Dive into the captivating flavors of classic Chinese hot and sour soup! This beloved dish is famous for its complex yet perfectly balanced profile, combining spicy notes with a tangy kick and a savory depth. For insights into its historical roots and regional variations, learn more about the origin of hot and sour soup in Chinese cuisine. If you crave restaurant-quality taste but need a simple weeknight solution, this hot and sour soup recipe is your ticket to a quick, satisfying, and incredibly delicious meal at home. Get ready for a comforting bowl that truly delivers.
Why You’ll Love This Hot and Sour Soup Recipe
This easy hot and sour soup recipe is designed for busy home cooks and beginners, offering fantastic flavor with minimal fuss.
- Flavorful, restaurant-quality taste. Enjoy authentic, deep flavors reminiscent of your favorite Chinese takeout, made right in your own kitchen.
- Quick and simple to prepare. With just 5 minutes of prep and 15 minutes of cooking, this soup is perfect for a busy weeknight.
- Easily customizable to preference. Adjust the spice, sourness, and even add your favorite proteins or vegetables to make it truly yours.
- Comforting and nourishing meal. Loaded with broth, mushrooms, and tofu, this soup is both hearty and incredibly satisfying.
- Perfect for a weeknight dinner. Skip the takeout line and whip up this flavorful bowl in less time than it takes for delivery.
Ingredients
Crafting a delicious hot and sour soup recipe starts with fresh, quality ingredients. Here’s what you will need for this flavorful and easy version:
- Broth: 8 cups chicken broth or vegetable broth (divided)
- Mushrooms: 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
- Bamboo Shoots: 1 (8-ounce) can bamboo shoots, drained (optional)
- Vinegar: 1/4 cup rice vinegar, or more to taste
- Soy Sauce: 1/4 cup low-sodium soy sauce
- Ginger: 2 teaspoons ground ginger
- Chili Garlic Sauce: 1 teaspoon chili garlic sauce
- Cornstarch: 1/4 cup cornstarch
- Eggs: 2 large eggs, whisked
- Tofu: 8 ounces firm tofu, cut into 1/2-inch cubes
- Green Onions: 4 green onions, thinly sliced
- Sesame Oil: 1 teaspoon toasted sesame oil
- Seasoning: Kosher salt and white pepper (or black pepper)
Notes & Substitutions
Achieving the best flavor in your hot and sour soup allows for some flexibility. Use a high-quality broth for the best base; homemade chicken broth offers superior flavor, but store-bought low-sodium options work well for convenience. For mushrooms, shiitake provides an authentic umami depth, but baby bella mushrooms are a great readily available alternative. You can even combine both for more complexity.
When choosing tofu, firm or extra-firm tofu holds its shape best in the soup. Silken tofu will create a creamier, softer texture if you prefer. Always adjust the spice and sour levels to your personal taste; start with the recommended amounts, then add more rice vinegar for tang or extra chili garlic sauce for heat. For perfect egg ribbons, make sure your soup is gently simmering as you slowly drizzle in the whisked eggs while stirring continuously. If you do not have chili garlic sauce, sriracha or a pinch of red pepper flakes can provide heat.
Equipment
You only need a few basic kitchen tools to make this delightful soup.
- A large stock pot or Dutch oven will hold all the ingredients comfortably.
- A whisk is essential for combining the cornstarch slurry and creating perfect egg ribbons.
- Measuring cups and spoons ensure precise ingredient amounts for balanced flavor.
- A cutting board and sharp knife help you quickly prep the mushrooms, tofu, and green onions.
Instructions
Follow these simple steps to create a comforting and authentic hot and sour soup recipe right in your own kitchen. This process is beginner-friendly and ensures delicious results every time.
- Prep Ingredients: Start by preparing all your ingredients. Thinly slice the shiitake or baby bella mushrooms, discarding the tough stems. If using canned bamboo shoots, drain them thoroughly. Cut the firm tofu into uniform 1/2-inch cubes. Thinly slice the green onions, separating the white and light green parts from the darker green tops for garnish. Set aside ¼ cup of your chicken or vegetable broth for later use in the cornstarch slurry.
- Combine Base: In a large stock pot or Dutch oven, combine the remaining 7 ¾ cups of chicken or vegetable broth, the sliced mushrooms, drained bamboo shoots (if using), rice vinegar, low-sodium soy sauce, ground ginger, and chili garlic sauce. Stir everything gently to ensure it is well mixed. This is the core of your amazing hot and sour soup.
- Heat Soup: Place the pot over medium-high heat. Bring the mixture to a gentle simmer, just until small bubbles begin to form around the edges of the pot. Do not bring it to a rolling boil, as this can affect the texture and flavors.
- Prepare Slurry: While the soup is heating, take the ¼ cup of broth that you set aside earlier. In a small bowl, whisk this reserved broth together with the ¼ cup of cornstarch until the mixture is completely smooth and no lumps remain. This cornstarch slurry is crucial for thickening your soup.
- Thicken Soup: Once the soup reaches a gentle simmer, slowly pour the prepared cornstarch slurry into the simmering soup while continuously stirring with your whisk or a spoon. Continue to stir for about 1 minute. You will notice the soup begin to thicken, developing that characteristic silky texture. To understand the scientific process behind this, explore how cornstarch thickens liquids in culinary applications. You’re just moments away from a perfect hot and sour soup.
- Add Eggs: Keep the soup gently simmering and continue stirring it in a slow, circular motion. While stirring, slowly drizzle the whisked eggs into the soup in a thin, steady stream. The eggs will cook instantly, forming beautiful, wispy ribbons throughout the broth. Avoid dumping the eggs in all at once, as this can result in large clumps.
