Hot And Sour Soup Recipe

Hot and sour soup is the ultimate bowl of comfort for those who crave bold, contrasting flavors. With its perfect balance of heat and tang, this traditional Asian soup is warming, satisfying, and packed with vegetables, mushrooms, tofu, and sometimes meat. It’s not only a favorite at Chinese restaurants but also surprisingly easy to recreate at home. Whether you’re feeling under the weather or just in the mood for something light yet flavorful, this hot and sour soup recipe delivers delicious depth in every spoonful. It’s a fast, healthy, and hearty option ideal for weeknights or cozy weekends in.

Ingredients Of Hot And Sour Soup Recipe

Why You Will Love This Hot And Sour Soup Recipe

This hot and sour soup is the perfect mix of spice, tang, and umami. It’s ready in under 30 minutes, packed with nutritious ingredients, and can easily be made vegetarian or with chicken. You’ll love how each bite is layered with texture—from silky tofu to crunchy bamboo shoots—and how warming the broth feels on cold days. It’s also lighter than many cream-based soups, making it a healthy option that doesn’t sacrifice flavor. Plus, it’s an easy one-pot meal you can whip up anytime.

Preparation Process Of Hot And Sour Soup Recipe

Begin by sautéing garlic and ginger in sesame oil. Add the broth, vinegar, soy sauce, and mushrooms, allowing it to simmer and build flavor. Stir in the bamboo shoots, carrots, and tofu. Thicken the soup with a cornstarch slurry, then slowly drizzle in the beaten eggs while stirring to create delicate ribbons. Finish with white pepper and chili flakes for heat. Garnish with green onions and serve hot.

Step By Step Instructions

Prepare the Broth: In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger. Sauté for 1 minute until fragrant.

Add Liquid Ingredients: Pour in 4 cups of vegetable or chicken broth. Add 3 tablespoons of soy sauce and 3 tablespoons of white vinegar (or rice vinegar). Stir to combine.

Add Vegetables and Tofu: Add 1 cup of sliced mushrooms, 1/2 cup of bamboo shoots, 1/2 cup of julienned carrots, and 1 cup of cubed tofu. Simmer for 8–10 minutes until vegetables are tender.

Make Cornstarch Slurry: In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water until smooth. Slowly pour the slurry into the soup while stirring to thicken.

Add the Egg: Reduce heat to low. Slowly drizzle 1 beaten egg into the soup while stirring gently in one direction to create egg ribbons.

Season and Finish: Add 1/2 teaspoon of ground white pepper and optional red chili flakes or chili paste to taste. Adjust salt and vinegar if needed.

Garnish and Serve: Ladle into bowls and top with chopped green onions. Serve hot.

How to Serve?

• Serve as an appetizer before a main Chinese or Asian-inspired meal
• Enjoy as a light dinner with steamed dumplings or spring rolls
• Pair with jasmine rice for a more filling option
• Serve with a drizzle of extra chili oil for added heat
• Add crispy wonton strips on top for texture

Tips & Variations

Nutrition

1. Calories: 130
2. Protein: 9g
3. Carbohydrates: 10g
4. Fat: 6g
5. Saturated Fat: 1g
6. Sodium: 800mg
7. Fiber: 2g
8. Sugar: 3g
9. Cholesterol: 35mg

Recipe Card

Hot And Sour Soup Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

130

kcal

This hot and sour soup recipe is a quick, healthy, and flavorful way to enjoy your favorite Asian comfort food at home. Packed with mushrooms, tofu, bamboo shoots, and just the right amount of heat and tang, it’s a satisfying one-pot meal. With minimal prep and just 30 minutes from start to finish, it’s perfect for busy weeknights or cozy weekends. Whether you’re looking for a vegetarian option or a spicy starter, this soup delivers restaurant-quality taste in your own kitchen. Light, nourishing, and deeply flavorful—this is one soup you’ll make again and again.

Ingredients

• Vegetable or chicken broth

• White vinegar or rice vinegar

• Soy sauce

• Sesame oil

• Cornstarch

• Water

• Tofu (firm or extra firm, cubed)

• Shiitake or wood ear mushrooms (sliced)

• Bamboo shoots (thinly sliced)

• Carrot (julienned)

• Eggs (lightly beaten)

• Garlic (minced)

• Ginger (grated or minced)

• Green onions (for garnish)

• Ground white pepper

• Red chili flakes or chili paste (optional for heat)

• Salt to taste

Directions

• Prepare the Broth:
• In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger. Sauté for 1 minute until fragrant.
• Add Liquid Ingredients:
• Pour in 4 cups of vegetable or chicken broth. Add 3 tablespoons of soy sauce and 3 tablespoons of white vinegar (or rice vinegar). Stir to combine.
• Add Vegetables and Tofu:
• Add 1 cup of sliced mushrooms, 1/2 cup of bamboo shoots, 1/2 cup of julienned carrots, and 1 cup of cubed tofu. Simmer for 8–10 minutes until vegetables are tender.
• Make Cornstarch Slurry:
• In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water until smooth. Slowly pour the slurry into the soup while stirring to thicken.
• Add the Egg:
• Reduce heat to low. Slowly drizzle 1 beaten egg into the soup while stirring gently in one direction to create egg ribbons.
• Season and Finish:
• Add 1/2 teaspoon of ground white pepper and optional red chili flakes or chili paste to taste. Adjust salt and vinegar if needed.
• Garnish and Serve:
• Ladle into bowls and top with chopped green onions. Serve hot.

Recipe Video

Notes

• Adjust the soup’s sourness by adding more or less vinegar.
• Leftovers store well in the fridge for up to 3 days.
• Stir before serving to redistribute ingredients.
• Great for clearing sinuses or enjoying during cold/flu season.
• Use low-sodium soy sauce to reduce salt content

FAQs

Conclusion