The Best Homemade Hot and Sour Soup Recipe
What You’ll Love About This Recipe
This homemade hot and sour soup recipe is quick, easy, and packed with authentic flavors you’d expect from your favorite Chinese restaurant. You’ll love how it brings warmth and zing to your table with just a few simple steps.
- It uses everyday ingredients you probably already have in your pantry, making it a breeze to whip up anytime.
- The perfect balance of spicy and tangy flavors will keep you coming back for more.
- It’s super customizable—add your favorite veggies or protein to make it your own.
Recipe
Hot and Sour Soup is a classic Chinese dish known for its bold flavors and satisfying texture, combining spicy, tangy, and savory elements in every bite.
Ingredients:
6 cups chicken broth
1/2 cup bamboo shoots, julienned
1/2 cup shiitake mushrooms, sliced
1/2 cup firm tofu, cubed
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chili garlic sauce
1 teaspoon white pepper
1/4 cup cornstarch mixed with 1/4 cup water (slurry)
1 large egg, beaten
2 green onions, finely chopped
1 teaspoon sesame oil (optional)
Instructions:
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the bamboo shoots, shiitake mushrooms, and tofu. Reduce the heat to medium and simmer for 5 minutes.
- Stir in the soy sauce, rice vinegar, chili garlic sauce, and white pepper.
- Slowly pour in the cornstarch slurry while stirring continuously to thicken the soup.
- Reduce the heat to low and drizzle the beaten egg into the soup in a slow, steady stream, stirring gently to create egg ribbons.
- Remove from heat and stir in the green onions and sesame oil (if using).
- Serve hot.
Notes:
Adjust the amount of chili garlic sauce and white pepper to control the level of spiciness and tanginess. For a vegetarian version, use vegetable broth instead of chicken broth.
Equipment:
Large pot, mixing bowl, whisk, measuring cups and spoons, knife, cutting board
Time:
Prep time: 10 minutes
Cooking time: 15 minutes
Cuisine:
Chinese
Serving:
4 servings
Nutrition
Hot and sour soup is a flavorful dish packed with nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 8 g |
| Carbohydrates | 15 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sodium | 800 mg |
What To Serve With It
I love pairing my hot and sour soup with steamed rice cakes—they soak up the broth so well, and their soft texture balances the soup’s tangy kick. Sautéed veggies, like bok choy or snap peas, add a fresh crunch that makes the meal feel complete. Trust me, these sides turn a simple bowl of soup into a feast you’ll want to make again and again.
Steamed Rice Cakes
A few steamed rice cakes make a great side for hot and sour soup, adding a soft, chewy contrast to the tangy broth. I love experimenting with steamed rice variations, like using jasmine or sticky rice, to switch up the texture. Sometimes, I’ll sprinkle sesame seeds or drizzle a bit of soy sauce as rice cake toppings for extra flavor. They’re so simple to make—just steam the rice, shape it, and serve. Pairing them with soup feels comforting, like a warm hug. Plus, they’re light enough to let the soup shine. Give it a try—it’s a combo I can’t get enough of!
Sautéed Vegetables
While hot and sour soup is already packed with flavor, sautéed veggies are a fantastic way to add even more texture and depth to your meal. I love using seasonal produce like zucchini, bell peppers, and snap peas, as they’re fresh and vibrant. When I sauté them, I use simple stir fry techniques, tossing them in a hot pan with a bit of oil and garlic until they’re just tender-crisp. It’s quick, easy, and complements the soup perfectly. Sometimes I’ll add a splash of soy sauce or a sprinkle of chili flakes for extra kick. Trust me, it’s a game-changer!
