This quick Hot and Sour Soup delivers a bold balance of spicy and tangy flavors in under 20 minutes. It is a practical, nutrient-dense meal that mimics restaurant quality using simple pantry staples.
List of ingredients
- 8 cups chicken broth or vegetable broth – provides the savory liquid base.
- 8 ounces shiitake mushrooms (or baby bella mushrooms) – thinly-sliced with stems discarded for a meaty texture.
- 1 (8-ounce) can bamboo shoots – drained and sliced (optional for added crunch).
- 1/4 cup rice vinegar – adds the signature tartness; adjust to taste.
- 1/4 cup low-sodium soy sauce – contributes saltiness and depth of color.
- 2 teaspoons ground ginger – provides a warm, aromatic spice.
- 1 teaspoon chili garlic sauce – adds heat and pungent garlic flavor.
- 1/4 cup cornstarch – used as the thickening agent for the soup.
- 2 large eggs – whisked to create delicate ribbons.
- 8 ounces firm tofu – cut into 1/2-inch cubes for plant-based protein.
- 4 green onions – thinly sliced for garnish and fresh flavor.
- 1 teaspoon toasted sesame oil – added at the end for a nutty finish.
- Kosher salt and white pepper (or black pepper) – for final seasoning.
step-by-step instructions
- Prepare the slurry base: Set aside 1/4 cup of the chicken or vegetable broth in a small bowl for later use.
- Simmer the broth: Combine the remaining 7 3/4 cups of broth, sliced mushrooms, drained bamboo shoots (if using), rice vinegar, soy sauce, ground ginger, and chili garlic sauce in a large stock pot. Heat over medium-high heat until the mixture reaches a steady simmer.
- Thicken the soup: Whisk the reserved 1/4 cup of broth and the cornstarch together in the small bowl until the mixture is completely smooth. Once the soup is simmering, stir in this cornstarch slurry and cook for about 1 minute until the liquid thickens.
- Create egg ribbons: Stir the soup in a continuous circular motion. Slowly drizzle in the whisked eggs in a very thin stream while maintaining the stirring motion to form ribbons.
- Add final components: Stir in the cubed tofu, half of the sliced green onions, and the toasted sesame oil. Season the soup with salt and a pinch of white pepper or black pepper to taste.
- Adjust flavor: If you prefer a more sour taste, stir in an additional one or two tablespoons of rice vinegar. For more heat, add extra chili garlic sauce.
- Serve: Ladle the soup into bowls immediately and garnish with the remaining sliced green onions.
Customizing the Flavor Profile
Increasing the Heat Level
To make the soup spicier, increase the amount of chili garlic sauce during the simmering phase. You can also add a pinch of red pepper flakes or a dash of Sriracha at the end for a sharper heat.
Enhancing the Tartness
If the soup is not sour enough for your preference, stir in rice vinegar one tablespoon at a time after the soup has thickened. Always taste after each addition to ensure the acidity does not overwhelm the other seasonings.
Adjusting Saltiness and Umami
Using low-sodium soy sauce allows you to control the salt levels more effectively. If the soup needs more depth, add a small amount of mushroom powder or a teaspoon of fish sauce for extra umami.
Ingredient Substitutions and Alternatives
Choosing Different Mushroom Varieties
While shiitake mushrooms provide the most authentic flavor, baby bella or button mushrooms are excellent substitutes. Simply slice them thinly to ensure they cook through quickly during the simmering process.
Vegetarian and Vegan Protein Options
Firm tofu is the standard plant-based protein for this dish. For a vegan version, omit the eggs and use a pinch of turmeric for color, or use a commercial vegan egg replacer.
Meat-Based Protein Alternatives
To add meat to this soup, replace the tofu with a half-pound of cooked chicken breast or ground turkey. Ensure the meat is fully cooked and thinly sliced or crumbled before adding it to the pot.
Bamboo Shoot Replacements
If you do not enjoy bamboo shoots, you can omit them entirely without affecting the soup’s structure. Alternatively, use thinly sliced water chestnuts for a similar crunch and neutral flavor.
