Mushrooms, tofu, and carrots simmered in a savory, tangy, and spicy broth with silky eggs. This quick and easy hot and sour soup recipe is made in one pot in 20 minutes. Perfect as a family-friendly starter and great for busy weeknights. It's also cheaper and better than takeout.
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Hot and sour soup features soft tofu, eggs, carrots, red chilies, and a variety of mushrooms in a flavorful chicken broth, with a touch of vinegar for acidity.
It's a traditional Northern Chinese soup often enjoyed as a starter at Chinese restaurants.
This comforting soup is popular for its perfect balance of spicy heat and tangy flavor - satisfying all your taste buds. It also has become a favorite across North America!
There are a few variations of this soup, using different vinegars or vegetables and some containing meat. This version is the American Chinese version, which is thicker in consistency.
Thanks to the contrasting flavors and textures, it's one of my favorite soups. The recipe develop and testing process was so fun for that reason! I hope you enjoy my version of this classic Asian soup.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Stock or Broth: I recommend using the low-sodium kind or ones without salt added. I like using Kirkland Signature Organic Chicken Broth and it never fails me. If you want to use beef broth, just be prepared for a heavier taste and darker color.
- Fresh Shiitake Mushrooms: Or use dry shiitake mushrooms rehydrated in boiling water. Or substitute with wood ear mushrooms (aka black fungus), or button mushrooms.
- Seafood Mushrooms: Or substitute with enoki mushrooms.
- Soft Tofu: Or substitute with medium tofu or firm tofu if you don't mind the firmer texture.
- Carrots: Or substitute with bamboo shoots.
- Red Chili: Or add red chili flakes to taste at the end of the cooking process.
- Green Onion
- Eggs: For bright yellow eggs, I recommend using eggs enriched with Omega-3s.
- White Vinegar or Chinese Black Vinegar: Or substitute with rice vinegar or apple cider vinegar.
- Regular Soy Sauce: Or substitute with light soy sauce or low-sodium soy sauce.
- Dark Soy Sauce: Or use dark mushroom soy sauce. I recommend the brand Pearl River Bridge Superior for a darker color.
- Sesame Oil: Or substitute with a pinch of sesame seeds.
- Chicken Bouillon Powder: I recommend using Knorr chicken bouillon powder as it contains a touch of MSG to give this dish a pop. But if you prefer no MSG, use a version without MSG added.
- White Granulated Sugar: Or substitute with cane sugar.
- Cornstarch: Or substitute with potato starch, tapioca starch, or arrowroot starch.
- Cold Water: Or use room temperature water, but don't use warm or hot boiling water or it can cause uneven lumps in the cornstarch slurry.
- Salt
- White Pepper or Black Pepper: I recommend white pepper for an authentic taste.
Topping Ideas
Elevate your hot and sour soup with the below suggested toppings:
- Crispy wonton strips
- Fried shallots
- Chili oil or chili crisp
- Crushed roasted peanuts
- Cooked shredded chicken or imitation crab meat
- Canned or Jarred Bamboo Shoots (not fresh ones as these need to be boiled first)
- Cooked beansprouts
Variations
- Meat variation: Add thinly sliced chicken or pork shoulder after the broth mixture comes to a boil and let it cook through.
- Gluten-free variation: Substitute both soy sauces with tamari sauce, coconut aminos or a gluten-free soy sauce. Substitute the chicken bouillon powder with a gluten-free version.
- Vegetarian or Vegan variation: Substitute the chicken stock with vegetable stock or broth and omit the chicken bouillon powder and eggs.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Expert Tips
- Prepare all the ingredients in advance as the cooking process is quick.
- Thinly slice the shiitake mushrooms and carrots so they can cook through properly.
- Be gentle when slicing the soft tofu into small strips or they can break apart.
- Add the beaten eggs after the soup has thickened or you may not see ribbons.
- To form the egg ribbons, pour them in a thin stream from a slight height while stirring. Don't just add the eggs all at once or you'll get scrambled eggs!
- Add vinegar at the end of the cooking process and don't add it at the start or in the middle or it will evaporate and you won't be able to taste it.
- Add white pepper at the end of the cooking process and don't add it at the start or middle or it'll create a bitter taste.
Instructions
Below are step-by-step instructions on how to make hot and sour soup:
- Make cornstarch slurry: In a small bowl, combine cornstarch and water until combined. This is your cornstarch slurry. Set aside.
- Make soup base: In a medium-sized pot, add chicken stock, regular soy sauce, dark soy sauce, sugar, chicken bouillon powder and sesame oil. Cover and bring to a boil on medium-high heat.
- Cook vegetables and chili: Reduce to low-medium heat. Add carrots, both types of mushrooms, red chili, and simmer for 2 minutes uncovered, or until mushrooms have softened.
