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Hot And Sour Soup Recipe
A tangy, spicy, broth-based comfort bowl that’s ready in just 30 minutes and warms you from the inside out.
Hot and Sour Soup is a beloved Chinese classic that balances spicy chili notes with bright rice vinegar tang—and yes, it really does taste as good as it sounds. I first fell for this easy, healthy recipe back in my college days when late-night cravings struck me like clockwork. Over the years, I’ve tweaked it to lean vegetarian, boost protein with tofu, and dial in just the right amount of heat. It’s low in calories, rich in umami from mushrooms and soy, and perfect whether you’re curled up on the couch during fall or need a pick-me-up after yoga. You know what? It even trends on Google around the holidays—people crave that cozy comfort food vibe. So let’s jump right in and make a bowl of Hot And Sour Soup Recipe magic!
Why You’ll Love This Hot And Sour Soup Recipe
• Ready in 30 minutes—perfect for busy weeknights or last-minute dinner.
• Broth-based comfort with a healthy twist (around 120 calories per cup, 7 g protein).
• Customizable spice level—mild, medium, or hold onto your hat spicy!
• Vegetarian-friendly (just skip the egg drop or swap fish sauce for soy).
• Loaded with tofu and mushrooms—more texture, more nutrients.
• Tangy hit from rice vinegar keeps taste buds dancing.
• Pantry staples—no exotic shopping required.
• Freezer-friendly if you want to meal prep or stash for later.
Ingredients for Hot And Sour Soup Recipe
• 6 cups low-sodium vegetable broth (or chicken broth for non-vegetarian).
• 1 tbsp toasted sesame oil (for that nutty aroma).
• ½ cup shiitake mushrooms, thinly sliced (sub white button if needed).
• ½ cup bamboo shoots, julienned (optional, but adds nice crunch).
• 1 block (14 oz) firm tofu, drained and cut into ½-inch cubes.
• 1 small carrot, julienned (for color and sweetness).
• 1 small yellow onion, thinly sliced.
• 2 cloves garlic, minced (fresh gives best flavor).
• 1 in. piece fresh ginger, peeled and match-stick cut.
• 2 tbsp soy sauce or tamari (gluten-free option).
• 2 tbsp rice vinegar (plus extra splash to taste).
• 1 tbsp chili garlic sauce (Lee Kum Kee or Huy Fong Sambal Oelek work great).
• 1 tsp white pepper (or black pepper if that’s what you have).
• 2 large eggs, lightly beaten (for egg-drop swirls).
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry for thickening).
• 2 green onions, thinly sliced (plus extra for garnish).
• Fresh cilantro or parsley, chopped (optional garnish).
Directions to Make Hot And Sour Soup Recipe
1. Heat the sesame oil in a large pot over medium-high heat. Add garlic and ginger; sauté until fragrant—about 30 seconds.
2. Stir in onions, carrots, and mushrooms; cook 3–4 minutes until veggies soften. This deepens the flavor.
3. Pour in the vegetable broth, soy sauce, rice vinegar, chili garlic sauce, and white pepper. Bring to a gentle boil, then reduce to a simmer.
4. Add tofu and bamboo shoots; simmer for 5 minutes so they soak up the spices.
5. Whisk the cornstarch slurry one more time (it settles quickly) and slowly drizzle into the simmering soup, stirring constantly until you notice the broth slightly thicken.
6. Give it a taste—if you crave more heat, stir in another teaspoon of chili sauce; if you want extra zing, add a splash more vinegar.
7. Slowly pour the beaten eggs into the pot in a steady stream, stirring gently to create those signature egg ribbons.
8. Turn off the heat, stir in green onions, and let the soup rest for a minute—the flavors will harmonize beautifully.
9. Ladle into bowls, garnish with cilantro or extra scallions, and serve hot.
Servings & Timing
Yield: Serves 4 generously
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
• Make it vegan by omitting the egg drop and adding 1 tsp kelp granules for a seafood-like depth.
• Add shredded rotisserie chicken or leftover pork for added protein and heartiness.
