Hot and Sour Soup
If you’re craving something warm, comforting, and bursting with bold flavor—this Hot and Sour Soup hits the spot every time. It’s rich, savory, just the right amount of spicy, and comes together in under 20 minutes. Yes, really!
This homemade version rivals your favorite takeout and makes a fantastic quick dinner or a cozy appetizer. It’s one of those soups that’s just as satisfying on its own as it is paired with other dishes.
And the best part? You don’t need a trip to the restaurant. With a few pantry staples and some fresh ingredients, you can whip this up in your own kitchen faster than delivery would arrive.
If you’re into easy, soul-soothing soups, you might also love our Chicken Noodle Soup, Broccoli Cheese Soup, or Creamy Tomato Soup—all comforting classics made simple.
Ingredients & Easy Swaps
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Broth: Beef broth gives a deeper, richer flavor, but feel free to use chicken broth or stock if that’s what you have on hand.
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Mushrooms: White button mushrooms work great, but if you can find fresh shiitake, they’ll add a lovely earthy taste. Even dried mushrooms can be rehydrated and used!
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Soy Sauce: Go with regular or low-sodium soy sauce—either works well and adds the perfect umami balance. No extra salt needed.
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Rice Vinegar: Rice wine vinegar brings just the right tang, but white vinegar makes a fine substitute.
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Hot Sauce: A spoonful of sriracha or chili garlic paste adds the right punch of heat and depth.
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White Pepper: This subtle spice is traditional in hot and sour soup—try not to swap it with black pepper if you can avoid it.
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Eggs & Tofu: These bring protein and texture. No tofu? No problem. You can leave it out or add cooked chicken, pork, or beef instead.
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Cornstarch: Helps thicken the soup to the perfect consistency. Arrowroot or tapioca starch also work.
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Green Onions: Green onions, scallions, or even chopped chives add a fresh bite.
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Optional Garnish: A few bamboo shoots or a dash of toasted sesame oil take this soup over the top.
How to Make Hot and Sour Soup
Step 1 – Simmer the Base:
In a large pot, bring the broth to a gentle boil. Stir in the mushrooms, soy sauce, vinegar, sriracha, and white pepper. Let it simmer for about 5 minutes so the flavors begin to meld.
Step 2 – Thicken the Soup:
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour it into the pot and stir well. Let it simmer for another 5 minutes until the soup thickens slightly.
Step 3 – Swirl in the Eggs:
Lightly beat the eggs, then slowly drizzle them into the simmering soup while gently stirring in a circular motion to form delicate egg ribbons.
Step 4 – Finish with Tofu and Onions:
Add in the tofu and green onions, stir everything together, and remove from heat. Taste and adjust seasoning if needed. Garnish with more green onions and serve hot!
Storing Leftovers
Hot and Sour Soup stores beautifully. Keep any leftovers in an airtight container in the fridge for up to 3 days. Want to freeze it? Go ahead—it’ll keep for up to 3 months. Reheat gently on the stovetop or in the microwave.
Hot and Sour Soup – At a Glance
Ingredients:
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6 cups beef broth
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½ cup sliced mushrooms
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¼ cup soy sauce (regular or low-sodium)
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¼ cup rice wine vinegar (or white vinegar)
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1 tbsp sriracha
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1 tsp white pepper
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3 tbsp cornstarch (or arrowroot/tapioca starch)
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3 tbsp cold water
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2 large eggs, well beaten
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6 oz firm tofu, thinly sliced
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2 green onions, sliced
Instructions:
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Bring broth to a simmer in a large saucepan. Add mushrooms, soy sauce, vinegar, sriracha, and white pepper. Simmer 5 minutes.
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Whisk cornstarch and cold water in a small bowl. Stir into soup and simmer 5 more minutes until thickened.
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Slowly pour in beaten eggs while stirring to create ribbons.
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Add tofu and green onions, stir, and remove from heat. Serve hot and enjoy!
Hot and Sour Soup
Description
Hot and Sour Soup – a warm, comforting, and bold-flavored soup that can be made in under 20 minutes. This homemade version rivals takeout and is perfect for a quick dinner or appetizer.
Ingredients
- 6 cups beef broth
- 1/2 cup sliced mushrooms
- 1/4 cup soy sauce (regular or low-sodium)
- 1/4 cup rice wine vinegar (or white vinegar)
- 1 tbsp sriracha
- 1 tsp white pepper
- 3 tbsp cornstarch (or arrowroot/tapioca starch)
- 3 tbsp cold water
- 2 large eggs, well beaten
- 6 oz firm tofu, thinly sliced
- 2 green onions, sliced
Instructions
- Bring broth to a simmer in a large saucepan. Add mushrooms, soy sauce, vinegar, sriracha, and white pepper. Simmer 5 minutes.
- Whisk cornstarch and cold water in a small bowl. Stir into soup and simmer 5 more minutes until thickened.
- Slowly pour in beaten eggs while stirring to create ribbons.
- Add tofu and green onions, stir, and remove from heat. Serve hot and enjoy!