- Add tofu and cornstarch slurry: Add sliced tofu and gently stir. Then stir in the cornstarch slurry to thicken the soup.
- Add beaten eggs: Once thickened, while stirring the soup in a circular motion, pour beaten eggs from a slight height to create a thin stream for egg ribbons.
- Add scallions and seasoning: Turn off the heat. Add green onions, vinegar, salt and white pepper to taste. Enjoy!
Storage & Reheating
- Hot and sour soup can last up to 4 days stored in the fridge in an airtight container once cooled. To reheat, boil on the stovetop or microwave for a few minutes covered until hot.
- Freezer-friendly? Hot and sour soup is not ideal for freezing as the eggs will taste rubbery.
Pairing Suggestions
Hot and sour soup pairs well with:
- Starters: Egg rolls or Crab rangoon.
- Rice Dishes: White rice or Fried rice.
- Noodle Dishes: Chow mein or Lo mein.
- Vegetable Dishes: Garlic Green Beans or Stir-fried Snow Pea Leaves.
- Protein Dishes: Kung Pao Chicken, Beef with Black Bean Sauce, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!
FAQ
Hot and sour soup can be made up to 4 days in advance and stored in an airtight container in the fridge once cooled. To enjoy, reheat on the stovetop or microwave until hot. Note: With each reheating, the soup will lose its sour taste, so add more vinegar to taste.
Meat can be added to hot and sour soup. I recommend adding ground chicken, or ground pork, and bring it to a boil to cook it through in step 2.
Different vinegars have varying acidity and flavor, so it's based on personal preference. Typically, Chinese black vinegar is used in this soup for its fruity and umami taste, but you can also use white vinegar, rice vinegar or apple cider vinegar.
More like this
📖 Recipe
Easy 20-min. Hot and Sour Soup
Ingredients
- 4 cups chicken stock or chicken broth, low-sodium
- ½ cup seafood mushrooms or enoki mushrooms, ends trimmed and separated into thin bundles
- ½ cup soft tofu or medium / firm tofu, sliced into ¼-inch thick strips
- ¼ cup carrot julienned
- 5 shiitake mushrooms thinly sliced
- 1-2 tablespoon red chili sliced
- 1 green onion finely chopped
- 2 large eggs beaten
- ½ tablespoon regular soy sauce or light soy sauce
- 2 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon white granulated sugar or cane sugar
- 2 tablespoon cornstarch or potato starch / tapioca starch
- ¼ cup water cold
- 2 tablespoon white vinegar or Chinese black vinegar / rice vinegar
- salt add to taste
- white pepper or black pepper, add to taste
Instructions
- In a small bowl, combine cornstarch and water until combined. This is your cornstarch slurry. Set aside.
- In a medium-sized pot, add chicken stock, regular soy sauce, dark soy sauce, sugar, chicken bouillon powder and sesame oil. Cover and bring to a boil on medium-high heat.
- Reduce to low-medium heat. Add carrots, both types of mushrooms, red chili, and simmer for 2 minutes uncovered, or until mushrooms have softened.
- Add sliced tofu and gently stir. Then stir in the cornstarch slurry to thicken the soup.
- Once thickened, while stirring the soup in a circular motion, pour beaten eggs from a slight height to create a thin stream for egg ribbons.
- Turn off the heat. Add green onions, vinegar, salt and white pepper to taste. Enjoy!
Bob
Loved it so much! Perfect consistency!
Christie Lai
Fantastic! Thanks so much!
May
Recipe was easy to follow, quick to make.
I used everything except for the chili.
I did use Chinese black vinegar, I prefer the taste.
Will make this again!
Christie Lai
Thanks for making my recipe!
Lin
I enjoy your recipes! Thank you! I found this to be easy but not exactly quick. There is a lot of prep (cutting veggies, making slurry, et. al.) . But the end result was great! I did add more vinegar (we wanted it a bit more sour) and I had to substitute a Serrano pepper because I could not find a fresh red chile. Otherwise I followed the recipe exactly.
Christie Lai
Thanks for making it and glad you enjoyed it!
Judith
Hi, made this for the first time tonight. My soup looks not so nice clear as yours. Maybe the cornstarch...? I did stick to the quantity in the recipe. Any idea what I may have done wrong...? Thanks!
christieathome
Hi there, thanks for making my recipe! It could have been the soft tofu. If you're not gentle while stirring, it can easily break apart and create a milky broth. That's the only factor I can think of that would cause that. Hope this helps!
Susanne Coulson
I find soups from the take-away very gloppy. This soup was delicious though and so quick and easy to do.
christieathome
Thanks so much for making my recipe, Susanne! Glad this was delicious and easy to make!
Claire
Delicious. So quick and easy. A soothing, warming bowl of loveliness!
Christie Lai
Fantastic! Thanks so much for making my recipe and so glad you found it soothing and lovely, Claire 🙂