Professional Cooking Techniques
Creating Perfect Egg Ribbons
The key to ribbons rather than clumps is the circular stirring motion. Move the soup in one direction with a spoon or whisk and pour the egg in a very thin, steady stream from a height of a few inches.
Achieving the Correct Thickness
Ensure your cornstarch is fully dissolved in the cold broth slurry before adding it to the hot soup. This prevents clumps of starch from forming and ensures a glossy, smooth consistency throughout the broth.
Working with White Pepper
White pepper is traditional because it offers a sharp, floral heat that differs from the earthiness of black pepper. Start with a small pinch, as its flavor is more concentrated and can easily dominate the dish.
Serving and Pairing Suggestions
Complementary Side Dishes
This soup pairs well with vegetable fried rice or steamed broccoli to create a balanced meal. For a lighter option, serve it alongside a side of sautéed bok choy or steamed edamame.
Garnishing for Freshness
Freshly sliced green onions are essential for a burst of color and a mild onion bite. You can also add a sprinkle of toasted sesame seeds or a few drops of chili oil for an enhanced presentation.
Storage and Reheating Guide
Refrigerator Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Keep the container tightly sealed to prevent the soup from absorbing other odors in the fridge.
Freezing Guidelines
It is not recommended to freeze this soup because the cornstarch thickener and the eggs can separate and become grainy. The tofu also loses its texture and becomes spongy when frozen and thawed.
Best Reheating Methods
Reheat the soup on the stovetop over medium heat, stirring occasionally to reintegrate the thickened broth. If using a microwave, heat in short intervals and stir in between to ensure even warming.
Troubleshooting Common Issues
Fixing a Soup That Is Too Thick
If the cornstarch slurry made the soup too thick, stir in a small amount of additional chicken or vegetable broth. Do this slowly while the soup is simmering until the desired consistency is reached.
Correcting Excessive Sourness
If you added too much rice vinegar, balance the flavor with a tiny pinch of sugar. This neutralizes the sharp acidity without making the soup taste sweet.
Preventing Egg Clumping
If the eggs clump, it is usually because the soup was not stirring fast enough or the egg stream was too thick. To fix this in future batches, ensure a vigorous circular motion before pouring the eggs.
Frequently Asked Questions
Can I make this soup gluten-free?
Yes, replace the soy sauce with tamari or coconut aminos. Ensure your chili garlic sauce is certified gluten-free, as some brands contain wheat-based thickeners.
How do I keep the tofu from breaking?
Add the tofu cubes at the very end of the cooking process. Stir gently with a silicone spatula rather than a metal spoon to avoid crushing the delicate cubes.
Can I use a different thickening agent?
You can use a cornstarch alternative like arrowroot powder or potato starch. Use the same ratio as the cornstarch, but be aware that these may result in a slightly different glossiness.
Why is my soup cloudy?
Cloudiness is normal for this recipe due to the cornstarch and eggs. If it is excessively cloudy, ensure you are not over-boiling the soup after adding the slurry, as excessive heat can break down the starch.
Print
Authentic Hot and Sour Soup
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!), and it totally rivals any soup I’ve tried at a Chinese restaurant!
Ingredients
- 8 cups chicken broth or vegetable broth
- 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced
- 1 (8-ounce) can bamboo shoots, drained (optional)
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs, whisked
- 8 ounces firm tofu, cut into 1/2-inch cubes
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and white pepper (or black pepper) to taste
Instructions
- Set aside: Set aside ¼ cup of the chicken or vegetable broth for later use.
- Simmer: Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
- Thicken: While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
- Finish: Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch of white pepper (or black pepper) to taste.
- Serve: Serve immediately, garnished with the extra green onions.
Notes
Chicken option: You can make this with cooked chicken instead of tofu. Just add in a half pound of cooked chicken in place of the tofu. White pepper: White pepper has a stronger flavor than black pepper; start with a small pinch and add more to taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 105 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg