Nothing warms the soul like a comforting bowl of Hot and Sour Soup. It’s tangy, spicy, and packed with tender tofu, mushrooms, and silky egg ribbons. This version is quick, full of bold flavor, and ready in just 30 minutes — perfect for busy weeknights.
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Why You’ll Love This Hot and Sour Soup Recipe
You’ll love this Hot and Sour Soup because it’s flavorful, hearty, and surprisingly easy to make at home. The combination of tangy vinegar, savory soy sauce, and just the right amount of heat makes each spoonful satisfying. It’s also a light yet filling soup that works beautifully as an appetizer or main meal. Plus, it’s naturally vegetarian and easily adaptable if you want to add chicken or shrimp. With only a few pantry staples and minimal prep time, this soup gives you restaurant-quality comfort in your own kitchen. Whether you crave something soothing on a cold day or need a quick dinner fix, this soup hits the spot every time.
What Is Hot and Sour Soup?
Hot and Sour Soup is a traditional Chinese dish known for its perfect balance of spicy and tangy flavors. It gets its heat from chili or red pepper flakes and its signature sour kick from rice vinegar. Typically made with tofu, mushrooms, and bamboo shoots, it’s thickened slightly with cornstarch for a silky texture. The soup is then finished with beaten eggs poured in gently, creating delicate ribbons that swirl through the broth. It’s one of those comforting dishes that feels fancy but takes little effort. Many versions include meat, but this vegetarian one is equally rich and satisfying. Each bite offers warmth, spice, and an irresistible tang that keeps you coming back for more.
Key Ingredients for Hot and Sour Soup
Broth, Mushrooms, and Bamboo Shoots
Start with a mix of low-sodium vegetable broth and water as your base. Shiitake mushrooms bring a deep, earthy flavor, while bamboo shoots add a satisfying crunch. This combination gives the soup its authentic texture and balanced body. The mushrooms soak up the savory broth beautifully, creating a rich umami depth you’ll love.
Flavor Builders: Soy Sauce, Vinegar, Ginger, and Spice
Soy sauce and rice vinegar are the heart of this soup. They create the signature hot-and-sour flavor profile that defines the dish. Ginger adds warmth, and red pepper flakes bring a gentle heat. A touch of brown sugar smooths everything out, balancing the spice and acidity perfectly.
Tofu, Eggs, and Thickening Agents
Firm tofu adds protein and substance, while the cornstarch slurry gives the broth a luxurious, silky finish. Whisked eggs, drizzled slowly into the simmering soup, form delicate ribbons that look beautiful and taste even better.
How to Make Hot and Sour Soup at Home
Simmering the Soup Base
In a large pot, combine broth, water, mushrooms, bamboo shoots, soy sauce, brown sugar, ginger, red pepper flakes, salt, white pepper, tofu, and the white parts of scallions. Bring to a gentle boil, then reduce the heat. Let it simmer for about 15 minutes to allow all the flavors to blend and the mushrooms to soften perfectly.
Thickening the Soup with Cornstarch
Next, make a cornstarch slurry by mixing ¼ cup water with the cornstarch. Slowly pour it into the soup while stirring. Let it simmer for 2 minutes. You’ll notice the broth thickening just enough to coat the spoon, giving it that signature texture.
Creating Perfect Egg Ribbons
Turn the heat down to low. Slowly drizzle the whisked eggs into the soup while gently stirring in a circular motion. The eggs will form beautiful ribbons throughout the broth. It’s a quick step but one that adds a lot of visual and textural appeal.
Final Seasoning and Finishing Touches
Finally, stir in rice vinegar, sesame oil, and the green parts of the scallions. Taste and adjust with a bit more soy sauce or vinegar if needed. Serve hot, and enjoy every spoonful of this rich, tangy soup.
Pro Tips for the Best Hot and Sour Soup
Use low-sodium broth and soy sauce to keep flavors balanced. Fresh ginger adds brightness, but powdered works if that’s what you have. Always add vinegar at the end so the flavor stays sharp. For extra depth, toss in a few drops of sesame oil right before serving. And if you prefer more spice, a touch of sriracha or chili oil does wonders. Stir gently when adding eggs so the ribbons stay light and silky.
