Homemade Hot and Sour Soup is tangy, spicy, and so much better than takeout! This classic Chinese soup has an aromatic broth that is loaded with mushrooms, tomatoes, and carrots, then thickened with cornstarch for a glossy, silky texture. Stir in whisked egg for delicate egg ribbons that soak up all that flavor. Ready in just 25 minutes, it's faster than ordering takeout!
Hot and sour soup is a traditional Chinese dish known for being spicy with a tangy flavor from the vinegar. Although most Western versions are somewhat mild, this from-scratch hot and sour soup recipe can be made as spicy (or as mild) as you like! Serve it as an appetizer before your favorite Chinese recipes, like Sesame Chicken or Broccoli Beef, or pour an extra large serving for a main dish. It's the perfect addition to any meal!
Why You'll Love This Hot and Sour Soup
- Quick to make. This flavorful Chinese soup only requires about 25 minutes, which includes the time to flavor the broth and prep and cook the veggies. It's super quick and one of my favorite soups for those cool fall and winter days!
- Full of flavor. "Hot and sour" refers to the spicy white pepper and tangy vinegar, which give this soup a bold flavor that warms you all the way down. This is one of the most aromatic, intensely flavored soups, and we can't get enough of it!
- Restaurant quality. Unlike other versions that use regular soy sauce and more Americanized flavors, this recipe tries to keep this soup as authentic as possible while still considering product availability. This simple recipe truly tastes like the soup you get from your local Chinese restaurant, if not better!
Ingredient Notes
To make this delicious Hot and Sour Soup, you will need the following ingredients (full measurements in recipe card below):
- stock - use a high-quality chicken broth or stock. For a vegetarian meal, choose vegetable stock.
- soy sauce - we use both light and dark soy sauces as both sauces have slightly different flavor profiles, which enhances the broth and adds a nice depth of flavor. If you only have one, feel free to substitute it for the other.
- sesame oil - for a nutty, aromatic note.
- white vinegar - this gives the soup a sour flavor. Chinese black rice vinegar is a good substitute.
- white pepper powder - this has a slightly fruity flavor and a nice heat. If you cannot find this, try black pepper instead.
- hot sauce - or sriracha, to taste.
- tomatoes - we use roma tomatoes, but feel free to use any variety that you have.
- carrots
- shiitake mushrooms - or oyster mushrooms. If you can't find fresh shiitakes, try rehydrating dried shiitake mushrooms.
- enoki mushrooms - these are thin Japanese mushrooms commonly found at Asian stores or major grocery stores. Button mushrooms will work in a pinch.
- green onion - finely chopped, for garnish.
- cornstarch - this will thicken the hot soup and give it a glossy, silky texture.
- eggs - these will be whisked and stirred into the hot soup, similar to making egg drop soup.
- salt and pepper
You will also need measuring cups and spoons, a large pot, a small bowl, and a fork.
How to Make the Best Hot and Sour Soup
- Make the soup base. In a large pot, add stock, soy sauce, sesame oil, vinegar, pepper, and hot sauce. Heat over medium-high heat and bring to a boil.
- Add veggies. Add tomatoes, carrots, and mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
- Make cornstarch slurry. In a small mixing bowl, stir together cornstarch and ¼ cup water until it turns into a slurry. Slowly stir the cornstarch slurry into the pot of soup and keep stirring until well combined and no lumps remain in the soup.
- Add eggs. When the soup is thickening and simmering, stir in beaten eggs with a fork and keep stirring until the soup reaches a desired consistency, about 2 minutes.
- Serve. Sprinkle with green onion and season with salt and pepper to taste. Serve immediately.
Recipe Variations
- Make it hot. Feel free to be heavy-handed with the hot sauce or sriracha if you prefer a spicier soup. You can also simmer a hot chili pepper to infuse the broth with heat.
- Add protein. To keep this soup veggie-friendly, add pieces of soft tofu to the broth for a little extra protein. For meat eaters, add leftover pulled pork, roasted chicken, or your favorite Chinese meatballs.
- Add more veggies. Traditional recipes from Northern China often include lily buds, wood ear mushrooms, and other regional ingredients. To sneak in some extra veggies, you can also add bamboo shoots, green beans, broccoli, or cauliflower.
How to Serve
This Hot and Soup Soup is delicious served on its own, or paired with some of my favorite Chinese sides including:
- Steamed Scallion Buns
- Egg and Chive Vegetarian Dumplings
- Chinese Garlic Cucumber Salad
- Spicy Chili Oil Wontons
- Shanghai Style Vegetarian Steamed Buns
- Savoury Chive Pancakes with Sourdough Starter
For more recipes, see our 25 Best Dim Sum Recipes.
