Hot and Sour Soup Recipe
Hot and Sour Soup is one of those magical dishes that somehow manages to be both deeply comforting and wildly exciting with every spoonful. The interplay of tangy vinegar and a gentle heat wakes up your taste buds, while a medley of mushrooms, tofu, and silky egg ribbons make each bite hearty and satisfying. Whether you’re chasing away a chilly day or just craving a big bowl of bold flavors, this classic Chinese favorite is guaranteed to hit the spot. Let’s dive into everything you need to know to make Hot and Sour Soup at home—trust me, once you try it, you’ll want to keep this recipe on repeat!
Ingredients You’ll Need
The beauty of Hot and Sour Soup lies in its balance of simple, staple ingredients that come together to create something truly special. Every component plays a role, from the umami-rich broth to the toothsome mushrooms and zippy seasonings. Here’s what you’ll need, along with some tips to get the most out of each one:
- Chicken broth: Forms the backbone of the soup, so choose a good-quality, low-sodium option for the best flavor control.
- Water: Lightens the broth and keeps the soup from becoming too salty or intense.
- Shiitake or wood ear mushrooms: Bring earthy flavor and a satisfying chew—rehydrate dried mushrooms for even deeper taste.
- Bamboo shoots: Add a crisp, refreshing texture and lovely visual contrast.
- Firm tofu: Gives the soup body and protein; firm tofu holds its shape beautifully in the hot broth.
- Soy sauce: Provides salty, umami depth—don’t skip it!
- Rice vinegar: The “sour” in Hot and Sour Soup, this brightens the whole dish and makes the flavors pop.
- Cornstarch slurry: A quick mix of cornstarch and water thickens the soup just enough for that classic, luscious texture.
- White pepper: Delivers a gentle, aromatic heat that’s signature to authentic Hot and Sour Soup.
- Sesame oil: Adds nutty, fragrant richness to finish the soup with a flourish.
- Egg: When drizzled in, it forms those beautiful, delicate “egg ribbons” that float in every bowl.
- Green onions: For a fresh, crisp garnish and a subtle oniony bite.
- Chili garlic sauce (optional): If you like it spicy, this is your ticket to extra heat and flavor.
How to Make Hot and Sour Soup
Step 1: Build the Broth
Start by combining the chicken broth and water in a medium pot. Bring it up to a gentle boil over medium-high heat—this forms the warming, savory base of your Hot and Sour Soup. Using both broth and water keeps the flavors balanced and prevents the soup from tasting too salty.
Step 2: Add Mushrooms and Bamboo Shoots
Once your broth is simmering, add in the sliced mushrooms and bamboo shoots. Let them bubble away for about five minutes. This gives the mushrooms time to release their earthy goodness and the bamboo shoots to soften, infusing the broth with even more character.
Step 3: Stir in Tofu and Seasonings
Next, gently slide in the tofu cubes, along with soy sauce, rice vinegar, white pepper, and chili garlic sauce if you want some extra kick. Simmer for another three minutes. This is where the magic really starts—the tofu soaks up the savory, tangy flavors, and the soup begins to take on that irresistible Hot and Sour Soup aroma.
Step 4: Thicken the Soup
Give your cornstarch slurry a quick stir (cornstarch loves to settle at the bottom!) and pour it into the pot while stirring. Simmer for one to two minutes, just until the soup thickens slightly. This step gives the soup its signature body and helps all those delicious ingredients float perfectly in your bowl.
Step 5: Create Egg Ribbons
Now comes the fun part! With the soup swirling in a gentle circular motion, slowly drizzle in the lightly beaten egg. Watch as it instantly cooks into delicate ribbons—this simple technique brings that classic look and luxurious texture to your Hot and Sour Soup.
Step 6: Finish and Taste
Turn off the heat and stir in the sesame oil for a final nutty flourish. Taste and adjust the seasoning as needed—maybe an extra splash of vinegar or a pinch of pepper depending on your mood. Ladle the soup into bowls, sprinkle with green onions, and get ready to dig in!
How to Serve Hot and Sour Soup
Garnishes
A sprinkle of sliced green onions is a must for that fresh, crisp bite on top of each bowl. You can also add a dash of extra white pepper or a swirl of chili oil if you love it spicy. For a little color and crunch, try adding a few thin slices of red chili or a scattering of cilantro leaves.
