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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154 comments on “Hot and Sour Soup”

  1. What is the nutritional information?

    • Hi Cindy! 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!

  2. Hot and sour soup was my favorite forever until I had to cut out gluten. Is there a good substitute for soy sauce in this recipe? 

    • Hi Kerri! Yes, you could totally use Tamari (it has little to no gluten, but check the label first). Or you could make this: We hope this helps!

  3. This is the bf’s favorite soup, and now I’m going to have to give it a go at home.

  4. You can also sub in Coconut Aminos for the soy sauce. There is NO gluten in it. :) Awesome recipe – can’t wait to try it out!

  5. Dears, not everyone in the world works with ounces and cups. Could you please convert those measurements for the rest of the world?
    Thanks!

  6. Yea I made this last week and it looked really bad (barf),b man was it ever good 
    I will add the egg very very carefully on the next batch I make.

  7. I made this and altered it with julienned carrots, sliced water chestnuts, sliced red and green onions, 1/3 cup rice wine vinegar, 1/2 tsp white pepper, no bamboo shoots and some garlic powder. I GIVE IT A 10! Holy moly! Deadly! I had two bowls! Into my recipe box for sure! Thanks so much!

  8. Maybe a silly question, but I’ve never cooked with tofu: Do I just cut the tofu and put it in the soup or do I need to pan fry or anything? Thanks!!

    • Hi Kristi! No need to pan fry it beforehand, just make sure you drain it really well (wrap it in several paper towels and put some weight on it (we usually use a cutting board with a big bowl or pot on it (not too big to crush it of course). Let it drain for about an hour beforehand if you can. We hope this helps and that you enjoy the soup!

  9. Can this be made ahead of time and reheated?

    • Yes, we think that would be fine (just slowly and gently re-heat it on the stove, so the egg doesn’t get tough).

  10. I like to make Heston Blumenthals slow cooked chicken, but it always leaves me with a lot of surplus chicken meat and off course the whole carcaus. So I was thinking that a chicken soup of some sort was in order and this seems perfect.

  11. Do you have the serving size and nutritional information for the hot and sour soup?

    • Hi Julia! 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!

  12. This is a fantastic recipe!

  13. Amazing!  I have been looking for a simple recipe for this soup. It is so delicious. I made it the first time with white wine vinegar because it was all I had. While good it just wasn’t it. I made it the right way the second time and oh boy it is so good. Thank you.

  14. I couldn’t find any chili garlic sauce in my asian aisle at the grocery store. I only found plain chili sauce. I ended up adding garlic powder & chili powder & cayenne pepper instead, but it was still missing the heat! Would the plain chili sauce have worked? Or should I have added white pepper? Other than that, it was awesome!

    • Hi Brittany! The chili garlic sauce we buy is called Sambal Olek. Most groceries carry that one, so we would urge you to look for that if you can, otherwise the plain chili garlic sauce will probably suffice. We hope this helps for next time!

  15. Looks delicious! Can i use beef/pork stock instead of chicken? Thanks

  16. Love this recipe! You’re entire site is beautiful :)

  17. For those curious about a gluten free option for soy sauce, Braggs liquid amino acids are gluten free and delicious. Haha
    I’m totally making this next week.

  18. I made this last night using your recipe exactly and it was so very good even better than what I get at a restaurant.
    I have never used tofu but I used it in this and liked it. Thanks for a great recipe.

  19. Love it that you made everything looks easy with all the goodness and deliciousness. Made some and everybody loved it. This will now be my No. 1 soup to make on every gathering! Thanks for sharing!❤

  20. Hello. I used to make this soup quite often and mislaid the chinese cookbook with my favourite recipe for it. this looks very close. I w ould advocate some bamboo shoots though fot flavour. Also my recipe called for about 1/4 lb pork mince whichthe butcher would do especially for me. It is ages since I have made it but I would have thought that the pork would have gone into the soup earlier in the process.
    I introduced a friend of mine to this soup at a local chinese restaurant and Anthony has flagged it to me via facebook with your recipe
    Looking forward to trying it again
    The recipe I lost was in a chinese book ttranslated from chinese by a family friend and this is the closest Ive come to it
    Ps I think there may have been some preserved turnip in with the pork
    If you have a very friendly butcher it is even better with a mixture of pork and veal mince
    Many thanks, Carol Simon

    • Hi Carol, thanks for sharing with us! We hope you can give this recipe a try sometime and that it reminds you of your favorite!

