Classic Hot and Sour Soup

This classic, Chinese restaurant-style Hot & Sour Soup recipe comes from my good friend and fellow food blogger, Amy Duska (Amy in the Kitchen). This soup is a must for busy weeknights! No need to order takeout with this one. It’s ready in less than 30 minutes!

Photo credit: Amy Duska

One of my favorite soups to order when I go out for Asian is a Classic Hot and Sour Soup. A lot of people don’t realize how easy it is to make in your own kitchen!

Ingredients for this recipe

Tofu

Tofu makes a terrific, hardy protein in this Hot and Sour Soup. I like to buy extra firm or sprouted tofu so it doesn’t fall apart in the broth.

Mushrooms 

I used white button mushrooms for this recipe because that’s what I had on hand, but shiitake or crimini mushrooms would also be perfect in this soup.

Green onions

Gotta have some greens, right? The green onions add a mild oniony flavor to this soup recipe.

The broth

Just these simple ingredients create a beautiful balance of flavors in this broth!

• Low-sodium chicken broth
• Low-sodium soy sauce
• Rice wine vinegar
• Sriracha sauce
• Ground white pepper
• Corn starch
• Water
• Eggs

Photo credit: Amy Duska

TIPS & TRICKS

• This recipe calls for corn starch to thicken the soup. You can substitute arrowroot if you don’t use corn starch.
• Eggs make up the bulk of protein in this soup along with slices of tofu. If you don’t like tofu, just omit it. You can leave out the protein all together or substitute it with cooked chicken, pork or beef. 
• Hot and Sour Soup can be stored in an airtight container in the fridge for up to 3 days. It can be frozen for up to 3 months.

WANT MORE?

If you like this recipe, you’re going to want these recipes:

• Miso Chicken Noodle Soup
• Easy Thai Clear Soup with Chicken and Tofu
• Asian-Inspired Chicken Tortilla Soup
• Miso Butternut Squash Soup

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Classic Hot and Sour Soup

★★★★★ 5 from 2 reviews

• Author: Amy in the Kitchen
• Prep Time: 5 min
• Cook Time: 15 min
• Total Time: 20 min
• Yield: 4 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Chinese

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Description

This Classic Hot and Sour Soup recipe is quick and easy to make, and full of delicious flavors. No need for Chinese takeout!

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Scale 1x2x3x

Ingredients

• 6 cups reduced-sodium chicken broth
• 1/2 cup mushrooms sliced
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar
• 1 tablespoon Sriracha sauce
• 1 teaspoon ground white pepper
• 3 tablespoons corn starch
• 3 tablespoons cold water
• 2 eggs well beaten
• 6 oz. extra-firm tofu, sliced into strips
• 2 green onions, sliced

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Instructions

1. Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, Sriracha sauce, and white pepper. Continue to simmer for 5 minutes.
2. In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
3. Pour the beaten eggs into the soup while gently stirring.
4. Add the tofu and green onions. Stir and remove from heat. Serve while hot.

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Notes

• This recipe calls for corn starch to thicken the soup. You can substitute arrow root if you don’t use corn starch.
• Eggs make up the bulk of protein in this soup along with slices of tofu. If you don’t like tofu, just omit it. You can leave out the protein all together or substitute it with cooked chicken, pork or beef. 
• Hot and Sour Soup can be stored in an air tight container in the fridge for up to 3 days. It can be frozen for up to 3 months.
• This recipe is originally from Amy in the Kitchen.

Keywords: easy hot and sour soup, easy hot and sour soup recipe, szechuan hot and sour soup, vegan hot and sour soup