Side Dishes
Hot and Sour Soup is fantastic as a starter, but it also pairs beautifully with other Chinese favorites. Serve it alongside steamed dumplings, crispy spring rolls, or a simple stir-fried vegetable dish for a satisfying meal. If you’re going all out, a bowl of fluffy jasmine rice is perfect for soaking up every last drop.
Creative Ways to Present
For a fun twist, serve Hot and Sour Soup in small cups or shot glasses at a party—guests will love the bold flavors in a petite package. You can also make it the star of a DIY soup bar, letting everyone add their own garnishes and spice level. Or simply ladle it into a large, family-style bowl and let everyone help themselves for a cozy, communal feel.
Make Ahead and Storage
Storing Leftovers
Leftover Hot and Sour Soup keeps well in the fridge for up to three days. Store it in an airtight container to preserve the flavors and prevent any fridge odors from sneaking in. Give it a quick stir before reheating, as the ingredients can settle and the broth may thicken a bit.
Freezing
You can absolutely freeze Hot and Sour Soup, though the tofu may change texture slightly after thawing. For best results, let the soup cool completely, transfer to freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
To reheat, pour the soup into a pot and warm gently over low heat, stirring occasionally. If it’s too thick, just add a splash of water or broth to loosen it up. Avoid boiling, as this can make the egg ribbons tough and the tofu crumbly. A quick taste before serving lets you adjust the seasoning if needed.
FAQs
Can I make Hot and Sour Soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the egg, or use a plant-based egg substitute. The soup will still be bursting with flavor and satisfying texture.
How spicy is Hot and Sour Soup?
The heat level is totally up to you. The recipe uses white pepper for warmth and offers chili garlic sauce as an optional extra. Add more or less to suit your personal preference.
Can I add meat to this soup?
Definitely! Shredded cooked chicken or pork are classic additions and make the soup even heartier. Just stir in the cooked meat when you add the tofu so it warms through without overcooking.
What if I can’t find bamboo shoots or wood ear mushrooms?
No worries—substitute with other mushrooms like cremini or button, and use thinly sliced carrots or celery for crunch if bamboo shoots aren’t available. The soup will still taste fantastic!
Is Hot and Sour Soup gluten free?
It can be! Just use a gluten-free soy sauce (like tamari) and double-check that your broth is gluten free as well. With those swaps, you’re good to go.
Final Thoughts
If you’ve never made Hot and Sour Soup from scratch, you’re in for a treat—it’s easy, cozy, and endlessly satisfying. Give it a try and watch it become your go-to for quick weeknight dinners or anytime you’re craving something bold and delicious!
Print
Hot and Sour Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Chinese Hot and Sour Soup recipe featuring a balance of tangy vinegar, spicy chili, and savory ingredients like tofu, mushrooms, and bamboo shoots. Perfect for a quick and healthy meal that’s easy to prepare.
Ingredients
Broth and Base
- 4 cups low-sodium chicken broth
- 1 cup water
Vegetables and Tofu
- 1/2 cup sliced shiitake or wood ear mushrooms (fresh or dried and rehydrated)
- 1/2 cup bamboo shoots, sliced into thin strips
- 1/2 cup firm tofu, cut into small cubes
- 2 green onions, sliced
Seasonings and Sauces
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon white pepper
- 1 teaspoon chili garlic sauce (optional, for heat)
- 1 teaspoon sesame oil
Thickening and Garnish
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 egg, lightly beaten
Instructions
- Prepare the broth: In a medium pot, combine the chicken broth and water and bring the mixture to a gentle boil over medium heat.
- Add vegetables: Add the sliced mushrooms and bamboo shoots to the boiling broth, then reduce the heat to a simmer and cook for 5 minutes to allow the flavors to meld.
- Incorporate tofu and seasonings: Stir in the cubed tofu, soy sauce, rice vinegar, white pepper, and chili garlic sauce if using, then continue simmering the soup for another 3 minutes.
- Thicken the soup: Stir the cornstarch slurry to recombine, then slowly add it to the soup while stirring continuously. Let the soup simmer for 1 to 2 minutes until it slightly thickens.
- Add egg ribbons: With the soup simmering, stir it in a circular motion and slowly drizzle in the lightly beaten egg, creating silky egg ribbons throughout the soup.
- Finish and serve: Turn off the heat, stir in the sesame oil, then taste and adjust seasoning if needed. Garnish with sliced green onions and serve the soup hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the egg or replace it with a plant-based egg substitute.
- Add cooked shredded chicken or pork for extra protein if desired.
- Adjust the vinegar and chili garlic sauce quantities to suit your preferred sourness and heat levels.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 2g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
