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
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 4 1x
- Category: Soup
- Method: Stove Top
- Cuisine: Chinese
Description
This Classic Hot and Sour Soup recipe is quick and easy to make, and full of delicious flavors. No need for Chinese takeout!
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
Instructions
-
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.
-
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.
-
Pour the beaten eggs into the soup while gently stirring.
-
Add the tofu and green onions. Stir and remove from heat. Serve while hot.
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.
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 2.5 g
- Sodium: 640.8 mg
- Fat: 9.8 g
- Carbohydrates: 16.3 g
- Protein: 22 g
- Cholesterol: 93 mg
Keywords: easy hot and sour soup, easy hot and sour soup recipe, szechuan hot and sour soup, vegan hot and sour soup
Super great recipe! Will definitely make it again!
★★★★★
So glad you like this hot and sour soup, Kathy! It’s a classic recipe that’s on repeat in my house!
We loved your Hot and Sour soup. Easy to follow instructions. It was so delicious. We added your recipe to Our Favorites. 😋. Thanks
★★★★★
That’s so great to hear! So glad you like this hot and sour soup. It’s super easy, right?
Made this tripled it to freeze. Added fine stripped chicken ,cut it frozen ,
stripped carrot and red pepper. Best hot and sour soup ever.
Yay! So glad you like this hot and sour soup recipe! Love that it’s so versatile too!
Made this 3 times, I get my mushrooms from an Asian market. Add bamboo shoots also. It always tastes restaurant quality. Add more ingredients to your taste buds.
★★★★★
So glad you liked this recipe, Mike! It sure is a winner soup in our house, and with fall approaching, we will be making this often! Love the addition of more mushrooms!
This recipe was so good! Easy to follow recipe with most of the ingredients I already had on hand……
Will be making this a lot this winter!
★★★★★
This wonton soup is so perfect for this season. I make a huge batch of broth and freeze it so can pull it out and just add in the frozen wontons and baby bok choy. Enjoy!
Delicious soup. My husband and I loved it. Thank you for this yummy recipe.
★★★★★
So glad you enjoyed the soup, Leeyah! It’s definitely the perfect time of year for a hot and sour soup!
It was perfect the first time. I learn so much from you as well! Keep it up great post.
★★★★★
Thank you so much! So glad you liked the hot and sour soup recipe!
Looks delish and I know we’d love it…but….how important are the eggs? Would it still taste OK without? I would definitely use tofu, though.
Heidi, you could definitely omit the eggs. It would be just as tasty!
This is definitely one of my favorite Chinese takeout soups! I’m so excited to try this recipe at home! I’ve been needing more soup recipes during this self isolation. 👍
★★★★★
Hi Annette! Hope you’re hanging in there during these crazy times. This soup should definitely be on your rotation list. It’s so easy to make!