There’s nothing quite like a warm, comforting bowl of Hot and Sour Soup to satisfy your cravings. This classic dish is packed with bold flavors—savory, tangy, spicy, and umami-rich—all in one spoonful. Whether you’re looking for a quick weeknight meal or a cozy dish to warm up on chilly days, this recipe has you covered. Trust me, once you try it, you’ll be making it again and again!
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Why You’ll Love This Recipe
Better Than Takeout: Fresh, homemade ingredients give this soup an unbeatable depth of flavor.
Quick & Easy: Simple steps make this a hassle-free dish you can whip up in no time.
Customizable: Adjust spice levels, add protein, or swap out ingredients to suit your taste.
Healthy & Nutritious: Packed with protein, fiber, and antioxidants, it’s a wholesome meal choice.
Perfect for Any Occasion: Whether as a starter or a main dish, this soup fits any meal plan.
Ingredients
This soup comes together with pantry staples and fresh ingredients that create a bold, flavorful broth.
Soup Base:
Chicken Broth: Provides a rich, savory foundation (use vegetable broth for a vegetarian version).
Cornstarch: Helps thicken the soup to the perfect consistency.
Rice Vinegar: Adds the signature tangy kick.
Soy Sauce: Brings umami depth and saltiness.
Sesame Oil: A hint of nuttiness for extra flavor.
Rice Wine: Enhances the overall aroma and taste.
Ginger Powder: Adds a warm, slightly spicy undertone. Fresh ginger works great too!
Granulated Sugar: Balances the bold flavors with a touch of sweetness.
Salt: Enhances all the other flavors—adjust to taste.
Ground White Pepper: Adds heat without overpowering the soup.
Red Pepper Flakes: Brings a spicy kick (adjust to taste).
Main Ingredients:
Shiitake Mushrooms: Earthy and meaty, these mushrooms add texture and umami.
Soft Tofu: Provides a silky, protein-rich element to the dish.
Bamboo Shoots: Slightly crunchy, they enhance the soup’s texture.
Garlic: Adds a rich, aromatic depth of flavor.
Eggs: Creates delicate ribbons that give the soup a signature look.
Green Onions: A fresh, vibrant garnish to balance the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making this bold and flavorful soup:
Prepare the Broth: In a large pot, combine chicken broth, cornstarch, rice vinegar, soy sauce, sesame oil, rice wine, ginger, sugar, salt, white pepper, and red pepper flakes. Stir well and bring to a gentle simmer over medium heat.
Cook the Vegetables: Add the shiitake mushrooms, bamboo shoots, and minced garlic. Let simmer for 5-7 minutes, allowing the flavors to meld together.
Add the Tofu: Gently stir in the sliced tofu, making sure it stays intact. Let cook for 2-3 more minutes.
Create the Egg Ribbons: Slowly drizzle the beaten eggs into the pot while stirring gently in a circular motion. This creates beautiful egg ribbons throughout the soup.
Final Touches: Taste and adjust seasoning as needed. If you prefer a thicker soup, mix a little extra cornstarch with water and stir it in.
Serve and Garnish: Ladle the soup into bowls and top with sliced green onions. Enjoy it hot!
How to Serve Hot and Sour Soup
This soup is delicious on its own, but here are a few ways to serve it:
As an Appetizer: Serve before a main dish like stir-fried noodles or fried rice.
With Dumplings: Pair with potstickers or steamed dumplings for a complete meal.
With a Side of Rice: Serve alongside jasmine rice or brown rice for extra heartiness.
Topped with Extras: Add chili oil, more white pepper, or a drizzle of soy sauce for additional flavor.
Additional Tips
Adjust the Spice: Reduce red pepper flakes and white pepper for a milder version.
Make It Vegetarian: Use vegetable broth and swap out soy sauce for tamari if needed.
Enhance the Flavor: Add a dash of black vinegar for an even deeper tangy flavor.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.
