If you’re craving a comforting bowl of soup that’s bold, tangy, and full of umami flavor, then this Hot and Sour Soup Recipe is the one. It’s cozy, satisfying, and comes together surprisingly fast.
It might be a surprise to you that I did not like this soup growing up because I thought it was too sour for me. However, as I grew up and my taste buds matured, I now enjoy the tangy and peppery flavors of this soup.
This soup is also packed with a ton of nutrients and protein from the mushrooms, soft tofu, and silky egg ribbons. This is truly the best hot and sour soup for any night of the week and will hit the spot for any cravings you have.
What is Hot and Sour Soup?
Hot and sour soup is a classic Chinese comfort dish that perfectly balances spicy and tangy flavors. The “hot” comes from white pepper, while the “sour” comes from rice vinegar — together they create a mouthwatering combination that’s both warming and refreshing.
Traditionally, authentic hot and sour soup features wood ear mushrooms (also known as black fungus), tofu, bamboo shoots, and egg ribbons simmered in a flavorful broth. My recipe includes all of these authentic ingredients and flavors!
It’s a popular starter at Chinese restaurants, but it’s also surprisingly easy to make at home. Every spoonful delivers layers of umami from soy sauce and sesame oil, with just the right amount of heat and acidity.
Why You’ll Love This Hot and Sour Soup Recipe
- Easy to make: Ready in around 20 minutes (not including time to rehydrate ingredients), this easy hot and sour soup uses simple ingredients and one pot.
- Comforting and flavorful: It’s tangy, savory, slightly spicy, and deeply satisfying.
- Restaurant-quality at home: This authentic hot and sour soup tastes just like your favorite takeout version (maybe even better!).
- Versatile and customizable: You can adjust the spice level, add more protein like chicken or shrimp, or make it vegetarian.
- Perfect for any occasion: Whether it’s a quick weekday dinner or a cozy weekend meal, this soup fits the mood every time.
Equipment You’ll Need
- Large pot
- Mixing bowls
- Wooden spoon or chopsticks (for stirring the eggs)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- Dried Shiitake Mushrooms: Adds deep, earthy umami flavor that forms the base of this hot and sour soup recipe.
- Wood Ear Mushrooms (also known as Black Fungus): Provides a chewy texture and contrast.
- Bamboo Shoots: Adds crunch and subtle sweetness to the broth.
- Low Sodium Chicken Broth: The flavorful base that keeps the soup light but savory.
- Ginger: Fresh and aromatic, it gives warmth and depth.
- Soy Sauce: Adds saltiness and umami that ties everything together.
- Dark Soy Sauce: Provides a deeper color and richer flavor.
- Sugar: Balances the tanginess of the vinegar and saltiness of soy sauce.
- Rice Vinegar: Brings the signature “sour” flavor to this authentic hot and sour soup.
- Salt and White Pepper: The essential seasoning duo that gives the soup its “hot” kick.
- Sesame Oil: Adds nuttiness and a fragrant finish.
- Cornstarch + Water: Thickens the soup slightly, giving it that velvety restaurant-style texture.
- Eggs: Creates silky egg ribbons that swirl beautifully through the broth.
- Firm Tofu: Adds protein and absorbs the flavorful broth.
- Green Onions: Fresh garnish that adds color and brightness to the final dish.
Customizations
- Make it vegetarian: Swap the chicken broth for vegetable broth and omit the dark soy sauce for a fully plant-based option.
- Add protein: Stir in shredded chicken, cooked shrimp, or even pork for a heartier version.
- Adjust the heat: Add more white pepper or a dash of chili oil if you like it spicier.
- Boost the sourness: Increase rice vinegar for extra tang if that’s your favorite part of the flavor balance.
- Swap the wood ear mushrooms: If you can't find this ingredient, you can substitute with enoki mushrooms or shredded carrots.
How to Make Hot and Sour Soup Recipe
Rehydrate the Mushrooms
Place the dried shiitake and wood ear mushrooms in separate bowls and soak them in lukewarm water.
The shiitake mushrooms will take about 1 hour to fully rehydrate, while the wood ear mushrooms will soften in 10–15 minutes. Once rehydrated, slice them thinly.
Simmer the Broth
In a large pot over medium heat, bring the chicken broth to a gentle boil. Add the sliced shiitake mushrooms, wood ear mushrooms, and bamboo shoots.
