My kitchen smells like a Chinese restaurant right now, and I couldn’t be happier about it.
This hot and sour soup is the same one I make every time the weather turns cold or someone in my house has a cough coming on.
It’s tangy, a little spicy, thick enough to coat a spoon, and loaded with mushrooms, tofu, and silky egg ribbons.
Once you taste how much better it is fresh off your own stove, ordering it from a takeout menu is going to feel like a downgrade.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you love a good brothy bowl, my Corn Egg Drop Soup is another one worth keeping in your regular rotation.
Why You’ll Love This Hot And Sour Soup Recipe
This soup hits every note you want from a bowl of Chinese comfort food.
It’s sour, spicy, savory, and silky all at once, and it comes together faster than takeout delivery.
You control the heat level completely, so it works for spice lovers and sensitive palates alike.
Best of all, it uses simple pantry staples plus a handful of Asian ingredients that keep for months in your fridge or pantry.
- Ready in about 40 minutes from start to finish
- Adjustable spice level for every kind of eater
- Loaded with protein from pork, tofu, and eggs
- Tastes better and fresher than restaurant versions
- Freezer friendly and easy to double for a crowd
You might also enjoy: Wonton Soup
Ingredients
Most of these ingredients are shelf stable, so you can stock up once and make this soup anytime the craving hits.
A few specialty items make a real difference in flavor and are worth seeking out at an Asian grocery store or online.
- 6 cups chicken broth (or vegetable broth for a lighter option)
- 4 ounces boneless pork loin, cut into thin matchsticks
- 4-5 dried shiitake mushrooms, rehydrated and sliced thin
- 1/4 cup wood ear mushrooms, rehydrated and sliced thin
- 1/2 cup canned bamboo shoots, cut into thin strips
- 1 block (about 14 ounces) firm or soft tofu, cut into thin strips
- 2 large eggs, lightly beaten
- 3 tablespoons cornstarch, divided
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 1/4 cup Chinkiang black vinegar (or rice vinegar as a substitute)
- 1 to 2 teaspoons white pepper, to taste
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon salt, or to taste
- 2 green onions, thinly sliced
- 1 teaspoon chili oil, optional, for extra heat
This soup pairs beautifully with my Chinese Dumplings if you want to turn dinner into a full takeout style spread at home.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that make the process smoother.
A wide, heavy pot helps the broth heat evenly, and a good chef’s knife makes quick work of all the julienne cutting.
- Dutch oven or heavy soup pot
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowl for the cornstarch slurry
- Ladle
- Fine mesh strainer, for rehydrating mushrooms
Read Also: Egg Drop Soup Recipe
Recommended Products for This Recipe
These are a few products I personally use whenever I make this soup, and I genuinely think they make the process easier and the final result taste better.
1. Lee Kum Kee Chinkiang Black Vinegar
This is the vinegar that gives authentic hot and sour soup its deep, malty tang, and it tastes nothing like plain white vinegar.
A single bottle lasts a long time since you only need a splash per batch, and it also works beautifully in dumpling dipping sauce.
2. Dried Wood Ear Mushrooms
Wood ear mushrooms give this soup its signature crunchy, slightly gelatinous texture that you just cannot get from regular button mushrooms.
They rehydrate in about twenty minutes and keep in your pantry for ages, so it’s worth having a bag on hand.
3. White Pepper Powder
White pepper is what gives hot and sour soup its distinct, earthy heat instead of the sharper bite of black pepper.
I keep a dedicated jar just for this soup because I use it so often once I started making this recipe regularly.
4. Enameled Cast Iron Dutch Oven
A heavy bottomed pot heats evenly and prevents the cornstarch slurry from scorching on hot spots while you stir.
It’s also just a great all purpose pot for soups, stews, and braises well beyond this one recipe.
5. Toasted Sesame Oil
A small drizzle at the end adds a nutty, fragrant finish that ties the whole bowl together.
A little goes a long way, so one bottle will last you through dozens of batches of soup and stir fries.
I learned a lot of these techniques while perfecting my Potsticker Soup, which shares a similar savory broth base.
Step-by-Step Instructions: How to Make Hot And Sour Soup
1. Rehydrate the Dried Mushrooms
- Place the dried shiitake mushrooms and wood ear mushrooms in separate small bowls.
- Cover each with warm water and let them soak for 20 to 30 minutes, until fully softened.
- Drain the mushrooms and squeeze out excess water gently with your hands.
- Trim off any tough stems from the shiitake mushrooms and discard them.
- Slice both types of mushrooms into thin, even strips and set aside.
2. Prep the Pork and Other Ingredients
- Slice the pork loin into thin matchstick strips, cutting against the grain for tenderness.
- In a small bowl, toss the pork strips with 1 teaspoon of the cornstarch and a splash of water to coat.
- Cut the drained bamboo shoots into thin strips to match the size of the pork and mushrooms.
- Slice the tofu into thin strips roughly the same width as the other ingredients for even texture in every bite.
- Lightly beat the two eggs in a small bowl or measuring cup with a pour spout and set aside.
