Easy Hot and Sour Soup

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Easy Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and eggs ribbons in a flavorful seasoned broth. Deliciously flavored Hot and sour soup can be found on most takeout menus or even Chinese buffet tables in the US. However, nothing beats a homemade version of Hot and Sour soup made with love in your kitchen.

I love a spicy yet savory tasting bowl of Hot and Sour Soup, and like any other recipe from some restaurants, there are the good, bad, and ugly versions of this Asian soup. This soup can range from correctly done in some places to not so pleasant in other establishments. So after my friends from college, Li Li, and Su visited, I begged them for their delicious Easy Hot and Sour Soup recipe. I was so thrilled when they gave it to me.

This Hot and Sour Soup recipe uses fresh shiitake mushrooms versus dried shitake mushrooms dried wood ear mushrooms you may see in other methods. I love it because instead of spending an hour or more soaking the mushrooms, you can entirely skip that step altogether and save time. However, if your local market or the International market does not sell them, you can always use the dried mushrooms by rehydrating them if you do be sure to save the mushroom water to use in your soup (two cups mushroom water) with about four cups of stock.

 

Easy Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and eggs in a flavorful seasoned broth. Deliciously flavored Hot and sour soup can be found on most takeout menus or even Chinese buffet line in the US. However, nothing beats a homemade version of Hot and Sour soup made with love in your kitchen.

 

 

Tips for Making Hot and Sour Soup

  • This version of Hot and Sour Soup does not have pork or meat in the recipe. However, it does have two lightly beaten eggs. I mention this because this soup can easily be made into a vegan/vegetarian soup by using vegetable stock as well as omitting the eggs and then utilizing a substitute for the proteins.
  • Make sure you purchase organic extra-firm tofu so that it remains intact during the cooking process.
  • You can substitute the fresh shiitake mushrooms with dried shiitake mushrooms and wood ear mushrooms by merely rehydrating them in hot water. A lot of Hot and Sour Soup recipes will call for dried shiitake and wood ear mushrooms because they add a deeper flavor and color to the broth.
  • If you like your soup to have more heat add extra white pepper to make this hot and sour soup even spicier tasting. 
  • If you prefer the Hot and Sour soup sourer tasting, add more vinegar to the recipe. Do this a little at a time until you reach the desired sour taste.
  • Be mindful when adding your lightly beaten eggs; if you drop the eggs in too quickly, you will not achieve the signature ribbon-like strings.
  • Refrigerate any leftover soup once it has cooled, be sure not to leave it out for more than two hours.
  • You can freeze individual servings of the soup to keep on hand when needed—just microwave any leftover soup or frozen soup.

 

 

Easy Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and eggs in a flavorful seasoned broth. Deliciously flavored Hot and sour soup can be found on most takeout menus or even Chinese buffet line in the US. However, nothing beats a homemade version of Hot and Sour soup made with love in your kitchen.

 

 

 

Ingredients needed Hot and Sour Soup 

  • Five cups vegetable or chicken stock *or low sodium broth
  • Ten ounces fresh shiitake mushrooms *or rehydrated
  • One teaspoon chili flakes
  • One tablespoon light soy sauce
  • One teaspoon dark soy sauce
  • 1/2 teaspoon of white pepper
  • One and 1/2 teaspoons sesame oil
  • One five-ounce container of bamboo shoots
  • Four ounces of extra-firm organic tofu
  • Two organic brown eggs
  • Three tablespoons corn starch
  • 1/4 cup water *to make a slurry
  • 1/4 cup organic white vinegar
  • Three green onions

 

 

Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and eggs in a flavorful seasoned broth.