Let them simmer for about 5 minutes to infuse the broth with flavor.
Add the Seasonings
Stir in the ginger, soy sauce, dark soy sauce, sugar, rice vinegar, salt, white pepper, and sesame oil.
Bring everything to a low boil and cook for 2–3 minutes so the flavors meld together beautifully.
Thicken the Soup and Add the Eggs
Mix the cornstarch with water to make a slurry and stir it into the soup. Let it simmer for 1–2 minutes until slightly thickened.
Lower the heat to a gentle simmer, then slowly drizzle in the beaten eggs while stirring in a circular motion. This creates the delicate egg ribbons everyone loves in authentic hot and sour soup.
Finish with Tofu and Green Onions
Add the tofu and green onions, and simmer for one more minute.
Taste and adjust the seasoning if needed. Serve hot and enjoy!
Storage
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
Tips To Make the Perfect Hot and Sour Soup Recipe
- Add eggs slowly: Pouring the eggs in gradually while stirring ensures fine, silky ribbons instead of clumps. I use a container with a spout to ensure the eggs pour in a steady stream.
- Balance the flavors: Adjust the vinegar and white pepper until you find your ideal tangy-spicy balance.
- Use quality mushrooms: Dried shiitake and wood ear mushrooms add incredible depth and authentic texture to this best hot and sour soup.
Frequently Asked Questions (FAQs)
Is hot and sour soup healthy?
Yes! It’s a light yet satisfying soup packed with protein from tofu and eggs, plus nutrients from mushrooms and ginger.
What are wood ear mushrooms (also known as black fungus)?
Wood ear mushrooms are thin, dark, and slightly crunchy fungi often used in Chinese cooking. They add texture and absorb the soup’s flavor beautifully.
If you can't find this ingredient, you can substitute with enoki mushrooms or shredded carrots.
What does hot and sour soup taste like?
It’s savory, tangy, and lightly spicy — the perfect balance of “hot” and “sour” that makes it irresistible.
Can you freeze hot and sour soup?
You can, but it’s best enjoyed fresh. The texture of tofu and eggs may change slightly after freezing.
Is hot and sour soup keto friendly?
With a few small adjustments, yes! Just skip the cornstarch and remove the sugar.
Other Soup Recipes You’ll Love
Hot and Sour Soup
Equipment
Ingredients
- 3 dried shiitake mushrooms rehydrated and sliced
- ¼ cup wood ear mushrooms also known as black fungus, rehydrated and sliced
- ⅓ cup bamboo shoots drained and sliced
- 4 cups low sodium chicken broth
- 1- inch ginger grated
- ¼ cup soy sauce
- 2 teaspoon dark soy sauce
- 1 teaspoon sugar
- ⅓ cup rice vinegar
- ¾ teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoon cornstarch + ¼ cup water for cornstarch slurry
- 2 eggs beaten
- 3 oz firm tofu cut into ½-inch thick rectangles
- ¼ cup chopped green onions
- 1 teaspoon sesame oil
Instructions
- Place the dried shiitake and wood ear mushrooms in separate bowls and soak them in lukewarm water. The shiitake mushrooms will take about 1 hour to fully rehydrate, while the wood ear mushrooms will soften in 10-15 minutes. Once rehydrated, slice them thinly.
- In a large pot over medium heat, heat the chicken broth until it reaches a low boil. Add shiitake mushrooms, wood ear mushrooms, and bamboo shoots and simmer for 5 minutes. Then add the ginger, soy sauce, dark soy sauce, sugar, rice vinegar, salt, white pepper, and sesame oil. Bring to a low boil and let it cook for 2–3 minutes to allow the flavors to meld together.
- Stir the cornstarch slurry (cornstarch mixed with water) into the soup. Simmer for another 1-2 minutes, or until the broth slightly thickens. Reduce the heat to a gentle simmer, then slowly drizzle in the beaten eggs while continuously stirring the soup in a circular motion with chopsticks or a wooden spoon. This will create delicate egg ribbons. Let the eggs set for about 1 minute.
- Gently add the tofu and chopped green onions and simmer for another minute. Taste and adjust seasoning if needed. Serve hot and enjoy!
Vicki says
Can’t wait to make this!
Herman says
Amazing, I hope you like it!