- Slice the green onions thinly and set them aside for garnish.
3. Build the Broth Base
- Pour the chicken broth into a large pot or Dutch oven and bring it to a gentle boil over medium high heat.
- Add the sliced shiitake mushrooms, wood ear mushrooms, and bamboo shoots to the pot.
- Let the mixture simmer for 3 to 4 minutes so the mushrooms release their flavor into the broth.
- Add the cornstarch-coated pork strips to the pot, stirring gently to separate the pieces.
- Simmer for 2 to 3 minutes, until the pork turns opaque and is cooked through.
4. Season the Soup
- Stir in the light soy sauce, dark soy sauce if using, sugar, and salt.
- Add the black vinegar and white pepper, starting with the lower amount if you’re not sure about the heat level.
- Taste the broth and adjust with more vinegar for tang or more white pepper for heat, a little at a time.
- Add the tofu strips gently, stirring carefully so the pieces don’t break apart.
- Let everything simmer together for 2 more minutes so the flavors meld.
5. Thicken the Soup
- In a small bowl, whisk the remaining 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth.
- While stirring the soup in a slow circular motion, pour in the cornstarch slurry in a thin stream.
- Continue stirring for 1 to 2 minutes, until the broth thickens to a glossy, slightly gloopy consistency.
- If the soup is thinner than you like, mix a bit more cornstarch with cold water and repeat.
6. Add the Egg Ribbons
- Reduce the heat to low so the soup is barely simmering, not boiling hard.
- Stir the soup gently in one direction to create a slow whirlpool.
- Slowly drizzle the beaten eggs into the pot in a thin stream from a height of about 6 inches.
- Wait 10 to 15 seconds without stirring to let the egg set into ribbons before gently folding it through once.
7. Finish and Serve
- Turn off the heat and stir in the toasted sesame oil.
- Ladle the soup into bowls immediately while it’s hot.
- Top each bowl with sliced green onions and a drizzle of chili oil if you like it extra spicy.
- Serve right away, since the soup continues to thicken slightly as it sits.
This same base technique is what makes my Asian Beef Noodle Soup so satisfying too.
Tips for The Best Hot And Sour Soup
A few small details make the difference between an average pot of soup and one that tastes like your favorite restaurant.
Pay attention to your vinegar and pepper ratios, since those two ingredients define the entire flavor of the dish.
- Add the vinegar toward the end of cooking so its bright tang doesn’t cook off
- Taste and adjust seasoning gradually rather than dumping everything in at once
- Use cold water for your cornstarch slurry so it doesn’t clump
- Pour the beaten egg in slowly for delicate ribbons instead of scrambled chunks
- Rehydrate dried mushrooms ahead of time to save active cooking time
- Keep the soup at a gentle simmer once thickened, since a hard boil can break the starch
Another favorite: Tom Yum Soup
Serving Suggestions
This soup is hearty enough to serve as a light meal on its own, especially with a side of rice.
It also makes a fantastic starter before a bigger Chinese-inspired spread.
- Steamed jasmine rice on the side
- A plate of Tom Kha Gai for a full soup course
- Crispy spring rolls for crunch and contrast
- Simple stir fried greens like bok choy or gai lan
- A pot of jasmine or green tea to round out the meal
Variations of Hot And Sour Soup
This recipe is easy to adapt depending on what you have on hand or your dietary preferences.
Swapping proteins or adjusting heat levels won’t change the basic technique at all.
- Vegetarian version: skip the pork and use vegetable broth instead of chicken broth
- Shrimp version: substitute peeled, deveined shrimp for the pork
- Extra spicy: add extra chili oil or a pinch of crushed red pepper flakes
- Milder version: reduce the white pepper and vinegar by half
- Extra vegetables: add julienned carrots or napa cabbage along with the other vegetables
You might also enjoy: Stir Fry Sauce
Storage and Reheating
This soup keeps well and actually tastes even more flavorful the next day, once everything has had time to meld.
The texture of the tofu and mushrooms holds up nicely through a few days of storage.
- Refrigerate in an airtight container for up to 4 days
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water if the soup has thickened too much in the fridge
- Freezing is possible for up to 2 months, though the tofu texture may soften slightly
- Thaw frozen soup overnight in the fridge before reheating on the stove
This recipe pairs well with the same broth building technique in my Miso Soup.
Nutritional Facts
Here’s an approximate breakdown per serving, based on 6 servings total.
- Calories: 160
- Protein: 12g
- Carbohydrates: 11g
- Fat: 7g
- Fiber: 1g
- Sodium: 780mg
Read Also: Pf Changs Egg Drop Soup Recipe
Health Benefits of Key Ingredients
Beyond tasting incredible, this soup actually packs in some genuinely nutritious ingredients.
Several of the star components have been valued in Chinese cooking for both flavor and wellness for centuries.
- Shiitake mushrooms provide fiber and immune-supporting compounds
- Tofu offers plant-based protein along with calcium and iron
- Eggs contribute high-quality protein and essential vitamins
- Ginger and white pepper are traditionally used to support digestion
- Bamboo shoots are low in calories and provide a good dose of fiber
The same nourishing base shows up in my Vegetarian Egg Drop Soup if you want another cozy, plant-forward option.
