Hot And Sour Soup Recipe

Warm, tangy, and just spicy enough, this Hot and Sour Soup Recipe is your next go-to comfort food. With protein-packed tofu, earthy mushrooms, and a delicate egg-drop swirl, it’s an easy, healthy, broth-based delight that feels like a hug in a bowl.

Full Recipe Introduction
Hot and Sour Soup is a classic Chinese bowl of goodness—bright, spicy, tangy, and deeply satisfying. What makes this version special? It’s vegetarian-friendly (swap chicken broth for veggie stock), packed with silken tofu and shiitake mushrooms, and thickened just enough to coat your spoon. I first tasted a version like this in a bustling Beijing noodle shop, then tweaked it on chilly evenings at home. Not only is it loaded with protein (about 8 g per cup) and fiber, but each 180-calorie serving also offers immune-boosting garlic, ginger, and vinegar. Perfect for winter nights or any time you need a pick-me-up, this recipe blends tradition with simple pantry staples—and it’s ready in under 30 minutes.

Why You’ll Love This Recipe

No oven needed—just a sturdy pot and your favorite ladle.

Ready in 25 minutes—weeknight relief without the fuss.
Customizable spice level—mild, medium, or mouth-tingling hot.
High in protein and fiber—thanks to tofu, mushrooms, and veggies.
Broth-based comfort food—light yet filling.
Vegetarian (easily vegan)—just use cornstarch instead of egg.
Freezer-friendly—stashes well for future busy nights.
Great for all seasons—refreshing in spring, cozy in fall.

Ingredients

4 cups low-sodium chicken or veggie broth (Swanson or Imagine Brands)
1 cup water (to adjust consistency)
1 tbsp sesame oil (toasted for aroma)
2 cloves garlic, minced (about 2 tsp)
1 Tbsp fresh ginger, julienned (or 1 tsp jarred ginger paste)

4 oz shiitake mushrooms, stems removed and sliced (sub: cremini)
1 cup firm tofu, cubed (drain well to avoid soggy broth)
2 Tbsp soy sauce or tamari (use reduced-sodium for gentler flavor)

1 Tbsp Chinkiang vinegar (black rice vinegar) or rice vinegar
1 Tbsp chili garlic sauce (Sriracha works, too—adjust to taste)
1 tsp white pepper (gives that classic bite; sub: black pepper)

1 Tbsp cornstarch mixed with 2 Tbsp cold water (for slight thickening)
1 large egg, beaten (omit for vegan, or use chickpea flour slurry)
2 green onions, thinly sliced (for garnish)
Optional: 1 tsp chili oil or chili flakes (for extra heat)

Directions

Heat sesame oil over medium flame in a medium pot. Add garlic and ginger; sauté until fragrant—about 30 seconds. (Tip: don’t let garlic brown or it turns bitter.)
Pour in broth and water. Bring to a gentle boil, stirring occasionally. This creates the perfect broth-based foundation.
Add mushrooms and tofu cubes. Let simmer for 5 minutes so flavors meld and mushrooms soften. You’ll see the broth darken a bit—that’s good news.

Stir in soy sauce, vinegar, chili garlic sauce, and white pepper. Taste and adjust: more vinegar for tang, more chili for spice. (Pro tip: a little vinegar goes a long way.)
Whisk cornstarch slurry again, then slowly drizzle into the simmering soup, stirring constantly until slightly thickened—around 1 minute.
Reduce heat to low. Slowly pour beaten egg in a thin stream while gently swirling the soup with a spoon to create delicate egg ribbons—classic egg drop style.

Turn off heat. Ladle into bowls, garnish with green onions and optional chili oil. Serve immediately for best texture and aroma.

Servings & Timing

Yield: 4 generous bowls (about 6 cups total)
Prep Time: 10 minutes (chopping and measuring)
Cook Time: 15 minutes (simmer and swirl)
Total Time: 25 minutes—perfect for busy evenings or last-minute comfort food.

Variations

Seafood style: add ½ lb shrimp or cooked crab meat in step 3 for a pescatarian twist.

Mushroom-only vegan: replace egg with 2 Tbsp chickpea flour slurry and omit egg.
Wheat-free: swap soy sauce for coconut aminos and use arrowroot powder.
Chicken version: toss in 1 cup shredded rotisserie chicken after adding mushrooms.

Extra veggies: stir in ½ cup julienned carrots or bamboo shoots.
Nutty finish: swirl 1 tsp toasted sesame seeds or a drop of peanut oil.

