Hot and Sour Soup

Learn how to make restaurant-style Hot and Sour Soup with this quick and easy recipe.  It’s easy to adapt to your personal taste preferences, and so delicious!

This Hot and Sour Soup recipe is quick and easy to make, SO tasty and flavorful, and tastes just like the Chinese restaurant version! |

Can’t stop, won’t stop with the soup recipes this winter.

And today’s recipe is one that I’ve been meaning to share with you on the blog for years, after literally dozens and dozens of you have requested it.  (This usually comes up when I’m chatting about my favorite egg drop soup recipe — apparently many of you usually opt for the hot and sour soup at your favorite Chinese restaurants and have wanted to learn how to make it!)

Well, good news, friends!  Traditional hot and sour soup is actually incredibly easy to make as well.  And the bonus of making it at home is that it’s also incredibly easy to customize to your taste.  Like it extra hot?  Add in more chili garlic sauce.  Like it extra sour?  Add in more rice wine vinegar.  Like it vegetarian?  Make it with tofu.  Like the meat version?  Just add in some pork.

Trust me, this is one of those restaurant recipes that will taste just as good at home.  And on chilly winter weeks like this one that we’re having here in Kansas City, it’s guaranteed to warm you up in the most delicious of ways.

This Hot and Sour Soup recipe is quick and easy to make, SO tasty and flavorful, and tastes just like the Chinese restaurant version! |

Really, traditional hot and sour soup is just a hotter and sour-er version of egg drop soup, with some mushrooms and tofu (or pork) thrown in.  Oh, and bamboo shoots.  Although I’m not really a fan of those, so I left them out in the version above (and included instructions in the recipe for how to add them if you’d like).

This Hot and Sour Soup recipe is quick and easy to make, SO tasty and flavorful, and tastes just like the Chinese restaurant version! |

I highly recommend using shiitake mushrooms for this recipe if you want it to taste ultra-authentic.  But if you can’t find any, baby bella or white button mushrooms will totally work too.  ♡

This Hot and Sour Soup recipe is quick and easy to make, SO tasty and flavorful, and tastes just like the Chinese restaurant version! |

Then just follow the instructions and bring everything to a simmer, drizzle in those eggs in a thin stream while stirring the soup (to create those pretty egg ribbons), and add in your tofu (or cooked pork) and sesame oil and green onions at the end…

This Hot and Sour Soup recipe is quick and easy to make, SO tasty and flavorful, and tastes just like the Chinese restaurant version! |

…and serve it up nice and warm, topped with extra green onions for garnish.

This Hot and Sour Soup recipe is quick and easy to make, SO tasty and flavorful, and tastes just like the Chinese restaurant version! |

The whole thing usually comes together for me in just about 20-25 minutes, making it the perfect meal to warm you up quickly on a chilly day.  I love serving it with my homemade fried rice recipe, or any kind of stir-fry that sounds good.  And it always, always hits the spot.

Stay warm this week, everyone!  ♡

Hot and Sour Soup

This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I've tried at a Chinese restaurant!


  • 8 cups chicken or vegetable stock
  • 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
  • optional: 1 (8-ounce) can bamboo shoots, drained
  • 1/4 cup rice vinegar, or more to taste
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons ground ginger
  • 1 teaspoon chili garlic sauce
  • 1/4 cup cornstarch
  • 2 large eggs, whisked
  • 8 ounces firm tofu*, cut into 1/2-inch cubes
  • 4 green onions (scallions), thinly sliced
  • 1 teaspoon toasted sesame oil
  • Kosher salt and black pepper (or white pepper**)


  1. Set aside ¼ cup of the chicken or vegetable stock for later use.
  2. Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine.  Heat over medium-high heat until the soup reaches a simmer.
  3. While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) and cornstarch in a small bowl until completely smooth.  Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
  4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons.  Stir in the tofu, half of the green onions, and sesame oil.  Then season the soup with salt and black pepper (or white pepper) to taste.  If you'd like a more "sour" soup, feel free to add in another tablespoon or two of rice wine vinegar as well.  Or if you'd like a spicier soup, add in more chili garlic sauce.
  5. Serve immediately, garnished with the extra green onions.

