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This restaurant-style Hot and Sour Soup recipe is the best!! It’s quick and simple to make, easy to adapt to your personal taste preferences, and so delicious.
Can’t stop, won’t stop with the soup recipes this winter. ♡
And today’s recipe is one that I’ve been meaning to share with you on the blog for years, after literally dozens and dozens of you have requested it. (This usually comes up when I’m chatting about my favorite egg drop soup recipe — apparently many of you usually opt for the hot and sour soup at your favorite Chinese restaurants and have wanted to learn how to make it!)
Well, good news, friends! Traditional hot and sour soup is actually incredibly easy to make as well. And the bonus of making it at home is that it’s also incredibly easy to customize to your taste. Like it extra hot? Add in more chili garlic sauce. Like it extra sour? Add in more rice wine vinegar. Like it vegetarian? Make it with tofu. Like the meat version? Just add in some pork.
Trust me, this is one of those restaurant recipes that will taste just as good at home. And on chilly winter weeks like this one that we’re having here in Kansas City, it’s guaranteed to warm you up in the most delicious of ways.
Hot And Sour Soup Recipe | 1-Minute Video
Hot and Sour Soup Ingredients:
To make this hot and sour soup recipe, you will need:
Broth: Either chicken or veggie stock (or broth) will do.
Mushrooms: I highly recommend using shiitake mushrooms, but baby bella or even button mushrooms would also do.
Eggs: Which we will whisk, and the drizzle into the soup to make those lovely egg ribbons.
Firm tofu: Which we will cube and add to the soup.
Green onions: To stir into the soup and also sprinkle on top as a garnish.
Toasted sesame oil: An essential flavor in the soup, which we will drizzle at the very end.
Salt and pepper: Hot and sour soup is traditionally made with white pepper, which (heads up) has a different and much stronger flavor than black pepper. I recommend adding in a pinch, and then you can always add in more later. Or if you don’t have white pepper, black pepper will also do.
Optional: Many restaurant versions of hot and sour soup are also made with bamboo shoots. I’m personally not a fan of them, but you are welcome to add some in if you would like.
How To Make Hot and Sour Soup:
To make this hot and sour soup recipe, simply…
Make your cornstarch slurry. Whisk together 1/4 cup of the stock and cornstarch until combined. Set aside.
Bring the soup to a simmer. Add the remaining stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and cook until the soup reaches a simmer. Stir in the cornstarch slurry and continue cooking for a minute or so, until the soup has thickened.
Drizzle in those beautiful egg ribbons! While stirring the soup in a circular motion with one hand, use your other hand to slowly drizzle the whisked eggs into the soup.
Season the soup. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and black pepper (or white pepper) to taste.
Serve. Ladle up your servings while the soup is nice and hot, garnished with extra green onions.
What To Serve With Hot & Sour Soup:
Here are a few of my favorite dishes that pair well with hot and sour soup:
This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!
Set aside ¼ cup of the chicken or vegetable broth for later use.
Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.
Serve immediately, garnished with the extra green onions.
Pork option: Or, you’re welcome to make this with pork instead of tofu. Just add in a half pound of cooked pork — ground pork, or you can thinly-slice pork chops or pork loin — in place of the tofu.
White pepper: I prefer using a pinch of white pepper in this soup instead of black pepper. But if you are new to cooking with white pepper, heads up that it has a much stronger (and slightly) different flavor than black pepper! I recommend starting with a small pinch, then you can always add more to taste.
Fantastic recipe. So easy to follow and so delicious. I agree it needed a bit more pepper and chili garlic sauce but those are easy for each person to add to taste. Thank you for sharing!
I only order Hot and Sour soup from one place locally, because theirs is 💯and this recipe , is just as good! I googled this soup because I have a bad cold and this is not only super tasty, but medicinal. I’m sharing this with my vegan son, and all we have to switch is chicken broth to veggie, and eggs to “just egg”.
This was as good as – even better – than the H&S soup from our favorite Asian restaurant. I used left over pork roast and added some finely chopped red pepper. I even made an extra cornstarch slurry, but it didn’t really thicken up noticeably. But it was delicious anyway!
I was suffering from a bad cold and sinus issues. I couldn’t get out to my favorite Asian restaurant for some Hot and Sour soup, so I deceided to try your recipe. ( I had all the ingredients ! ) I was soooo pleased at the result. Great and simple recipe. And soooo delicious. I added some shrimp for protein and some finely cut fresh baby spinach leaves. Thank you for coming to my rescue !!! Will definitely make over and over( even when I’m NOT sick ;)
I found that I needed to stop stirring and or stir slower to achieve the egg ribbons. My ribbons weren’t successful because I was stirring too fast. Loved the soup though! I used freshly minced ginger instead of powder and also added quite a bit more rice wine vinegar and chili garlic sauce. I’ll use this modified recipe again. Very good!
God I love hot and sour soup! Thank you for making it so easy. I used fresh ginger because I had it and am going to track down some woodears because I’d love to add that rubbery crunch. Cheers!
