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! | gimmesomeoven.com

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! | gimmesomeoven.com

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! | gimmesomeoven.com

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! | gimmesomeoven.com

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! | gimmesomeoven.com

…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! | gimmesomeoven.com

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!

Ingredients:

  • 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 wine 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**)

Directions:

  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!

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Comments

  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 (#)

    Hello!
    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!
    Kari

  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?
    Thanks!
    DAF

    • 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!