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5.0 from 12 votes

Chinese Hot and Sour Soup

Hot and Sour Soup is a popular Chinese soup with a savory, spicy, and sour/tangy flavor profile. It’s ubiquitous with Chinese takeout, but it’s super quick and easy to make at home! Serve it as a starter for a bigger Chinese meal, or as a main course on its own.

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

  • If using shiitakes, buy more mushrooms than you think you need because once you remove the stems the amount you have will reduce quite a bit.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (stirring a couple times partway through) or in a saucepan on the stovetop until simmering.
  • You can add julienned (thin strips) of raw pork or chicken to the soup (or add leftover cooked shredded chicken) if you'd like to make it even heartier. If adding raw meat, just make sure to simmer the hot and sour soup long enough so the meat cooks through. Since they are small pieces it shouldn't take too long.
  • If you have leftover tofu that isn't used in the soup, you can freeze it! After draining the excess liquid, portion the tofu (I usually do 4 ounce blocks). Then wrap each piece in plastic wrap, transfer to a freezer bag and freeze. Thaw each block as needed in the fridge before using.

Nutrition Information

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

Nutrition Facts

Serving: 4servings

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.