I’ll never forget my first spoonful of hot and sour soup—it hit me like a flavor explosion! I was at a tiny noodle shop in Chinatown, and the moment that spicy, tangy broth touched my tongue, I was hooked. There’s something magical about how the heat from the chili paste dances with the sharp kick of vinegar, all smoothed out by silky tofu and earthy mushrooms. This isn’t just any soup—it’s a staple in Chinese cuisine for a reason. Whether you’re fighting off a cold or just craving bold flavors, hot and sour soup delivers that perfect yin-yang balance in every steaming bowl.
Why You’ll Love This Hot and Sour Soup
This soup is my go-to for so many reasons—here’s why you’ll adore it too:
- Lightning fast: From prep to bowl in under 25 minutes—perfect when you need something satisfying now
- Flavor fireworks: That addictive tangy-spicy punch wakes up your taste buds better than anything
- Kitchen chameleon: Swap proteins or veggies based on what’s in your fridge (I’ve used everything from shrimp to snap peas)
- Stealthily healthy: Packed with protein from tofu and loaded with immune-boosting ingredients like ginger and garlic
Hot and Sour Soup Ingredients
This soup comes together with pantry staples and fresh ingredients—here’s what you’ll need to create that signature spicy-tangy magic:
- The base: 4 cups chicken broth (or vegetable broth to keep it vegetarian)
- The veggies: 1 cup sliced mushrooms (shiitake add amazing depth), ½ cup sliced bamboo shoots (canned works perfectly)
- The flavor bombs: ¼ cup vinegar (rice vinegar is traditional), 2 tbsp soy sauce, 1 tsp sugar, 1 tsp chili paste (adjust to your heat tolerance!), ½ tsp white pepper
- The thickener: 2 tbsp cornstarch mixed with 2 tbsp water
- The finishing touches: 1 beaten egg for ribbons, ½ cup cubed soft tofu, 2 chopped green onions
See those bamboo shoots? I always keep a can in my pantry—they add that essential crunch! The cornstarch slurry is key too—it gives the soup that velvety texture restaurants nail every time.
Equipment You Need for Hot and Sour Soup
You don’t need fancy gadgets to make this soup sing—just grab these basics from your kitchen:
- Medium pot: A 3-quart saucepan works perfectly (I use my trusty stainless steel one)
- Whisk: Essential for smoothly incorporating the cornstarch slurry (no lumps allowed!)
- Measuring spoons: That chili paste can be sneaky—precision matters here
No whisk? A fork works in a pinch! I sometimes swap in a wooden spoon for stirring when my whisk’s dirty—the soup forgives you.
How to Make Hot and Sour Soup
Okay, let’s make magic happen! Here’s exactly how I build layers of flavor in my hot and sour soup—follow these steps and you’ll have restaurant-quality results:
- Get that broth bubbling: Bring your chicken broth to a rolling boil in your pot—this is where all the flavor starts. I like to give it a quick taste here to adjust the salt level.
- Add the flavor builders: Toss in mushrooms, bamboo shoots, vinegar, soy sauce, sugar, chili paste, and white pepper. Let this simmer for 5 minutes—you’ll smell the aromas melding together beautifully.
- Thicken it up: Whisk your cornstarch slurry again (it settles fast!), then drizzle it into the soup while stirring constantly. Watch how it transforms from watery to luxuriously silky in about 30 seconds.
- Create egg ribbons: Here’s my favorite part—slowly pour the beaten egg in a thin stream while stirring in one direction. The eggs will cook instantly into those gorgeous wispy strands.
- Gentle tofu time: Add cubed tofu and simmer for just 2 minutes—any longer and it starts breaking apart. We want those soft little cubes intact!
- Finish with freshness: Turn off the heat and stir in green onions. Their bright color and crunch are the perfect final touch.
Tips for the Best Hot and Sour Soup
Three game-changing tricks I’ve learned:
- Spice control: Start with ½ tsp chili paste—you can always add more after tasting
- Bamboo shortcut: Canned bamboo shoots work great—just rinse them well to remove any tinny taste
- Slurry secret: Mix cornstarch with cold water first—hot liquid makes it clump instantly
Hot and Sour Soup Variations
One of my favorite things about this soup? How easily you can mix it up! Here are my go-to twists when I’m feeling creative:
- Seafood surprise: Toss in some shrimp or scallops during the last 2 minutes of cooking—they add a sweet contrast to the spicy broth
- Mushroom medley: Swap regular mushrooms for wood ear or enoki mushrooms for different textures (wood ear gives this amazing crunch!)
- Fire starter: Add a pinch of Sichuan peppercorns with the chili paste—that tingly numbness takes the heat to new levels
Last week I threw in some leftover roasted chicken—totally broke tradition but absolutely delicious!
Serving Suggestions for Hot and Sour Soup
Oh, how I love serving this soup—it’s practically a meal in itself, but I always pair it with steamed jasmine rice to soak up that glorious broth. For takeout-at-home vibes, crispy potstickers or pork dumplings on the side make it extra special. And don’t skimp on garnishes! I often add extra green onions, a drizzle of sesame oil, or even quick-pickled carrots for brightness. Trust me, that extra crunch takes each spoonful to new heights.
Storing and Reheating Hot and Sour Soup
Here’s the good news—this soup actually tastes better the next day as the flavors deepen! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove with a splash of broth to loosen it up—microwaving turns the tofu rubbery and ruins those perfect egg ribbons. Trust me, I learned that lesson the hard way!
Hot and Sour Soup Nutritional Information
Just so you know—these numbers are estimates, but here’s the scoop on what’s in each steaming bowl: about 120 calories, 8g protein, and just 4g fat per serving. That vinegar kick? Zero guilt!
Hot and Sour Soup FAQs
You’ve got questions? I’ve got answers! Here are the ones I get asked most about my favorite spicy soup:
Can I make it vegetarian? Absolutely! Just swap the chicken broth for vegetable broth—I do this all the time for my plant-based friends. The mushrooms and tofu still give it that umami punch.
How do I reduce spiciness? Easy fix! Start with half the chili paste, then add more to taste. Accidentally went too far? A teaspoon of honey or extra tofu helps balance the heat.
Why is my soup too thick? Oops—been there! The cornstarch works fast. Just whisk in a splash of warm broth until it’s the perfect silky consistency. Remember, it thickens more as it cools too.
Print
25-Minute Hot and Sour Soup That Packs a Flavor Punch
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A flavorful and spicy soup combining hot and sour flavors.
Ingredients
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1/2 cup bamboo shoots, sliced
- 1/4 cup vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon chili paste
- 1/2 teaspoon white pepper
- 1 egg, beaten
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1/2 cup tofu, cubed
- 2 green onions, chopped
Instructions
- Bring chicken broth to a boil.
- Add mushrooms, bamboo shoots, vinegar, soy sauce, sugar, chili paste, and white pepper. Simmer for 5 minutes.
- Stir in cornstarch mixture to thicken the soup.
- Slowly pour in beaten egg while stirring.
- Add tofu and simmer for 2 minutes.
- Garnish with green onions before serving.
Notes
- Adjust vinegar and chili paste to taste.
- For vegetarian version, use vegetable broth instead of chicken broth.
- Serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
Keywords: hot and sour soup, spicy soup, Chinese soup