Hot and Sour Soup – Easy, Delicious, and Ready Fast

Hot and Sour Soup is the kind of dish that feels like a warm hug in a bowl—whether you’re fighting off a cold, craving something with a little kick, or just tired of chicken noodle (again). This Chinese restaurant staple is surprisingly simple to whip up at home and comes together in just 20 minutes. It’s savory, tangy, a little spicy, and absolutely slurp-worthy.

The real beauty? You can make it vegetarian with tofu or go all-in with some pork. And honestly, once you’ve made this Hot and Sour Soup yourself, you might never go back to takeout. It’s the perfect dish for busy nights, picky eaters, or anyone needing a cozy dinner win.

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What is Hot and Sour Soup?

Hot and Sour Soup is a traditional Chinese dish known for its bold flavors and satisfying textures. The “hot” comes from pepper or chili, while the “sour” is typically from vinegar—making it a flavor bomb that perks you up instantly. It’s loaded with mushrooms, tofu, and sometimes meat, all swimming in a thick, comforting broth. What makes this soup so popular is its balance.

It’s not just spicy or just tangy; it’s both, and in the best way possible. It’s also incredibly customizable—add more chili if you like it fiery or dial up the vinegar for extra zing. In many homes, it’s a go-to remedy for feeling under the weather or needing something hearty yet light.

Reasons to Try Hot and Sour Soup

There’s a reason Hot and Sour Soup has fans all over the world. First off, it’s fast—like, weeknight-dinner-after-a-crazy-day fast. With just 5 minutes of prep and 15 minutes of cooking, it’s on the table before you can finish scrolling Instagram. Second, it’s full of good stuff: mushrooms, tofu, egg ribbons, and that classic combo of heat and tang.

You can keep it vegetarian or toss in some leftover rotisserie chicken or pork. Plus, it’s way cheaper than delivery and doesn’t leave you wondering what’s in it. If you’re into bold, satisfying flavors but don’t want to babysit a pot for hours, this one’s for you. It’s comfort food with a little attitude.

Ingredients Needed to Make Hot and Sour Soup

• 8 cups chicken or vegetable broth
• 8 oz shiitake mushrooms or baby bellas, thinly sliced
• 1 (8 oz) can bamboo shoots, drained (optional)
• ¼ cup rice vinegar (plus more to taste)
• ¼ cup low-sodium soy sauce
• 2 tsp ground ginger
• 1 tsp chili garlic sauce (or more if you like heat)
• ¼ cup cornstarch
• 2 large eggs, whisked
• 8 oz firm tofu, cut into ½-inch cubes
• 4 green onions, thinly sliced
• 1 tsp toasted sesame oil
• Kosher salt and white or black pepper to taste

Instructions to Make Hot and Sour Soup

Making Hot and Sour Soup at home is surprisingly simple when you follow this step-by-step guide. Whether it’s your first time or you’re just looking for a refresher, these clear directions will walk you through each phase—no stress, no guesswork. Ready? Let’s make some soup magic.

Step 1: Prepare your ingredients ahead of time

Before you even turn on the stove, make sure everything is prepped. Slice your mushrooms thinly, cube your tofu, whisk the eggs, and measure out your sauces and spices. Having everything ready to go makes the cooking process smooth and quick. If you’re unsure about prepping tofu or working with shiitake mushrooms, check out our Healthy Sautéed Vegetables guide for helpful veggie handling tips.

Also, if you’re opting for a vegetarian version, be sure to use vegetable broth. Want to swap out the tofu? Try shredded rotisserie chicken instead—like the one we use in our Easy Rotisserie Chicken Mushroom Soup.

Step 2: Start your soup base

Grab a large stock pot and pour in 7¾ cups of your broth (set aside the remaining ¼ cup for later). Add the sliced mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ground ginger, and chili garlic sauce. Give everything a good stir. Turn the heat to medium-high and bring the mixture to a gentle simmer.

This is your soup’s flavor foundation, and letting it simmer helps those bold ingredients come together beautifully. If you’re curious about alternative broth ideas or gluten-free swaps, peek at our One-Pot Creamy Vegetable Soup for some flexible broth suggestions.

Step 3: Mix the cornstarch slurry

In a small bowl, whisk together the ¼ cup of broth you set aside with the ¼ cup of cornstarch. Stir until the mixture is completely smooth and lump-free. This slurry is key to thickening your soup and giving it that luscious, silky texture Hot and Sour Soup is known for.

If you’re new to making slurries or wondering about other thickening options, you might enjoy reading our Cheesy Hamburger Potato Soup post, which covers thickening tricks in more detail.

