I love this hot and sour soup because it comes together in only 20 minutes and is full of bold, tangy, and spicy flavors. It’s warm and satisfying without being heavy, and it’s easy to customize depending on what I have on hand. The best part? I can make it from scratch without needing any special equipment or hard-to-find ingredients. It’s the perfect balance of comfort and complexity.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by setting aside 1/4 cup of the broth to mix with the cornstarch later.
In a large stock pot, I combine the remaining broth with the mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ground ginger, and chili garlic sauce. I heat it over medium-high heat until it reaches a simmer.
While that’s heating, I whisk the reserved broth with the cornstarch in a small bowl until smooth. Once the soup is simmering, I stir in the cornstarch mixture and let it cook for about a minute, until it thickens slightly.
While stirring the soup in a circular motion, I slowly drizzle in the whisked eggs to create delicate egg ribbons. Then I stir in the tofu, half of the green onions, and the sesame oil.
I season the soup with salt and a pinch of white or black pepper. For extra sourness, I sometimes add another splash of rice vinegar. If I want more heat, I mix in a bit more chili garlic sauce.
I serve it hot, garnished with the remaining green onions.
Servings and timing
This recipe makes 6 servings and takes just 20 minutes to prepare. It’s ideal for a quick lunch, a cozy dinner, or even as a starter for a larger meal.
Variations
Sometimes I swap the tofu for shredded cooked chicken if I want more protein. When I’m out of bamboo shoots, I just leave them out—it’s still delicious. For a vegetarian version, I use vegetable broth and double-check that my soy sauce and chili garlic sauce are vegetarian. If I’m in the mood for extra spice, I throw in some red pepper flakes or a dash of hot sauce.
Storage/reheating
If I have leftovers, I let the soup cool and then store it in an airtight container in the fridge for up to 3 days. I reheat it gently on the stovetop over medium heat, stirring occasionally. The soup may thicken slightly after storing, so I sometimes add a splash of broth or water to loosen it up.
FAQs
Can I use dried mushrooms instead of fresh?
Yes, I soak dried mushrooms in hot water until they’re soft, then slice and use them as I would fresh mushrooms.
Is this soup gluten-free?
It can be! I just make sure to use gluten-free soy sauce (or tamari) and check the labels on the chili garlic sauce.
How do I make the soup more or less sour?
I adjust the amount of rice vinegar. Adding an extra tablespoon or two makes it tangier, while reducing it gives it a milder flavor.
What kind of tofu works best?
I prefer firm tofu because it holds its shape well in the soup and doesn’t fall apart when stirred.
Can I freeze hot and sour soup?
I don’t recommend freezing it, since the tofu and eggs can change texture. It’s best enjoyed fresh or from the fridge within a few days.
Conclusion
Hot and sour soup is one of my favorite quick recipes when I need something warming and flavorful. It’s simple, satisfying, and flexible enough to adapt to whatever ingredients I have. Whether I’m serving it as a starter or enjoying it as a light meal, this soup always hits the spot.
Kosher salt and white pepper (or black pepper), to taste
Instructions
Set aside ¼ cup of the broth in a small bowl.
In a large stockpot, combine the remaining broth with mushrooms, bamboo shoots (if using), vinegar, soy sauce, ginger, and chili garlic sauce. Heat over medium-high until simmering.
Whisk the reserved ¼ cup broth with cornstarch until smooth. Stir this into the soup once simmering, and cook for about 1 minute until thickened.
Stir the soup in a circular motion, and slowly drizzle in the whisked eggs to create ribbons.
Add tofu, half of the green onions, and sesame oil. Season with salt and white or black pepper. Adjust sourness with extra vinegar and heat with more chili garlic sauce, if desired.
Serve hot, garnished with remaining green onions.
Notes
For a vegetarian version, use vegetable broth and ensure the soy sauce and chili garlic sauce are vegetarian.
Want extra protein? Add cooked shredded chicken or shrimp.
White pepper gives a more authentic flavor, but black pepper works in a pinch.