FAQs About Hot And Sour Soup
1. Can I make hot and sour soup vegetarian?
Yes, simply leave out the pork and swap the chicken broth for vegetable broth.
The tofu, mushrooms, and egg still give the soup plenty of body and protein.
2. What can I use instead of Chinkiang black vinegar?
Rice vinegar or apple cider vinegar both work as substitutes, though the flavor will be slightly less complex.
Balsamic vinegar can also work in a pinch since it shares a similar dark, mellow tang.
3. Why is my soup not thick enough?
This usually means the cornstarch slurry wasn’t fully dissolved or the soup wasn’t simmering when it was added.
Try mixing a fresh slurry with cold water and stirring it into a gently simmering pot.
4. Can I use black pepper instead of white pepper?
You can, though white pepper has a more earthy, slightly fermented flavor that’s traditional in this dish.
Start with half the amount if using black pepper, since it can taste sharper.
5. Is hot and sour soup gluten free?
It can be, as long as you use a gluten free soy sauce or tamari and double check your broth’s label.
All the other core ingredients in this recipe are naturally gluten free.
Another favorite: Wonton Egg Drop Soup
Hot and Sour Soup
Ingredients
- 6 cups chicken broth or vegetable broth for a lighter option
- 4 ounces boneless pork loin about 113g, cut into thin matchsticks
- 4 dried shiitake mushrooms 5 if smaller, rehydrated and sliced thin
- 1/4 cup wood ear mushrooms rehydrated and sliced thin
- 1/2 cup canned bamboo shoots cut into thin strips
- 1 firm or soft tofu about 14 ounces or 397g, cut into thin strips
- 2 large eggs lightly beaten
- 3 tablespoons cornstarch divided, plus more if needed for thickening
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce optional, for color
- 1/4 cup Chinkiang black vinegar or rice vinegar as a substitute
- 1 teaspoon white pepper to taste, up to 2 teaspoons
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon salt or to taste
- green onions 2 stalks, thinly sliced, for garnish
- chili oil optional, for extra heat
Equipment
- Dutch oven or heavy soup pot wide and heavy pot
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowl for cornstarch slurry
- Ladle
- Fine-mesh strainer for rehydrating mushrooms
Method
- Rehydrate dried shiitake and wood ear mushrooms in warm water for 20-30 minutes. Drain, squeeze out excess water, trim stems from shiitake, and slice both thinly.
- Slice pork loin into matchstick strips against the grain. Toss with 1 teaspoon cornstarch and a splash of water. Cut bamboo shoots and tofu into thin strips. Lightly beat eggs and slice green onions for garnish.
- Bring chicken broth to a gentle boil in a large pot. Add sliced shiitake, wood ear mushrooms, and bamboo shoots. Simmer for 3-4 minutes to release flavors.
- Add cornstarch-coated pork to the pot, stirring to separate pieces. Simmer for 2-3 minutes until pork is opaque and cooked through.
- Stir in light soy sauce, dark soy sauce, sugar, salt, black vinegar, and white pepper. Add tofu strips gently and simmer 2 more minutes to meld flavors.
- Whisk remaining 2 tablespoons cornstarch with 3 tablespoons cold water until smooth. Pour slurry into simmering soup while stirring continuously until thickened to a glossy consistency.
- Reduce heat to low. Stir soup to create a whirlpool and slowly drizzle beaten eggs from a height of 6 inches. Let set 10-15 seconds, then gently fold through to form ribbons.
- Turn off heat, stir in sesame oil. Ladle into bowls and top with green onions and chili oil if desired. Serve immediately while hot.
Nutrition
Notes
- Add vinegar toward the end of cooking so its bright tang doesn’t cook off.
- Taste and adjust seasoning gradually rather than dumping everything in at once.
- Use cold water for your cornstarch slurry so it doesn’t clump.
- Pour beaten egg in slowly for delicate ribbons instead of scrambled chunks.
- Rehydrate dried mushrooms ahead of time to save active cooking time.
- Keep soup at a gentle simmer once thickened, since a hard boil can break the starch.
- For a vegetarian version: skip the pork and use vegetable broth.
- For extra spicy: add extra chili oil or a pinch of crushed red pepper flakes.
- Store leftovers in the refrigerator for up to 4 days. Soup thickens as it sits; add a splash of broth when reheating.
- This soup freezes well for up to 2 months, though tofu texture may soften slightly upon thawing.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This hot and sour soup recipe has earned a permanent spot in my regular meal rotation.
It’s warming, a little bold, and endlessly comforting on a chilly evening.
I hope it becomes just as much of a staple in your kitchen as it is in mine.
Give it a try this week, and let me know in the comments how you liked it or what tweaks you made your own way.
Recommended:
- Spring Vegetable Stir Fry Recipe
- Teriyaki Chicken Stir Fry Recipe
- Air Fryer Spring Rolls Recipe
- Asian Glazed Chicken Thighs Recipe
- Thai Chicken Soup Recipe
