Hot and sour soup has always been one of my favorite Chinese takeout dishes – it’s a comforting soup that’s hearty with a super flavorful broth – similar to my Korean soondubu jjigae. Luckily, it’s also surprisingly quick and easy to make at home!
While you might need a few specialty ingredients (a fun excuse to visit some Asian markets or order online), this homemade soup lets you control each element to make it just the way you like it.
What is Hot and Sour Soup?
Hot and sour soup is a classic dish in Chinese cuisine, cherished for centuries across various regions as a comforting, flavorful staple. Traditionally served as an appetizer alongside dumplings, fried rice, egg rolls, or chicken or, as a warming main dish. This soup brings together the perfect balance of spicy heat and tangy sourness, symbolizing the harmony of opposites in Chinese food.
While there are regional variations, the essential ingredients – mushrooms, tofu, and bamboo shoots – are used for their texture, flavor, and nutritious qualities. Today, hot and sour soup remains popular not only in China but around the world, enjoyed for its deep, complex flavors and cozy warmth.
Why You’ll Love This Recipe
I love that you can adjust the sourness, spice, and even the saltiness of this soup to suit everyone’s taste, which is perfect in my house where I like it extra spicy, but the kids prefer a milder version. It’s a family favorite, especially when we’re craving something cozy during the colder months, and I’m always amazed at how authentic it tastes.
Not only does this homemade soup taste just like (or even better than) a bowl from a Chinese restaurant, but it’s a recipe my family asks for, just like these steamed pork buns! So grab your ingredients, follow these easy steps, and get ready to enjoy the best hot and sour soup you’ve ever had – right from your own kitchen!
Here’s a Short Video of This Recipe
Ingredients & Substitutions
Each ingredient in this soup recipe brings a unique touch to balance the flavors. Here’s what you’ll need:
See the full printable recipe card below for exact ingredient amounts.
- Dried shiitake mushrooms: Adds deep, earthy umami flavor. Fresh mushrooms work if dried ones aren’t available, though dried mushrooms have a more concentrated flavor.
- Dried wood ear mushrooms (optional): Provides a unique crunchy texture and slightly woodsy taste. Skip if unavailable.
- Chicken broth, bone broth, or vegetable broth: Forms the soup’s rich base, adaptable for a vegetarian version with vegetable broth. You can also use chicken stock if desired.
- Regular soy sauce or tamari sauce: Infuses savory, salty richness. Tamari keeps it gluten-free.
- Ginger: Adds warmth and a bit of spice, boosting the soup’s bright notes.
- Chili oil: Brings heat and a hint of smokiness. Adjust based on your spice preference.
- Toasted sesame oil: Enhances nutty depth, bringing out the umami in the mushrooms and broth.
- Sugar: Provides a touch of sweetness.
- Canned bamboo shoots: Adds crisp texture and a subtle earthy taste. If unavailable, skip or replace with thinly sliced water chestnuts
- Firm tofu: Provides soft texture and adds protein. Can be substituted with extra veggies for a lighter soup.
- Rice vinegar: Gives the soup its characteristic tangy sourness, a key flavor in hot and sour soup.
- Cornstarch: Thickens the soup slightly, adding body without heaviness.
- Eggs: Adds rich texture and a satisfying mouthfeel.
- Salt and black pepper
- Green onions
Variations & Customization Ideas
This recipe is super adaptable! Here are a few easy ways to customize it to your liking:
- For extra heartiness and protein, add shredded chicken, sliced pork, or shrimp while simmering.
- Toss in baby bok choy, carrots, or spinach to increase the veggie content.
- Use tamari instead of soy sauce to keep it gluten-free.
- Adjust chili oil to taste, or use white pepper for a more traditional heat.
How to Make This Classic Dish
Step 1: If using dried shiitake mushrooms, place them in a bowl and cover with boiling water. Soak for 15 minutes if they’re pre-sliced, or 30 minutes for whole mushrooms until softened. Drain and thinly slice if not already pre-sliced. If using fresh mushrooms, simply slice them thinly and set aside.
Step 2: Add chicken broth, soy sauce, ginger, chili oil, sesame oil, and sugar to a large pot and bring to a simmer over medium heat.
Step 3: Stir in the prepared mushrooms, bamboo shoots, tofu, and rice vinegar. Simmer for about 10 minutes.
Step 4: In a small bowl, whisk the cornstarch and water together until smooth. Gradually pour this mixture into the pot, stirring constantly to thicken the soup.
Step 5: Bring the soup back to a simmer. Stir the soup constantly while slowly pouring the whisked eggs in a thin stream, forming silky egg ribbons.
Step 6: Taste the soup and adjust seasoning with salt, pepper, more chili oil for heat, or extra vinegar for more tang, if desired. Serve the hot soup garnished with green onions.
Expert Tips
- Shiitake mushrooms are a must in a traditional version but you can also use baby bella mushrooms. I personally prefer to use dried shiitake mushrooms, hydrating them before adding them to the soup.
- In my experience, people either love wood ear mushrooms and bamboo slices or they don’t enjoy them at all. Feel free to add or omit to your taste.
- The beauty of homemade soup is that you can make it exactly how you like it. More chili oil will give it extra heat and a little extra vinegar makes it tangier.