I’ve made this so many times now, feel like I owe a review at this point even though I don’t do many of those, but I love this recipe that much. It is my absolute favorite! Currently enjoying a batch made yesterday. It is awesome just sticking to the instructions provided as a base. I do like to add a little more chili-garlic sauce and vinegar as you suggested to add to the spice and sourness. You can also make it Indo-Chinese by adding ginger-garlic paste, regular onions and chilis. You won’t be disappointed sticking precisely to the directions, but it’s also a wonderful base to customize to your liking!
Have been making this for over a year now. LOVE IT. Have the family over and we make homemade pork dumplings and this soup. It is about even, dumplings vs soup, on the “can I take the left overs home” requests. Have started adding dumplings from Wholefoods to the soup and it is a great filling meal. We also freeze it and it is still perfet.
OMG! Thank you for this recipe. I made a huge pot (3x) of “hot and sour” soup. It tastes just like the soup my favorite restaurant (closed-COVID) use to make. However, I did have to twink your recipe by making a couple of additions: added wood ear & white mushrooms; and at the end added 1/4 of white vinegar & 1/4 c chili garlic paste, 2Tsp ground white pepper.
This was SO easy and is so good that I’m already planning on making it again next week. I ended up adding a little more vinegar and chili garlic sauce for a bigger punch, but it’s still great as written as well. Thank you for a new favorite for my work lunch rotation – it’s better than any takeout soup around me!
I made this with your fried rice recipe today for lunch. Delicious, added a healthy dose of Sriracha at the end. First time doing egg ribbons. Looks and tastes perfect. Won’t be ordering hot and sour anymore!
I’m OBSESSED with hot and sour soup but find there are so many variations in restaurants. There is something about a delicious classic hot and sour that I’m addicted to and this recipe us by far the closest to that taste I yearn for when I order it out. This recipe has been my go-to for years!
Love the soup. I added some alfalfa sprouts but not a whole lot cos not fond of bamboo shoots either. I ran out of veggie broth so had 2 use beef broth so made it half and half. Added more garlic chili sauce cos Im a spicey girl. Did use ur recommended white pepper. Awesome! Like mine more soupy so all good. Thank u 4 the great recipe!! Keep up ur splendid work and making us fab cooks. Even if juat 4 me. Cheaper and better than going 2 any restaurant!!
My husband loves hot & sour soup. I found this recipe and he thinks it’s great. I made a few changes – I just used white vinegar and white mushrooms, and used no-salt broth. Thanks for the simple and good recipe.
I’m very excited with how this turned out! I added some matchstick carrots and a small amount of red bell pepper for that pop of color. Never dreamed I could make this at home. Thank you so much for the great recipe!
I love hot & sour soup and order it at every restaurant that offers it. My local favorite is 35+ minutes away. I made this and WOW!!!!!! It is the bomb. Better than my favorite since I can fine-tune the heat. Tofu isn’t a favorite so I used tiny cubed chicken, peas, carrots, and water chestnuts – love the crunch of water chestnuts. Half a recipe was plenty for 2 meals. It’s on heavy rotation.
Great base recipe! Only changed quantities of flavor ingredients (more soy/vinegar) because I tasted it and it needed a bit more. This was delicious though thanks!!
I just made this , and this was great. One change I made: I omitted the soy sauce. The Japanese use it in their broth (sukiyaki is an example), but not the Chinese. They would never ever in a million years use this in their cooking. I just used more vinegar, salt, and extra tsp of that garlic chili sauce. By the way, I have both heritages :) and cook my traditional foods
I want to pressure can, should I leave the egg out until this is served? I saw a video to treat tofu as meat,
Great base for a soup, realized I didn’t have eggs so added dumplings. Flavor balance was spot on!
Fantastic recipe. So easy to follow and so delicious. I agree it needed a bit more pepper and chili garlic sauce but those are easy for each person to add to taste. Thank you for sharing!
I only order Hot and Sour soup from one place locally, because theirs is 💯and this recipe , is just as good! I googled this soup because I have a bad cold and this is not only super tasty, but medicinal. I’m sharing this with my vegan son, and all we have to switch is chicken broth to veggie, and eggs to “just egg”.
This was amazing! Made it with pork and a bag of stir fry vegetables. My husband a I gobbled it down!
I wanted to add that I have used eggplant instead of the protein options, and it is AMAZING!!!!!
This was as good as – even better – than the H&S soup from our favorite Asian restaurant. I used left over pork roast and added some finely chopped red pepper. I even made an extra cornstarch slurry, but it didn’t really thicken up noticeably. But it was delicious anyway!
I was suffering from a bad cold and sinus issues. I couldn’t get out to my favorite Asian restaurant for some Hot and Sour soup, so I deceided to try your recipe. ( I had all the ingredients ! ) I was soooo pleased at the result. Great and simple recipe. And soooo delicious. I added some shrimp for protein and some finely cut fresh baby spinach leaves. Thank you for coming to my rescue !!! Will definitely make over and over( even when I’m NOT sick ;)
I found that I needed to stop stirring and or stir slower to achieve the egg ribbons. My ribbons weren’t successful because I was stirring too fast. Loved the soup though! I used freshly minced ginger instead of powder and also added quite a bit more rice wine vinegar and chili garlic sauce. I’ll use this modified recipe again. Very good!
