There’s nothing quite like warming yourself up with a bowl of homemade Hot and Sour Soup Recipe. This vibrant, comforting soup bursts with a medley of textures and flavors — from tender shiitake mushrooms and silky tofu to the tangy zip of rice vinegar and the subtle heat of white pepper. Whether you’re craving a light meal or an appetizer to impress friends, this version brings the essence of authentic Asian kitchens right into your own home without complicated steps. It’s naturally vegetarian, easy to customize, and perfectly balanced between spicy and sour notes.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, thoughtfully chosen ingredients. Each provides a key layer to the overall flavor and texture — from the earthy mushrooms and crunchy bamboo shoots to the careful blend of seasonings that gives the soup its signature hot and sour kick.
- 4 cups low-sodium chicken or vegetable broth: Acts as a light, savory base for deep flavor without overwhelming the other ingredients.
- 1 cup shiitake mushrooms (sliced): Adds an earthy, meaty texture that’s crucial for umami richness.
- 1/2 cup bamboo shoots (thinly sliced): Provides a satisfying crunch and subtle sweetness.
- 1/2 cup firm tofu (cut into thin strips): Softens the soup with creamy bites while boosting protein content.
- 2 tablespoons soy sauce: Delivers salty, savory depth and rounds out the broth.
- 2 tablespoons rice vinegar: Injects a refreshing tanginess that brightens every spoonful.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the broth just enough for a silky finish.
- 1/2 teaspoon white pepper: Brings a subtle heat with a unique aroma different from black pepper.
- 1/4 teaspoon ground black pepper: Adds another layer of mild spice and complexity.
- 1 egg (lightly beaten): Creates delicate ribbons to enrich the soup’s texture elegantly.
- 1 teaspoon sesame oil: Infuses the soup with a nutty fragrance and smooth finish.
- 1 green onion (sliced): Delivers a fresh, mild bite ideal as a finishing touch.
- 1 teaspoon chili garlic sauce (optional, for extra heat): Perfect for those who like their soup with an extra kick.
- Salt to taste: To balance and enhance all the flavors until perfect.
How to Make Hot and Sour Soup Recipe
Step 1: Simmer the Broth with Mushrooms, Bamboo Shoots, and Tofu
Start by warming your chicken or vegetable broth in a medium-sized pot over medium heat. Once it begins to simmer gently, add your sliced shiitake mushrooms, bamboo shoots, and tofu strips. Let these cook together for about 5 to 7 minutes, allowing the mushrooms to release their earthy aroma and the tofu to soak up the broth’s goodness. This step lays the foundation of your soup’s texture and umami flavor.
Step 2: Season the Broth
Next, stir in the soy sauce and rice vinegar carefully. These two powerhouse ingredients provide most of the characteristic hot and sour flavor profile. Follow this by adding both white and black pepper to introduce layers of spice while maintaining balance. This seasoning mixture is what truly wakes up the broth and gives it that restaurant-style authenticity you’re aiming for.
Step 3: Thicken the Soup
Now it’s time to bring the broth to the perfect consistency. Slowly stir in your pre-mixed cornstarch slurry — that magical blend of cornstarch and water — while keeping the soup at a gentle simmer. This will slightly thicken the liquid within 2 to 3 minutes, giving it that luscious, slightly glossy texture that clings to the ingredients beautifully without feeling heavy.
Step 4: Create the Egg Ribbons
With the soup simmering and thickened, reduce heat to low and stir gently in a circular motion. Slowly drizzle the beaten egg into the pot. The swirling action will help the egg form delicate ribbons throughout the soup, adding softness and a visual appeal that’s both elegant and comforting. Once added, turn off the heat to preserve the silkiness of the eggs.
Step 5: Final Touches and Taste Adjustment
Finish by stirring in a teaspoon of fragrant sesame oil, which brings a lovely nutty undertone. Taste your soup and make any final adjustments—if you want a little more tang, splash in more rice vinegar; if you prefer it spicier, add a dash more white pepper or chili garlic sauce. Sprinkle the sliced green onions on top for freshness and color before serving.
How to Serve Hot and Sour Soup Recipe
Garnishes
Green onions are a classic garnish that add crisp bite and vibrant color to your soup, but feel free to sprinkle in some toasted sesame seeds or a few fresh cilantro leaves. If you like heat, a small spoonful of chili garlic sauce on the side lets guests customize their spice levels. These finishing touches elevate the presentation and flavor wonderfully.
Side Dishes
This soup pairs beautifully with simple steamed jasmine rice or fluffy fried rice, making it a satisfying meal. For a more elaborate spread, serve alongside vegetable spring rolls or crispy potstickers to complement the flavors and textures. These sides keep the meal balanced while offering variety to the palate.
