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.
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
Hot and Sour Soup Ingredients:
To make this hot and sour soup recipe, you will need:
- Broth: Either chicken or veggie stock (or broth) 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: Many restaurant versions of hot and sour soup are also made with bamboo shoots. I’m personally not a fan of them, but you are welcome to add some in if you would like.
How To Make Hot and Sour Soup:
To make this hot and sour soup recipe, simply…
- Make your cornstarch slurry. Whisk together 1/4 cup of the stock and cornstarch until combined. Set aside.
- 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.
- 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.
- 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.
- Serve. Ladle up your servings while the soup is nice and hot, garnished with extra green onions.
What To Serve With Hot & Sour Soup:
Here are a few of my favorite dishes that pair well with hot and sour soup:
- The BEST Fried Rice
- 12-Minute Chicken & Broccoli
- 20-Minute Moo Shu Pork (or Chicken)
- Beef & Broccoli
- Thai Basil Chicken
- Sesame Noodles with Broccoli and Almonds
- Black Pepper Chicken
More Favorite Soup Recipes:
If you love egg drop soup, feel free to check out these other favorite soup recipes:
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!
Ingredients
- 8 cups chicken broth or vegetable broth
- 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
- 1 (8-ounce) can bamboo shoots, drained (optional)
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup low-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, thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and white pepper (or black pepper)
Instructions
- Set aside ¼ cup of the chicken or vegetable broth for later use.
- Add the remaining 7 ¾ cups chicken or vegetable broth, 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.
- While the soup is heating, whisk together the ¼ cup of broth (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.
- 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 a pinch* of white pepper (or black 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.
- Serve immediately, garnished with the extra green onions.
Notes
Pork option: 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.
White pepper: I prefer using a pinch of white pepper in this soup instead of black pepper. But if you are new to cooking with white pepper, heads up that it has a much stronger (and slightly) different flavor than black pepper! I recommend starting with a small pinch, then you can always add more to taste.
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I can’t wait to try making this. It’s my favorite Chinese restaurant soup, but I’ve never tried to make is myself.
Hi!
So excited to give this recipe a try, but wondering if you could use Siracha instead of the Chili Garlic? Would that work or are the two not interchangable?
Thank you!!
Sure thing, it would work too!
Hi Ali! Can you tell me., do the eggs get fully cooked in this soup? I can’t have raw eggs and I’ve never added eggs to soup like this so I wanted to be sure before I tried to make it! Thank you!
Yep, the heat of the soup will fully cook the egg. :)
I loved this! It was just wonderful!
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.
This recipe is fantastic! Thank you! I really appreciate your tips at the end too.
Awesome, you’re welcome! :)
Loved this soup. I made it with pork and used both ground ginger and some grated fresh ginger. I had chili paste so I added a half of a garlic clove, crushed. This soup was easy and delivious.
Made this last night–the vegetarian version as directed–and it was delicious! We did add more vinegar and chili garlic sauce to taste (more chili for us, less for the kids), and used the baby bella mushrooms, and it was a big hit. The only change we made was to use fresh grated ginger instead of powdered since we had it on hand, but it’s great that the recipe calls for pantry ingredients. Thank you so much for this wonderful recipe–I love that it is quick and easily made with things we have on hand.
Nice and easy was happy with my first attempt with this recipe
Made this delicious Hot & Sour soup this evening for my mom and I. It turned out amazing!!! We both were quite pleasantly suprised by how outstanding it was!
I did make some changes, because I seem to always do that when I cook. Haha I also did that because I have a severe allergy to mushrooms, so I wanted to bump up the flavor profile even if it was missing the mushrooms.
So I added: baby corn, water chestnuts, the bamboo shoots, chopped tomato and 4 eggs to really give it a nice rich silky texture.
As I said above, it turned out wonderful! Thank you for such an unbelievable recipe for one of my absolute favorite soups! That one doubt was and is better then any one I’ve had in a restaurant!!!!