• Swap tofu for tempeh or seitan to bump up the plant-based protein.
• Amp up the tang with pickled jalapeños or a dash of lime juice at the end.
• Stir in chopped water chestnuts for extra crunch and a subtle sweetness.
Storage & Reheating
Store any leftover soup in an airtight container in the fridge for up to 3 days. If freezing, pour into freezer-safe bags or tubs (leave a little headspace) and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then gently warm on the stove—avoid boiling aggressively to keep tofu tender. Make-ahead tip: Prep and slice all veggies up to 24 hours ahead; store in zip-top bags so cooking day feels effortless.
Notes
I’ve learned over countless tests that adding the rice vinegar at the very end preserves its bright zing—if you stir it in too early, the acidity dulls. Also, white pepper gives that classic peppery pop, but black pepper works just fine if that’s your kitchen staple. For deeper umami, you can brown the tofu cubes in a nonstick pan before adding; it’s a bit more effort but oh-so-worth it.
FAQs
Q: Can I make this gluten-free?
A: Absolutely—use tamari in place of soy sauce and ensure your chili garlic sauce is gluten-free.
Q: How do I adjust the spice level?
A: Start with 1 tbsp chili garlic sauce for mild heat, add more by ½ tsp increments until it suits your taste.
Q: What can I use instead of tofu?
A: Shredded chicken, tempeh, seitan, or even shrimp make great swaps if you’re not vegetarian.
Q: Why did my soup turn cloudy?
A: The cornstarch slurry thickens the broth—if you prefer a clearer soup, reduce the slurry or skip it altogether.
Q: Can I omit the egg?
A: Yes! Simply skip the egg step, and you’ll still have a delicious, tangy broth-based soup.
Q: How can I thicken without cornstarch?
A: Use arrowroot powder in the same ratio, or let the soup simmer a bit longer to reduce liquid.
Conclusion
This Hot And Sour Soup Recipe combines spicy, tangy, and savory notes into a healthy, vegetarian-friendly bowl that’s ready faster than takeout. Whether you’re seeking cozy comfort on a chilly evening or a light lunch that packs protein, this soup has your back. You’ve got everything you need—so give it a whirl, leave me a comment below on how you liked it, and don’t forget to explore my Miso Soup Recipe or Wonton Soup Recipe next. Happy slurping!
Hot And Sour Soup
Ingredients
- 6 cups low-sodium vegetable broth or chicken broth for non-vegetarian
- 1 tbsp toasted sesame oil
- 1 tbsp chili garlic sauce
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tsp white pepper
- 14 oz firm tofu drained and cut into ½-inch cubes
- 1 small carrot julienned
- ½ cup shiitake mushrooms thinly sliced (sub white button if needed)
- ½ cup bamboo shoots julienned (optional, but adds nice crunch)
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced (fresh gives best flavor)
- 1 in fresh ginger peeled and match-stick cut
- 2 large eggs lightly beaten (for egg-drop swirls)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry for thickening)
- 2 green onions green onions thinly sliced (plus extra for garnish)
- Fresh cilantro or parsley chopped (optional garnish)
Instructions
- Heat the sesame oil in a large pot over medium-high heat. Add garlic and ginger; sauté until fragrant—about 30 seconds.
- Stir in onions, carrots, and mushrooms; cook 3–4 minutes until veggies soften. This deepens the flavor.
- Pour in the vegetable broth, soy sauce, rice vinegar, chili garlic sauce, and white pepper. Bring to a gentle boil, then reduce to a simmer.
- Add tofu and bamboo shoots; simmer for 5 minutes so they soak up the spices.
- Whisk the cornstarch slurry one more time and slowly drizzle into the simmering soup, stirring constantly until you notice the broth slightly thicken.
- Taste the soup and adjust seasoning as needed for more heat or zing.
- Slowly pour the beaten eggs into the pot in a steady stream, stirring gently to create egg ribbons.
- Turn off the heat, stir in green onions, and let the soup rest for a minute. Ladle into bowls, garnish, and serve hot.
