How to Make Chinese Hot and Sour Soup Recipe

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. It's surprisingly quick and easy to make at home!

Prep Time30

Cook Time20

Total Time50

Servings: servings (approx)

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

Video

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.

Nutrition