Hot and Sour Soup Recipe

If you are craving a bowl of comfort that bursts with bold flavors, cozy up to this Hot and Sour Soup Recipe. It’s a perfect harmony of spicy heat and tangy brightness, filled with nourishing vegetables, silky tofu, and those delightful egg ribbons that dance through a richly flavored broth. This soup offers a warm hug in a bowl, blending the subtle earthiness of shiitake mushrooms, the crunch of bamboo shoots, and the gentle sweetness of carrots, all rounded out by the umami punch of soy sauce and the sharp kick of white pepper and vinegar. Once you make this Hot and Sour Soup Recipe, it’s bound to become a staple for chilly evenings or whenever you want a satisfying, flavorful pick-me-up.

Ingredients You’ll Need

Gathering the ingredients for this Hot and Sour Soup Recipe is surprisingly straightforward. Each component plays a key role: fresh vegetables bring texture and color, the tofu adds creamy protein, and the combination of soy sauces, vinegar, and white pepper layers on the signature tangy and spicy notes that make this soup unforgettable.

• Carrot (1 small, julienned): Adds a subtle sweetness and vibrant color to the broth.
• Shiitake mushrooms (7 oz, sliced): Provide an earthy depth and chewy texture that enhances the soup’s complexity.
• Firm tofu (4 oz, sliced): Offers softness and a delicate contrast to the crunchy vegetables.
• Bamboo shoots (4 oz, canned strips): Bring a crisp bite and authentic Asian flair.
• Chicken broth (6 cups, low or no sodium): Forms the rich and savory base of our soup, allowing other flavors to shine.
• White pepper (1 tsp, ground): Adds a warm, subtle heat distinctive from black pepper.
• Dark soy sauce (1 tbsp): Contributes a deep, robust umami color and flavor.
• Low sodium soy sauce (¼ cup): Balances saltiness and adds brightness.
• White vinegar (¼ cup): Delivers that signature sour kick that elevates the flavor profile.
• Cornstarch (3 tbsp, mixed with 3 tbsp water): Thickens the soup to a perfect velvety consistency.
• Eggs (2 large, beaten): Creates delicate, silky ribbons that enrich the texture.
• Salt (to taste): Highlights and balances all flavors.
• Sesame oil (for drizzling): Adds a nutty aroma and finishing touch.
• Green onions (2, sliced diagonally): Provide freshness and a mild bite as a garnish.

How to Make Hot and Sour Soup Recipe

Step 1: Add Veggies and Broth

Start by placing the carrots, shiitake mushrooms, tofu slices, and bamboo shoots into a large pot. Pour the chicken broth over everything and bring it to a gentle simmer over medium heat. This step allows the fresh ingredients to infuse the broth with their natural flavors, setting a solid, tasty foundation for the soup.

Step 2: Stir in Soy Sauce and Simmer

To build the emotion of the soup’s personality, add the white pepper, dark soy sauce, regular soy sauce, and white vinegar to the pot. Let the soup continue simmering for about three minutes, or until the mushrooms ease into softness and soak up those vibrant flavors. This simmering step makes sure the hot and sour balance develops beautifully.

Step 3: Thicken the Soup

Whisk the cornstarch with water before gently stirring this mixture into the simmering soup. Keep cooking for another minute, allowing the broth to thicken into a luscious, slightly glossy texture that clings lovingly to the veggies and tofu, giving every spoonful a satisfying mouthfeel.

Step 4: Drizzle in Eggs and Season

Here comes the magic touch: as you stir the soup in a slow circular motion, pour the beaten eggs in a thin steady stream. This creates those delicate, cloud-like ribbons of egg that float gracefully through the soup. After this, taste the broth and adjust salt, pepper, or vinegar to suit your personal preference—some love it more sour, some prefer a bit milder. It’s all about making this Hot and Sour Soup Recipe your own.

Step 5: Garnish and Serve

Finish your soup with a gentle drizzle of fragrant sesame oil that adds warmth and aroma. Sprinkle the sliced green onions on top for a fresh crunch and a pop of color. Ladle your beautiful bowl of comfort and enjoy the satisfying medley of tastes and textures you have created.

How to Serve Hot and Sour Soup Recipe

Garnishes

Garnishing is where the soup truly shines visually and flavor-wise. Fresh green onions lend a mild oniony sharpness, while a drizzle of toasted sesame oil introduces a nutty fragrance that pairs perfectly with the tangy broth. For an extra kick, consider a few drops of chili oil or a sprinkle of crushed red pepper flakes to ramp up the heat.

Side Dishes

This Hot and Sour Soup Recipe is a fantastic starter or main on its own, but it also pairs beautifully with steamed jasmine rice, light vegetable stir-fries, or crispy spring rolls. These sides complement the soup without overwhelming its complex flavors, making your meal complete and well-rounded.

Creative Ways to Present

Serve the soup in rustic earthenware bowls or elegant Asian-inspired porcelain for a heightened dining experience. You might also place a small plate of extra garnishes like fresh cilantro, chopped peanuts, or lime wedges on the side so guests can customize their soup. Adding a side of pickled vegetables can also bring extra zest and balance to the overall meal.

Make Ahead and Storage

Storing Leftovers

Your Hot and Sour Soup Recipe holds up well for leftovers. Once cooled, transfer the soup to an airtight container and refrigerate for up to three days. The flavors tend to deepen overnight, making reheated soup even more delicious.

Freezing

While freezing is possible, it’s best to do so with caution. Mushrooms and tofu might change texture slightly after thawing. Freeze in a sealed container for up to a month, but expect a modest difference in consistency. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

To reheat, warm the soup slowly over medium-low heat so it heats evenly without breaking apart the tofu or curdling the eggs. Stir occasionally and, if it has thickened too much, add a splash of broth or water to regain the desired texture and mouthfeel.

FAQs

Can I make this Hot and Sour Soup Recipe vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth, and ensure your soy sauces don’t contain fish products. The tofu and mushrooms provide plenty of savory flavor, keeping it hearty and delicious.

What can I substitute for bamboo shoots?

If bamboo shoots are hard to find, try using water chestnuts or thinly sliced celery as a crunchy alternative. They won’t change the soup’s essence much but will keep that satisfying crisp texture.

How spicy is this Hot and Sour Soup Recipe?

This recipe features a gentle heat from white pepper rather than fiery chili heat, making it pleasantly spicy without overwhelming most palates. If you want more spice, you can easily add chili oil or flakes to taste.

Can I prepare parts of this soup in advance?

Yes! You can chop the vegetables, slice the tofu, and mix the cornstarch slurry ahead of time. Just keep eggs beaten fresh and add them at the last moment to keep that silky texture perfect.

Why is it called “hot and sour” soup?

The name highlights the two dominant flavor profiles of the dish: “hot” from the peppery spice and “sour” from the vinegar. This combination creates a vibrant and balanced taste that’s both warming and refreshing.

Final Thoughts

This Hot and Sour Soup Recipe is such a joy to make and share—it’s vibrant, comforting, and full of character. Whether you’re seeking a quick weekday dinner or a crowd-pleaser for guests, this recipe ticks every box. Grab your skillet, gather the ingredients, and dive into a bowl of this delicious soup. I promise it will warm your heart and excite your taste buds again and again.

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