 

 

Equipment Needed:

  • Sharp kitchen knife
  • Cutting board
  • A few bowls
  • Measuring spoons
  • Spoon
  • Soup pot
  • Ladle
  • Soup Bowls

 

 

Method used:
  1. Gather and prepare all ingredients beforehand. Slice mushrooms, cube the organic tofu, julienne the bamboo shoots, lightly beat the eggs, wash and slice the green onions. Set aside until ready to use.
  2. Bring the vegetable stock to a boil, add the dried chili flakes, light soy sauce, dark soy sauce, white pepper, sesame oil, fresh shiitake mushrooms, and bamboo shoots. Cook for about 15-20 minutes before adding the organic tofu and vinegar. Stir to combine the ingredients. Bring it to a simmer.
  3. Combine the cornstarch with water to make a slurry. Be sure it’s well-combined, as the cornstarch tends to settle to the bottom. Bring the mixture to a simmer and stir the soup in a steady circular motion while slowly drizzling in the cornstarch slurry. Check the consistency of the soup, as it should be thick enough to coat the spoon.
  4. Taste and adjust the seasoning. Add white pepper if you like it hotter and more vinegar if you like it sourer. The white pepper gives the Hot and Sour soup its signature heat.
  5. Keep the Hot and Sour soup simmering *it should be slightly bubbling before you add the lightly beaten egg, or the soup will turn cloudy when the egg is added*, and begin stirring the soup in a circular motion with your spoon. Once you get the soup moving in a slowly swirling motion, slowly drizzle the beaten egg into the soup.
  6. Once the soup is done, serve the Hot and Sour soup with sliced spring onions.

 

 

 

 

Frequently asked questions:

  1. I can not find fresh shiitake mushrooms what can I use instead? You can use dried shiitake mushrooms and rehydrate them by soaking in hot water for about 45-60 minutes before adding them to the recipe.
  2. Can I use other mushrooms in place of fresh shiitake mushrooms? You can also use dried wood ear mushrooms, fresh cremini mushrooms, or button mushrooms, although the flavor will be different.
  3. I like my Hot and Sour soup spicier what do I do? The white pepper is what adds the heat versus the chili flakes. Add a little at a time and taste to see if it is adequately seasoned to your liking.
  4. I prefer a more sour tasting Hot and Sour soup what can I do? Just add a little more of the vinegar in small amounts at a time until you achieve the desired sourness to your soup.
  5. I like my Hot and Sour soup to have proteins in verses meatless what can I add? You can add cooked pork, chicken, or shrimp if desired.
  6. Can I freeze the Hot Sour Soup? You can freeze individual servings of the soup to keep on hand when needed—just microwave any leftover soup or frozen soup.

 

 

 

 

4.88 from 32 votes
Easy Hot and Sour Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Easy Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and eggs in a flavorful seasoned broth.

Course: Soup, Starter
Cuisine: American, Chinese
Keyword: Hot and Sour Soup
Servings: 6 Servings
Calories: 195 kcal
Author: hmccallum
Ingredients
  • 5 cups vegetable or chicken stock  *may sub with a low sodium broth
  • 1 teaspoon dried chili flakes
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon white pepper *may use more to add more heat
  • teaspoons  sesame oil
  • 10 ounces fresh shiitake mushrooms *may sub with dried shiitake and wood ear
  • 1-5 ounce container of bamboo shoots julienned
  • 4 ounces  extra-firm organic tofu sliced into strips or cubes
  • ¼ cup water or vegetable stock *to make a slurry
  • 3 tablespoons corn starch *to make a slurry
  • 2 large organic brown eggs *may sub with white eggs
  • ¼ cup organic white vinegar *may sub with rice vinegar
  • 3-4 spring onions sliced
Instructions
  1. Gather and prepare all ingredients beforehand. Slice mushrooms, cube organic tofu, julienne the bamboo shoots, lightly beat the eggs, wash and slice the green onions. Set aside until ready to use.

  2. Bring the vegetable stock to a boil add the dried chili flakes, light soy sauce, dark soy sauce, white pepper, sesame oil, fresh shiitake mushrooms, and bamboo shoots. Cook for about 15-20 minutes' time before adding the organic tofu and vinegar. Stir to combine the ingredients. Bring it to a simmer.

  3. Combine the cornstarch with water to make a slurry. Be sure it’s well-combined, as the cornstarch tends to settle to the bottom. Bring the mixture to a simmer and stir the soup in a steady circular motion while slowly drizzling in the cornstarch slurry. Check the consistency of the soup, as it should be thick enough to coat ladle.

  4. Taste and adjust the seasoning. Add more white pepper if you like it hotter and more vinegar if you like it sourer. The white pepper gives the Hot and Sour soup its signature heat.