  21. Egg drop and hot and sour soup, while yummy, are not remotely vegetarian because they are made with chicken stock or broth. If a vegetarian eats it they will likely throw up and have stomach upset. Anything an animal (including fish and birds) died to create is not vegetarian. Just wanted to respectfully point that out before someone cooks it for a vegetarian guest. Thank you!  Good recipes though!

    • Hi Melissa! We state in the recipe that you can use vegetable stock or chicken stock (if using vegetable stock, the recipe is vegetarian). Since it does have eggs, it’s not vegan, but it is vegetarian, but feel free to leave the eggs out if you prefer!

  22. Question about the eggs? Do you mix before pouring in with the egg yolk.
    Thank you in advance

    • Hi Meagan! Yes, you want the eggs to be whisked already before adding them to the soup. We hope you enjoy!

  23. I’ll try to make it ! I always eat this soup in Hokkaido resto!! I loved it Thank you for sharing❤️❤️❤️

    Rating: 5
  24. In my recipe box. Very good base and the suggestions are all good. I added siracha to up the spice and definitely added more rice wine vinegar.

    Rating: 5
  25. The best hot and sour soup ever . Even better than the restaurants

    Rating: 5
  26. Turned out wonderfully! I make this all the time because it’s just so easy to make and comforting to eat.

    Rating: 5
  27. This was amazing tysm!!! Always wanted to make at home but thought it would be too hard! Only few changes added more rice vinegar and while the broth was boiling and inch of ginger cut in half ( one side we love ginger )Then added pork used thin cut pork loin chops . Pounded paper thin and julienned them while broth boiling drop in boil till cooked very easy ! THis is now a family fav!! Ty

    • Thank you so much, Lelly, we’re thrilled that you and your family enjoyed it so much! :)

  28. I used to ate this,when i was working in a chinese restaurant(somewhere in greenhills)it’s yummier when sprinkled with chinese black vinegar before eaten…the last time we dine at fine chinese resto,was just this may(it was mother’s day).i ordered hot and sour soup,however it was sold out.so we ordered fish head for our soup.and i’m always searching for the best hot and sour soup in youtube and i think this is it.thank you for sharing this.i will cook this,when i’m not busy.
    [email protected]

  29. There are a lot of different versions of this recipe, but this one is nice because you don’t have to search for unusual ingredients. I don’t know that it is exactly authentic, but it’s delicious. I made it exactly as written- with the bamboo shoots, and adjusting both the rice vinegar and chili garlic sauce to my liking. It has a perfect amount of broth to other ingredients, and is a substantial, filling soup. It’s a keeper.

    Rating: 5
  30. Can u freeze it

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

  31. Thanks for the recipe. One question regarding the ginger. Is is the fresh kind or the powdered spice. It’s one of my favorites and would love to make it soon. Thanks

    • Hi Trish! We used ground ginger (the powdered spice). We hope you can try this soon and that you enjoy it!

  32. This looks so yummy. Can you freeze it?

    • I actually wouldn’t recommend freezing this one, as the texture will be different after the tofu and cornstarch have frozen. But you can keep it in the fridge for a few days! Hope that helps! :)

  33. I love that this recipe comes together so quickly with just a few simple ingredients. I used liquid aminos to replace soy sauce and keep it gluten free. Definitely making this again!

    Rating: 5
  34. Absolutely fantastic recipe!!

    Rating: 5
  35. This recipe is fantastic! Thank you! I really appreciate your tips at the end too.

    Rating: 5
  36. With a base of chicken stock, this is not a vegetarian soup. I first made it with vegetable stock, but the flavor was off by quite a lot. Next batch, using chicken stock, was better.
    Pour the beaten egg over very hot soup, let the egg set up – 30 sec or so – stir once. Constant stirring just blends the egg into the soup vase, making for a cloudy soup.

    Rating: 3
  37. I loved this! It was just wonderful!

    Rating: 5