Storage & Reheating

Fridge: Store in an airtight container up to 4 days—mushrooms get chewier over time.

Freezer: Freeze broth and solids separately for up to 3 months in heavy-duty bags.
Reheat: Gently warm on stovetop, adding a splash of water or broth to refresh consistency; avoid high heat to prevent tofu from toughening.
Make-ahead: Prep garlic, ginger, and slurry; store in fridge for 1 day, then finish recipe in one quick go.

Notes

I learned that chilling tofu overnight and pressing it yields firmer cubes that hold texture in hot broth.
If your vinegar is too sharp, mellow it with a pinch of sugar or honey.
For clearer broth, skim any foam as it simmers—your soup will look restaurant-style.

White pepper is key for that authentic zing; black pepper just isn’t the same.

FAQs

Can I make this gluten-free? Yes—use tamari or coconut aminos and arrowroot powder instead of cornstarch.
Is it possible to omit egg? Absolutely—just leave it out or whisk in chickpea flour mixture for a vegan “egg” effect.

How spicy is it? Medium by default; reduce chili garlic sauce to 1 tsp for mild, or add extra chili oil for a deeper kick.
My soup turned out bland—what went wrong? Probably low vinegar or soy sauce. Taste and tweak seasoning before serving.
Can I double the recipe? Sure—just use a larger pot and keep ratios the same; cooking time stays roughly equal.

Why is my broth cloudy? Cornstarch slurry causes slight cloudiness; it’s normal and gives that silky texture.
How do I prevent egg from clumping? Pour it in a thin stream and stir gently—like threading ribbons through the soup.
What’s a good side dish? Try veggie dumplings, Chinese scallion pancakes, or steamed jasmine rice for a heartier meal.

Conclusion

This Hot and Sour Soup Recipe brings together spicy, tangy, and savory notes in a healthy, vegetarian-friendly broth that’s ready in a flash. Whether you’re craving Chinese comfort food or a light weeknight meal, this bowl delivers. You know what? I’d love to hear how you customize yours—drop a comment, share a spice hack, or explore more cozy recipes like my Veggie Stir-Fry Bowls. Enjoy every spoonful!

Hot And Sour Soup Recipe

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Chinese

Servings servings

Calories 180 kcal

Ingredients

4 cups low-sodium chicken or veggie broth Swanson or Imagine Brands
1 cup water to adjust consistency
1 tbsp sesame oil toasted for aroma
2 cloves garlic minced (about 2 tsp)
1 Tbsp fresh ginger julienned (or 1 tsp jarred ginger paste)
4 oz shiitake mushrooms stems removed and sliced (sub: cremini)
1 cup firm tofu cubed (drain well to avoid soggy broth)
2 Tbsp soy sauce or tamari (use reduced-sodium for gentler flavor)
1 Tbsp Chinkiang vinegar black rice vinegar or rice vinegar
1 Tbsp chili garlic sauce Sriracha works, too—adjust to taste
1 tsp white pepper gives that classic bite; sub: black pepper
1 Tbsp cornstarch mixed with 2 Tbsp cold water (for slight thickening)
1 large egg beaten (omit for vegan, or use chickpea flour slurry)
1 tsp chili oil or chili flakes (for extra heat)

Instructions

Heat sesame oil over medium flame in a medium pot. Add garlic and ginger; sauté until fragrant—about 30 seconds. (Tip: don’t let garlic brown or it turns bitter.)
Pour in broth and water. Bring to a gentle boil, stirring occasionally. This creates the perfect broth-based foundation.

Add mushrooms and tofu cubes. Let simmer for 5 minutes so flavors meld and mushrooms soften. You’ll see the broth darken a bit—that’s good news.
Stir in soy sauce, vinegar, chili garlic sauce, and white pepper. Taste and adjust: more vinegar for tang, more chili for spice.
Whisk cornstarch slurry again, then slowly drizzle into the simmering soup, stirring constantly until slightly thickened—around 1 minute.

Reduce heat to low. Slowly pour beaten egg in a thin stream while gently swirling the soup with a spoon to create delicate egg ribbons—classic egg drop style. Turn off heat. Ladle into bowls, garnish with green onions and optional chili oil. Serve immediately for best texture and aroma.

Notes

I learned that chilling tofu overnight and pressing it yields firmer cubes that hold texture in hot broth. If your vinegar is too sharp, mellow it with a pinch of sugar or honey. For clearer broth, skim any foam as it simmers—your soup will look restaurant-style. White pepper is key for that authentic zing; black pepper just isn’t the same.