*Or, you're welcome to make this with pork instead of tofu.  Just add in a half pound of cooked pork -- ground pork, or you can thinly-slice pork chops or pork loin -- in place of the tofu.

**I actually prefer using a pinch of white pepper in this soup instead of black pepper.  But in case you've never used it, be careful -- it has a much stronger and different flavor than black pepper!  So start with less, and then you can always add more.  :)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This post contains affiliate links.

Leave a Comment:


  1. Charmaine Ng | Architecture & Lifestyle Blog — January 9, 2017 @ 5:43 am (#)

    I love that you’re making Asian soups too! And I loveeee egg drop soup.

    Charmaine Ng

  2. Kerry — January 9, 2017 @ 7:09 am (#)

    Do leftovers hold up?

    • Hayley @ Gimme Some Oven — January 11th, 2017 @ 12:28 pm

      Yes, we think they do (it’s best to reheat slowly on the stove though) — we hope you enjoy!

  3. Veronica — January 9, 2017 @ 7:24 am (#)

    So happy to see this post this morning. After seeing it on your instagram I was hoping you would post it soon. Cannot wait to make this!

  4. Sara @ Last Night's Feast — January 9, 2017 @ 7:40 am (#)

    This looks delish!

  5. Bridget M — January 9, 2017 @ 10:31 am (#)

    Next up— Sizzling Rice Soup?  That is one of my favorites, but its not always good at all restaurants. 

  6. kim — January 9, 2017 @ 11:50 am (#)

    What kind of chili garlic sauce do you use?

    • Hayley @ Gimme Some Oven — January 9th, 2017 @ 9:43 pm

      Hi Kim! We love Sambal Olek. We hope you enjoy this!

  7. Kari — January 9, 2017 @ 12:47 pm (#)

    I always love getting this at Chinese restaurants, but I’ve never tried making it!

  8. Laurie — January 9, 2017 @ 1:16 pm (#)

    Making this tonight!!! Thanks!

    • Hayley @ Gimme Some Oven — January 9th, 2017 @ 9:41 pm

      Awesome! We hope you love it, Laurie!

  9. Andi — January 9, 2017 @ 2:24 pm (#)

    This looks yummy except the mushrooms – I hate mushrooms. Do you think it would be good without them? Is there something you recommend substituting for them?

    • Hayley @ Gimme Some Oven — January 9th, 2017 @ 9:41 pm

      Hi Andi — we think you would be just fine to leave the mushrooms out. We hope you enjoy!

  10. Jae — January 9, 2017 @ 4:03 pm (#)

    Chinese Hot and sour soup is nothing like what you created, it has black fungi mushrooms, and many other ingredients not listed in your recipe.

  11. Jae — January 9, 2017 @ 4:06 pm (#)

    Black Vinegar!

  12. Melissa — January 9, 2017 @ 4:16 pm (#)

    In college, I went on a fun restaurant scavenger hunt, and one of the clues led to “hot and sour soup.” But I’d never heard of “hot and sour” soup before. So I totally missed the clue, to the utter astonishment of my companions. Once I got to actually eat the soup, I realized what I had been missing out on!

    • Hayley @ Gimme Some Oven — January 9th, 2017 @ 9:36 pm

      It’s so good, right?! We hope you can give this version a try sometime soon! :)

  13. Maria — January 9, 2017 @ 5:20 pm (#)

    This is one of my husband and my favorite things.  Sometimes I drag him to Chinese food just so that I can slurp up some of this soup!!  Luckily, he doesn’t mind;) 

    • Hayley @ Gimme Some Oven — January 9th, 2017 @ 9:37 pm

      We hope you both can give this a try sometime soon, Maria! :)

  14. Maria M — January 9, 2017 @ 5:53 pm (#)

    So excited to find this  recipe for my favorite soup! For years I have found recipes with all these elaborate directions/ingredients  for this soup and never dared to make it. Thanks I look forward to making it! 

    • Hayley @ Gimme Some Oven — January 9th, 2017 @ 9:37 pm

      Thank you, Maria — we hope you enjoy! :)

  15. Heather G — January 9, 2017 @ 8:47 pm (#)

    OMG!!! My mouth is watering as I’m reading this post. I can’t wait to try this…and never did I expect it to be as easy as it seems to be. Thank you for sharing.

