With its spicy kick, tangy depth, and rich texture, it brings the kind of comfort that sticks with you—without the cost of takeout. I love serving it as a main course when I’m short on time, and it never fails to satisfy.
After my Egg Drop Soup recipe hit over monthly 20k page views on social media, I knew I wanted to bring that same approachable style to this classic. This version of Chinese hot and sour soup keeps the authentic flavor but makes it easier for home cooks. I tested this on a busy weeknight after work—it came together fast, and my kids even asked for seconds. Whether you’re new to Chinese cooking or already obsessed with takeout-style dishes, this is the expert-level recipe you’ll come back to. It’s comforting, bold, and built to be made again and again.
What is Hot and Sour Soup?
Hot and sour soup is one of those comforting bowls that truly hits every flavor note—spicy, savory, tangy, and rich in umami. I’ve been making this for years, and every time I serve it, I’m reminded why it’s one of my go-to dishes when I want something both bold and cozy.
The flavorful broth, just slightly thickened, hugs every ingredient beautifully—silky ribbons of whisked eggs, tender cubes of tofu, earthy mushrooms, and crunchy bamboo shoots. These layers of texture make every spoonful satisfying and just a little addictive.
I remember learning to perfect the thickness of the broth after several trials—it’s that detail that transforms a decent soup into an exceptional one.
Whether you’re craving a side soup or a quick appetizer, this recipe offers a restaurant-style hot and sour soup at home, far better than what I used to get with takeout. It’s fast, flavorful, and—because I’ve refined it through hands-on experience and real feedback—one of my most requested and trusted recipes.
Ingredients for Hot and Sour Soup
Before making this hot and sour soup recipe, gather these flavorful ingredients to ensure a perfect dish:
- Chicken broth: A pantry staple for quick and easy soups, or substitute with veggie broth for a vegetarian option.
- Mushrooms: Use shiitake, woodear, or black fungus for umaminess, flavor, and texture. Can’t find these? Try king oyster, baby bella, or enoki mushrooms—your favorite mushrooms work great too.
- Bamboo shoots: Add canned strips from stores like 99 Ranch Market or H Mart for a delightful crunch.
- Firm tofu: Cut into small strips for added heartiness.
- Cornstarch slurry: Acts as a thickener, giving the soup its signature thick and glossy consistency. Omit for a thinner broth.
- Eggs: Drizzle whisked eggs into the soup for those beautiful silky ribbons.
- Sesame oil: A finishing touch for a nutty and fragrant flavor.
- Green onions: Add sliced green onions as a garnish for a fresh, mild onion flavor.
With these ingredients, your expert hot and sour soup recipe will be comforting, rich in flavor, and just as satisfying as any restaurant-quality. Perfect for lunch, diner, meal prep, or even a spicy homemade soup starter on a chilly evening.
Seasonings for Hot and Sour Soup
To make your hot and sour soup recipe really shine, you need to get the seasonings just right. The “hot” flavor comes from red chili flakes, giving the soup it’s signature spicy kick. I sometimes mix in dried chilies when I want more depth, though the spice level can vary depending on the type you use. A small pinch of white pepper adds warmth without overwhelming heat—this step really makes the difference for me.
For the “sour”, I always reach for distilled white vinegar. It gives that sharp tang that defines a good Chinese hot and sour soup. Then add soy sauce—I use Kikkoman (you can use low-sodium if needed).
If you prefer a richer flavor, dark soy sauce works too. It deepens the color and taste, while regular soy sauce keeps it light. A pinch of sugar helps balance the saltiness, something I learned after over-seasoning my early test batches. It truly brings the whole bowl together.
Expert Tips
- If you want to make hot and sour soup taste amazing, try these simple chef tips:
- Get everything ready first. The soup cooks fast, so prep your ingredients early.
- Make soft egg ribbons. Pour the beaten egg slowly while stirring to form thin ribbons.
- Slice tofu into small pieces. This helps it blend well with the soup.
- Add white pepper last. It keeps the flavor bright and not bitter.
- Stir in vinegar at the end. This keeps the soup’s tangy taste strong.
These quick tips will help you cook a hot and sour soup that’s warm, tasty, and perfectly balanced.
How to Make Hot and Sour Soup
Craving a warm, flavorful bowl of hot and sour soup that hits all the right notes? Let me show you how to make hot and sour soup at home using this foolproof, 20-minutes. You’ll get all the bold taste of your favorite Chinese soup—with no mystery ingredients, just honest flavors and a few clever tricks I’ve picked up over the years.
Step 1: Prep the Ingredients
Start by getting everything ready so the process flows easily. Whisk the eggs in a small bowl—set them aside. For a smooth, lump-free base, make a cornstarch slurry by mixing cornstarch with cold water. Trust me, this little trick prevents clumps and makes a big difference in texture.