Can you use fresh grated ginger instead of dried? If so, how much do you recommend? Thanks
God I love hot and sour soup! Thank you for making it so easy. I used fresh ginger because I had it and am going to track down some woodears because I’d love to add that rubbery crunch. Cheers!
This has been my go to recipe for years. I’ve added some thing along the way over the years,, but this recipe is perfection. ❤️
Never had this type of soup before, and I’m so glad I gave it a shot. Absolutely delicious!
I’ve made this so many times now, feel like I owe a review at this point even though I don’t do many of those, but I love this recipe that much. It is my absolute favorite! Currently enjoying a batch made yesterday. It is awesome just sticking to the instructions provided as a base. I do like to add a little more chili-garlic sauce and vinegar as you suggested to add to the spice and sourness. You can also make it Indo-Chinese by adding ginger-garlic paste, regular onions and chilis. You won’t be disappointed sticking precisely to the directions, but it’s also a wonderful base to customize to your liking!
Have been making this for over a year now. LOVE IT. Have the family over and we make homemade pork dumplings and this soup. It is about even, dumplings vs soup, on the “can I take the left overs home” requests. Have started adding dumplings from Wholefoods to the soup and it is a great filling meal. We also freeze it and it is still perfet.
How much cornstarch to add to the broth? I didn’t see the amount written. Thanks!
OMG! Thank you for this recipe. I made a huge pot (3x) of “hot and sour” soup. It tastes just like the soup my favorite restaurant (closed-COVID) use to make. However, I did have to twink your recipe by making a couple of additions: added wood ear & white mushrooms; and at the end added 1/4 of white vinegar & 1/4 c chili garlic paste, 2Tsp ground white pepper.
I love my hot and sour soup to be spicy and sour.
Thanks again for the recipe.
KJ
Thank you! Made it and loved it. The flavor was just like my favorite local Mandarin restaurant. This will be my go to hot and sour soup recipe.
This was SO easy and is so good that I’m already planning on making it again next week. I ended up adding a little more vinegar and chili garlic sauce for a bigger punch, but it’s still great as written as well. Thank you for a new favorite for my work lunch rotation – it’s better than any takeout soup around me!
Just finished cooking! So delicious! Thank you for an excellent recipe! I omitted bamboo shoots. Otherwise kept everything the same.
I made this with your fried rice recipe today for lunch. Delicious, added a healthy dose of Sriracha at the end. First time doing egg ribbons. Looks and tastes perfect. Won’t be ordering hot and sour anymore!
I’m OBSESSED with hot and sour soup but find there are so many variations in restaurants. There is something about a delicious classic hot and sour that I’m addicted to and this recipe us by far the closest to that taste I yearn for when I order it out. This recipe has been my go-to for years!
Love the soup. I added some alfalfa sprouts but not a whole lot cos not fond of bamboo shoots either. I ran out of veggie broth so had 2 use beef broth so made it half and half. Added more garlic chili sauce cos Im a spicey girl. Did use ur recommended white pepper. Awesome! Like mine more soupy so all good. Thank u 4 the great recipe!! Keep up ur splendid work and making us fab cooks. Even if juat 4 me. Cheaper and better than going 2 any restaurant!!
My husband loves hot & sour soup. I found this recipe and he thinks it’s great. I made a few changes – I just used white vinegar and white mushrooms, and used no-salt broth. Thanks for the simple and good recipe.
I’m very excited with how this turned out! I added some matchstick carrots and a small amount of red bell pepper for that pop of color. Never dreamed I could make this at home. Thank you so much for the great recipe!
I love hot & sour soup and order it at every restaurant that offers it. My local favorite is 35+ minutes away. I made this and WOW!!!!!! It is the bomb. Better than my favorite since I can fine-tune the heat. Tofu isn’t a favorite so I used tiny cubed chicken, peas, carrots, and water chestnuts – love the crunch of water chestnuts. Half a recipe was plenty for 2 meals. It’s on heavy rotation.
Great base recipe! Only changed quantities of flavor ingredients (more soy/vinegar) because I tasted it and it needed a bit more. This was delicious though thanks!!
I just made this , and this was great. One change I made: I omitted the soy sauce. The Japanese use it in their broth (sukiyaki is an example), but not the Chinese. They would never ever in a million years use this in their cooking. I just used more vinegar, salt, and extra tsp of that garlic chili sauce. By the way, I have both heritages :) and cook my traditional foods
Easy and delicious soup, tastes as authentic as you going to get without adding the pork shreds. Not necessary to pay those restaurant prices
Love, love, love Hot and sour soup. To make it my own. I put celery, carrots, and onions. I like color in all my soups. Delicious.
Delicious. Great recipe. Thanks.