Classic Hot and Sour Soup Recipe

Introduction

Classic Hot and Sour Soup is a comforting and flavorful dish perfect for any day. With a perfect balance of spicy, sour, and savory notes, this soup warms you from the inside out. It’s quick to prepare and serves as a great starter or light meal.

Ingredients

• 4 cups low-sodium chicken or vegetable broth
• 1 cup water
• 1 cup firm tofu, cubed
• 1/2 cup wood ear mushrooms, sliced (rehydrated if dried)
• 1/2 cup bamboo shoots, julienned
• 1/4 cup carrots, diced
• 1/4 cup green peas (optional)
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili oil or chili paste
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon white pepper
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 teaspoons sesame oil
• Salt to taste

Instructions

1. Step 1: Cube the tofu, slice the mushrooms and bamboo shoots, dice the carrots, and mince the garlic and ginger. Beat the eggs in a small bowl and set aside. Mix the cornstarch with water to form a slurry.
2. Step 2: In a large soup pot over medium heat, sauté the garlic and ginger in sesame oil for 30 seconds. Add the broth and water, then bring to a boil.
3. Step 3: Add the mushrooms, bamboo shoots, carrots, and tofu. Simmer for 5–7 minutes until the vegetables are tender. Add green peas if using.
4. Step 4: Stir in the soy sauce, rice vinegar, chili oil, and white pepper. Taste and adjust the seasoning as needed.
5. Step 5: Slowly pour in the cornstarch slurry while stirring to thicken the soup. Let it simmer for 2–3 minutes.
6. Step 6: Drizzle the beaten eggs into the soup while stirring gently to form silky ribbons. Cook for another 1–2 minutes.
7. Step 7: Finish with a drizzle of sesame oil. Taste and adjust salt, spice, or sourness if needed. Serve hot.

Tips & Variations

• For extra heat, increase the chili oil or add a pinch of crushed red pepper flakes.
• Use vegetable broth for a vegan-friendly version and omit eggs or substitute with silken tofu blended lightly.
• Wood ear mushrooms can be replaced with shiitake or button mushrooms for a different texture.
• Add fresh scallions or cilantro as a garnish for added freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid prolonged boiling after adding eggs to maintain their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes. Use gluten-free soy sauce or tamari to keep the soup gluten-free.

What can I use instead of wood ear mushrooms?

You can substitute wood ear mushrooms with shiitake, cremini, or button mushrooms depending on your preference and availability.

Classic Hot and Sour Soup Recipe

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★★★★★

4.9 from 120 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Salt

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Description

This Classic Hot and Sour Soup is a comforting and flavorful Chinese-inspired soup featuring a perfect balance of spicy, tangy, and savory notes. Made with tofu, wood ear mushrooms, bamboo shoots, and fresh vegetables, it offers a delightful combination of textures and tastes. Easy to prepare in about 30 minutes, it’s a nourishing and satisfying starter or light meal that is perfect for any season.

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Ingredients

Scale 1x2x3x

Soup Base and Broth

• 4 cups low-sodium chicken or vegetable broth
• 1 cup water

Vegetables and Tofu

• 1 cup firm tofu, cubed
• 1/2 cup wood ear mushrooms, sliced (rehydrated if dried)
• 1/2 cup bamboo shoots, julienned
• 1/4 cup carrots, diced
• 1/4 cup green peas (optional)

Flavorings and Seasonings

• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili oil or chili paste
• 1 teaspoon white pepper
• 2 teaspoons sesame oil
• Salt to taste

Thickening and Egg

• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 eggs, beaten

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Instructions

1. Prepare Ingredients: Cube the tofu, slice the wood ear mushrooms and bamboo shoots, dice the carrots, and mince the garlic and ginger. Beat the eggs in a small bowl and set aside. Mix the cornstarch with water to create a slurry for thickening.
2. Sauté Aromatics: In a large soup pot over medium heat, heat the sesame oil and sauté the minced garlic and grated ginger for about 30 seconds until fragrant without browning.
3. Simmer Vegetables and Tofu: Add the low-sodium broth and water to the pot and bring to a boil. Once boiling, add the sliced mushrooms, bamboo shoots, diced carrots, and cubed tofu. Reduce heat and simmer gently for 5 to 7 minutes until vegetables are tender. If using, add the green peas during this simmer.
4. Add Flavorings: Stir in the soy sauce, rice vinegar, chili oil or paste, and white pepper. Taste and adjust the seasoning according to your preference for saltiness, spice, and tanginess.
5. Thicken the Soup: Slowly pour in the cornstarch slurry while stirring continuously to avoid lumps. Allow the soup to simmer for an additional 2 to 3 minutes until it thickens slightly.
6. Create Egg Ribbons: Slowly drizzle the beaten eggs into the simmering soup while stirring gently with a fork or chopsticks to create silky egg ribbons. Continue cooking for another 1 to 2 minutes to set the eggs.
7. Finish and Serve: Add a final drizzle of sesame oil for aroma and richness. Adjust salt, spice, or sourness to taste. Serve the hot and sour soup immediately for the best flavor and texture.

Notes

• Use low-sodium broth to better control the salt level in the soup.
• Wood ear mushrooms may need to be rehydrated if purchased dried; soak in warm water until soft before slicing.
• Adjust the amount of chili oil or paste according to your preferred spice level.
• Vegetables can be varied based on availability — snap peas or bell peppers can be added for extra color and texture.
• For a vegetarian or vegan version, use vegetable broth and substitute eggs with silken tofu or omit entirely.
• Keep stirring when adding the cornstarch slurry to prevent clumping.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Keywords: hot and sour soup, Chinese soup, tofu soup, spicy soup, quick soup recipe, vegetarian soup option