Hot and Sour Soup: A Classic Comfort with a Spicy, Tangy Kick

this RECIPE

A perfect balance of heat and tang, this Hot and Sour Soup is a deliciously comforting dish packed with mushrooms, tofu, and egg ribbons in a flavorful, slightly thickened broth. It’s quick to make and better than takeout

This Chinese-inspired Hot and Sour Soup is a bold, savory, and tangy dish that warms the soul. It has the perfect mix of mushrooms, tofu, egg ribbons, and a flavorful broth, all balanced with white vinegar for tang and a hint of spice from red chili. Whether you’re fighting off a cold or just craving something warm and satisfying, this soup hits the spot every time!

Ingredients

For the Soup:

• 4 cups low-sodium chicken stock
• ½ cup seafood mushrooms (or substitute with button mushrooms)
• ½ cup soft tofu (cut into ¼-inch thick strips; medium or firm tofu works too)
• ¼ cup carrot (julienned)
• 5 shiitake mushrooms (sliced)
• 1-2 tablespoons red chili (sliced, optional for heat)
• 1 green onion (finely chopped)
• 2 large eggs (beaten)

Seasoning:

• ½ tablespoon regular soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon chicken bouillon powder
• ¼ teaspoon white granulated sugar
• Salt & white pepper (to taste)

For Thickening:

• 2 tablespoons cornstarch or potato starch
• ¼ cup cold water

For the Signature “Sour” Flavor:

• 2 tablespoons white vinegar (add more if you like it tangier)

Instructions

1. Prepare the Cornstarch Slurry

• In a small bowl, mix 2 tablespoons cornstarch with ¼ cup cold water until smooth.
• Set aside.

2. Season the Broth

• In a medium pot, pour in chicken stock.
• Add regular soy sauce, dark soy sauce, sugar, chicken bouillon powder, and sesame oil.
• Stir well and bring to a boil over medium-high heat.

3. Simmer the Vegetables

• Once boiling, reduce heat to low-medium.
• Add shiitake mushrooms, carrots, seafood mushrooms, and red chili peppers.
• Simmer uncovered for 1-2 minutes.

4. Add Tofu & Thicken the Soup

• Gently lower in the soft tofu strips and stir carefully.
• Stir in the cornstarch slurry to slightly thicken the soup.
• Simmer for 30-60 seconds, stirring occasionally.

5. Create Egg Ribbons

• Stir the soup in a circular motion.
• Slowly pour in beaten eggs in a thin stream, continuing to stir gently to form beautiful egg ribbons.

6. Final Seasoning & Serve

• Stir in chopped green onions.
• Add white vinegar for that signature sour kick.
• Season with salt and white pepper to taste.
• Serve hot and enjoy!

Notes

• For More Heat: Increase red chili or add a dash of chili oil or Sriracha before serving.
• For More Tanginess: Add an extra teaspoon of vinegar at the end.
• Vegetarian Version: Use vegetable stock instead of chicken stock and omit the chicken bouillon powder.
• For a Silkier Soup: Use potato starch instead of cornstarch—it gives a smoother texture.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2-4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese-Inspired
• Diet: Vegetarian (with substitutions)
• Keywords: Hot and Sour Soup, Spicy Soup, Egg Drop Soup, Easy Chinese Soup

Equipment Needed

• Medium pot
• Ladle
• Whisk (for eggs)
• Knife & cutting board

Nutrition (Per Serving, Approx.)

• Calories: ~120 kcal
• Sugar: ~3g
• Sodium: ~900mg
• Fat: ~5g
• Saturated Fat: ~1g
• Carbohydrates: ~12g
• Fiber: ~2g
• Protein: ~7g

Helpful Tips for the Best Hot and Sour Soup

1. Whisk the Eggs Well for Silky Ribbons – Beat the eggs thoroughly before adding them to the soup. This ensures delicate, wispy egg ribbons instead of clumps.
2. Pour Eggs in a Thin Stream While Stirring – Slowly drizzle the beaten eggs into the swirling broth while stirring in one direction to create beautiful egg strands.
3. Use Low-Sodium Chicken Stock – Since soy sauce and bouillon powder add saltiness, starting with low-sodium broth prevents the soup from becoming too salty.
4. Adjust the Sourness to Taste – If you like a more tangy soup, add more white vinegar, ½ teaspoon at a time, until you reach your perfect balance.
5. Thicken Slowly to Avoid Lumps – Stir in the cornstarch slurry gradually, and keep stirring to ensure an even consistency.
6. Add Tofu Towards the End – Soft tofu can break easily, so gently add it in the last few minutes to maintain its delicate texture.
7. Simmer, Don’t Boil – Once you add the cornstarch slurry and eggs, keep the heat at medium-low to prevent over-thickening and ensure a smooth soup.
8. Customize the Spice Level – Add more red chili, white pepper, or a drizzle of chili oil for an extra spicy kick.
9. Use Shiitake Mushrooms for Deep Flavor – Shiitake mushrooms add a rich, umami depth to the broth. If unavailable, use button or cremini mushrooms.
10. Make It a Complete Meal – Add shredded chicken, shrimp, or thinly sliced pork for extra protein and a heartier soup.

Conservation and Storage

Refrigeration (Up to 3 Days)

• Store leftover soup in an airtight container in the refrigerator.
• The soup may thicken in the fridge—add a splash of water or broth when reheating.

Reheating Instructions

• Stovetop: Reheat over medium heat, stirring occasionally.
• Microwave: Heat in 30-second intervals, stirring in between, until warm.

Freezing? Not Recommended

• The egg ribbons and cornstarch-thickened broth don’t freeze well, as they change texture upon thawing.

Substitutions and Variations

• Vegetarian Version: Use vegetable broth instead of chicken stock and omit chicken bouillon powder.
• Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
• Extra Protein Boost: Add shredded chicken or shrimp.
• Make It Even Spicier: Add chili oil, white pepper, or crushed red pepper flakes.
• No Shiitake? Use button or cremini mushrooms.

Frequently Asked Questions

What makes hot and sour soup thick?

The cornstarch slurry gives it a slight thickness. If you want it thicker, increase the cornstarch to 3 tablespoons.

Can I use firm tofu instead of soft tofu?

Yes! Firm tofu holds its shape better, while soft tofu gives a silkier texture.

How do I make the soup more tangy?

Simply add more white vinegar at the end—start with ½ teaspoon at a time.

Can I use rice vinegar instead of white vinegar?

Yes, but it will have a slightly different, milder tang than white vinegar.

Conclusion

This Hot and Sour Soup is a quick, flavorful, and satisfying dish that’s better than takeout! Whether you love the spicy warmth or the tangy kick, this homemade version lets you customize every element to suit your taste.

???? Tried this recipe? Let me know in the comments! For more cozy soup ideas, check out Egg Drop Soup or Wonton Soup.

Happy cooking! ????✨

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