Hot and sour soup is one of the most simple and delicious Chinese soups. This unique soup is spicy, tangy and packed with mushrooms, eggs, and tofu.
Hot and Sour Soup Recipe
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Everyone loves a hearty and warm bowl of soup. It is so comforting, filling, and the perfect easy weeknight meal! Chinese hot and sour soup is one of those unique soups that the whole family will love and will be on repeat in your house. It's perfect for any day of the week as it comes together so quick and easy.
What is Hot and Sour Soup?
This soup originates from Sichuan, China. It has become extremely popular world wide thanks to it's amazing flavor. The broth is a unique combination of both spicy and tangy flavors - hence the name hot and sour. The addition of vinegar in the broth gives the soup it's unique sour flavor.
The soup is hearty and flavor packed with cremini mushrooms, dried wood ear mushrooms, tofu, eggs, and green onions. It is a quick and easy soup that is perfect for an Asian dinner at home paired with other classic Asian takeout dishes.
More Asian Takeout Recipes
- Crab Rangoons
- Bang Bang Shrimp Egg Rolls
- Honey Garlic Crispy Beef
- Hong Kong Style Pork Chops
- Teriyaki Chicken Stir Fry
- Honey Garlic Chicken and Green Beans
- Cashew Chicken
What is in Hot and Sour Soup?
Broth
- Broth (Chicken or Vegetable) - to keep this soup vegetarian or vegan you can use vegetable broth and omit the eggs. To increase the nutritional value you can also use chicken bone broth for added nutrients and protein.
- Soy Sauce - adds a rich umami flavor to the broth.
- Green Onions - cooked into the broth and a garnish for the soup. They add a fresh pop of color and onion flavor.
- Rice Vinegar and Red Wine Vinegar - the combination of these two vinegars gives the soup it's signature sour flavor. Rice vinegar can be found in the international aisle of most grocery stores, if you cannot find it you can swap for white wine vinegar or use all red wine vinegar.
- Garlic Chili Sauce - if you cannot find this sauce you can swap for sriracha. Garlic chili sauce is a chunkier sauce, it has not been pureed.
- Ginger - cooked into the broth.
- Sesame Oil - this adds a rich sesame flavor to the broth.
- White Pepper - can be swapped for black pepper.
- Cornstarch and Water - used to thicken the soup.
Soup Add-In's
- Dried Wood Ear Mushrooms - this is a unique ingredient found in the international aisle of most grocery stores. Wood ear mushrooms are a flat mushroom that are sold dried. To rehydrate them you soak them in warm water and then slice then into thin strips. They have a chewy texture and a strong umami flavor. If you cannot find this ingredient you can swap for more brown or white mushrooms.
- Cremini Mushrooms - or fresh brown mushrooms of choice are best for this soup. You can also use white mushrooms if you prefer.
- Egg - this is our favorite part of the soup! Ribbons of egg are gently cooked into the soup. They have the most amazing texture and flavor as they soak up all the amazing flavors of the broth.
- Tofu - this is a traditional ingredient in the soup. You can omit the tofu if you do not like it or you can swap the tofu for bite sized pieces of cooked chicken, shrimp, or pork. This is a great way to use up any leftover cooked meat you may have in the fridge or a rotisserie chicken.
How to Make Hot and Sour Soup
Full Printable Recipe at Bottom of Page
- To a large soup pot add all of the soup broth ingredients. Bring to a boil on medium high heat for 6-8 minutes.
- Add in the sliced tofu and bamboo shoots. Stir to combine.
- In a small bowl mix together the cornstarch and water until smooth. When the soup is simmering pour in the cornstarch mixture and stir continuously. Allow to simmer for 1-2 minutes or until the soup is thickened.
- While the soup is still simmering, stir the soup slowly in a circular motion and slowly pour the whisked eggs into the soup to create the egg ‘ribbons’. Once all the egg mixture has been poured in, stop stirring the soup and allow the eggs to set for 1 minute.
- Adjust the soup to taste to your desired spice level. Add additional chili garlic sauce or sriracha hot sauce in 1 teaspoon increments to increase the spice level.
- Garnish the soup with green onions and crispy chow mein noodles and enjoy!
