If you love a bowl of soup that wakes up your taste buds with just the right balance of spice and tang, this Hot and Sour Soup Recipe is a game-changer. It’s a beautiful dance of flavors—from the subtle earthiness of shiitake mushrooms to the zing of rice vinegar and the gentle heat of chili garlic sauce. Every spoonful offers something comforting yet exciting, making it a perfect starter or a cozy meal on its own. This recipe is straightforward but packed with the textures and tastes that have made this classic Chinese soup beloved around the world.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in building the iconic flavor, texture, and color of hot and sour soup. From the tender bamboo shoots adding crunch to the silky tofu creating heartiness, every element contributes uniquely.
- Chicken or vegetable broth: The flavorful base that sets the stage for the soup’s depth and warmth.
- Shiitake or wood ear mushrooms: Provide earthiness and a chewy texture that contrasts beautifully with soft tofu.
- Bamboo shoots (julienned): Add a fresh, crisp bite and subtle sweetness to balance the heat.
- Firm tofu: Offers protein and a soft texture that soaks up all the wonderful flavors.
- Soy sauce: Brings savory umami and enhances every ingredient.
- Rice vinegar: Gives the soup its signature tangy brightness.
- Chili garlic sauce or sriracha: Injects just the right kick of heat, adjustable to your taste.
- Sesame oil: Adds a nutty aroma that rounds out the flavor profile.
- Ground white pepper: Provides warmth and subtle spice without overpowering.
- Cornstarch mixed with water: Thickens the soup to a perfect, silky consistency.
- Large egg (lightly beaten): Creates delicate ribbons that add richness and elegance.
- Green onions (thinly sliced): Fresh garnish that adds color and a mild onion bite.
- Salt to taste: Used to balance all the flavors just right.
How to Make Hot and Sour Soup Recipe
Step 1: Prepare the Broth and Vegetables
Start by bringing your chicken or vegetable broth to a gentle simmer over medium heat. This warm base is where all your flavors will mingle. Add in the sliced shiitake mushrooms, bamboo shoots, and thin strips of tofu. These ingredients give the soup its signature texture—the mushrooms with their chewy bite, bamboo shoots adding crunch, and soft tofu providing a lovely contrast.
Step 2: Season the Soup
Now stir in soy sauce, rice vinegar, chili garlic sauce, sesame oil, and ground white pepper. These seasonings are the heart of the hot and sour flavor profile, combining salty, tangy, spicy, and nutty notes. Let the soup simmer for 5 to 6 minutes so these bold flavors blend together beautifully and your vegetables become tender and fragrant.
Step 3: Thicken the Soup
Next, slowly add your cornstarch slurry—this mixture of cornstarch and water will thicken the soup just enough to give it that silky smooth mouthfeel everyone loves. Keep stirring until you notice the soup starting to get a bit more substantial, usually within 1 to 2 minutes.
Step 4: Add the Egg Ribbons
This step adds some magic flair. While stirring the soup in a single, consistent direction, gently drizzle in the beaten egg. The movement of the soup will create those delicate, ribbon-like strands of cooked egg that bring richness and a lovely texture contrast. Let it cook for one more minute, then give the soup a taste to adjust salt or spice.
Step 5: Final Touches and Serving
Once your soup is perfectly seasoned and thickened, remove it from heat. Before ladling into bowls, sprinkle the thinly sliced green onions on top for a fresh burst of flavor and color that makes the soup look as good as it tastes.
How to Serve Hot and Sour Soup Recipe
Garnishes
Green onions are traditional and essential for that fresh pop, but don’t hesitate to add a few fresh cilantro leaves or a drizzle of extra sesame oil if you want to amp up the aroma. For an extra bit of crunch, sprinkle some toasted sesame seeds or crushed peanuts over the top.
Side Dishes
This soup shines just as a starter to a full Chinese meal, pairing wonderfully with dishes like fried rice, steamed dumplings, or stir-fried vegetables. If you want to enjoy it as a meal, serve alongside warm crusty bread or crispy spring rolls for a satisfying balance of tastes and textures.
Creative Ways to Present
For a dinner party, serve the Hot and Sour Soup Recipe in individual, pretty bowls with a small side of chili oil or extra vinegar on the side so guests can customize the spice and tang levels. You can also garnish with edible flowers or finely sliced red chili for that vibrant finishing touch that wows visually as well as on the palate.
