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Steaming bowl of traditional hot and sour soup recipe with tofu, mushrooms, and fresh scallions.

Easy Hot and Sour Soup Recipe (Authentic & Quick!)

This authentic hot and sour soup recipe delivers restaurant-quality flavor in just 20 minutes! With tofu, mushrooms, egg ribbons, and a bold, tangy broth, it's the perfect comforting bowl for weeknight dinners.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soup
Cuisine: Chinese
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 8 cups chicken broth or vegetable broth, divided
  • 8 oz shiitake mushrooms (or baby bella), thinly sliced, stems discarded
  • 8 oz bamboo shoots, drained (optional)
  • 1/4 cup rice vinegar
  • 1/4 cup low-sodium soy sauce
  • 2 tsp ground ginger
  • 1 tsp chili garlic sauce (plus more to taste)
  • 1/4 cup cornstarch
  • 2 large eggs, whisked
  • 8 oz firm tofu, cut into 1/2-inch cubes
  • 4 green onions, thinly sliced (white/green parts divided)
  • 1 tsp toasted sesame oil
  • kosher salt and white pepper, to taste

Method
 

  1. Prep Ingredients: Slice mushrooms and bamboo shoots. Cube tofu and slice green onions. Set aside 1/4 cup broth for slurry.
  2. Combine Base: In a large pot, add 7 3/4 cups broth, mushrooms, bamboo shoots, vinegar, soy sauce, ginger, and chili garlic sauce.
  3. Heat Soup: Bring mixture to a gentle simmer over medium-high heat.
  4. Prepare Slurry: Whisk reserved broth with cornstarch in a bowl until smooth.
  5. Thicken Soup: Stir soup continuously and slowly pour in slurry. Cook 1 minute until thickened.
  6. Add Eggs: Stir soup in a circle and slowly drizzle in whisked eggs to form ribbons.
  7. Finish Soup: Turn off heat. Gently stir in tofu, half of green onions, and sesame oil.
  8. Season & Serve: Adjust salt, pepper, vinegar, or chili sauce to taste. Garnish with remaining green onions.

Notes

Customize this soup to your liking — adjust the heat with chili garlic sauce or red pepper flakes, and increase vinegar for extra tang. Add shredded chicken, shrimp, or bok choy for variety. For vegan, omit eggs and use veg broth.