Tips for the Best Hot and Sour Soup
- Broth - for the best broth it is important to allow the broth to simmer for the flavors to develop. It is best to use the ingredients as listed in the recipe but if you cannot find some of the specialty Asian ingredients you can use the swaps provided in the recipe. Adjust the broth's spice level to your preference by adding more garlic chili sauce or hot sauce as desired.
- Vegetables - this soup is traditionally made with mushrooms, bamboo shoots and green onions. You can add any veggies you have on hand to the soup to make it even heartier and to use up any leftovers you might have. Some great additions are carrots, celery, bok choy, and spinach.
- Eggs - the cooking method for the eggs may seem tricky but it's actually easy! Whisk the eggs in a small bowl until they are evenly combined. Stir the soup in a slow circular motion, hold the egg bowl in one spot and gently pour the eggs into the soup. As you stir the broth it will slowly stir the eggs in and create the ribbons. Once all the egg is poured in, stop stirring the soup and allow the eggs to cook. Once the cooked eggs float to the top they are done.
FAQs Hot and Sour Soup
Stove Top: in a small pot add the soup and heat on medium-high for about 4-5 minutes or until warmed through.
Microwave: in a microwave safe bowl heat in 30 second intervals, stirring after each until warmed through.
Store in an air tight container in the fridge for up to 3 days, or in a freezer safe container in the freezer for up to 3 months.
Yes! This soup is great for make ahead. You can prep the soup a day in advance and reheat stove top or in the microwave.
Yes, this soup is freezer friendly. You can omit the eggs and add them in when reheating for best results.
This is a healthy soup that is packed with nutrients and protein. For our homemade recipe, each bowl is approximately 236 calories with 15 grams of protein.
To make this soup vegetarian use vegetable broth instead of chicken broth.
To make this soup vegan use vegetable broth instead of chicken broth and omit the eggs.
This recipe is gluten free.
This recipe is dairy free.
More Delicious Soup Recipes
Enjoy!
- Sab
Hot and Sour Soup
Ingredients
Broth
- 8 cups chicken broth (or vegetable broth)
- 3 teaspoon ginger (fresh grated or 1 ½ teaspoon dried ginger powder)
- 8 oz mushrooms (sliced, cremini, white, baby bella or shitake)
- 5 dried wood ear mushrooms (soaked in warm water for 10 minutes and drained, or swap for more cremini mushrooms)
- 4 tablespoon rice vinegar (or white wine vinegar)
- 1 ½ tablespoon red wine vinegar (or white wine vinegar)
- ¼ cup soy sauce
- 2 tablespoon chili garlic sauce (or sriracha or hot sauce of choice)
- 1 ½ teaspoon sesame oil
- 1 teaspoon white pepper (or black pepper)
Add In's
- 8 oz bamboo shoots (canned, drained (optional))
- 8 oz tofu (firm, cut into small cubes or strips)
- 4 tablespoon cornstarch
- 4 tablespoon water
- 2 eggs (whisked)
- 3 green onions (thinly sliced)
Garnish
- Green onions (thinly sliced)
- Crispy Chow Mein Noodles
Instructions
- To a large soup pot add all of the soup broth ingredients. Bring to a boil on medium high heat for 6-8 minutes.
- Add in the sliced tofu and bamboo shoots. Stir to combine.
- In a small bowl mix together the cornstarch and water until smooth. When the soup is simmering pour in the cornstarch mixture and stir continuously. Allow to simmer for 1-2 minutes or until the soup is thickened.
- In a small bowl add the eggs and whisk them or beat them with a fork until evenly combined. While the soup is still simmering, stir the soup slowly in a circular motion and slowly pour the whisked eggs into the soup to create the egg ‘ribbons’. Once all the egg mixture has been poured in, stop stirring the soup and allow the eggs to set for 1 minute.
- Adjust the soup to taste to your desired spice level. Add additional chili garlic sauce or sriracha hot sauce in 1 teaspoon increments to increase the spice level.
- Garnish the soup with green onions and crispy chow mein noodles and enjoy!
Video
Nutrition
Ana says
Love this recipe! It's the best I've made so far and so easy....thanks 🙂
Ana says
This is my fave soup all year round and you're recipe was the easiest and tastiest that I've ever made 🙂