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Hot and Sour Soup

Featured in Warm Bowls of Goodness.

This beloved tangy-spicy soup is incredibly quick to make. Rice vinegar gives it that perfect punch, while chili garlic sauce brings a kick. Mushrooms and tofu make it hearty, while cornstarch thickens the broth just right. Egg ribbons and green onions complete it. In only 20 minutes, you get a customizable, veggie-friendly dish—turn up the vinegar for tang or crank up chili for extra heat. Great for chilly weather or any cozy night.
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Updated on Sun, 13 Apr 2025 10:59:03 GMT
Cozy bowl of Hot and Sour Soup Pin it
Cozy bowl of Hot and Sour Soup | mecooking.com

Jump into the flavorful world of Chinese cooking with this heartwarming Hot and Sour Soup. Each mouthful brings a perfect mix of sharp rice vinegar, savory mushrooms, and soft tofu, all floating in a smooth broth that's both soothing and thrilling. Turn this restaurant classic into an easy homemade treat with just a few basic tricks.

The first time I tried making this soup, I was worried about getting those egg ribbons just right. After trying many times, I found that a slow hand and taking your time creates those beautiful, silky threads that make this soup so wonderful.

Key Ingredients and Shopping Tips

  • Mushrooms: Fresh shiitake gives the most woodsy taste. Cut off stems and slice tops thinly
  • Rice Vinegar: Go for plain unseasoned vinegar so you can fine-tune the tartness
  • Tofu: Extra-firm tofu stays together best. Gently squeeze it before cutting
  • Eggs: Eggs at room temp make nicer ribbons
  • White Pepper: Can't skip this for real flavor - black pepper won't work the same

Step-by-Step Cooking Guide

Step 1: Create Your Soup Base
Warm stock until you see tiny steam wisps. Toss mushrooms in first to pull out their taste. Add vinegar bit by bit, tasting as you add. Keep heat steady but not boiling.
Step 2: Nail the Thickness
Stir cornstarch mix again just before using. Pour it in while constantly stirring to stop clumps. Watch for slight thickening that sticks to your spoon back. Keep it barely bubbling.
Step 3: Get Those Perfect Egg Ribbons
Mix eggs until totally smooth. Make a gentle whirlpool in your soup. Pour eggs in slowly and steadily. Don't stir for half a minute.
Step 4: Fix the Final Taste
Drop sesame oil in last for best smell. Tweak seasonings a little at a time. Let soup sit for 2 minutes before you dig in.
Tasty Hot and Sour Soup Pin it
Tasty Hot and Sour Soup | mecooking.com

My grandma showed me how to check for the right thickness by running my spoon through the soup - it should leave a quick trail that fades away.

Finding Perfect Flavor Harmony

The trick to amazing hot and sour soup is getting that sweet spot between heat, sourness, and savory depth. Over my years making this soup, I've learned that adding vinegar slowly and tasting as you go helps you find that magic point where everything works together without one flavor taking over.

Getting Heat Just Right

Watching your cooking temperature matters a ton:

  • Keep broth just bubbling to pull out mushroom goodness
  • Turn heat down when adding cornstarch to avoid lumps
  • Keep soup barely bubbling when pouring eggs in
  • Give your soup a short rest so flavors can mix together

Prep-Ahead Tricks

  • Cut mushrooms early and pop them in the fridge
  • Get tofu ready and store it under water
  • Combine your spices ahead of time
  • Make a big batch and freeze without eggs for quick meals later

Good-For-You Benefits

Gets your immune system going thanks to mushrooms. Packs protein from eggs and tofu. Helps fight inflammation with ginger. Offers probiotic goodness from vinegar.

My neighbor from China once mentioned this soup is usually eaten when someone's feeling sick - now it's become what I crave whenever cold season hits.