I always wash mushrooms and green onions thoroughly. If you’re using dried mushrooms, soak them in hot water for about 5 minutes—they soften fast. I personally love woodear or shiitake mushrooms for their chew. Then, slice the mushrooms, tofu, bamboo shoots, and green onions thinly. Having everything prepped helps the soup come together effortlessly.
Step 2: Make the Broth
Grab a medium pot and heat it over medium. Pour in the chicken broth, then add in mushrooms, bamboo shoots, and tofu—this builds a great flavor base. To season, add chili flakes, white pepper, soy sauce, dark soy sauce, and a bit of sugar. This is where the flavor magic happens.
If you’re aiming for a restaurant-style hot and sour soup, don’t skip layering those bold flavors. I learned this while trying to recreate the exact flavor profile from my favorite takeout spot—it’s all in the seasoning balance.
Step 3: Thicken the Broth
Before adding your slurry, stir it well to keep it smooth. Slowly drizzle it into the boiling broth while stirring—this prevents lumps. Let it boil until the texture becomes slightly thick and glossy. Not heavy like gravy, but just enough to lightly coat a spoon.
This step transforms the soup from watery to full-bodied. It’s a subtle shift, but it elevates the soup into a truly comforting, homemade hot and sour soup experience.
Step 4: How to Get Silky Egg Ribbons
Making silky egg ribbons in hot and sour soup is like creating magic in the broth. Start by ensuring the broth is thickened and only simmering, not boiling aggressively, to avoid the eggs breaking into small bits or turning cloudy.
Using a cooking spoon or chopsticks, vigorously stir the broth in a circular motion—I like to call this step the tornado.
Stop just before you add the beaten eggs. Slowly drizzle the eggs into the swirling broth. They will instantly form delicate, thin strands, creating those beautiful silky ribbons. To perfect the texture, gently stir for a few seconds without whisking like you’re making scrambled eggs.
If you don’t control the stirring speed well, the eggs may either clump or break apart too much. Let it simmer for 1-3 minutes to ensure the ribbons cook and set properly. Keeping an eye on the process and adjusting heat is key for a flawless finish.
Step 5: Finishing Touches
For the final step of your hot and sour soup, turn off the heat and carefully mix in vinegar, sesame oil, and freshly chopped green onions. These are added at the very end to maximize flavor and preserve their potency, as too much cooking can make them lose their vibrant kick. Give the soup a quick taste test and adjust the seasoning to suit your liking. When it’s just right, use a ladle to fill your bowls with this comforting soup and take a moment to enjoy the rich, balanced flavors.
Leftover Storage & Reheating
Got leftover hot and sour soup? No problem! To keep it fresh, transfer it into a sealed container and pop it in the fridge for up to 3-4 days. When it’s time to enjoy, gently reheat on the stovetop over low heat.
If you’re short on time, use the microwave—just make sure it’s slightly covered to prevent evaporation but still allows a bit of venting. It only takes a few minutes, though the exact time depends on your equipment. While the taste will remain delicious, reheated soup won’t have the same thick consistency as the original.
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How to Make Hot and Sour Soup Like a Chinese Chef (Step-by-Step)
Description
Hot and Sour Soup is warm, tangy, and full of bold flavor. It’s made with mushrooms, tofu, and a touch of spice that wakes up your taste buds. I love how easy it is to make at home—just mix, simmer, and serve. It’s the perfect soup for cold days or when you need a cozy, tasty boost.
Ingredients
Instructions
- Pour chicken or vegetable broth into a pot. Bring it to a gentle boil over medium heat.
- Stir in soy sauce, vinegar, chili, and a little sugar. Mix well so the flavors blend.
- Drop in sliced mushrooms, tofu, and bamboo shoots. Let it cook for a few minutes until soft.
- Stir in cornstarch mixed with water. Add beaten egg slowly while stirring. Taste and adjust the spice or sourness to your liking.
- Tip: I like mine with a bit more vinegar for that bold, tangy bite — just how my grandma made it!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.6g3%
- Cholesterol 55mg19%
- Sodium 820mg35%
- Potassium 230mg7%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 1.4g6%
- Sugars 1.3g
- Protein 9.5g19%
- Vitamin A 130 IU
- Vitamin C 2.5 mg
- Calcium 45 mg
- Iron 1.2 mg
- Vitamin K 3.5 mcg
- Folate 25 mcg
- Phosphorus 95 mg
- Magnesium 18 mg
- Selenium 5.5 mcg
- Chloride 60 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use fresh mushrooms, tofu, and bamboo shoots for the best flavor. Fresh makes the soup taste clean and bright.
- Keep the broth hot but not boiling when adding cornstarch. It helps the soup stay smooth, not lumpy.
- Taste before serving. Add more vinegar for tang or more pepper for heat. Everyone’s taste is a bit different.
- If you have leftovers, store in a glass jar and reheat gently. The flavor gets even better the next day.
