I still remember the first time I truly fell in love with hot and sour soup. It was at this tiny, bustling Chinese restaurant down the street from my college dorm – the kind of place where the steam from the kitchen fogged up the windows. One sip of that spicy, tangy broth loaded with mushrooms and silky tofu ribbons, and I was hooked. I must’ve gone back three times that week! After years of experimenting (and a few failed attempts), I’ve perfected my own version that balances that perfect punch of heat from the chili paste with the bright zing of rice vinegar. Trust me, once you try this recipe, takeout just won’t compare.
Why You’ll Love This Hot and Sour Soup
This soup is my go-to when I need something delicious fast – and I think you’ll feel the same way! Here’s why:
- Ready in 25 minutes flat – faster than waiting for delivery
- Make it as mild or fiery as you like (I always add extra chili paste!)
- That amazing umami depth from the mushrooms and soy sauce
- Easily vegetarian – just swap in vegetable broth
- Better than takeout (and I don’t say that lightly)
Every spoonful of this hot and sour soup delivers that perfect balance of spicy, tangy comfort.
Hot and Sour Soup Ingredients
Here’s everything you’ll need to make magic happen in your pot:
- The broth: 4 cups chicken or vegetable broth (I use low-sodium so I can control the salt)
- The good stuff: 1 cup sliced mushrooms (any kind!), 1/2 cup firm tofu diced, 1/4 cup bamboo shoots
- The flavor makers: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp chili paste, 1 tsp sugar, 1/2 tsp white pepper
- The finishing touches: 1 beaten egg, 2 chopped green onions, 1 tbsp cornstarch mixed with 2 tbsp water
Ingredient Notes
The chili paste is where the “hot” comes from – start with 1 tbsp and add more if you’re brave! Rice vinegar gives that signature tang (don’t sub white vinegar – too harsh). The cornstarch slurry thickens everything beautifully. Pro tip: if you can’t find bamboo shoots, just double the mushrooms. I love shiitakes when I’m feeling fancy!
How to Make Hot and Sour Soup
Making this soup is easier than you think – I’ll walk you through each step so you get that perfect balance of spicy and sour just like my favorite takeout spot. The key is building layers of flavor while keeping an eye on timing. Don’t worry, I’ve made all the mistakes so you don’t have to!
Step 1: Simmer the Base
First, pour your broth into a medium pot and bring it to a lively simmer over medium heat. Once those little bubbles start dancing, toss in your mushrooms, tofu, and bamboo shoots. Let everything get friendly in there for 5 minutes – this softens the veggies and lets the tofu soak up all that savory goodness.
Step 2: Season the Broth
Now comes the flavor party! Stir in the soy sauce, rice vinegar, chili paste, sugar, and white pepper. This is where you taste and adjust – want more heat? Add a bit more chili paste. Need more tang? A splash of extra vinegar does the trick. The sugar balances everything out beautifully.
Step 3: Thicken and Finish
Give your cornstarch slurry a quick stir (it settles fast!) then pour it into the soup while stirring constantly. Watch the magic happen as it thickens almost instantly – but don’t let it boil now or it might get gloopy. Turn the heat to low and slowly drizzle in the beaten egg in a thin stream, using your spoon to gently stir clockwise to create those gorgeous ribbons. Sprinkle with green onions right before serving for that fresh crunch!
Hot and Sour Soup Tips for Success
After making this soup more times than I can count, here are my absolute must-know tips for perfect hot and sour soup every time:
- Taste as you go with the chili paste – you can always add more heat but you can’t take it out!
- Prep everything first (mise en place for the win) – once you start cooking, it goes fast
- Stir like crazy when adding the egg to get those beautiful silky strands
- Use fresh cornstarch – old stuff loses its thickening power
- Leftovers? The flavors actually deepen overnight (just add fresh egg when reheating)
Follow these simple tricks and you’ll have restaurant-quality hot and sour soup right at home!
Hot and Sour Soup Variations
One of my favorite things about this soup is how easily you can make it your own! When I’m feeling fancy, I’ll toss in some shredded rotisserie chicken or plump shrimp during the last few minutes of cooking. Craving more veggies? Thinly sliced carrots or baby corn add great crunch. Vegan friends? Just skip the egg (the tofu gives plenty of protein) and use vegetable broth. Honestly, I’ve never met a version of this hot and sour soup I didn’t love – it’s like a flavor playground in a bowl!
Serving and Storing Hot and Sour Soup
Nothing beats curling up with a steaming bowl of this hot and sour soup on a chilly evening! I love serving it with fluffy steamed rice to soak up all that spicy broth, or crispy potstickers for dipping. Leftovers? Just pop them in the fridge (they’ll keep for 3 days) and reheat gently on the stove – the flavors actually get better! Pro tip: if you’ve got leftover egg ribbons, add a fresh drizzle when reheating for that just-made texture.
Hot and Sour Soup Nutritional Information
Now, I’m no nutritionist, but I do love knowing what’s going into my bowl! Keep in mind these are rough estimates – your exact numbers will change based on your broth brand or how heavy-handed you are with that chili paste (no judgment here!). For a standard serving using the recipe as written, you’re looking at about:
- 120 calories – light but satisfying
- 8g protein from the tofu and egg
- 10g carbs mostly from the veggies and cornstarch
- 5g fat (the good kind!)
And honestly? Even if it were double the calories, I’d still make this weekly – it’s that good!
Common Questions About Hot and Sour Soup
I get asked about this soup all the time – here are the answers to the questions that pop up most often:
“Can I make hot and sour soup ahead?” Absolutely! Just wait to add the egg until you’re ready to serve. The broth actually tastes better after sitting overnight – the flavors really meld together beautifully.
“Help! I made it too spicy!” No worries! Stir in a teaspoon of honey or sugar to balance the heat, or add a splash more broth to dilute it. Next time, start with half the chili paste and add more to taste.
“Is this gluten-free?” Easy fix! Just swap regular soy sauce for tamari – same great flavor without the gluten. I do this for my gluten-sensitive friends and they never notice the difference.
Final Thoughts
Now that you’ve got all my hot and sour soup secrets, I can’t wait for you to try this recipe! Let me know how yours turns out – especially if you added your own twist. Happy slurping!
Print
25-Minute Hot and Sour Soup That Outshines Takeout
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A spicy and tangy soup with a mix of mushrooms, tofu, and bamboo shoots in a savory broth.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup tofu, diced
- 1/4 cup bamboo shoots, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili paste
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 egg, beaten
- 2 green onions, chopped
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Heat the broth in a pot over medium heat.
- Add mushrooms, tofu, and bamboo shoots. Simmer for 5 minutes.
- Stir in soy sauce, rice vinegar, chili paste, sugar, and white pepper.
- Pour the cornstarch slurry into the soup to thicken it.
- Slowly drizzle in the beaten egg while stirring to create ribbons.
- Garnish with green onions before serving.
Notes
- Adjust chili paste for more or less spice.
- Use vegetable broth for a vegetarian version.
- Add shredded chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: hot and sour soup, Chinese soup, spicy soup, tofu soup