  16. Bill Gates net worth — January 10, 2017 @ 3:22 am (#)

    Thank you for this! I already love your egg drop soup…I can’t wait to try this one! ❤

    • Hayley @ Gimme Some Oven — January 10th, 2017 @ 6:05 pm

      You’re very welcome, we hope you enjoy this one as well!

  17. Jeff Stern — January 10, 2017 @ 10:31 am (#)

    Sauteed my tofu in sesame oil first, yummy dish, thank you!

  18. DAF — January 10, 2017 @ 12:39 pm (#)

    What is the nutritional info on this recipe please?

    • Hayley @ Gimme Some Oven — January 10th, 2017 @ 9:01 pm

      Hello! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  19. Catherine — January 10, 2017 @ 3:36 pm (#)

    This looks awesome. I usually add fungus and some other things but is an excellent base to start with.

    • Hayley @ Gimme Some Oven — January 10th, 2017 @ 8:57 pm

      Thanks, Catherine — we hope you enjoy!

  20. Jill — January 11, 2017 @ 12:14 pm (#)

    This hot and sour soup was delicious! I will say that I added triple the amount of garlic chili sauce and added a heaping teaspoon of red pepper flakes. Next time I may double the mushrooms, too! Thanks for a great recipe ☺

    • Hayley @ Gimme Some Oven — January 11th, 2017 @ 1:01 pm

      Thank you so much, Jill — we’re thrilled that you loved it!

  21. Sabrina — January 12, 2017 @ 2:57 pm (#)

    thank you! looks exactly like the many restaurant versions I’ve had, right down to the egg ribbon that you’ve noted (technique noted!) and can’t wait to make this!

  22. Michelle — January 12, 2017 @ 6:01 pm (#)

    I’m new to this blog, but I’ve made a couple of your recipes and they’ve been really tasty. This? THIS WAS AWESOME. I love hot and sour soup and I had no idea I could ever make it at home, at least not easily. The store was out of shiitakes so I used creminis and I doubled the amount of sambal olek. It was soooo good. I blogged about it (not much of a food photographer so it doesn’t look as good as yours). Going to add this into the rotation.

    • Hayley @ Gimme Some Oven — January 16th, 2017 @ 10:06 am

      Thank you so much for sharing with us, Michelle — we’re thrilled that you loved this! :)

  23. Zee — January 13, 2017 @ 2:10 am (#)

    Hi! You mentioned it should be served immediately – will it keep good in the fridge? (Whenever I make soups, I make a big batch for at least a couple of days…)

    • Hayley @ Gimme Some Oven — January 15th, 2017 @ 10:02 pm

      Hi Zee — this should be fine in the fridge for a couple of days — we’d just recommend re-heating it gradually on the stove. We hope you enjoy!

  24. Karen — January 13, 2017 @ 5:42 pm (#)

    Just made this, really good!  I had some North Carolina pulled pork in the fridge and cut it into slivers and used it for the soup. I’m quite proud of myself. After all the pork is marinated in vinegar and hot peppers! Perfect! 😀

  25. Meghan — January 16, 2017 @ 6:52 pm (#)

    This is currently simmering on the stove, and it smells SO good. Thanks for another great recipe!

  26. Ilana G. — January 18, 2017 @ 11:50 am (#)

    Can you freeze this soup? This is a lot of soup for me, myself and I.

    • Hayley @ Gimme Some Oven — January 18th, 2017 @ 10:16 pm

      It’s not terribly ideal to freeze this, but we think it should probably be fine, though the tofu may have a different texture after freezing it. We hope this helps!

  27. Kate — January 22, 2017 @ 4:10 pm (#)

    I’ve made this a couple of times and it’s terrific and fairly easy to throw together. We made the following modifications: doubled the chili-garlic sauce and only used 1/4 tsp. of sesame oil (we found a full tsp to be overpowering). I think we the eggs in too vigorously the first time, so the soup just got cloudy, but the second batch we stirred very slowly to get nice egg ribbons. I would also caution others to taste before adding final salt; between the chicken stock and the soy sauce, it was salty enough for us. Thanks so much for posting this recipe – I have other ones for hot and sour soup that are far more complicated and you’ve shown me that it needn’t be so.

