Hot and Sour Soup
There’s something magical about a steaming bowl of Hot and Sour Soup—it’s tangy, spicy, and deeply comforting all at once.
This recipe is my shortcut to creating that restaurant-quality flavor at home, without any fuss.
Whether you’re craving a cozy weeknight dinner or need a show-stopping starter for your next gathering, this soup has got you covered.
With a balance of bold flavors and simple ingredients, it’s a dish that’ll have everyone asking for seconds.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Prep Your Ingredients
Start by gathering all your ingredients and prepping them—slice the tofu, mushrooms, and green onions, and whisk together the sauce ingredients. Having everything ready to go makes the cooking process a breeze.
2. Build the Broth
In a large pot, combine chicken or vegetable stock with ginger and garlic, and bring it to a simmer. This step infuses the broth with aromatic depth, creating the foundation of your soup.
3. Add the Goodies
Toss in the tofu, mushrooms, and bamboo shoots, and let them cook until tender. These ingredients add texture and heartiness to the soup, making it a satisfying meal.
4. Create the Signature Swirl
Whisk together cornstarch and water to create a slurry, then stir it into the soup to thicken the broth. Finally, drizzle in beaten eggs in a slow, steady stream, creating those beautiful, silky ribbons.
5. Finish with Flair
Stir in the vinegar, soy sauce, and chili paste for that classic hot and sour flavor. Garnish with green onions and a sprinkle of sesame seeds for a fresh, vibrant finish.
Pro Tips
- Adjust the Heat: Add more or less chili paste depending on your spice tolerance.
- Make It Vegetarian: Use vegetable stock and skip the eggs for a vegan-friendly version.
- Prep Ahead: Chop all your ingredients the night before to save time.
- Double the Batch: This soup reheats beautifully, so make extra for leftovers!
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth if needed.
- Freezing: Freeze without the eggs for up to 2 months. Thaw and reheat, then add fresh eggs when serving.
Hot and Sour Soup
Description
This easy Hot and Sour Soup recipe is a perfect balance of tangy, spicy, and savory flavors. Ready in under 30 minutes, it’s a comforting dish that’s sure to become a favorite.
Ingredients
For the slurry :
Instructions
- In a large pot, bring the stock to a simmer over medium heat. Add the ginger and garlic, and let it infuse for 5 minutes.
- Add the tofu, mushrooms, and bamboo shoots to the pot. Simmer for 8-10 minutes, or until the mushrooms are tender.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Stir it into the soup and let it thicken for 2-3 minutes.
- Slowly drizzle the beaten eggs into the soup, stirring gently to create ribbons.
- Add the soy sauce, rice vinegar, and chili paste. Stir to combine and adjust seasoning to taste.
- Ladle the soup into bowls and garnish with green onions and sesame seeds. Serve hot!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Sodium 900mg38%
- Total Carbohydrate 15g5%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a spicier soup, add extra chili paste or a dash of sriracha.
- If you don’t have fresh ginger, 1/2 tsp of ground ginger works as a substitute.
- Feel free to add cooked shredded chicken or shrimp for extra protein.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