Step 4: Thicken the soup

Once your soup is simmering, slowly pour in the cornstarch slurry while stirring the pot constantly. Keep stirring for about a minute or two. You’ll see the broth transform from thin to slightly thickened—don’t skip this step, or you’ll miss out on that cozy, hearty feel.

For a lighter texture, use less slurry. If you want a heartier consistency, you can add a touch more—but go slow. Overdoing it could lead to an overly thick, gloopy mess.

Step 5: Create those signature egg ribbons

Now for the iconic moment—the egg ribbons. Start stirring your soup in one continuous circular motion to create a whirlpool effect. While stirring, slowly drizzle in the whisked eggs in a thin stream. The hot soup will gently cook the eggs instantly, forming delicate strands that float like silky ribbons.

It’s a simple trick that brings restaurant-style results. If this step feels intimidating, don’t worry—it’s easier than it sounds. Just keep your pour slow and your stir steady. Think of it like the soup version of making swirled frosting: graceful but forgiving.

Step 6: Add tofu, sesame oil, and green onions

Once the eggs are in, gently add the cubed tofu, half of your sliced green onions, and the toasted sesame oil. Stir gently to avoid breaking up the tofu too much. This is the point where your soup really comes together—creamy eggs, tender mushrooms, tangy broth, and now the satisfying bite of tofu.

Taste the soup here and adjust the flavor to your liking. If you prefer more heat, stir in a little extra chili garlic sauce. Want more tang? Add another tablespoon or two of rice vinegar until it hits your perfect balance.

Step 7: Season and finish

Now, give your Hot and Sour Soup a final taste. Add kosher salt and a pinch of white or black pepper to enhance the flavor. Remember, a little white pepper goes a long way—it adds depth and that classic, slightly sharp bite Hot and Sour Soup is known for.

Give everything one last gentle stir. Then, ladle your finished soup into bowls and garnish with the remaining green onions for a fresh pop of color and flavor.

If you’re serving a crowd or pairing this soup with sides, it’s a great time to check out our list of what to serve with soup—you’ll find ideas to round out the meal without adding more stress.

What to Serve with Hot and Sour Soup

Hot and Sour Soup is fantastic on its own, but if you want to round out the meal, there are plenty of tasty options. A side of fried rice or a simple veggie stir fry pairs perfectly—something like this Healthy Sautéed Vegetables hits the spot. You could also serve it alongside dumplings or spring rolls for that full takeout-at-home vibe. Craving something more filling? Try it with Chicken and Dumplings for a cozy, crowd-pleasing dinner.

Key Tips for Making Hot and Sour Soup

Use good-quality broth—it makes a difference. Don’t skip the cornstarch step; it’s what gives the soup that perfect body. Stir the eggs in slowly to get those gorgeous ribbons. Want a vegetarian version? Swap in veggie broth and skip the meat. For a spicier kick, increase the chili garlic sauce (but taste as you go!). And tofu lovers: use firm tofu so it holds its shape. This soup also loves a little extra vinegar if you’re into that tangy, lip-smacking finish.

Storage and Reheating Tips for Hot and Sour Soup

Got leftovers? Lucky you. Store Hot and Sour Soup in an airtight container in the fridge for up to 4 days. The flavors get even better overnight. When reheating, warm it gently on the stove over medium heat. Stir occasionally, especially if it thickened a bit too much. If it’s thicker than you like, just add a splash of broth or water. Avoid boiling—it can mess with the texture of the tofu and eggs. This soup doesn’t freeze well due to the eggs and tofu, so enjoy it fresh-ish.

FAQs

Can I make Hot and Sour Soup vegetarian?
Yes! Use vegetable broth and skip any meat. Tofu is your best friend here.

What if I don’t have chili garlic sauce?
A mix of sriracha and a bit of minced garlic works in a pinch.

Can I add meat?
Absolutely—cooked pork or chicken works well. Just add it when you stir in the tofu.

How can I make it gluten-free?
Use tamari instead of soy sauce, and double-check that your broth is gluten-free.

How spicy is it?
It’s pretty mild unless you add extra chili garlic sauce. You control the heat!

Final Thoughts

Hot and Sour Soup isn’t just a side dish—it’s a whole mood. Quick, bold, and brimming with flavor, it’s the kind of recipe that turns a blah day into a cozy night in. Whether you’re feeling under the weather or just want something warm and satisfying, this soup delivers every time. And once you’ve made it once, it’ll probably become a regular in your dinner rotation. Don’t forget to check out other soul-warming bowls like our Creamy Marry Me Chicken Soup or the savory Wild Rice and Mushroom Soup to keep your soup game strong.

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