Creative Ways to Present
Serve your hot and sour soup in stylish bowls for an inviting look, and consider placing a small dish of extra chili garlic sauce on the side for dipping or drizzling. For a casual gathering, a communal pot with individual ladles encourages sharing and conversation. Garnishing with microgreens or edible flowers can also make the soup feel extra special for guests.
Make Ahead and Storage
Storing Leftovers
Leftover hot and sour soup tastes even better the next day! Store any remaining soup in an airtight container in the refrigerator for up to three days. As the flavors meld overnight, you’ll notice the harmony deepens, making reheated soup taste just as delicious as freshly made.
Freezing
Because of the delicate tofu and egg ribbons, freezing this soup isn’t ideal — the texture can suffer once thawed. If you want to freeze, consider holding off on adding tofu and egg until after reheating, then stirring them in fresh to keep the soup’s signature textures intact.
Reheating
When warming up your soup leftovers, use a gentle medium heat to avoid overcooking the tofu and scrambling the eggs further. Stir frequently and add a splash of broth or water if it feels too thick. Reheat just until hot to preserve the soup’s fresh taste and pleasant texture.
FAQs
Can I make this soup vegan?
Absolutely! Simply omit the egg and use vegetable broth instead of chicken broth, and you’ll have a delicious vegan Hot and Sour Soup Recipe that’s equally satisfying and flavorful.
How spicy is this soup?
The soup has a moderate heat from white and black pepper with an optional dash of chili garlic sauce for those who enjoy more spice. You can easily adjust heat levels to suit your preference by adding more or less chili sauce or pepper.
What can I add to make it a heartier meal?
Adding thinly sliced cooked chicken or pork during the initial simmer will boost protein content and make it more filling. You can also serve it over steamed rice or alongside noodles for a complete meal.
Can I use other types of mushrooms?
Yes! While shiitake mushrooms are traditional for their flavor and texture, you can substitute with cremini, button, or oyster mushrooms depending on what you have available or prefer.
Is it okay to use bottled chili garlic sauce?
Definitely! Bottled chili garlic sauce is an easy way to add authentic flavor and heat. Just start with a small amount and adjust to your taste to avoid overpowering the soup’s balance.
Final Thoughts
If you’re craving a dish that combines bold flavors with simple preparation, the Hot and Sour Soup Recipe is truly a gem to add to your culinary repertoire. Its vibrant blend of tangy and spicy notes with comforting textures is perfect any time you want a little warmth in your bowl. Give this recipe a try and enjoy the cozy satisfaction it brings—your taste buds will thank you!
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Hot and Sour Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
Hot and Sour Soup is a flavorful and comforting Asian soup made with mushrooms, tofu, and bamboo shoots in a tangy, spicy broth. This restaurant-style version is easy to make at home and packed with umami from soy sauce, vinegar, and white pepper. It’s naturally vegetarian but can be adapted with meat if desired.
Ingredients
Broth and Base
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground black pepper
- salt to taste
Vegetables & Protein
- 1 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, thinly sliced
- 1/2 cup firm tofu, cut into thin strips
- 1 egg, lightly beaten
Finishing Touches
- 1 teaspoon sesame oil
- 1 green onion, sliced
- 1 teaspoon chili garlic sauce (optional, for extra heat)
Instructions
- Simmer the base: In a medium pot, bring the broth to a simmer over medium heat. Add the sliced shiitake mushrooms, bamboo shoots, and tofu strips, and let everything simmer gently for 5 to 7 minutes until the mushrooms are tender and the tofu is heated through.
- Season the soup: Stir in the soy sauce, rice vinegar, white pepper, and black pepper to infuse the broth with layers of tangy and spicy flavors.
- Thicken the soup: Slowly stir in the cornstarch slurry (cornstarch mixed with water) and continue to simmer the soup for another 2 to 3 minutes until the broth thickens slightly to a pleasant, velvety texture.
- Create egg ribbons: While gently stirring the soup in a circular motion with a spoon, slowly drizzle in the beaten egg. This will cook the egg instantly and create delicate thin ribbons throughout the soup.
- Finish with flavor: Turn off the heat and stir in the sesame oil for a fragrant aroma. Taste and adjust seasoning, adding salt or more vinegar as needed to balance the flavors.
- Garnish and serve: Ladle the hot and sour soup into bowls and garnish with sliced green onions and a touch of chili garlic sauce if you want extra heat. Serve immediately while hot.
Notes
- For a meat version, add thinly sliced pork or chicken when sautéing the mushrooms to create a heartier soup.
- Adjust the tanginess by increasing or decreasing the rice vinegar according to your taste preference.
- Boost the spiciness by adding more white pepper or substituting chili garlic sauce with chili oil.
- If you want a vegan option, omit the egg or replace it with a plant-based egg substitute.
- Use low-sodium broth to control the salt content, especially if soy sauce is salty.
