Hot and Sour Soup

Hot and Sour Soup is a classic dish in Chinese cuisine, known for its bold balance of flavors — tangy, spicy, and savory all in one comforting bowl. It combines a flavorful broth with vegetables, tofu, mushrooms, and sometimes meat, all thickened slightly to create a satisfying texture. The “hot” comes from white pepper or chili, and the “sour” is traditionally from rice vinegar, giving each spoonful a perfect kick that awakens the palate.

This soup is not only warming but also nourishing, making it ideal for chilly evenings, as a starter for an Asian-inspired meal, or a light, wholesome lunch. Its rich flavor and versatility make it a beloved classic in homes and restaurants worldwide.

Why I Love This Recipe

I love this Hot and Sour Soup recipe because it delivers a perfect harmony of heat and tang without being overpowering. The texture of tofu, mushrooms, and bamboo shoots contrasts beautifully with the silky broth, while the subtle thickening makes each bite rich and satisfying.

It’s a soup that feels indulgent yet healthy, and making it at home allows me to control the spice and acidity, ensuring it’s perfectly suited to my taste. Every spoonful is cozy, flavorful, and packed with umami — a bowl of comfort in its truest sense.

Why It’s a Must-Try Dish

• Bold, balanced flavors that excite the palate.
• A classic Chinese comfort soup, perfect for any meal.
• Healthy and versatile, with tofu, vegetables, and optional protein.
• Quick to make — a satisfying meal in under 30 minutes.
• Customizable spice and sour levels to suit personal preference.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories per Serving: ~150–180 kcal
• Course: Soup / Appetizer
• Cuisine: Chinese

Ingredients

For the Soup

• 4 cups chicken or vegetable broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced (or any mushroom of choice)
• 1/2 cup firm tofu, cut into small cubes
• 1 small carrot, julienned (optional)
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1–2 teaspoons chili paste or white pepper (adjust to taste)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
• 1 egg, lightly beaten (optional)
• Salt to taste
• Chopped green onions or cilantro for garnish

Directions (Quick Overview)

1. Prepare vegetables and tofu.
2. Heat broth and add garlic, ginger, mushrooms, bamboo shoots, and carrot.
3. Add soy sauce, vinegar, chili paste, and sesame oil.
4. Thicken soup with cornstarch slurry.
5. Drizzle in beaten egg if using.
6. Adjust seasoning, garnish, and serve hot.

Step-by-Step Preparation Method

Step 1: Prepare Ingredients

1. Slice mushrooms, julienne bamboo shoots and carrots, and cube tofu.
2. Mince garlic and ginger.

Step 2: Cook Vegetables

1. In a large pot, bring broth to a gentle boil.
2. Add garlic, ginger, mushrooms, bamboo shoots, and carrots.
3. Simmer for 5–7 minutes until vegetables are tender.

Step 3: Season the Soup

1. Stir in soy sauce, rice vinegar, chili paste or white pepper, and sesame oil.
2. Taste and adjust seasoning with salt or more vinegar for sourness.

Step 4: Thicken the Soup

1. Mix cornstarch with water to create a slurry.
2. Slowly stir slurry into the simmering soup. Continue stirring until soup thickens slightly.

Step 5: Add Egg (Optional)

1. Reduce heat to low.
2. Slowly pour in the beaten egg, stirring gently to create delicate egg ribbons.

Step 6: Serve

1. Ladle soup into bowls.
2. Garnish with chopped green onions or cilantro.
3. Serve immediately while hot.

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How to Serve

• Serve as a starter or main dish with steamed rice or noodles.
• Offer additional chili sauce or vinegar for guests to customize their spice and sour levels.
• Pair with dumplings or spring rolls for a complete Chinese meal.

Recipe Tips

• Adjust sourness and heat to taste — add more vinegar or chili if desired.
• Don’t boil after adding cornstarch — gentle simmering ensures a smooth texture.
• Use firm tofu to prevent it from breaking apart in the soup.
• Optional egg adds richness but can be skipped for a vegan version.
• Fresh herbs enhance aroma and flavor.

Variations

1. Chicken Hot and Sour Soup: Add shredded cooked chicken for extra protein.
2. Seafood Version: Include shrimp or scallops for a coastal twist.
3. Vegetarian/Vegan: Use vegetable broth, tofu, and omit the egg.
4. Extra Spicy: Add Sriracha or chili oil to increase heat.
5. Thicker Soup: Use more cornstarch slurry for a heartier, stew-like texture.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Can be frozen for 1–2 months, but fresh vegetables may lose texture. Freeze the broth separately and add fresh vegetables when reheating.
• Reheating: Heat gently on the stovetop, avoid boiling after adding tofu or egg to maintain texture.

Special Equipment Needed

• Medium to large pot
• Ladle for serving
• Small bowl for cornstarch slurry
• Knife and cutting board
• Optional: whisk for beating egg

Conclusion

Hot and Sour Soup is a bold, comforting, and flavorful dish that excites the palate while nourishing the body. Its perfect balance of heat, tang, and umami, along with tender vegetables and tofu, makes it a must-try for anyone who enjoys Chinese cuisine.

Whether served as a starter, a light meal, or part of a multi-course dinner, homemade hot and sour soup delivers deep flavor, satisfying textures, and comforting warmth — a bowl that’s equally loved by family and friends.

Hot and Sour Soup

Hot and Sour Soup is a classic dish in Chinese cuisine, known for its bold balance of flavors — tangy, spicy, and savory all in one comforting bowl.

Author: Stella Parker Cuisine: Chinese Course: Soups & Drinks

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Soup

• 4 cups chicken or vegetable broth
• ¹⁄₂ cup bamboo shoots, julienned
• ¹⁄₂ cup shiitake mushrooms, sliced (or any mushroom of choice)
• ¹⁄₂ cup firm tofu, cut into small cubes
• 1 small carrot, julienned (optional)
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoons 1–2 chili paste or white pepper (adjust to taste)
• 1 teaspoon sesame oil
• 1 tablespoon 1 cornstarch mixed with 2 tablespoons water (slurry for thickening)
• 1 egg, lightly beaten (optional)
• Salt to taste
• Chopped green onions or cilantro for garnish

Instructions

1. Step 1: Prepare Ingredients : Slice mushrooms, julienne bamboo shoots and carrots, and cube tofu. Mince garlic and ginger.
2. Step 2: Cook Vegetables : In a large pot, bring broth to a gentle boil. Add garlic, ginger, mushrooms, bamboo shoots, and carrots. Simmer for 5–7 minutes until vegetables are tender.
3. Step 3: Season the Soup : Stir in soy sauce, rice vinegar, chili paste or white pepper, and sesame oil. Taste and adjust seasoning with salt or more vinegar for sourness.
4. Step 4: Thicken the Soup : Mix cornstarch with water to create a slurry. Slowly stir slurry into the simmering soup. Continue stirring until soup thickens slightly.
5. Step 5: Add Egg (Optional) : Reduce heat to low. Slowly pour in the beaten egg, stirring gently to create delicate egg ribbons.
6. Step 6: Serve : Ladle soup into bowls. Garnish with chopped green onions or cilantro. Serve immediately while hot.

Keywords: Hot and Sour Soup