FAQ
Q1: Can I use different mushrooms?
A1: Yes! Button mushrooms or wood ear mushrooms work well too.
Q2: How do I make this soup gluten-free?
A2: Use tamari instead of soy sauce and check that your vinegar is gluten-free.
Q3: Can I make this soup ahead of time?
A3: Yes! It reheats well, but add fresh green onions just before serving for the best taste.
Q4: What’s the best way to store leftovers?
A4: Keep in an airtight container in the fridge for up to 3 days.
Q5: Can I add protein?
A5: Absolutely! Cooked shredded chicken or shrimp makes a great addition.
Q6: How do I get the perfect egg ribbons?
A6: Stir slowly while drizzling the eggs in for delicate, wispy ribbons.
Q7: Can I make it thicker?
A7: Yes! Add a cornstarch slurry (cornstarch mixed with water) to adjust the thickness.
Q8: Is there a substitute for rice vinegar?
A8: White vinegar or apple cider vinegar works, but rice vinegar gives the best flavor.
Q9: Can I freeze this soup?
A9: It’s best enjoyed fresh, as the tofu and eggs may change texture when frozen.
Q10: Can I make this in a slow cooker?
A10: Yes! Cook on low for 4 hours, then add tofu and eggs in the last 10 minutes.
Final Thoughts
This Hot and Sour Soup is the perfect blend of spicy, tangy, and savory flavors, making it a must-try dish for any soup lover. Whether you’re serving it as an appetizer or a main course, it’s sure to impress. So grab your ingredients and whip up a batch you won’t regret it!
Print
Hot and Sour Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Chinese Hot and Sour Soup is thick, silky, and bursting with complex flavors—spicy, tangy, savory, with a hint of sweetness and umami. Loaded with tofu, mushrooms, bamboo shoots, and a perfectly balanced broth, it’s a comforting and hearty dish.
Ingredients
Soup Base:
- 8 cups chicken broth (or vegetable broth)
- 3 tbsp cornstarch
- 1/2 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice wine
- 2 tsp ginger powder (or fresh ginger)
- 2 tbsp granulated sugar
- 2 tsp salt (more if needed)
- 1 tsp ground white pepper (reduce for less spice)
- 2 tsp red pepper flakes (reduce for less spice)
Main Ingredients:
- 2 cups shiitake mushrooms, sliced
- 16 oz soft tofu, sliced
- 1 1/2 cups bamboo shoots, sliced (canned)
- 4–6 cloves garlic, minced
- 2 eggs, beaten
- 2 tbsp green onions, sliced (for garnish)
Instructions
1. Prepare Ingredients:
- If using dried shiitake mushrooms, soak them in water for 30-45 minutes. (Skip if using fresh mushrooms.)
- Slice mushrooms, tofu, and bamboo shoots. Mince garlic.
2. Prepare the Broth:
- In a large Dutch oven, add chicken broth and cornstarch. Do not heat yet. Stir well until cornstarch is dissolved.
- Turn on the heat and bring to a gentle simmer.
3. Flavor the Soup:
- Add garlic, rice vinegar, soy sauce, sesame oil, rice wine, ginger, sugar, salt, white pepper, and red pepper flakes. Bring to a boil.
4. Add Main Ingredients:
- Once boiling, add sliced mushrooms, tofu, and bamboo shoots. Return to a boil, then reduce heat and let simmer for 5-7 minutes.
5. Finish the Soup:
- Taste and adjust seasoning (add more salt for depth, red pepper flakes for spice, or sugar for balance).
- Turn off the heat. Slowly pour in beaten eggs, stirring gently to create delicate egg ribbons.
- Garnish with green onions and serve hot. Enjoy!
Notes
- Vegan Option: Use vegetable broth and omit eggs.
- Make it Spicier: Add extra white pepper and red pepper flakes.
- Adjust Thickness: Add more cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 172
- Sugar: 7g
- Sodium: 1807mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 41mg