    • Hayley @ Gimme Some Oven — January 22nd, 2017 @ 9:33 pm

      Thank you for sharing with us, Kate — we appreciate your feedback, and we’re glad you enjoy the recipe!

  28. Ali — January 22, 2017 @ 8:16 pm (#)

    Made this tonight and loved it! Your soups always hit the spot!!

    • Hayley @ Gimme Some Oven — January 22nd, 2017 @ 9:37 pm

      We’re so happy you liked it, Ali! :)

  29. Dee — January 23, 2017 @ 10:31 pm (#)

    I made this and it was really good, thanks for sharing! One question is why is the hot and sour soup in the restaurant a bit darker in color? It still tasted just as good but I’m just curios. Thanks!

    • Hayley @ Gimme Some Oven — January 24th, 2017 @ 10:32 am

      We’re glad you enjoyed it, Dee! As for the darker color though, we’re really not sure!

  30. Betty — January 24, 2017 @ 3:07 pm (#)

    So glad I found your site. The soup is delicious! And your chicken breast technique works every time. Find myself craving it. Went through the last few years of pounding and hating the final product for nothing. YOU rock.

    • Hayley @ Gimme Some Oven — January 24th, 2017 @ 8:17 pm

      Thank you for your sweet words, Betty! We’re so happy you enjoyed the soup and that you like the baked chicken as well! :)

  31. Audrey — January 25, 2017 @ 11:21 am (#)

    This was so delicious and flavorful. I think it was the best hot and sour soup I’ve ever had, and I adore hot and sour soup. I added extra rice vinegar, and sirachi(garlic chile sauce) and added a fresh jalapeño! I’ve been eating it for a couple of days and it gets better and better! Thanks!

    • Hayley @ Gimme Some Oven — January 25th, 2017 @ 1:00 pm

      Thanks for your sweet words, Audrey — we’re so happy you enjoyed this! :)

  32. Angelle — January 27, 2017 @ 1:00 pm (#)

    Just made this and it was delicious!! Thanks for sharing! Will definitely be making this again.

    • Hayley @ Gimme Some Oven — January 30th, 2017 @ 11:01 am

      We’re so happy you liked it, Angelle!

  33. Maria — January 29, 2017 @ 5:23 pm (#)

    This is one of my favorite soups and I looked for years to find a recipe that was easy and full of flavor. Thank you for posting this one. I tried it tonight (so easy) and loved it. I don’t like tofu and settled on sauté some ground pork and adding it. 

  34. Remy — February 2, 2017 @ 11:22 pm (#)

    Please don’t use the words “classic” or “traditional” to describe something that is so far from. This is such an Americanized version of what it should be, it’s almost offensive.

    You’re missing AT LEAST wood ear mushrooms, lily buds, and bamboo shoots (which I see you did mention wasn’t to your liking). But these three ingredients are integral to hot and sour soup. It’s supposed to be a balanced soup of different flavors and textures. Just because you’re dropping an egg doesn’t mean it’s form of egg drop soup. Egg ribbons are common in Asian cooking.

    I understand if you don’t like something and omit it. Totally okay. But don’t mislead others into thinking that this recipe is “classic.” I’m not sure if I can trust anything on this site now.

  35. Laura — February 3, 2017 @ 5:40 pm (#)

    After you put in the egg and tofu do you serve immediately or how long should I cook the tofu and egg in the soup?

    • Hayley @ Gimme Some Oven — February 5th, 2017 @ 9:40 pm

      Hi Laura! Yes, we serve immediately after adding the egg, tofu and seasonings. We hope you enjoy!

  36. Pam Gee — February 5, 2017 @ 10:20 am (#)

    This soup is one I would like to make, but as there is only me to eat it I will need to freeze it. This would last me 10-12 days. Will it freeze O.K.

    • Hayley @ Gimme Some Oven — February 5th, 2017 @ 9:27 pm

      Hi Pam! Unfortunately because of the egg in this (it’s a pretty delicate soup), we wouldn’t recommend freezing it.

  37. Debbie — February 5, 2017 @ 10:47 am (#)

    This soup is amazing!!! I am loving how easy it has s and the flavors are great!  A definite keeper!