- Finish Soup: Turn off the heat. Gently stir in the cubed firm tofu, half of the thinly sliced green onions (reserving the rest for garnish), and the toasted sesame oil. The residual heat of the soup will warm the tofu without overcooking it.
- Season & Serve: Season the soup with kosher salt and a pinch of white pepper (or black pepper) to taste. White pepper is traditional and adds a subtle heat. Taste the soup and adjust the sourness or spiciness as desired. Feel free to add another tablespoon or two of rice vinegar for more tang, or more chili garlic sauce for extra heat. Adjust the seasoning of your hot and sour soup to perfection.
- Garnish: Ladle the hot and sour soup into individual serving bowls. Garnish each bowl generously with the remaining fresh green onions. Serve immediately and enjoy!
Pro Tips & Troubleshooting
Mastering this hot and sour soup recipe involves a few key techniques. For perfect, wispy egg ribbons, ensure your soup is at a gentle simmer, not a vigorous boil. Drizzle the whisked eggs in slowly from about 6-8 inches above the pot while continuously stirring the soup in one direction. Balance is key for an authentic hot and sour soup; always taste and adjust the rice vinegar and chili garlic sauce at the end. To prevent cornstarch lumps, always make a smooth slurry with cold broth or water before adding it to hot liquid, and stir it in slowly. Enhance umami by adding a splash of mushroom soy sauce or a few dried shiitake mushrooms rehydrated in the broth. If your soup is too thin, mix a small amount of cornstarch with cold water into another slurry and stir it in. If it becomes too thick, simply add a splash more broth.
Serving, Storage & Variations
This adaptable hot and sour soup recipe makes for a fantastic meal on its own or paired with other dishes.
- Serving Suggestions: Serve your homemade hot and sour soup as a satisfying appetizer or a light main course. It pairs wonderfully with steamed jasmine rice, pan-fried noodles, or homemade dumplings for a complete meal.
- Storage: Leftover hot and sour soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
- Freezing: This soup generally freezes well, but the texture of the eggs and tofu can become a bit rubbery or crumbly after thawing. If you plan to freeze, it is best to freeze the broth base without the eggs and tofu, then add freshly cooked eggs and tofu when reheating.
- Variations:
- Add different proteins: Include cooked shredded chicken, sliced pork, or even shrimp for a heartier meal. Add them towards the end of cooking.
- Include extra vegetables: Thinly sliced carrots, baby corn, or bok choy can add extra nutrition and texture. Stir them in with the mushrooms.
- Make it vegan: This hot and sour soup is easily made vegan by using vegetable broth and omitting the eggs.
- Spicy variations: For those who love extra heat, increase the chili garlic sauce or add a pinch of dried red chili flakes.
Nutrition Information
This hot and sour soup recipe offers a healthy and flavorful option, especially when packed with fresh vegetables and lean protein. It is generally low in calories and fat, while being rich in hydrating broth and nutrient-dense ingredients. The inclusion of mushrooms provides vitamins and minerals, while tofu and eggs contribute a good source of protein, making it a satisfying and balanced dish.
| Nutrient | Amount (per serving, estimated) |
|---|---|
| Calories | 150-200 kcal |
| Total Fat | 5-8 g |
| Saturated Fat | 1-2 g |
| Cholesterol | 60-80 mg |
| Sodium | 800-1000 mg |
| Total Carbohydrates | 10-15 g |
| Dietary Fiber | 2-4 g |
| Sugars | 2-3 g |
| Protein | 10-15 g |
Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
FAQ about Hot and Sour Soup Recipe
- Is this hot and sour soup recipe gluten-free? This recipe can be made gluten-free by ensuring you use a certified gluten-free soy sauce or tamari, as traditional soy sauce contains wheat. All other ingredients are typically gluten-free.
- Can I make this soup vegetarian/vegan? Absolutely! Simply use vegetable broth instead of chicken broth and omit the eggs for a delicious vegan version. Tofu provides plenty of plant-based protein.
- What kind of tofu works best? Firm or extra-firm tofu is recommended because it holds its shape well and absorbs flavors without crumbling. Silken tofu is too delicate and may break apart.
- Can I prepare this soup ahead of time? You can prep ingredients like slicing vegetables and tofu ahead of time. However, for the best texture and freshness, cook the soup just before serving, especially adding the eggs and cornstarch slurry.
- How spicy should it be? The beauty of this recipe is its customizability! Start with the recommended amount of chili garlic sauce, then add more to achieve your preferred level of heat.
Conclusion
This simple hot and sour soup recipe proves that creating delicious, authentic flavors at home can be quick and easy. With its perfect balance of spicy, sour, and savory notes, it offers a comforting experience that rivals your favorite restaurant version. Give it a try tonight! You’ll love how simple and satisfying this hot and sour soup recipe is, making it a perfect addition to your weeknight dinner rotation. Enjoy every warm, flavorful spoonful!
Easy Hot and Sour Soup Recipe (Authentic & Quick!)
Ingredients
Method
- Prep Ingredients: Slice mushrooms and bamboo shoots. Cube tofu and slice green onions. Set aside 1/4 cup broth for slurry.
- Combine Base: In a large pot, add 7 3/4 cups broth, mushrooms, bamboo shoots, vinegar, soy sauce, ginger, and chili garlic sauce.
- Heat Soup: Bring mixture to a gentle simmer over medium-high heat.
- Prepare Slurry: Whisk reserved broth with cornstarch in a bowl until smooth.
- Thicken Soup: Stir soup continuously and slowly pour in slurry. Cook 1 minute until thickened.
- Add Eggs: Stir soup in a circle and slowly drizzle in whisked eggs to form ribbons.
- Finish Soup: Turn off heat. Gently stir in tofu, half of green onions, and sesame oil.
- Season & Serve: Adjust salt, pepper, vinegar, or chili sauce to taste. Garnish with remaining green onions.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
