Hot and Sour Soup Recipe
Easy hot and sour soup recipe ready in 30 minutes! A comforting, spicy-sour Chinese favorite you can make at home.
Ingredients
- For the Soup Base:
- 4 cups chicken broth or vegetable broth for vegetarian version
- 1 tablespoon dark soy sauce – Deepens the broth color and flavor.
- 2 tablespoons regular soy sauce – Adds saltiness and umami.
- 3 tablespoons white vinegar – Brings the “sour” punch; adjust to taste.
- 1 teaspoon white pepper – Traditional heat source; spicy and aromatic.
- 1 tablespoon sesame oil – For that nutty toasty aroma.
- 2 teaspoons sugar – Balances the acidity.
- 1 tablespoon cornstarch + 2 tablespoons water cornstarch slurry – To slightly thicken the broth.
- For the Add-Ins:
- 1 cup fresh shiitake mushrooms thinly sliced (or use dried shiitake rehydrated in warm water for 20 minutes)
- ½ cup bamboo shoots thinly sliced
- ½ cup firm tofu cut into thin strips
- 2 eggs beaten (for silky egg ribbons)
- 2 green onions thinly sliced for garnish
- Optional Protein if desired:
- ½ cup cooked shredded chicken or thinly sliced pork
- Optional Toppings:
- Extra drizzle of sesame oil
- Chopped green onions
- Chili oil for extra heat!
Instructions
- Prep the Ingredients
- Before you turn on the stove, prep everything. Thinly slice the mushrooms, cut the tofu into small strips, and beat the eggs in a small bowl.
- You’ll want everything ready to go — this soup cooks fast once you start!
- Build the Broth
- In a large pot or wok, bring chicken broth to a gentle boil over medium-high heat. Add dark soy sauce, regular soy sauce, white vinegar, sugar, and white pepper.
- Give it a taste — you should feel the balance of hot and sour, but adjust to your preference. Want it tangier? Add a splash more vinegar. Spicier? A little extra white pepper will do the trick.
- Add the Vegetables
- Add the shiitake mushrooms and bamboo shoots to the pot. Simmer for about 5–7 minutes, until the mushrooms soften and release their earthy aroma.
- The kitchen will smell incredible right about now — savory, slightly spicy, and deeply comforting.
- Add Tofu and Protein (Optional)
- Gently stir in tofu and any meat, if using. Simmer for another 3–4 minutes to heat through.
- If you’re adding cooked chicken or pork, this is where it all comes together in that cozy restaurant-style flavor.
- Thicken the Soup
- In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water to make your cornstarch slurry.
- Slowly pour the slurry into the simmering soup while stirring gently. You’ll notice the broth getting slightly glossy and thicker.
- Add the Egg Ribbons
- Here’s the fun part: slowly drizzle the beaten egg into the soup in a thin stream while stirring gently in one direction.
- You’ll see the egg cook instantly, forming delicate egg ribbons — a beautiful contrast to the deep broth.
- Finish with Flavor
- Turn off the heat. Stir in sesame oil for aroma and green onions for brightness. Taste one last time and adjust the vinegar or white pepper if needed.
- Your soup should be bold, balanced, and beautifully fragrant.
Notes
- Don’t overdo the cornstarch. You want a slightly thickened broth — not pudding! Start small.
- Use white pepper, not black. It gives that classic, aromatic Chinese heat.
- Slice everything thinly. Mushrooms and tofu absorb flavor better this way.
- Add eggs slowly. A thin drizzle while stirring creates elegant egg ribbons.
- Balance before serving. Taste your broth at the end — adjust vinegar or spice for your perfect balance.