This soup is packed with rich and comforting flavors.
It comes together quickly with simple ingredients.
The balance of spicy and tangy flavors makes every bite exciting.
You can easily customize the ingredients to your preference.
It works well as both a starter and a satisfying main dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken broth or vegetable broth
Mushrooms
Firm tofu
Bamboo shoots
Soy sauce
Rice vinegar
Sesame oil
Garlic
Fresh ginger
White pepper
Cornstarch
Eggs
Green onions
Chili garlic sauce or hot sauce, optional
Directions
Heat the broth in a large pot over medium heat.
Add mushrooms, bamboo shoots, garlic, and ginger. Simmer for several minutes until the vegetables soften.
Stir in soy sauce, rice vinegar, sesame oil, and white pepper.
Add the tofu and gently simmer for a few minutes.
In a small bowl, whisk cornstarch with water to create a slurry, then stir it into the soup until slightly thickened.
Slowly drizzle beaten eggs into the simmering soup while stirring gently to create egg ribbons.
Taste and adjust the heat or tanginess with additional vinegar or chili sauce if desired.
Garnish with sliced green onions before serving hot.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Add shredded chicken, shrimp, for extra protein.
Use wood ear mushrooms for a more traditional texture.
Add bok choy, spinach, or carrots for more vegetables.
Make it vegetarian by using vegetable broth.
Increase the spice level with extra chili oil or crushed red pepper flakes.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat until warmed through.
You can also microwave individual servings in short intervals, stirring occasionally.
Avoid freezing, as the tofu and egg texture may change after thawing.
FAQs
What makes Hot and Sour Soup taste sour?
Rice vinegar gives the soup its signature tangy flavor.
What makes the soup spicy?
White pepper and chili sauce provide the heat.
Can I make this soup vegetarian?
Yes. Use vegetable broth and skip any meat additions.
What type of tofu works best?
Firm tofu works best because it holds its shape in the soup.
Can I add meat to the soup?
Yes. Shredded chicken, pork, or shrimp are excellent additions.
Why is cornstarch added?
Cornstarch thickens the soup slightly and gives it a silky texture.
Can I use black pepper instead of white pepper?
White pepper is traditional and has a unique flavor, but black pepper can work in a pinch.
Is Hot and Sour Soup healthy?
It can be a lighter meal option packed with protein and vegetables.
Can I prepare this soup ahead of time?
Yes. Prepare the soup ahead and reheat gently before serving.
What can I serve with Hot and Sour Soup?
It pairs well with fried rice, dumplings, spring rolls, or stir-fried dishes.
Conclusion
Hot and Sour Soup is a flavorful and comforting dish that delivers the perfect balance of spicy and tangy flavors. With tender tofu, earthy mushrooms, and a rich savory broth, this easy homemade soup is a wonderful addition to any meal.
This easy Hot and Sour Soup recipe is packed with tofu, mushrooms, bamboo shoots, and bold spicy-tangy flavors in a rich savory broth. Better than takeout and ready in just 30 minutes, this comforting soup makes a perfect appetizer or light meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:Chinese
Diet:Vegetarian
Ingredients
6 cups chicken broth or vegetable broth
1 cup mushrooms, sliced
1 cup firm tofu, cubed
½ cup bamboo shoots, sliced
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon white pepper
2 tablespoons cornstarch
3 tablespoons water
2 eggs, beaten
3 green onions, sliced
1 teaspoon chili garlic sauce or hot sauce (optional)
Instructions
Heat the broth in a large pot over medium heat until simmering.
Add the mushrooms, bamboo shoots, garlic, and ginger. Simmer for 5–7 minutes until the vegetables soften.
Stir in the soy sauce, rice vinegar, sesame oil, and white pepper.
Add the tofu and gently simmer for another 3–4 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry.
Slowly stir the slurry into the soup and simmer until slightly thickened.
Reduce the heat slightly. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
Taste the soup and adjust the spice or tanginess with additional vinegar or chili sauce if desired.
Garnish with sliced green onions and serve hot.
Notes
White pepper gives Hot and Sour Soup its classic spicy flavor.
Use firm tofu so it holds its shape while simmering.
Add shredded chicken, or shrimp for extra protein.
Wood ear mushrooms create a more traditional texture.
Vegetable broth works perfectly for a vegetarian version.
Adjust the vinegar and chili sauce to balance the soup exactly to your liking.
