Easy Hot And Sour Soup Recipe

I’ve perfected a Chinese Hot And Sour Soup made with pantry staples, fresh aromatics and one clever swap that cuts the cooking time to under 30 minutes.

I won’t lie, I made this because I wanted take-out that didn’t leave me bloated, and now folks call it the Best Hot And Sour Soup Recipe whenever I bring a pot. My take on Chinese Hot And Sour Soup keeps that punchy tang and the silky mouthfeel, with chewy shiitake mushrooms and thin strips of tofu doing most of the heavy lifting.

It’s simple but has surprises, little tweaks I figured out after burning a few batches, so sometimes I get it perfect, sometimes I dont, but it always sparks questions. Give it a try, you’ll wanna know what the secret is.

Ingredients

• Shiitake mushrooms: Meaty, earthy, low calorie, adds umami and extra fiber.
• Tofu: Firm tofu gives protein and silkiness, it soaks up flavors, low fat.
• Rice vinegar: Sharp tangy vinegar, gives sour brightness, wakes up the broth.
• Soy sauce: Salty umami booster, adds color and savory depth, watch sodium.
• Eggs: Egg ribbons add silkiness, extra protein, makes it richer.
• Bamboo shoots: Crispy mild strips add crunch and fiber, low calorie.
• Ginger: Fresh ginger gives warm zesty heat and a bright aroma.
• Chili oil: Spicy oil brings heat and depth, a little goes far.
• Garlic: Garlic adds savory punch, a small amount lifts overall flavor.
• Cornstarch slurry: Cornstarch thickens broth to silky body, adds carbs but no flavor.

Ingredient Quantities

• 6 cups chicken broth or vegetable broth
• 1 cup shiitake mushrooms thinly sliced (fresh or rehydrated dried)
• 1/2 cup wood ear mushrooms sliced optional
• 1/2 cup bamboo shoots thinly sliced
• 8 oz firm tofu cut into thin strips
• 1/2 cup cooked pork or shredded chicken optional
• 2 large eggs lightly beaten
• 3 tbsp soy sauce or tamari
• 3 tbsp rice vinegar
• 2 tbsp cornstarch mixed with 3 tbsp water for a slurry
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 tsp sugar optional
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 green onions thinly sliced
• 1 tbsp chili oil or chili paste adjust to taste
• 2 tbsp vegetable oil for stirring and cooking
• salt to taste

How to Make this

1. Prep everything: thinly slice shiitake (if dried soak in hot water 15-20 min until soft), slice wood ear mushrooms if using, slice bamboo shoots, cut tofu into thin strips, shred cooked pork or chicken if using, mince 2 garlic cloves, grate 1 tbsp ginger, beat 2 eggs lightly, mix 2 tbsp cornstarch with 3 tbsp water to a slurry, chop 2 green onions and measure out 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tbsp chili oil, 1 tsp sesame oil, 1/2 tsp white pepper and 1/2 tsp sugar if using.

2. Heat 2 tbsp vegetable oil in a large pot over medium heat, add garlic and ginger and saute about 30 seconds until fragrant but not brown.

3. Add shiitake, wood ear mushrooms and bamboo shoots, stir 1-2 minutes to warm and release flavor, then add the shredded pork or chicken if using and toss to combine.

4. Pour in 6 cups chicken or vegetable broth, bring to a gentle simmer, then gently add the tofu strips so they warm through without breaking up.

5. Stir in 3 tbsp soy sauce, 3 tbsp rice vinegar, 1/2 tsp white pepper and 1/2 tsp sugar if you want a little balance, plus 1 tbsp chili oil (add less if you dont want it too spicy). Taste and adjust now, soup should be pleasantly sour and salty.

6. Give the cornstarch slurry a quick stir then slowly pour into the simmering soup while stirring, cook 1-2 minutes until the broth slightly thickens and becomes glossy. If it gets too thick add a splash more broth or water.

7. Reduce heat to low, then slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction to create ribbons. Dont over stir or the eggs will break up too small.

8. Turn off the heat, stir in 1 tsp sesame oil and most of the green onions, taste and add salt if needed or more vinegar/soy for balance, more chili oil if you want it hotter.

9. Serve hot topped with the remaining green onions and a little extra chili oil if desired. Quick hacks: mix the slurry and beat the eggs ahead to speed things up, and if using dried shiitakes soak them while you prep everything else.

Equipment Needed

1. Large pot (6 qt) for simmering soup
2. Cutting board, for veggies and tofu
3. Sharp chefs knife for slicing mushrooms bamboo shoots and meat
4. Measuring cups and spoons for broth soy sauce vinegar cornstarch
5. Mixing bowls (one for the slurry one for the eggs)
6. Whisk or fork to beat eggs and mix slurry
7. Wooden spoon or heatproof spatula to stir without breaking tofu
8. Ladle for serving and slotted spoon to lift tofu or shredded meat

FAQ

Easy Hot And Sour Soup Recipe Substitutions and Variations

• Shiitake mushrooms (fresh or rehydrated)
  • Cremini or button mushrooms, milder but similar texture
  • Oyster mushrooms, meaty and holds up well
  • Rehydrated porcini, deeper earthy flavor so use a little less
• Wood ear mushrooms (optional)
  • Water chestnuts, sliced, for the same crunchy bite
  • Thinly sliced celery, crisp and fresh if you want veg crunch
  • Enoki mushrooms, delicate but still add textural contrast
• Firm tofu
  • Extra-firm tofu, holds shape even better
  • Tempeh, nuttier and chewier, slice thin and pan-fry first
  • Cooked shredded chicken or pork, for a non-veg option
  • Seitan, for a meaty vegetarian swap
• Rice vinegar
  • Apple cider vinegar, milder and slightly fruity, use same amount
  • White wine vinegar, clean bright acidity
  • Fresh lemon juice, bright but more citrusy so taste and adjust
  • Coconut aminos plus a splash of plain vinegar if you want lower sodium

Pro Tips

– Save and use the shiitake soaking liquid but be careful, pour it off slowly so you leave the grit behind. It adds a big umami boost so cut back a little on salt or soy at the end or it can get too salty.

– Add the rice vinegar and chili oil right near the end and taste as you go. Dont dump it all in early, you want the bright sour and heat to stay fresh, not cook away. A tiny bit of sugar will help round things out if it tastes too sharp.

– Make the cornstarch slurry smooth and add it slowly while stirring, then let the soup simmer gently for just a minute. If it gets too thick add broth a splash at a time. Also, if you want a clearer glossy finish use potato starch instead of cornstarch.

– Add tofu and beaten eggs at the last moment and be gentle. Warm tofu slowly so it doesnt crumble, and drizzle the eggs in a thin stream while stirring one way for long ribbon-like strands. Finish with sesame oil and green onions off the heat for best aroma.