Make Ahead and Storage
Storing Leftovers
This soup keeps very well in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent it from absorbing other fridge odors. Because of the tofu and eggs, it’s best enjoyed within this timeframe for optimal texture and flavor.
Freezing
While you can freeze hot and sour soup, be mindful that tofu’s texture might become a bit softer upon thawing. To freeze, pour the cooled soup into freezer-safe containers, leaving some space for expansion. It will keep well for about 2 months.
Reheating
Slowly reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Avoid microwaving as high heat can cause the tofu and egg ribbons to become rubbery. If the soup thickens too much upon reheating, stir in a little extra broth or water to bring it back to the perfect consistency.
FAQs
Can I make this Hot and Sour Soup Recipe vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth and omit any meat additions. The tofu, mushrooms, and seasonings make a deliciously satisfying vegetarian version that still tastes authentic and full of flavor.
How spicy is this Hot and Sour Soup Recipe?
The heat level is adjustable! Start with one tablespoon of chili garlic sauce or sriracha, then add more if you love your soup with extra kick. The vinegar and white pepper also contribute subtle spice, creating wonderful complexity.
Can I add meat to this soup?
Yes, cooked shredded chicken or pork can be stirred in for added protein and heartiness. Just be sure your meat is pre-cooked before adding and adjust seasonings accordingly.
What makes the soup “sour”?
The tanginess comes primarily from rice vinegar, which gives the soup a crisp, bright acidity that balances the heat and savory flavors. Adjust the amount to suit your preferred level of sourness.
Can I use other types of mushrooms?
Definitely! Shiitake or wood ear mushrooms are traditional, but you can swap in cremini, button, or even oyster mushrooms. Each will bring a slightly different flavor and texture, so feel free to experiment.
Final Thoughts
This Hot and Sour Soup Recipe is one of those comforting dishes that feels like a warm hug on a chilly day, yet packs enough flavor excitement to keep your palate intrigued. It’s easy to whip up with simple ingredients but delivers big on taste and texture every time. Give it a try—once you have a bowl of this vibrant, tangy, and spicy soup, it’s sure to become a cherished favorite in your kitchen, just like it is in mine!
Print
Hot and Sour Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
Hot and Sour Soup is a classic Chinese dish known for its perfect balance of tangy, spicy, and savory flavors. This comforting soup features a medley of mushrooms, bamboo shoots, tofu, and a flavorful broth thickened with cornstarch and enriched with delicate egg ribbons. It’s quick to prepare on the stovetop, making it an ideal appetizer or light meal for any day.
Ingredients
Broth & Base
- 4 cups chicken or vegetable broth
Vegetables & Protein
- 1 cup sliced shiitake or wood ear mushrooms
- 1/2 cup bamboo shoots (julienned)
- 1/2 cup firm tofu (cut into thin strips)
- 1 large egg (lightly beaten)
Seasonings & Sauces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce or sriracha (adjust to taste)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- Salt to taste
Thickening Agent
- 2 tablespoons cornstarch mixed with 3 tablespoons water (cornstarch slurry)
Garnish
- 2 green onions (thinly sliced)
Instructions
- Simmer the broth and vegetables: In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat. Add the sliced mushrooms, bamboo shoots, and tofu to the broth.
- Add seasonings: Stir in soy sauce, rice vinegar, chili garlic sauce, sesame oil, and ground white pepper. Let the mixture simmer gently for 5 to 6 minutes until the vegetables are tender and the soup develops a fragrant aroma.
- Thicken the soup: Slowly stir in the cornstarch slurry mixture and continue cooking for another 1 to 2 minutes, stirring continuously until the soup slightly thickens to a silky consistency.
- Create egg ribbons: While stirring the soup in one direction, slowly drizzle in the lightly beaten egg. This technique forms delicate egg ribbons throughout the soup. Cook for an additional 1 minute to set the egg.
- Adjust seasoning and garnish: Taste the soup and adjust the salt or heat level as needed. Remove from heat, garnish with thinly sliced green onions, and serve hot.
Notes
- You can add cooked shredded chicken or pork for extra protein.
- For a vegetarian version, use vegetable broth and omit meat-based additions.
- Adjust vinegar or chili garlic sauce to match your preferred level of tanginess and spice.