Steamy Hot And Sour Soup Closeup Pin it
Steamy Hot And Sour Soup Closeup | mecooking.com

After trying bowl after bowl of hot and sour soup, both at restaurants and from my own stove, I've grown to see how this simple-looking dish shows so much about who made it. The way eggs drift gently through the broth, how mushrooms keep their bite, and that spot-on balance of tastes - it's really bowl art. Whether you're fighting off sniffles or just want something cozy, this soup always hits the spot.

Frequently Asked Questions

→ Is it possible to make this soup vegetarian?
Of course! Just go with vegetable stock instead of chicken broth. Tofu is already the main protein, so you're good to go.
→ How do I adjust the soup's spice level?
You can tweak the chili garlic sauce amount depending on your spice preference. Start small, then amp it up if needed.
→ What can I use instead of shiitake mushrooms?
Try baby bella (cremini) mushrooms—they’re easy to find and have a nice meaty texture too.
→ How long will it stay fresh in the fridge?
Store it refrigerated in a sealed container for 3-4 days. When reheating, keep the heat low on the stove.
→ Can black pepper work here instead of white pepper?
Sure it works! Black pepper will do, but white pepper has a unique taste. Start slow—white pepper can be strong.
→ Can I toss in some meat?
Yep, totally. Cooked ground pork or thin slices of it (about half a pound) can replace or go alongside tofu.

Hot and Sour Soup

A cozy bowl of sour and spicy soup done in 20 minutes. This restaurant-style favorite mixes bold tangy and fiery flavors with soft tofu bites and mushrooms in every scoop.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes
By: Mariana

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Chinese

Yield: 8 Servings

Dietary: Dairy-Free

Ingredients

→ Soup Base

01 1 can (8 ounces) bamboo shoots, well drained
02 8 ounces fresh shiitake or baby portobello mushrooms, sliced thinly with stems removed
03 8 cups broth (chicken or vegetable), save 1/4 cup off to the side

→ Seasonings

04 1 teaspoon sesame oil, toasted
05 Kosher salt, adjust to taste
06 White or black pepper, use according to your preference
07 2 teaspoons ground ginger
08 1 teaspoon chili garlic sauce
09 1/4 cup soy sauce (low-sodium)
10 1/4 cup rice vinegar, and more if needed to tweak flavor

→ Thickener & Proteins

11 2 eggs, fully whisked until smooth
12 8 ounces tofu (firm), diced into cubes about 1/2 inch
13 1/4 cup cornstarch

→ Garnish

14 Handful of green onions, thinly sliced

Instructions

Step 01

Scoop out and save 1/4 cup of the broth in a separate small bowl. Mix this saved broth later with cornstarch as a thickener.

Step 02

Pour the other 7 3/4 cups of the broth into a big pot. Add in sliced mushrooms, drained bamboo shoots, soy sauce, rice vinegar, ginger powder, and chili garlic sauce. Heat everything together on medium-high until it starts simmering.

Step 03

Stir cornstarch thoroughly into the reserved 1/4 cup broth, ensuring no clumps. Pour this into the simmering soup while stirring constantly, and let it cook for a minute or so until it thickens up well.

Step 04

While stirring the soup gently in circles, drizzle in the whisked eggs gradually, creating thin ribbons as they cook. Gently mix in the tofu cubes, half of the green onions, and the sesame oil. Sprinkle in some salt and a bit of white or black pepper—white pepper is intense, so go slow!

Step 05

Give it a taste and tweak the flavors as needed—add more vinegar for tanginess or chili garlic sauce for heat. Dish it up hot and throw the rest of the green onions on top for garnish.

Notes

  1. Swap tofu for 1/2 pound of cooked ground pork or thinly-sliced pork strips if you prefer meat.
  2. White pepper is stronger and tastes different than black pepper, so start with a pinch and work up to your liking.

Tools You'll Need

  • A big stock pot
  • A small bowl for mixing
  • A whisk for stirring

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (from tofu and soy sauce)
  • Contains eggs