Recipe Tips and Tricks
- Source the right ingredients. Depending on where you live, it may be challenging to fins some of these ingredients. However, it's worth the hunt! Check your local Asian market. Even major groceries, like Whole Foods, often sell a wide range of Asian condiments and produce.
- Make a cornstarch slurry. It's tempting to add the cornstarch directly to the chicken broth, but don't! It will clump up and become impossible to stir in. Mix it with a little warm water for the best texture and flavor.
- Stir in a circular motion. After adding the whisked egg, stir the soup in a circular direction to help the egg feather out into thin tendrils instead of clumping up.
Storing and Freezing Instructions
How to Store
Once cooked, let the soup cool to room temperature, and then store the leftovers in an airtight container in the fridge for 3-4 days.
How to Reheat
Either warm the leftover soup in a pan on the stove or microwave it for several minutes. Stir well.
How to Freeze
Hot and sour soup freezes well, although it is so quick and easy to make that you may not need to go through the effort. To freeze, chill the soup first and then freeze in freezer-safe containers, leaving 1-2 inches of space at the top for the soup to expand. Thaw in the fridge, then reheat following the instructions above.
FAQ
It depends on the recipe you follow. This recipe is very easy to make vegetarian using vegetable stock, but the versions in many restaurants will be made with chicken stock instead. That's part of why we like to make our own -- we can make it vegetarian-friendly to serve our whole family.
Most hot and sour soup recipes, like this one, rely on cornstarch for that glossy, smooth texture. Cornstarch is naturally gluten-free, which makes it suitable for people who need to avoid gluten for any reason.
It can, but most of the time, hot and sour soup is made without meat. This doesn't necessarily mean it is vegetarian, though. Many versions use chicken stock instead, and you may find some with roasted meat or meatballs. If you want a vegetarian hot and sour soup, it's best to make your own.
More Hearty Vegetarian Soup Recipes
- 60 Best Soup Recipes
- Easy Wonton Soup
- Hungarian Mushroom Soup
- Vegetarian Mushroom Barley Soup
- Pasta e Fagioli Soup
- French Onion Soup
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Recipe
Hot and Sour Soup
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Homemade Hot and Sour Soup is tangy, spicy, and so much better than takeout! This classic Chinese soup has an aromatic broth that is loaded with mushrooms, tomatoes, and carrots, then thickened with cornstarch for a glossy, silky texture. Stir in whisked egg for delicate egg ribbons that soak up all that flavor. Ready in just 25 minutes, it's faster than ordering takeout!
Ingredients
For the soup base:
- 6 cups chicken stock or vegetable stock
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons white vinegar or chinese black vinegar
- 1 teaspoon ground white pepper
- ½ tablespoon hot sauce or sriracha sauce(or to taste)
For the vegetables:
- 2 roma tomatoes, sliced
- 1 carrot, diced
- 1 cup shiitake mushrooms or oyster mushrooms, thinly sliced
- 1 pack (5 ounces) Enoki mushrooms, washed and ends trimmed
- 2 tablespoons green onion, finely chopped
Other ingredients:
- 4 tablespoons cornstarch ¼ cup water
- 2 eggs, beaten
- salt and pepper (to taste)
Instructions
- In a large pot, add stock, soy sauce, sesame oil, vinegar, pepper, and hot sauce. Heat over medium-high heat and bring to a boil.
- Add tomatoes, carrots, and mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
- In a small mixing bowl, stir together cornstarch and ¼ cup water until it turns into a slurry. Slowly stir the cornstarch slurry into the pot of soup and keep stirring until well combined and no lumps remain in the soup.
- When the soup is thickening and simmering, stir in beaten eggs with a fork and keep stirring until the soup reaches a desired consistency, about 2 minutes.
- Sprinkle with green onion and season with salt and pepper to taste. Serve immediately.
Notes
How to store: Once cooked, let the soup cool to room temperature, and then store the leftovers in an airtight container in the fridge for 3-4 days.
How to reheat: Either warm the leftover soup in a pan on the stove or microwave it for several minutes. Stir well.
How to freeze: Hot and sour soup freezes well, although it is so quick and easy to make that you may not need to go through the effort. To freeze, chill the soup first and then freeze in freezer-safe containers, leaving 1-2 inches of space at the top for the soup to expand. Thaw in the fridge, then reheat following the instructions above.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
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