Hot and Sour Soup Recipe

Hot and sour soup is a classic Chinese restaurant-style soup known for its bold, comforting flavor. It combines savory broth, tender mushrooms, tofu, delicate egg ribbons, rice vinegar, soy sauce, sesame oil, and a gentle kick of heat.

This homemade hot and sour soup recipe is quick, customizable, and easy to prepare with everyday ingredients. It is warming, flavorful, and perfect for cold days, weeknight dinners, or as a starter for your favorite Asian-inspired meal.

What Is Hot and Sour Soup?

Hot and sour soup is a savory Chinese-style soup with two signature flavor notes: heat and tanginess. The heat usually comes from chili sauce or white pepper, while the sour flavor comes from rice vinegar.

A good bowl of hot and sour soup should taste balanced. It should be slightly spicy, pleasantly sour, deeply savory, and rich with texture from mushrooms, tofu, bamboo shoots, and egg ribbons.

Why You’ll Love This Hot and Sour Soup

This recipe is:

• • Quick and easy: Ready in about 25 minutes.
  • Restaurant-style: Rich, silky, and full of classic flavor.
  • Customizable: Make it spicier, more sour, vegetarian, or protein-rich.
  • Comforting: Perfect for winter meals or cozy dinners.
  • Ingredient-friendly: Made with simple pantry staples and fresh ingredients.

Hot and Sour Soup Ingredients

To make this homemade hot and sour soup, you will need:

Broth

Use chicken broth for a richer flavor or vegetable broth for a vegetarian version. A flavorful broth creates the foundation of the soup.

Mushrooms

Shiitake mushrooms are highly recommended because they add deep umami flavor and a satisfying texture. Baby bella mushrooms or button mushrooms can also be used.

Rice Vinegar

Rice vinegar gives the soup its signature sour flavor. Add more if you prefer a sharper, tangier soup.

Soy Sauce

Soy sauce adds saltiness, depth, and savory richness to the broth.

Chili Garlic Sauce

Chili garlic sauce brings heat and aroma. You can adjust the amount depending on how spicy you like your soup.

Ground Ginger

Ginger adds warmth and a subtle aromatic note that works beautifully with the savory broth.

Cornstarch Slurry

A cornstarch slurry helps thicken the soup and gives it a smooth, restaurant-style texture.

Eggs

Whisked eggs are slowly drizzled into the hot soup to create soft, delicate egg ribbons.

Firm Tofu

Firm tofu adds protein and a tender bite. It also makes the soup more filling.

Green Onions

Green onions add freshness and a mild onion flavor. Use them both inside the soup and as a garnish.

Toasted Sesame Oil

Toasted sesame oil should be added at the end. It gives the soup a nutty, aromatic finish.

White Pepper or Black Pepper

White pepper is traditionally used in hot and sour soup and has a sharper, more distinctive flavor than black pepper. If you do not have white pepper, black pepper can still work.

Optional: Bamboo Shoots

Bamboo shoots add crunch and are often used in restaurant-style hot and sour soup. They are optional but recommended if you enjoy extra texture.

Ingredients List

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• • 4 cups chicken broth or vegetable broth
  • 1 cup sliced shiitake mushrooms
  • 1/2 cup bamboo shoots, thinly sliced, optional
  • 3 tablespoons rice vinegar, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce, adjust to taste
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold broth or water, for slurry
  • 2 large eggs, whisked
  • 1 cup firm tofu, cut into small cubes
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame oil
  • White pepper or black pepper, to taste
  • Salt, to taste

How to Make Hot and Sour Soup

Step 1: Make the Cornstarch Slurry

In a small bowl, whisk together the cornstarch and 1/4 cup cold broth or water until smooth. Set it aside.

Step 2: Simmer the Broth

In a large pot, add the remaining broth, sliced mushrooms, bamboo shoots, rice vinegar, soy sauce, chili garlic sauce, and ground ginger. Stir well and bring the mixture to a gentle simmer over medium heat.

