Chinese hot and sour soup is simple to prepare and ready in about 15 minutes. It combines spicy chili garlic sauce, soy sauce and vinegar, with hearty tofu and mushrooms. A vegetarian option is included.
This hot and sour soup captures the classic restaurant flavors—spicy from chili garlic sauce and Szechuan flakes, tart from vinegar, and savory from soy sauce.
Sliced shiitake mushrooms and firm tofu provide satisfying texture, while bamboo shoots add a pleasant crunch. Use vegetable stock for a filling vegetarian version.
Why you’ll love this recipe
- Perfect balance of heat and tang.
- Crushed Szechuan pepper flakes and chili garlic sauce deliver a robust spicy kick.
- A blend of rice wine vinegar and black vinegar gives a bright, slightly sweet tartness.
- Tofu and mushrooms add protein and a meaty mouthfeel while keeping the soup vegetarian-friendly.
Ingredients you’ll need
- Stock – vegetable stock for a vegetarian soup, or chicken stock if preferred.
- Firm tofu – use firm or extra-firm so it holds its shape.
- Mushrooms – shiitake, wood ear, or straw mushrooms work well; any mushroom is fine.
- Bamboo shoots – look for julienned canned bamboo shoots.
- Eggs – optional; beaten eggs create thin ribbons when added. Omit for a vegan version.
Hot and Sour Soup Seasoning:
- Dark soy sauce – for deeper color; regular soy sauce can be substituted.
- Rice wine vinegar – provides bright acidity.
- Chili garlic sauce – adds heat and a vinegary tang.
- Cornstarch – mixed with water to thicken the soup.
Step by step instructions
Heat a large pot over medium-high heat and add the stock. When it comes to a simmer, stir in the mushrooms, bamboo shoots and the seasoning ingredients (soy sauces, vinegars, chili garlic sauce, garlic, ginger, sugar, sesame oil and pepper). Return to a gentle simmer.
Whisk the cornstarch with water to make a slurry (stir well so the cornstarch hasn’t settled) and slowly add it to the simmering soup. Stir as it thickens.
To create egg ribbons, stir the soup in a circular motion and slowly drizzle the beaten eggs into the soup while stirring. The eggs will cook instantly into fine strands.
Add the cubed firm tofu and fold gently to avoid breaking it up.
Taste and adjust seasoning: add more vinegar for tang, chili garlic sauce or Szechuan flakes for heat, or soy sauce for saltiness. Finish with a small drizzle of toasted sesame oil.
Garnish with chopped scallions and serve immediately.
Ingredient substitutions & variations
- Dark soy sauce – regular soy sauce works if you don’t have dark soy.
- Black vinegar – black vinegar is ideal for its mild sweetness and depth; balsamic is an acceptable substitute, or use another vinegar if necessary.
- Vegetarian version – use vegetable stock and add extra vegetables such as carrots, broccoli, corn or peas for a heartier soup.
- Protein options – traditional hot and sour can include pork, chicken, shrimp or beef if you want to add non-vegetarian protein.
Storing & reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until warmed through; add a little water or stock if the soup has thickened too much.
Frequently Asked Questions
Traditionally it includes a savory broth (often pork-based), mushrooms, tofu and bamboo shoots. Vinegar and crushed red pepper create the soup’s signature tang and heat.
It can be relatively healthy—low in fat and calories and a good source of protein from tofu and eggs. Monitor sodium from soy sauce and adjust to taste.
A cornstarch slurry (cornstarch mixed with water) is added to the simmering soup to thicken it.
More Chinese recipes:
- Egg Drop Soup – Easy and Authentic
- The Best Chicken Lo Mein
- Healthy Chinese Chicken Salad
- Chinese Style Fried Garlic Green Beans
What to serve with hot and sour soup:
- Panda Express Kung Pao Chicken
- Spicy Szechuan Noodles with Garlic Chili Oil
- Stir Fried Shanghai Rice Cakes
- PF Chang’s–style Vegetarian Lettuce Wraps
Chinese Hot and Sour Soup
Rate
Ingredients
- 4 cups stock, – use vegetable or chicken stock
- 3 Tablespoons cornstarch, – mixed with 3 tablespoons water
- 2 cups shiitake mushrooms, – sliced
- 8 oz canned bamboo shoots, – drained
- 4 oz extra firm tofu, – drained and cubed
- 2 large eggs, – beaten (optional)
- 2 stalks scallions, – chopped
Hot and Sour Soup Seasoning:
- 2 to 3 Tablespoons chili garlic sauce, – adjust to taste
- 2 Tablespoons rice wine vinegar
- ½ to 1 Tablespoon black vinegar, – or balsamic/rice wine vinegar
- 2 Tablespoon low sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 clove garlic, – minced
- ¾ teaspoon sugar
- ½ teaspoon ginger, – grated
- ½ teaspoon toasted sesame oil
- ⅛ teaspoon white pepper powder, – or black pepper
- ½ teaspoon crushed Szechuan chili peppers, – optional
Instructions
-
Heat a large pot over medium-high. Add stock and bring to a simmer. Add mushrooms, bamboo shoots and the seasoning ingredients. Return to a simmer.
-
Stir in the cornstarch slurry (stir it first if it’s settled). The soup will thicken as it simmers.
-
Stir the soup in a circular motion and slowly drizzle the beaten eggs to create thin egg ribbons.
-
Add the tofu and stir gently to keep cubes intact.
-
Adjust seasoning with more vinegar, chili garlic sauce or salt to taste.
-
Garnish with chopped scallions and serve immediately.
Notes
- The cornstarch slurry thickens the soup; add more if mushrooms or tofu release extra liquid.
- Black vinegar is milder and slightly sweet; balsamic can be used as a substitute, or use another vinegar if needed.
Nutrition
Carbohydrates: 24g,
Protein: 8g,
Fat: 4g
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!