    • Hayley @ Gimme Some Oven — February 5th, 2017 @ 9:28 pm

      Thank you, Debbie — we’re so happy you enjoyed it!

  38. Gustavo Woltmann — February 5, 2017 @ 9:38 pm (#)

    The soup looks absolutely delicious. I’m definitely a fan of soups, so I will probably prepare this one pretty soon :)

    • Hayley @ Gimme Some Oven — February 6th, 2017 @ 12:14 pm

      Thanks, Gustavo — we hope you enjoy it!

  39. Melissa — February 6, 2017 @ 10:43 am (#)

    Does this keep well in the fridge for at least a few days? This looks delicious but my family is not vegetarian so it would just be me eating this. I love vegetarian food, it makes me feel like I’m detoxing in my own way.

    • Hayley @ Gimme Some Oven — February 6th, 2017 @ 12:17 pm

      Hi Melissa, it does! We would just suggest reheating it slowly and gently on the stovetop before serving. We hope you enjoy!

  40. Supriya Kutty — February 9, 2017 @ 3:55 am (#)

    I would definitely try this as Soon as possible. And yeah thanks for the recipe and also for the Awesome pictures

    • Hayley @ Gimme Some Oven — February 9th, 2017 @ 2:57 pm

      Awesome, we hope you enjoy it! :)

  41. Leslie — February 11, 2017 @ 6:45 pm (#)

    Oh my goodness Ali .. this soup is off the chain!  I love hot and sour soup and now I can make it at home!  Thank you Thank you Thank you!!!

    • Hayley @ Gimme Some Oven — February 12th, 2017 @ 6:51 pm

      Thank you, Leslie! We’re so happy you loved it! :)

  42. Sherry — February 13, 2017 @ 9:08 pm (#)

    Made this soup tonight. It was so so so delicious! 

    Thank you for this recipe! My vegetarian father is now chomping at the bit to make it since I raved about it to him :)

    • Hayley @ Gimme Some Oven — February 14th, 2017 @ 10:46 am

      We’re so glad you loved it, Sherry, and we hope your dad loves it too! :)

  43. Sarah — February 15, 2017 @ 9:33 pm (#)

    Soup was quick, simple, and clean (vegetarian, if you’re not using pork). The 1/4 cup cornstarch didn’t create a thick enough texture for me – maybe it’s the brand I used. This soup definitely isn’t authentic, but it’s yummy enough! In fact, it’s better after a couple of days in the fridge! 

    • Hayley @ Gimme Some Oven — February 16th, 2017 @ 12:22 pm

      Thanks for sharing with us, Sarah — we’re glad you enjoyed it!

  44. Kelly Cerny — February 20, 2017 @ 3:06 pm (#)

    Easy to make and delicious. Added potstickers and shrimp. 

    • Hayley @ Gimme Some Oven — February 20th, 2017 @ 5:23 pm

      Awesome, Kelly — we’re so glad you enjoyed it and we bet the potstickers and shrimp were wonderful additions!

  45. Kristi — February 20, 2017 @ 7:50 pm (#)

    OMG! I saw the photo of your soup and immediately started craving hot & sour soup. I made it tonight and it lived up to every single expectation. Honestly, I think it was WAY better than any restaurant hot & sour soup (probably because I know what went into it and was able to work around my family’s allergies). And I was completely shocked at how easy it was to make. My family LOVED it! I will be making this again and again and again.

    Here were my minor modifications: I used 1/3 cup Rice Wine Vinegar, 1/3 cup Coconut Aminos (instead of Soy Sauce…soy allergies in our house), and used ground sausage instead of tofu. I added the bamboo shoots and I think I liked them. I put the whisked eggs in a ziploc bag and cut the corner to slowly drizzle them into the soup while I stirred. It helped make the egg ribbons form pretty easily — I stole that idea from another website when I was researching how to make egg ribbons. Thanks again for the fantastic recipe!!!

    • Hayley @ Gimme Some Oven — February 20th, 2017 @ 8:04 pm

      Thank you for your sweet comment, Kristi — we’re so happy you and your family loved this, and we think your modifications sound great (especially the bamboo shoots you added)! :)