Hot and Sour Soup

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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.

Hot and Sour Soup Recipe

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

Shiitake Mushrooms for Hot and Sour Soup

Hot and Sour Soup Ingredients:

To make this hot and sour soup recipe, you will need:

  • Stock: Either chicken or veggie stock will do.
  • Mushrooms: I highly recommend using shiitake mushrooms, but baby bella or even button mushrooms would also do.
  • Rice vinegar, soy sauce, chili garlic sauce, ground ginger: To flavor the broth.
  • Cornstarch: To thicken the broth.
  • Eggs: Which we will whisk, and the drizzle into the soup to make those lovely egg ribbons.
  • Firm tofu: Which we will cube and add to the soup.
  • Green onions: To stir into the soup and also sprinkle on top as a garnish.
  • Toasted sesame oil: An essential flavor in the soup, which we will drizzle at the very end.
  • Salt and pepper: Hot and sour soup is traditionally made with white pepper, which (heads up) has a different and much stronger flavor than black pepper.  I recommend adding in a pinch, and then you can always add in more later.  Or if you don’t have white pepper, black pepper will also do.
  • Optional: The one traditional ingredient I don’t typically use is bamboo shoots (not a fan).  But feel free to add some to your soup if you would like!

Chinese Hot and Sour Soup

How To Make Hot and Sour Soup:

To make this hot and sour soup recipe, simply…

  1. Make your cornstarch slurry.  Whisk together 1/4 cup of the stock and cornstarch until combined.  Set aside.
  2. Bring the soup to a simmer.  Add the remaining stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and cook until the soup reaches a simmer.  Stir in the cornstarch slurry and continue cooking for a minute or so, until the soup has thickened.
  3. Drizzle in those beautiful egg ribbons! While stirring the soup in a circular motion with one hand, use your other hand to slowly drizzle the whisked eggs into the soup.
  4. Season the soup.  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.
  5. Serve.  Ladle up your servings while the soup is nice and hot, garnished with extra green onions.

How To Make Hot and Sour Soup

What To Serve With Hot & Sour Soup:

Here are a few of my favorite dishes that pair well with hot and sour soup:

Hot and Sour Soup Recipe with Mushrooms and Tofu

More Favorite Soup Recipes:

If you love egg drop soup, feel free to check out these other favorite soup recipes:

Print
Hot and Sour Soup Recipe

Hot and Sour Soup

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 -8 servings 1x

Description

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!


Scale

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**)

Instructions

  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.

Notes

*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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350 comments on “Hot and Sour Soup”

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  1. The best hot and sour soup recipe. I made it for 6 adults and everyone loved it.
    The amount are perfect, although I added some dark soy sauce.
    Dont miss on the chilli garlic paste – it is a must!
    I used fresh ginger as instead of dried.

  2. Hi! Love your recipe. Made it several times before, now with Winter upom us I’m curious if you have any feedback on freezing the soup? Thanks!

  3. It’s great by itself, but I prefer to leave out the mushroom and tofu and add the chicken, noodles and veggies to make a Hot and Sour Chicken noodle soup. Up the heat a little and it’s great for a cold.

  4. I made it exactly as written and it was amazing!! I did add the bamboo because I love them.
    I will make this again!

  5. I didn’t add tofu, but it came out wonderful. Thanks for making it so easy!

  6. IS there a nutritional breakdown for this soup?

  7. Was pretty good! Definitely needed some extra rice vinegar and I added a little bit of sriracha to give it more heat but it’s a solid soup. Can’t wait to make it again! Especially happy about the egg drizzles that I had no clue how to make before going into this.

  8. This soup is wonderful! So easy and good.

  9. I’m curious if you have ever frozen the hot & sour soup? Would love to make and have in my freezer over the holidays.

  10. I love this recipe! I’ve made it for me and my boyfriend twice now. I used canned chicken instead of tofu on the second batch, and added twice the amount of chili sauce. Next time I’ll try using fresh ginger!

  11. One of my favorites on the blog! My daughter came home from college this past weekend and requested this soup!! I add some shoestring carrots and sliced red pepper for added veggies!!

  12. Is there a way to do this in a crock pot?