- Don’t skip the cornstarch. This small amount of cornstarch gives the soup that classic velvety texture. It’s worth the quick extra step!
- For the best egg ribbons, pour the whisked eggs into a very thin stream while constantly stirring the soup. This technique gives you delicate, beautiful ribbons every time.
- If the soup is too thick, add a little extra broth. If too thin, add a bit more cornstarch slurry (just remember to mix it with cold water first).
- If your soup ends up too sour, add a pinch of sugar. Too spicy? A little extra broth or vinegar can help balance things out.
Serving Suggestions
- This is a great recipe to serve as a warm appetizer before a main course like stir-fried vegetables, fried rice, or a noodle dish.
- Pair with a simple side salad, steamed dumplings, or spring rolls for a well-rounded, Asian-inspired meal.
- Let each person add their favorite toppings! Extra chili oil for spice lovers, a splash of rice vinegar for more tang, or even a sprinkle of crispy fried onions or wonton strips for added crunch.
Storage Tips
Refrigerating: Store any leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s still delicious the next day! Reheat gently on the stovetop over medium-high heat, stirring occasionally to keep the texture smooth.
Freezing: You can freeze this soup, but keep in mind that tofu can change in texture once frozen and thawed. If you plan to freeze, add the tofu fresh when reheating, or leave it out altogether in the original batch. To freeze, let the soup cool completely, then transfer to a freezer-safe container and freeze for up to 2 months.
Recipe FAQs
Try stirring the soup in a circular motion and pour the eggs into a thin stream to create those perfect ribbons.
Absolutely! Just swap the chicken or bone broth with vegetable broth, and it’s 100% vegetarian-friendly.
Don’t worry! If you can’t find wood ear mushrooms or bamboo shoots, the soup will still taste great. You can even skip chili oil if you’re sensitive to spice and add a dash of hot sauce instead.
More Chinese-Inspired Recipes
- Easy Mango Tanghulu Recipe
- Chinese Smashed Cucumber Salad
- Chinese Steamed Egg Recipe
- Whole30 Chinese Eggplant and Pork
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
How to Make Chinese Hot and Sour Soup Recipe
Video
Ingredients
- 1/2 oz dried shiitake mushrooms or 6 oz fresh
- 1/4 oz dried wood ear mushrooms OPTIONAL
- 7 cups chicken broth or bone broth or vegetable broth
- 1/4 cup soy sauce or tamari sauce, for gluten free
- 1 tsp ginger finely grated
- 2-3 tsp chili oil plus more to taste
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1/2 cup bamboo shoots from the can – drained and sliced thinly, if not already
- 8 oz firm tofu drained and sliced into cubes
- 1/4 cup rice vinegar
- 1/3 cup cornstarch + 1/3 cup water
- 2 large eggs whisked
- Salt and pepper to taste
- Sliced geen onions for garnish
Instructions
- If using dried mushrooms, add them to a bowl and cover with boiling water for 15 minutes for pre-sliced shiitake mushrooms or 30 minutes for whole shiitake mushrooms until soft. Drain and slice the shiitake mushrooms thinly if they aren’t pre-sliced. If using fresh mushrooms, slice them thinly and set them aside.1/2 oz dried shiitake mushrooms, 1/4 oz dried wood ear mushrooms
- Add chicken broth, soy sauce, ginger, chili oil, sesame oil, and sugar to a large pot and bring to a simmer.7 cups chicken broth, 1/4 cup soy sauce, 1 tsp ginger, 2-3 tsp chili oil, 1 tsp toasted sesame oil, 1 tsp sugar
- Stir in the mushrooms, bamboo shoots, tofu, and rice vinegar. Simmer for 10 minutes.1/2 cup bamboo shoots, 8 oz firm tofu, 1/4 cup rice vinegar
- Mix cornstarch with water, then slowly pour into the pot while stirring the soup.1/3 cup cornstarch
- Bring back to a simmer, stir constantly while slowly pouring the whisked eggs in a thin stream to create egg ribbons.2 large eggs
- Season the soup with salt, pepper, and/or more chili oil if desired. You can add more vinegar as well if you want a more sour flavor.Salt and pepper
- Serve hot, garnished with green onions.Sliced geen onions
Notes
-
- Shiitake mushrooms are a must in a traditional version but you can also use baby bella mushrooms. I personally prefer to use dried shiitake mushrooms, hydrating them before adding them to the soup.
-
- In my experience, people either love wood ear mushrooms and bamboo slices or they don’t enjoy them at all. Feel free to add or omit to your taste.
-
- The beauty of homemade soup is that you can make it exactly how you like it. More chili oil will give it extra heat and a little extra vinegar makes it tangier.
-
- Don’t skip the cornstarch. This small amount of cornstarch gives the soup that classic velvety texture. It’s worth the quick extra step!
-
- For the best egg ribbons, pour the whisked eggs into a very thin stream while constantly stirring the soup. This technique gives you delicate, beautiful ribbons every time.
- Store any leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s still delicious the next day! Reheat gently on the stovetop over medium-high heat, stirring occasionally to keep the texture smooth.
-
- If the soup is too thick, add a little extra broth. If too thin, add a bit more cornstarch slurry (just remember to mix it with cold water first).
-
- If your soup ends up too sour, add a pinch of sugar. Too spicy? A little extra broth or vinegar can help balance things out.
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