Hot and sour soup is arguably one of the most popular dishes at Chinese restaurants. It’s absolutely comforting and unbelievably easy to put together in just about 30 minutes! Get ready to fill up your bowls (and tummies!) with silky smooth soup coming in hot!
Two Star Ingredients for This Hot & Sour Soup Recipe
This easy hot and sour soup recipe is loaded with all kinds of morsels of goodness, two of which are absolutely crucial though! To create the signature hot and sour flavors you’ll need white pepper and vinegar.
The best part of making this soup at home is that you can make it as hot or sour as you’d like! If you’d like your soup spicier, add more white pepper. Don’t want it too sour? Add less vinegar. After all, you’re the master chef of your kitchen!
Quick Hack to Robust Flavor
This hot and sour soup recipe is so easy because each ingredient brings flavor to the dish, especially one in particular.
If you haven’t tried dried shitake mushrooms in your food yet, let me tell you, you’re missing out! Fresh shitake mushrooms already have so much meaty and umami flavor. Dried shitake mushrooms are even more concentrated in flavor, along with the water it’s soaked in. You can also use the mushroom water for an ultra flavorful vegetable broth!
Enjoy Your Easy Hot & Sour Recipe Along With:
- Air Fryer Miso Ginger Salmon (Quick & Easy!)
- Glazed Sesame Chicken (Faster than take-out!)
- Garlic Spinach Stir-Fry (10 minutes only!)
Let's Get Cooking!
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Hot & Sour Soup Recipe
- ¼ tablespoon ginger thinly sliced
- 2 oz 5-spiced dry tofu*
- 2 oz medium-firm tofu
- ½ carrot thinly sliced
- ¼ cup bamboo shoots
- ¼ cup dried sliced shitake mushrooms rehydrated in ½ cup water & water reserved
- 3 ½ cups vegetable stock
- 3 tablespoons cornstarch mixed with 5 tablespoons water
- 1 egg beaten
- ⅙ - ¼ cup white vinegar adjust to how sour you like your soup
- 2 ½ teaspoons sesame oil
- 1 -3 teaspoons salt*
- 2 green onions thinly sliced, optional for garnish
- In a bowl, combine sauce ingredients then set aside.
- Heat a large pot, on medium-high heat, and add a little oil. Add in ginger and saute for a couple of seconds until it’s fragrant. Add in tofu, carrots, bamboo shoots and saute until the tofu is lightly golden. Add in rehydrated mushrooms, water from rehydrating mushrooms, vegetable stock, and sauce. Bring to a boil, reduce heat to medium, and cook for 5 minutes or until carrots are tender. Pour in the cornstarch and continuously mix until it becomes thickened. Very slowly, drizzle eggs into the pot to create egg ribbons. Pour in white vinegar, sesame oil, and salt. Stir then turn off the heat. Serve with green onions as garnish, if desired.
- Spiced tofu can be found in the refrigerated section of local Asian markets. If you have trouble finding it, you can substitute it with more medium-firm tofu.
- The amount of salt you add may vary depending on how much vinegar you add. I recommend starting at 1 teaspoon of salt then you can always add more if needed!
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.