  5. Keep the Hot and Sour soup simmering *it should be slightly bubbling before you add the lightly beaten egg, or the soup will turn cloudy when the egg is added*, and begin stirring the soup in a circular motion with your spoon. Once you get the soup moving in a slowly swirling motion, slowly drizzle the beaten egg into the soup.

  6. Once the soup is done serve the Hot and Sour soup with sliced spring onions.

Recipe Notes
Tips for Making Hot and Sour Soup
  • This version of Hot and Sour Soup does not have pork or meat in the recipe. However, it does have two lightly beaten eggs. I mention this because this soup can easily be made into a vegan/vegetarian soup by using vegetable stock as well as omitting the eggs and pork then utilizing a substitute for the proteins.
  • Make sure you purchase organic extra-firm tofu so that it remains intact during the cooking process.
  • You can substitute the fresh shiitake mushrooms with dried shiitake mushrooms and wood ear mushrooms by merely rehydrating them in hot water. A lot of Hot and Sour Soup recipes will call for dried shiitake and wood ear mushrooms because they add a deeper flavor and color to the broth.
  • If you like your soup to have more heat add extra white pepper to make this hot and sour soup even spicier tasting.
  • If you prefer the Hot and Sour soup sourer tasting, add more vinegar to the recipe. Do this a little at a time until you reach the desired sour taste.
  • Be mindful when adding your lightly beaten eggs; if you drop the eggs in too quickly, you will not achieve the signature ribbon-like strings.
  • Refrigerate any leftover soup once it has cooled, be sure not to leave it out for more than two hours.
  • You can freeze individual servings of the soup to keep on hand when needed—just microwave any leftover soup or frozen soup.

 

 

Pin this delicious recipe for later!

 

 

Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and eggs in a flavorful seasoned broth.
Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and eggs in a flavorful seasoned broth.

Sharing is caring!

23 thoughts on “Easy Hot and Sour Soup”

  • This Hot and sour soup was so nourishing and delicious! Def just what my body needed :). Thank you so much for sharing this wonderful recipe and pinning to make it again.

  • Man! That close up of the spoonful of this hot and sour soup was phenomenal! It shows the exuberant texture and those lovely morsels of mushrooms and tofu. This is a bowl of uber texture and outrageous shut the front door flavor! The fact that you made it so easy is totally a bonus. You are the soup guru!

  • It’s never too hot for soup in my opinion. I made this today I could certainly go for another a bowl of this today! It was so delicious I wish I made more.

  • Your Hot and sour is one of my favorite recipes. Love the flavors in this recipe. I can’t wait to share your version with friends.

  • Your Hot and sour is one of my favorite Chinese soups. I usually skip the meat too since all the vegetables are more than enough to make it a filling soup. 🙂

  • It has started to pour here and I was just looking for a perfect evening supper recipe. This was the perfect soup for today. Such lovely flavors and inviting warm texture. Thanks for the share we really enjoyed the recipe.

  • I loved your hot and sour soup, but never tried making it at home before making yours! Bookmarking this recipe to keep! Your tips are very good and everything is so well explained.

  • This is such a popular dish on restaurant menus – how wonderful to be able to make it at home now! Thanks for all the great tips and substitution suggestions. I like the idea of maybe adding shrimp, and also was excited to see that this freezes well (since I’m always looking for shortcuts and make-aheads)! I will be saving this recipe to make again soon,

  • I’m so glad I came across your recipe. I love hot and sour soup, and not only was this super delicious, but it was also super simple to make!

  • I enjoyed trying this Hot and Sour Soup. My favorite Chinese restaurant went out of business because of COVID. This was just like their hot and sour soup that I loved so much.

  • Hot and Sour Soup is one of my favorite dishes to order when we eat out but I had never been able to recreate the experience at home before making your recipe yesterday! Tt was delicious!

    • Thank you, Anjali! I was so thrilled when they gave me the recipe. The best one I have had is their Mom’s—oh my gosh it’s like a bowl of heaven!

  • In all the soups I have tasted hot n sour is my favorite soup. We really enjoyed your recipe and will make it again!

  • Nothing can beat a good Hot and Sour soup at any time of the year. Even summer time. I loved your recipe and will be keeping it to make again!

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