Hot and Sour Soup

This restaurant-style Hot and Sour Soup recipe is the best!!  It’s quick and simple to make, 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.

Hot And Sour Soup Recipe | 1-Minute Video

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!  ♡

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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 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.  :)

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251 comments on “Hot and Sour Soup”

  1. made this last night – it was delightful! so fun to drizzle the eggs in. thanks for an easy one to add to the weeknight dinner rotation!

    Rating: 5
  2. I love this soup! I use half ground pork, half tofu. And I add dried black fungus – the added texture is nice. It is delicious!

    Rating: 5
  3. ALMOST identical to the recipe I have been making for years … Yes so good..

    I do add DRIED MUSHROOMS reconstituted with water in advance … increase the mushroom flavor
    .

  4. Note to self and others- do NOT mix up white pepper with ground ginger! Lol! I did and after it came to a simmer/slow boil I realized my mistake. Had to dump the pot as there was no saving it from putting that much white pepper into the soup. I will be trying this recipe again! (I bought white pepper because I like to sprinkle a dash into my own bowl when serving.)

  5. Dayum Girl! You nailed this recipe. I used both pork and tofu because the hubby is a true carnivore. So good! Super duper keeper. Thank you!

    Rating: 5
  6. WONDERFUL!!! As good as ANY restaurant’s.

    Rating: 5
  7. I made this soup tonight and it was delicious!!! I added shredded chicken (because people in my household don’t eat pork) and the fresh Shiitaki mushrooms made it fantastic. I tweaked it a bit with more chili sauce and rice vinegar. Recipe definitely a keeper.

    Rating: 5
  8. I’ve been making this soup at least once a month for over two years now. I substitute tofu with rice noodles and sometimes I try different mushrooms. It always turns out delicious! Thanks for the great recipe.

    Rating: 5
  9. Hi, is there a trick for the egg ribbons? Turn off the soup? Other than that, delicious!

    Rating: 4
    • Sara, Not sure if this is the answer you are looking for or not. I crack the eggs in a four cup measuring cup then whisk until they are lemon colored. Next start stirring the soup and don’t stop as you slowly pour the mixed eggs in a small stream until done. Hope this helps.

      Dallas

  10. This is the second time I’ve made this soup. It saves me from running 20 miles to a good Thai restaurant and is much better and can be adjusted to taste. Made my own chili garlic sauce to avoid all the sodium and ramped up the heat a little with extra chilis. Best I ever had was in Western Australia and this is close… enjoy!

    Rating: 5
  11. Excellent!

    Rating: 5
  12. Great soup! I like spicy food and doubled up on Sriracha.

    Never had Hot and Sour soup in a restaurant like this! 👍👍

    Rating: 5
  13. We made this tonight and it was good. We froze the leftovers for a later date. Yummy.

    Rating: 5
  14. Fabulous

    Rating: 5
  15. This is the best recipe site I have ever been on. Wish I had a computer where I can save all these recipes along with the best pics and oh so detailed instructions. I am a very experienced family cook. I have been left in charge of feeding the whole family at reunions etc (80 ppl or more) have made over 100 dozen tamales in one week. And….even I learned a couple things to make my meals tastier. Love this site! Thank you!🙋

  16. The first time is a charm! Thank you for this simple and delicious recipe. The taste is authentic, though I didn’t have corn starch.

    Rating: 5
  17. Just wanted to say I love this recipe! It’s so yummy, when my boyfriend’s family heard I knew how to make hot and sour soup they insisted I come make it for them sometime. Tomorrow I’m going to make it for them and I’ll be using you’re recipe :)

    Rating: 5
  18. I just made it and OMG. It’s fantastic. I had some leftover dumplings I added them in at the last minute and warmed up. Did I say OMG. I will be making this again. Thanks

    Rating: 5
  19. Made this for dinner tonight – wasn’t sure if my husband would like it – he loved it, can’t stop talking about it, said he would eat the whole pot if I would let him. Used fresh ginger, no bamboo shoots, it was fantastic!

    Rating: 5
  20. Exactly what I was craving! Did not have the mushrooms or tofu but it was still delicious

    Rating: 5