Step 3: Thicken the Soup

Stir the cornstarch slurry again, then slowly pour it into the simmering soup while stirring continuously. Let the soup cook for 1 to 2 minutes, or until slightly thickened.

Step 4: Add the Egg Ribbons

Reduce the heat slightly. Stir the soup in a slow circular motion with one hand. With the other hand, slowly drizzle in the whisked eggs. The eggs will cook immediately and form soft ribbons.

Step 5: Add Tofu and Final Seasoning

Gently stir in the cubed tofu, half of the green onions, and toasted sesame oil. Taste the soup and adjust with more rice vinegar, chili garlic sauce, white pepper, or salt as needed.

Step 6: Serve Hot

Ladle the hot and sour soup into bowls and garnish with the remaining green onions. Serve immediately while hot.

How to Adjust the Flavor

One of the best things about homemade hot and sour soup is that you can easily adjust it to your taste.

For a spicier soup, add more chili garlic sauce or white pepper.
For a more sour soup, add extra rice vinegar one teaspoon at a time.
For a vegetarian version, use vegetable broth and tofu.
For a richer soup, use chicken broth and add cooked shredded pork or chicken.
For more texture, add bamboo shoots, wood ear mushrooms, or extra shiitake mushrooms.

Tips for the Best Hot and Sour Soup

Use shiitake mushrooms if possible. They provide a deeper, more authentic flavor than regular mushrooms.

Add sesame oil at the end, not at the beginning. This helps preserve its aroma.

Do not boil the soup aggressively after adding the eggs. A gentle simmer helps create soft egg ribbons instead of broken pieces.

Taste before serving. Hot and sour soup is all about balance, so adjust the vinegar, chili sauce, salt, and pepper until the flavor is just right.

What to Serve with Hot and Sour Soup

Hot and sour soup can be served as an appetizer, side dish, or light main course. It pairs well with:

• • Fried rice
  • Steamed rice
  • Dumplings
  • Spring rolls
  • Stir-fried vegetables
  • Noodles
  • Grilled or roasted chicken

Storage and Reheating

Store leftover hot and sour soup in an airtight container in the refrigerator for up to 3 days.

To reheat, warm it gently in a pot over medium-low heat. Stir occasionally and avoid boiling too hard, especially if the soup contains egg ribbons and tofu.

Freezing is not recommended because tofu and egg ribbons may change texture after thawing.

FAQ

Is hot and sour soup spicy?

Hot and sour soup is usually mildly to moderately spicy. You can make it hotter by adding more chili garlic sauce or white pepper.

What makes hot and sour soup sour?

The sour flavor comes from rice vinegar. You can adjust the amount based on how tangy you want the soup to be.

Can I make hot and sour soup vegetarian?

Yes. Use vegetable broth and tofu for a vegetarian hot and sour soup. Make sure your soy sauce and chili sauce are also vegetarian-friendly.

What mushrooms are best for hot and sour soup?

Shiitake mushrooms are the best choice because they add rich umami flavor. Baby bella or button mushrooms can be used as substitutes.

How do I make egg ribbons in soup?

Whisk the eggs first. Then stir the soup slowly in a circular motion while gently drizzling the eggs into the hot broth. The eggs will cook instantly and form thin ribbons.

Can I make hot and sour soup without tofu?

Yes. You can leave out the tofu or replace it with cooked chicken, pork, shrimp, or extra mushrooms.

Final Thoughts

This hot and sour soup recipe is simple, comforting, and full of bold restaurant-style flavor. With savory broth, tender mushrooms, tofu, egg ribbons, rice vinegar, and sesame oil, it is a warming soup that is easy to make and even easier to customize.

Whether you like it extra spicy, extra sour, vegetarian, or protein-packed, this homemade hot and sour soup is a delicious recipe to keep in your kitchen rotation.

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