Classic Hot and Sour Soup

WANT TO SAVE THIS RECIPE?

A steamy bowl of Classic Hot and Sour Soup is comfort food at its finest, bringing together bold flavors and nourishing ingredients in one satisfying dish. This Chinese restaurant favorite is known for its vibrant balance of spicy heat and tangy vinegar, mingling with rich broth, silky tofu, wood ear mushrooms, and tender vegetables. Every spoonful is a flavorful journey, making it a go-to for chilly evenings or when you’re craving something deeply savory with a kick.

What makes this soup so beloved isn’t just its taste—it’s the contrast of textures and the warming qualities that make it incredibly soothing. From the velvety ribbons of egg to the chewy mushrooms and soft tofu, the experience is both hearty and comforting. Whether enjoyed as a standalone meal or a starter to an Asian-inspired dinner, Classic Hot and Sour Soup delivers satisfaction in every bite.

Why You’ll Love This Classic Hot and Sour Soup

This soup is quick to make, highly customizable, and deeply satisfying. It’s naturally low in fat and can easily be made vegetarian or vegan. Plus, it’s an excellent way to use up leftover vegetables or pantry staples like soy sauce and vinegar. Its unique flavor profile appeals to a wide range of palates, and it’s perfect for both weeknight meals and special occasions.

Preparation Phase & Tools to Use

To prepare this soup, you’ll need a few essential tools: a large soup pot or Dutch oven, a sharp chef’s knife, a ladle, a whisk or fork, and a small bowl for beating the eggs. The soup pot ensures even heat distribution, while the sharp knife helps with clean, uniform veggie cuts. The whisk will be used to beat the eggs before they’re drizzled into the hot broth to create those iconic egg ribbons. A ladle is key for serving without disturbing the delicate ingredients.

Preparation Tips

Use pre-sliced mushrooms or frozen veggies to speed up prep time without sacrificing flavor. Always taste and adjust the sourness and heat to your liking by tweaking the vinegar and chili oil. When adding the beaten eggs, make sure the broth is at a gentle simmer—not a rapid boil—for those perfect, feather-like strands. Finally, mix the cornstarch slurry thoroughly to avoid lumps and stir it in slowly for the ideal thickness.

---

Ingredients for this Classic Hot and Sour Soup

• 4 cups low-sodium chicken or vegetable broth
• 1 cup water
• 1 cup firm tofu, cubed
• 1/2 cup wood ear mushrooms, sliced (rehydrated if dried)
• 1/2 cup bamboo shoots, julienned
• 1/4 cup carrots, diced
• 1/4 cup green peas (optional)
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar (adjust to taste)
• 1 tablespoon chili oil or chili paste (adjust for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 teaspoon white pepper (or to taste)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 teaspoons sesame oil
• Salt to taste

Step 1: Prepare the Ingredients

Begin by gathering and preparing all the components. Cube the tofu, slice the mushrooms and bamboo shoots, mince the garlic, and grate the ginger. If you’re using dried mushrooms, soak them in hot water for 20 minutes before slicing. Beat the eggs in a small bowl and set aside. Prepare your cornstarch slurry by mixing cornstarch with cold water.

---

Step 2: Heat the Base

In a large soup pot or Dutch oven over medium heat, add a touch of sesame oil and sauté the garlic and ginger until fragrant—about 30 seconds. Then pour in the chicken or vegetable broth and the water. Bring the mixture to a gentle boil.

---

Step 3: Add Vegetables and Tofu

Add in the sliced mushrooms, bamboo shoots, diced carrots, and cubed tofu. Let them simmer for about 5 to 7 minutes until the vegetables become tender but not mushy. Add green peas if using, and stir gently.

---

Step 4: Season the Soup

Stir in the soy sauce, rice vinegar, white pepper, and chili oil. Taste the broth and adjust the vinegar or spice to suit your preference. You can make it tangier with more vinegar or spicier with extra chili oil or paste.

---

Step 5: Thicken the Soup

Slowly stir in the cornstarch slurry while gently mixing the soup. Let it cook for 2–3 minutes until the soup thickens to a silky consistency. Keep the heat at a gentle simmer, not a rolling boil.

---

Step 6: Create Egg Ribbons

With the soup at a steady simmer, use one hand to slowly drizzle the beaten eggs into the pot in a circular motion. Use the other hand to gently stir the soup in one direction. This will create the signature silky ribbons of egg. Let it cook for another 1–2 minutes.

---

Step 7: Final Touches

Finish by drizzling a teaspoon of sesame oil on top for aroma and flavor. Give the soup a final stir, taste for seasoning, and adjust salt, spice, or sourness if needed. Serve hot, garnished with chopped green onions or cilantro if desired.

---

Notes

For an authentic texture and flavor, try to use wood ear mushrooms and bamboo shoots—these two ingredients are key to the traditional experience. If you’re avoiding animal products, substitute vegetable broth and skip the eggs or use a plant-based egg alternative. Adjusting the soup’s thickness is easy by varying the amount of cornstarch slurry. A little goes a long way, so add it gradually.

---

Watch Out for These Mistakes While Cooking

• Boiling the soup while adding eggs: This causes the eggs to break up instead of forming silky ribbons.
• Skipping the cornstarch slurry mixing step: Adding unmixed cornstarch directly can result in clumps.
• Overseasoning early: Wait until the end to adjust salt and spice—ingredients like soy sauce and vinegar intensify as they cook.
• Not soaking dried mushrooms: If using dried wood ear mushrooms, make sure to soak them thoroughly before slicing.
• Using silken tofu: This variety is too delicate and will break apart during cooking. Firm tofu works best.

---

Storage Instructions

Let the soup cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat over medium heat, stirring gently. If the soup thickens too much upon reheating, just add a splash of water or broth to loosen it. This soup is not ideal for freezing, as the texture of the tofu and vegetables may suffer.

---

Estimated Nutrition

(Per 1-cup serving — approximate values):

• Calories: 110
• Protein: 6g
• Carbohydrates: 10g
• Fat: 5g
• Saturated Fat: 0.5g
• Cholesterol: 45mg
• Sodium: 700mg
• Fiber: 2g
• Sugar: 2g

---

Frequently Asked Questions

Can I make this soup vegetarian?

Yes! Just use vegetable broth and omit the eggs, or use a vegan egg substitute.

What type of tofu works best?

Firm or extra-firm tofu holds its shape well in the hot broth and mixes beautifully with the soup.

Is hot and sour soup gluten-free?

It can be! Use tamari or a gluten-free soy sauce, and ensure your vinegar and chili paste are gluten-free too.

How do I make it spicier?

Add more chili oil, crushed red pepper, or even a spoonful of sriracha to turn up the heat.

Can I add meat?

Absolutely. Shredded chicken or thin strips of pork work well. Cook them fully before adding to the broth.

Can I freeze this soup?

It’s not recommended, as freezing can negatively affect the texture of tofu and vegetables.

How do I get the soup thicker?

Add more cornstarch slurry in small amounts while stirring until you reach the desired thickness.

What’s a good substitute for wood ear mushrooms?

Shiitake mushrooms are a great alternative and easier to find in most grocery stores.

---

Conclusion

Classic Hot and Sour Soup is a beautiful fusion of spice, tang, and umami richness. Whether you’re craving something warm and healing or want to impress dinner guests with a flavorful starter, this soup never disappoints. Customizable and simple to prepare, it’s an essential addition to your home-cooked Asian recipe collection.

---

Print