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Chinese Hot and Sour Soup
5 from 12 votes

Chinese Hot and Sour Soup

Chinese Hot and Sour Soup blends mushrooms, tofu, and bamboo shoots in a savory broth with balanced sour and spicy notes from vinegar and sriracha. The addition of beaten egg ribbons and scallions adds texture and mild flavor contrasts. The soup’s thickened broth and warming spices make it a satisfying starter or light meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 130 kcal
Course: Soup
Cuisine: Chinese

Ingredients

  • 4 cups chicken broth or vegetable broth or stock to make it vegetarian, or stock
  • 4 ounces shiitake mushrooms thinly sliced (discard the stems if using shiitake, or cremini mushrooms
  • 4 ounces tofu drained and cut into ½-inch cubes, firm
  • 2 ounces bamboo shoots optional-preferably the slivers, from about ½ an 8-ounce can, canned, drained
  • 1 clove garlic minced or crushed
  • ¼ cup rice wine vinegar or to taste
  • 2 tablespoons soy sauce preferably low-sodium, regular (light
  • 1 tablespoon sriracha adjust spice to taste, or chile garlic sauce
  • 1 teaspoon sesame oil toasted
  • 1 teaspoon sugar
  • 1 teaspoon ginger grated
  • ½ to 1 teaspoon dark soy sauce (optional–for added color and flavor)
  • ½ teaspoon black pepper ground
  • 2 to 3 tablespoons cornstarch
  • 2 to 3 tablespoons water
  • 2 egg beaten, large
  • 2 to 3 scallions sliced

Instructions

    Cup of Yum
  1. Heat a pot over medium-high heat. Add the broth or stock and bring it to a simmer. Next, add the mushrooms, tofu, bamboo shoots, garlic, vinegar, light soy sauce, sriracha, sesame oil, sugar, ginger, dark soy sauce (if using), and black pepper. Return to a simmer for another minute or so.
  2. Then, whisk together the cornstarch and water and, while stirring the soup, pour it in. As you stir and the mixture simmers, the soup will thicken.
  3. Next, while slowly stirring the simmering soup in a clockwise direction, slowly pour in the beaten eggs. It will create thin egg ribbons throughout the soup.
  4. Finally, add about half the scallions, stirring gently. Taste and adjust the seasoning. Add salt if it needs it, more vinegar if you want a more sour soup, and more sriracha if you want a spicier soup.
  5. Divide into bowls and serve immediately, topped with the remaining scallions to garnish.

Notes

  • Purchase extra shiitake mushrooms since removing stems reduces usable amount.
  • Store leftover soup refrigerated up to 4 days; reheat gently to avoid overcooking eggs.
  • For a meatier soup, add julienned raw pork or chicken, simmering until fully cooked.
  • Unused tofu can be wrapped and frozen in portions; thaw in fridge before use.

Nutrition Information

Calories 130kcal (7%) Carbohydrates 12g (4%) Protein 8g (16%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 93mg (31%) Sodium 1350mg (56%) Potassium 187mg (4%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 130

% Daily Value*

Calories 130kcal 7%
Carbohydrates 12g 4%
Protein 8g 16%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 1350mg 56%
Potassium 187mg 4%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.