Chinese Style Hot and Sour Soup

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Warm, bold, and brimming with rich umami flavor, Chinese Style Hot and Sour Soup is the perfect comfort dish for chilly days or when you need a little pick-me-up. This traditional Chinese restaurant favorite balances the heat from white pepper and the tanginess of vinegar with satisfying ingredients like mushrooms, tofu, bamboo shoots, and egg ribbons. Its silky, savory broth makes it irresistible from the very first spoonful.

While it might seem like a dish best left to the pros, this soup is surprisingly easy to prepare at home. Whether you’re looking for a quick weeknight dinner, a nourishing meal when you’re feeling under the weather, or simply a delicious and authentic Chinese soup experience, this recipe delivers. It’s customizable, flavorful, and ready in under 30 minutes.

Why You’ll Love This Chinese Style Hot and Sour Soup

• It’s quick and easy to make, perfect for busy nights.
• Packed with deep, complex flavors.
• Easily adjustable to suit vegetarian or meat-based preferences.
• A comforting bowl that tastes just like your favorite takeout — or better!
• It’s budget-friendly and uses pantry staples.

Preparation Phase & Tools to Use

To achieve the perfect Hot and Sour Soup at home, having the right tools makes a big difference. A medium to large soup pot or Dutch oven is essential for evenly simmering the broth and ingredients. A sharp chef’s knife will help you prep the vegetables and proteins quickly and cleanly. A ladle will make serving much easier, and a whisk or fork is key for gently stirring in the egg ribbons at the end without breaking them. Measuring spoons and cups are also helpful to maintain the balance between hot and sour components.

Preparation Tips

Use fresh mushrooms like shiitake or wood ear for authentic texture and flavor, but if unavailable, button mushrooms are a fine substitute. Always slice your veggies thinly so they cook evenly and quickly. To enhance the soup’s silkiness, stir in a cornstarch slurry near the end — but make sure to stir constantly to avoid clumps. When adding the egg, drizzle it in slowly while stirring the soup in a circular motion to create the signature ribbons. Taste before serving and adjust the vinegar or pepper levels depending on your preference — some like it more sour, others like more heat.

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Ingredients for this Chinese Style Hot and Sour Soup

• 4 cups chicken or vegetable broth (low sodium preferred)
• 1 cup water
• 1/2 cup sliced shiitake mushrooms (fresh or rehydrated dried)
• 1/2 cup bamboo shoots, thinly sliced
• 1/2 cup firm tofu, cut into thin strips
• 1 medium carrot, julienned
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (or black vinegar for more authenticity)
• 1 teaspoon white pepper (adjust to taste)
• 1/2 teaspoon chili oil or crushed red pepper flakes (optional, for extra heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 large eggs, lightly beaten
• 2 green onions, chopped (for garnish)
• 1 teaspoon sesame oil (optional, for finishing)
• Salt to taste

Step 1: Build the Broth Base

In a large soup pot, bring the chicken or vegetable broth and water to a gentle boil over medium heat. This will be the flavorful foundation of the soup, so use a quality broth for the best taste.

Step 2: Add the Vegetables and Tofu

Once the broth is simmering, add in the sliced mushrooms, bamboo shoots, carrots, and tofu. Let everything cook for about 5-7 minutes until the vegetables are tender but not mushy. The tofu will soak up the flavors beautifully as it simmers.

Step 3: Season the Soup

Stir in the soy sauce, rice vinegar, and white pepper. If you like your soup spicier, add chili oil or red pepper flakes here. Taste and adjust the seasoning based on your heat and sourness preference. Let the soup simmer for another 2-3 minutes.

Step 4: Thicken the Soup

Give the cornstarch slurry a quick stir and slowly pour it into the simmering soup while stirring constantly. This will thicken the broth slightly, giving it that classic silky texture. Let it cook for another minute or two until the soup has thickened.

Step 5: Add the Egg Ribbons

Turn the heat down to low. While gently stirring the soup in a circular motion, slowly drizzle in the beaten eggs. They will cook instantly and form beautiful ribbons throughout the soup. Avoid over-stirring, or the eggs will break up too much.

Step 6: Finish and Serve

Turn off the heat and stir in sesame oil for an added layer of aroma (optional). Ladle the soup into bowls and garnish with freshly chopped green onions. Serve hot and enjoy the comforting balance of spicy, tangy, and savory in every spoonful.

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Notes

For the most authentic flavor, try to find Chinese black vinegar or Chinkiang vinegar—it brings a deeper complexity to the soup compared to regular rice vinegar. The type of mushrooms used also makes a difference; dried shiitake mushrooms, once rehydrated, release an earthy umami flavor that enhances the broth significantly. If you’re making this soup vegetarian or vegan, ensure your soy sauce and broth are both free of animal products. For a protein boost, you can add shredded chicken or cooked pork slices.

Watch Out for These Mistakes While Cooking

• Overcooking the egg: If you pour the egg into rapidly boiling soup or stir too much after adding it, the ribbons will break apart or turn rubbery.
• Skipping the cornstarch slurry: It’s key to getting that silky texture—without it, the soup can feel too thin.
• Adding vinegar too early: Vinegar should go in after most ingredients are cooked. Prolonged boiling can dull its sharp flavor.
• Not tasting as you go: Hot and sour soup is all about balance. You need to taste and tweak both the heat and acidity levels to match your preference.

Storage Instructions

Let the soup cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop, stirring occasionally. If the soup thickens too much in the fridge, add a splash of water or broth when reheating. Freezing is possible, though the tofu and egg texture may slightly change after thawing. For best results, freeze the soup before adding the eggs and add them fresh when reheating.

Estimated Nutrition

Serving Size: 1 cup
Calories: 120
Protein: 7g
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 720mg

Frequently Asked Questions

What makes hot and sour soup spicy?

The spiciness usually comes from white pepper and sometimes chili oil or red pepper flakes. You can adjust either to your taste.

Can I make this soup vegetarian?

Yes! Use vegetable broth, omit any meat additions, and ensure your soy sauce is vegan. The result is just as delicious.

Can I use other types of mushrooms?

Absolutely. While shiitake are traditional, button mushrooms or even oyster mushrooms work well.

What’s the best vinegar to use?

Chinese black vinegar (Chinkiang vinegar) is the most authentic, but rice vinegar works too in a pinch.

Why do I need cornstarch slurry?

It thickens the soup slightly, giving it the smooth, velvety texture that’s a signature part of this dish.

Can I freeze hot and sour soup?

Yes, but for the best texture, freeze it before adding the egg. Add the egg fresh when reheating.

How do I get perfect egg ribbons?

Slowly drizzle beaten eggs into gently stirred hot soup, not boiling. Stir in one direction and avoid overmixing.

Is this soup gluten-free?

It can be if you use tamari or gluten-free soy sauce and ensure other ingredients are certified gluten-free.

Conclusion

Chinese Style Hot and Sour Soup is the perfect fusion of bold flavor and nourishing warmth. Whether you’re making it to soothe a cold, impress guests, or enjoy a taste of your favorite takeout dish at home, this soup delivers on every level. It’s hearty, healthy, and satisfying with every spoonful—and once you make it yourself, you’ll keep coming back for more.

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