Flavor Adjustments and Substitutions
If you like your soup milder, reduce the red pepper flakes slightly. Want it tangier? Add a splash more vinegar. For a richer flavor, substitute part of the vegetable broth with chicken broth. You can use canned mushrooms instead of fresh shiitake if you’re short on time. If you don’t have tofu, try adding shredded chicken for extra protein. Gluten-free soy sauce or tamari works beautifully for those with sensitivities. Adjust everything to your taste, because this soup is as flexible as it is flavorful.
Serving Suggestions
Hot and Sour Soup is fantastic on its own, but it also pairs nicely with rice or noodles. For a comforting dinner combo, try it alongside a creamy chicken tortilla soup with a hint of spice or a Vietnamese noodle bowl with juicy chicken. It’s also great with steamed dumplings or a crisp Asian salad for balance.
Storage and Reheating Tips
Store leftovers in a covered container in the fridge for up to 3 days. When reheating, warm it gently on the stove over medium heat while stirring occasionally. Avoid boiling, or the eggs may toughen. If the soup thickens too much, add a splash of broth or water to loosen it up. It still tastes fantastic the next day as the flavors meld even more.
Common Mistakes to Avoid
Avoid adding the vinegar too early, as it can dull the flavor. Don’t over-stir when adding eggs, or you’ll lose the beautiful ribbons. Using too much cornstarch can make the soup gummy instead of silky. Also, avoid overcooking the tofu—it should be tender, not rubbery. Finally, always taste before serving; a little extra soy sauce or vinegar can make all the difference.
Frequently Asked Questions About Hot and Sour Soup
Why is it called hot and sour soup?
It’s named after its flavor profile—spicy from chili and sour from vinegar.
What are the benefits of hot and sour soup?
It’s low in calories, high in protein, and great for digestion thanks to ginger and vinegar.
What makes hot and sour soup so unique?
The contrast of flavors and silky texture make it stand out among soups.
What to serve with hot and sour soup?
It pairs perfectly with fried rice, spring rolls, or simple noodles.
Other Recipes You May Enjoy
- hearty crockpot beef and barley soup for cold nights
- cozy chicken and rice soup made in minutes
- ultimate chicken pot pie soup with rich flavor
- Italian chicken pastina soup, creamy and comforting
Final Thoughts
This Hot and Sour Soup is everything you want in a comforting bowl: spicy, tangy, and satisfyingly rich. It’s quick, budget-friendly, and adaptable to any taste. Whether you’re cooking for family or craving takeout flavors at home, this recipe will become a go-to favorite. Don’t forget to check out more delicious ideas on Pinterest for cozy meals that bring warmth and joy to your table.
Hot and Sour Soup
Equipment
- Large pot for simmering the soup
- Mixing bowl for preparing the cornstarch slurry
- Whisk for mixing eggs
- Ladle for serving
Ingredients
- 4 cups low sodium vegetable broth
- 7 cups water
- 8 oz shiitake mushrooms, stems removed and thinly sliced
- 10 oz bamboo shoots, drained
- ⅓ cup low-sodium soy sauce or tamari
- 1 tbsp dark brown sugar
- 1 tsp finely minced fresh ginger
- ½ tsp red pepper flakes
- ¾ tsp kosher salt
- ½ tsp ground white pepper (optional)
- 8 oz firm tofu, cut into 1/2-inch cubes
- 5 scallions, thinly sliced (white and green parts separated)
- ¼ cup cornstarch
- 2 large eggs, whisked
- ¼ cup rice vinegar
- 1 ½ tsp toasted sesame oil
Instructions
- In a large pot, combine broth, water, mushrooms, bamboo shoots, soy sauce, brown sugar, ginger, red pepper flakes, salt, white pepper, tofu, and the white parts of scallions.
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to blend flavors.
- In a small bowl, mix cornstarch with 1/4 cup water to form a slurry. Stir it into the soup and simmer for 2 minutes until thickened.
- Slowly drizzle in the whisked eggs while stirring gently to create delicate ribbons.
- Turn off heat and stir in rice vinegar, sesame oil, and the green parts of the scallions. Adjust seasoning and serve hot.
