Immerse yourself in this Hot and Sour Soup recipe. It is a flavorful mix of heat and tang that is ready in just 30 minutes!
This Hot and Sour Soup recipe is a bold and comforting dish that perfectly balances spicy heat and tangy sourness. Originating from Chinese cuisine, it’s made with a savory broth flavored with soy sauce, vinegar, and then loaded with mushrooms, tofu, and bamboo shoots. The soup is thickened slightly with cornstarch, and a ribbon of egg stirred in at the end gives it a silky texture. Fragrant, hearty, and invigorating, hot and sour soup is a go-to for warming up on a chilly day or as a flavorful start to a larger meal.
Craving to master Chinese takeout classics at home? This Hot and Sour Soup recipe is just the beginning! For more mouth-watering Asian dishes, try Better Than Takeout Fried Rice, Homemade Potstickers, Instant Pot Butter Chicken, and Sweet and Sour Chicken.
Table of Contents
Why I Love This Soup
- It’s so easy to make, which is great for busy nights when I want something quick but delicious.
- Hot and Sour Soup feels like restaurant-quality, but made right at home.
- It’s a healthy, flavorful dish that still feels like a treat.
Recipe Ingredients
Ginger Paste – Ginger brings a warm, slightly spicy note to the soup.
Shiitake Mushrooms – With their rich, meaty texture, these mushrooms add depth and an earthy flavor. Avoid using mushrooms that are slimy or wrinkled, as they’ve gone bad.
Chicken Stock – A comforting, savory base that ties all the flavors together.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Extra Protein – For a heartier option, include shredded chicken, shrimp, or ground pork along with the tofu.
Swap Mushrooms – You can use wood ear mushrooms or even dried shiitake. Just soak them first to really bring out that deep, earthy taste.
Boost the Spice – If you like a bit more kick, try adding some white pepper along with the chili garlic sauce. It gives the soup a nice peppery heat.
Soy Sauce – If you don’t have reduced sodium or low sodium soy sauce, you can dilute regular soy sauce with water—use 1 part water to 1 part soy sauce to reduce the salt content while maintaining flavor. Alternatively, you could try tamari, which is a gluten-free option with slightly less sodium than regular soy sauce.
How to Make Hot and Sour Soup
Step 1: To make the wonton strips, heat the oil in a heavy skillet over medium heat. Add the wonton strips to the skillet and cook until golden brown, turning to brown on both sides evenly. Remove from the oil and drain on paper towels.
Step 2: To make the soup, heat the oil in a Dutch oven or heavy pot over medium heat. Add the garlic and ginger, and cook until fragrant, 2-3 minutes. Add the mushrooms to the pot and cook until softened, stirring frequently.
Step 3: Add the chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, and chili garlic sauce to the pot, and stir to combine. Bring the soup to a simmer, and simmer for 10-15 minutes.
Step 4: In a small bowl, stir together the cornstarch and water until the cornstarch is dissolved and no lumps remain. Pour the cornstarch slurry into the soup and return the soup to a simmer. Simmer for 3-4 minutes, until slightly thickened.
Step 5: Stir in the tofu and cook until heated through. Pour the beaten egg slowly into the soup, stirring it with a fork to break it into egg ribbons. Cook for 1-2 minutes, until the egg is set. Remove the soup from the heat and stir in the green onion and sesame oil.
Step 6: Serve hot with crispy wonton strips sprinkled on top.
Expert Tips
Pour Egg Slowly for Best Ribbons – When adding the beaten egg, pour it slowly while stirring gently in a circular motion to create beautiful egg ribbons. This way, you’ll get those beautiful, delicate egg ribbons instead of clumps.
Add Vinegar at the End – To keep that tangy flavor fresh and vibrant, add the rice vinegar toward the end of cooking. This helps the sharpness stay intact without being mellowed by too much heat.
Perfect Cornstarch Slurry – When mixing the slurry (1 tablespoon cornstarch), be sure it’s fully dissolved in cold water before adding it to the soup. Slowly pour it into the simmering broth while stirring to avoid any lumps.
FAQs
Yes, you can use soft or silken tofu for a smoother texture, but firm tofu is preferred as it holds up better in the soup.
Popular options include crispy wonton strips, thin strips of bell peppers, sliced green onions, fresh cilantro, sesame seeds, or a drizzle of chili oil for extra heat.
Yes, you can freeze Hot and Sour Soup! Just make sure to store it (without the wonton strips) in an airtight container and freeze for up to 6-8 weeks. When ready to eat, thaw the soup in the fridge overnight and reheat it on the stovetop. Be aware that the texture of tofu and the thickened broth may change slightly.
Storage Info
To STORE your Hot and Sour Soup leftover, place it in an airtight container and refrigerate for 2-3 days. Be sure to keep the wonton strips separate to prevent them from becoming soggy. If you want to FREEZE the soup, it can be kept for 6-8 weeks. Just thaw it in the fridge overnight before reheating.
To REHEAT, simply warm the soup on the stovetop over medium-high heat or use a crockpot until it’s heated through. Add the crispy wonton strips right before serving.
More Asian Soups to Try
Hot and Sour Soup Recipe
Ingredients
For the Wonton Strips
- 1 cup vegetable or canola oil
- 1/2 package wonton wrappers - cut into strips
For the Soup
- 1 tbsp oil
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 10 ounces fresh shiitake mushrooms - sliced
- 7 cups chicken stock
- 1 8 ounce can sliced bamboo shoots - drained and chopped
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup seasoned rice vinegar
- 1 tsp fish sauce
- 1 1/2 teaspoons chili garlic sauce
- 1/4 cup cornstarch
- 1/4 cup water
- 1 8 ounce package firm tofu - drained and cut into cubes
- 1 large egg - lightly beaten
- 2 green onions - thinly sliced
- 1 teaspoon sesame oil
Instructions
- To make the wonton strips, heat the oil in a heavy skillet over medium heat. Add the wonton strips to the skillet and cook until golden brown, turning to brown on both sides evenly. Remove from the oil and drain on paper towels.
- To make the soup, heat the oil in a Dutch oven or heavy pot over medium heat. Add the garlic and ginger, and cook until fragrant, 2-3 minutes. Add the mushrooms to the pot and cook until softened, stirring frequently.
- Add the chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, and chili garlic sauce to the pot, and stir to combine. Bring the soup to a simmer, and simmer for 10-15 minutes.
- In a small bowl, stir together the cornstarch and water until the cornstarch is dissolved and no lumps remain. Pour the cornstarch slurry into the soup and return the soup to a simmer. Simmer for 3-4 minutes, until slightly thickened.
- Stir in the tofu and cook until heated through. Pour the beaten egg slowly into the soup, stirring it with a fork to break it into egg ribbons. Cook for 1-2 minutes, until the egg is set. Remove the soup from the heat and stir in the green onion and sesame oil.
- Serve hot with crispy wonton strips sprinkled on top.
The steps were straightforward and the soup turned out really good.
Love a little spice!! It’s been a little cooler the last few days & this hit the spot! Had everything I needed, so decided to give it a try & I am so glad I did!
Love the combination of hot and soup! It looks amazing! Thanks for sharing!
I am so excited to try this with some of my favorite asian dishes! Yum!