level?
The spice in Hot and Sour Soup is completely customizable. For a milder soup, start with less chili garlic sauce or sriracha, and add more at the end if you want extra tingle. Don’t forget that white pepper brings a different heat, so adjust that to your taste as well.
What if I don’t have bamboo shoots or wood ear mushrooms?
Don’t worry! If you can’t find bamboo shoots or wood ear mushrooms, you can use canned straw mushrooms or just add extra shiitakes. Water chestnuts offer a lovely crunch as a substitute for bamboo shoots. The soup will still be delicious and true to the spirit of Hot and Sour Soup.
Can I prepare Hot and Sour Soup in advance for a party?
This soup is a party planner’s dream because it gets even better as it sits. Make the soup a day ahead, then reheat gently and do the egg ribbon step just before serving for that fresh, silky texture. Everyone will think you had it simmering all day!
Final Thoughts
I can’t recommend making Hot and Sour Soup at home enough—it’s so much easier than you think, wildly flavorful, and just plain fun to share. Give it a try the next time you’re craving something bold and comforting, and soon, this recipe will become one of your most-requested favorites for chilly nights, springy lunches, or anytime you want a bowl of pure happiness!
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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 spicy and tangy flavors. This Chinese soup features mushrooms, tofu, and bamboo shoots in a savory broth, finished with a hint of sesame oil and green onions.
Ingredients
Broth:
- 4 cups low-sodium chicken or vegetable broth
Soup Base:
- 1/2 cup sliced shiitake or wood ear mushrooms
- 1/2 cup bamboo shoots, julienned
- 1/2 block (about 6 ounces) firm tofu, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce or sriracha
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 large egg, lightly beaten
- 2 green onions, sliced
- 1 teaspoon sesame oil
Instructions
- Prepare the Soup: In a medium pot, simmer broth and add mushrooms, bamboo shoots, and tofu. Cook until mushrooms are tender.
- Season the Soup: Stir in soy sauce, rice vinegar, chili garlic sauce, and white pepper.
- Thicken the Soup: Mix cornstarch with water and stir into the soup. Slowly drizzle in beaten egg while stirring.
- Finish the Soup: Turn off heat, stir in sesame oil and green onions. Adjust seasoning and serve hot.
Notes
- For a more traditional version, add rehydrated dried shiitake or wood ear mushrooms.
- Adjust vinegar or chili sauce for personal preference.
- To make it vegetarian, use vegetable broth and plant-based soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 2g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
