Hot and Sour Soup is a classic Chinese appetizer that’s packed with bold, vibrant flavors. With the perfect balance of spicy, sour, and savory notes, this dish is both satisfying and comforting. Ready in just 20 minutes, it’s a quick way to bring authentic Chinese flavors into your kitchen.
Why You’ll Love This Recipe
This Hot and Sour Soup is not only delicious but incredibly quick and easy to prepare. The tender chicken, silky tofu, and earthy mushrooms combine in a flavorful broth, perfectly balanced by the tangy vinegar and spicy white pepper. It’s the perfect dish to enjoy on a cold day or whenever you’re craving a hearty, yet light, soup. With customizable options for spice and meat preferences, it’s a recipe that suits various dietary needs.
Ingredients
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100 g Boneless chicken thigh/breast
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4-5 cups Chicken/vegetable stock
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3-4 Shiitake mushrooms (pre-soaked in warm water for 30 minutes)
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50 g Firm tofu
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50 g Bamboo shoots (fresh or canned)
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1/2 cup Shredded carrot
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30 g Needle mushrooms (enoki mushrooms) or any fresh mushrooms
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1/2 tsp Ginger, finely chopped
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1/2 tsp Garlic, finely chopped
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1 Egg
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2 Spring onions, thinly sliced
Seasonings:
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3 tbsp Light soy sauce
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1/4 tsp Dark soy sauce
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2-3 tbsp Chinese black vinegar (or regular white vinegar, adjust to taste)
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1/2 tsp White pepper
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1 tsp Sugar
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1 tsp Sesame oil
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1/4 tsp Black pepper (optional)
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Salt to taste
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2 tbsp Cornstarch
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1/4 cup Water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Beat the egg in a bowl and set aside. In a separate small bowl, mix the cornstarch and water, then set aside.
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In a large pot, pour the chicken stock and bring it to a boil over medium heat.
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Add the garlic, ginger, and chicken to the pot. Simmer for 2 minutes.
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Add the shiitake mushrooms, tofu, and bamboo shoots. Simmer for another 2-3 minutes.
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Add the needle mushrooms and shredded carrots to the pot.
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Stir in the seasoning ingredients: light soy sauce, dark soy sauce, vinegar, white pepper, black pepper, sugar, and salt.
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Add the cornstarch-water mixture and sesame oil, stirring to combine.
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When the soup starts to thicken, slowly pour in the beaten egg, stirring gently in one direction.
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Taste the soup and adjust the seasoning with salt and pepper if needed.
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Turn off the heat and sprinkle the chopped spring onions on top.
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Transfer to serving bowls and serve immediately while hot. Garnish with extra spring onions.
Servings and Timing
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Servings: 4 servings
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Variations
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Meatless: Omit the chicken and use vegetable stock for a vegetarian version.
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Extra Spicy: Add more white pepper or even chili paste for an extra kick.
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Vegan: Use tofu only and replace the egg with a vegan alternative like a chickpea flour mixture.
Storage & Reheating Tips
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat gently over medium heat, stirring occasionally. Add a splash of water or stock if needed to loosen the soup.
FAQs
1. Can I use a different type of mushroom in this soup?
Yes, you can use other types of mushrooms like button mushrooms or shiitake mushrooms for a different flavor.
2. Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Just make sure to store it in an airtight container.
3. Is this soup spicy?
This soup is meant to have a mild to medium level of heat from the white pepper. You can adjust the spice level by adding more pepper or chili paste if you prefer a spicier soup.
4. Can I make this soup vegetarian or vegan?
Yes! Omit the chicken and use vegetable stock, and for a vegan version, replace the egg with a chickpea flour mixture.
5. Can I freeze Hot and Sour Soup?
It is not recommended to freeze this soup as the texture of the tofu and other ingredients might change upon thawing.
6. Can I use regular soy sauce instead of light soy sauce?
Yes, but the flavor might be a little stronger. You can reduce the amount of salt if using regular soy sauce.
7. Is this soup gluten-free?
If you use gluten-free soy sauce and adjust the ingredients, this soup can be made gluten-free.
8. Can I make this soup without egg?
Yes, you can leave out the egg if preferred. The soup will still have great flavor, though the texture will be different.
9. Can I use store-bought stock instead of homemade stock?
Yes, store-bought stock works fine for this recipe. Opt for low-sodium stock if you want more control over the salt level.
10. How do I adjust the acidity of the soup?
You can adjust the sourness by adding more vinegar or balancing it with a little sugar if needed.
Conclusion
This Hot and Sour Soup is an aromatic, flavorful, and comforting dish that’s perfect for a light appetizer or side. With its balance of spice, sourness, and savory umami, it’s easy to make and perfect for any occasion. Whether you’re looking for a quick weeknight meal or a traditional Chinese dish, this soup won’t disappoint!
Print
Hot and Sour Soup
- Total Time: 20 minutes
- Yield: 4 servings
Description
This classic Hot and Sour Soup is a flavorful balance of spicy, sour, and savory, made with wholesome ingredients. Ready in just 20 minutes, it’s the perfect dish to warm you up and satisfy your cravings for authentic Chinese flavors.
Ingredients
- Main Ingredients:
- 100 g Boneless chicken thigh/breast
- 4–5 cups Chicken/vegetable stock
- 3–4 Shiitake mushrooms (pre-soaked in warm water for 30 minutes)
- 50 g Firm tofu
- 50 g Bamboo shoots (fresh or canned)
- 1/2 cup Shredded carrot
- 30 g Needle mushrooms (enoki mushrooms) or any fresh mushrooms
- 1/2 tsp Ginger, finely chopped
- 1/2 tsp Garlic, finely chopped
- 1 Egg
- 2 Spring onions, thinly sliced
- Seasonings:
- 3 tbsp Light soy sauce
- 1/4 tsp Dark soy sauce
- 2–3 tbsp Chinese black vinegar (or regular white vinegar, adjust to taste)
- 1/2 tsp White pepper
- 1 tsp Sugar
- 1 tsp Sesame oil
- 1/4 tsp Black pepper (optional)
- Salt to taste
- 2 tbsp Cornstarch
- 1/4 cup Water
Instructions
- Prepare Egg and Cornstarch Mixture: Beat the egg in a bowl and set aside. In a separate small bowl, mix the cornstarch and water, then set aside.
- Simmer Soup: In a large pot, pour the chicken stock and bring it to a boil over medium heat. Add the garlic, ginger, and chicken to the pot. Simmer for 2 minutes.
- Add Vegetables: Add the shiitake mushrooms, tofu, and bamboo shoots. Simmer for another 2-3 minutes.
- Stir in Mushrooms and Carrots: Add the needle mushrooms and shredded carrots to the pot.
- Add Seasonings: Stir in the seasoning ingredients: light soy sauce, dark soy sauce, vinegar, white pepper, black pepper, sugar, and salt.
- Thicken Soup: Add the cornstarch-water mixture and sesame oil, stirring to combine. When the soup starts to thicken, slowly pour in the beaten egg, stirring gently in one direction.
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper if needed.
- Finish and Serve: Turn off the heat and sprinkle the chopped spring onions on top. Transfer to serving bowls and serve immediately while hot. Garnish with extra spring onions.
Notes
- Meatless: Omit the chicken and use vegetable stock for a vegetarian version.
- Extra Spicy: Add more white pepper or even chili paste for an extra kick.
- Vegan: Use tofu only and replace the egg with a vegan alternative like a chickpea flour mixture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 196
- Sugar: 4g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg
