There’s just something magical about a big, steamy bowl of Hot and Sour Soup. I don’t know about you, but anytime I catch a whiff of that vinegary, peppery aroma floating out of a Chinese restaurant kitchen, I’m immediately hooked. Growing up, it was my go-to comfort order—especially on those cold, rainy days when nothing else sounded good.

The best part? Making it at home is so much easier than you might think, and honestly, it tastes even better fresh from your own stove. Today, I’m going to walk you through a foolproof version of Chinese Style Hot and Sour Soup that’s warm, hearty, and packed with bold flavors—without any complicated ingredients or fussy steps.

Plus, this recipe is super versatile. Want it vegetarian? Just swap in vegetable broth. Prefer it spicier? Add an extra dollop of chili garlic sauce. Need it to be thicker? Just a smidge more cornstarch will do the trick. I’ll show you all the tricks along the way!

Alright, let’s dive in!

Gather Your Ingredients

Before you even turn on the stove, let’s get all our goodies together. Here’s what you’ll need:

For the Soup:

• 6 cups chicken broth (or vegetable broth for a vegetarian option)

• 1/4 cup soy sauce

• 1/4 cup rice vinegar (white vinegar works too!)

• 2 tablespoons cornstarch mixed with 2 tablespoons water (this is your slurry)

• 1 tablespoon sesame oil

• 1 teaspoon chili garlic sauce (adjust to taste)

• 1 teaspoon ground white pepper (optional, but so good for that classic flavor)

• 1 block (14 oz) firm tofu, diced into small cubes

• 1 cup mushrooms, thinly sliced (shiitake, button, or wood ear all work great)

• 1/2 cup bamboo shoots, julienned

• 1 medium carrot, julienned

• 2 eggs, lightly beaten

For Garnish:

• 2 green onions, thinly sliced

• Fresh cilantro, chopped

• Extra chili oil or soy sauce for drizzling

Tip: Having everything prepped and ready before you start cooking is key for this recipe. Once you get going, things move fast!

Step 1: Prepare the Base

Start by grabbing your biggest, coziest soup pot and setting it over medium heat. Pour in the chicken broth (or vegetable broth if you’re keeping things vegetarian) and bring it to a gentle boil. This is the foundation of all the goodness that’s about to happen, so take a second to enjoy that first savory smell.

Once the broth is heated, stir in your soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Give it a little taste—this is where you can decide if you want more kick (add more chili garlic sauce) or more tang (splash in a little extra vinegar). Don’t be afraid to customize it to your liking!

If you’re using white pepper, go ahead and add it here. It brings that authentic, restaurant-style flavor that really makes a difference.

Step 2: Add the Vegetables and Tofu

Now that your broth is flavorful and simmering happily, it’s time to load it up with all the hearty ingredients that make this soup so satisfying.

Toss in your sliced mushrooms, bamboo shoots, carrots, and diced tofu. Stir gently to combine everything. Let it all simmer together for about 5 to 7 minutes, just until the vegetables start to soften and the flavors really start mingling.

Quick Tip: If you’re using wood ear mushrooms, they might need a little extra soak time before slicing if they’re dried. Just soak them in warm water for 20 minutes, drain, and slice!

At this point, your kitchen should smell incredible—earthy from the mushrooms, bright from the vinegar, and savory from the broth.

Step 3: Thicken the Soup

Now, grab that cornstarch slurry you mixed up earlier (2 tablespoons of cornstarch stirred together with 2 tablespoons of water). Before you pour it in, make sure to give it a quick stir—the cornstarch tends to settle at the bottom if it’s been sitting for a few minutes.

Slowly drizzle the slurry into your simmering soup while stirring constantly. This step is key! Stirring while you add the slurry prevents any lumps and ensures the soup thickens evenly.

Let it simmer for about 2 to 3 minutes. You’ll start to notice the soup taking on that slightly velvety texture that makes every spoonful so satisfying. If you like your soup even thicker, you can make a little more slurry and add it in the same way. Just remember, it will thicken a little more as it cools too, so don’t go overboard.

Pro Tip: Always add cornstarch slurry to hot, simmering liquid—not boiling hard, but nice and steamy—otherwise it won’t activate properly.

Step 4: Create the Egg Ribbons

Now for my favorite part—those beautiful egg ribbons!

Lower the heat so your soup is just barely simmering. You don’t want it boiling like crazy when you add the eggs or they’ll break apart into tiny pieces instead of forming lovely strands.

Take your lightly beaten eggs and slowly drizzle them into the soup in a thin, steady stream. As you pour, gently stir the soup in one direction with a fork or chopsticks. This creates the classic silky threads of egg you see in restaurant-style hot and sour soups.

It’s like a little bit of kitchen magic—the second the egg hits the hot broth, it cooks instantly into delicate ribbons. So pretty and so satisfying!

Once all the egg is added, give the soup one last gentle stir to evenly distribute the egg.

Step 5: Serve and Garnish

Congratulations, you’ve just made authentic Hot and Sour Soup at home! Time to ladle this beauty into bowls and get ready to dig in.

Before serving, sprinkle each bowl with a handful of sliced green onions and a little chopped cilantro if you like. The fresh herbs add a pop of color and a burst of brightness that balances the richness of the soup.

If you’re feeling bold (and love a little heat like I do), you can drizzle a touch of chili oil over the top. Or, for an extra punch of umami, a splash of soy sauce is always welcome.

Serving Tip: Hot and Sour Soup makes a fantastic appetizer, but honestly, it’s hearty enough to be the main event. Pair it with a simple side of steamed rice or a crispy scallion pancake if you want to round out the meal.

Variations and Extra Tips

While this recipe sticks pretty close to the classic version, here are a few ways you can mix it up:

• Add protein: Toss in some cooked shredded chicken, pork, or shrimp for an even heartier soup.

• Make it gluten-free: Use tamari instead of regular soy sauce, and double-check your chili garlic sauce for hidden gluten.

• Boost the veggies: Feel free to throw in some spinach, napa cabbage, or even bell peppers if you’re in the mood for extra color and texture.

• Turn up the spice: Add more chili garlic sauce, a splash of sriracha, or even a few dashes of white pepper for a bigger kick.

One of the best things about making Hot and Sour Soup at home is how customizable it is. You can make it exactly the way you like it, whether that’s extra spicy, super sour, or loaded with veggies.

FAQ Section

1. Can I make Hot and Sour Soup vegetarian or vegan?

Absolutely! Simply use vegetable broth instead of chicken broth, and double-check that your soy sauce and chili garlic sauce are vegan-friendly. If you want it 100% plant-based, skip the egg or replace it with a vegan egg substitute like a flax or chia egg for a slightly different texture.

2. What type of mushrooms work best for this soup?

Shiitake mushrooms are my favorite because they add a rich, meaty flavor that really complements the soup. However, button mushrooms or even wood ear mushrooms are fantastic too. Use whatever you have on hand or prefer!

3. How do I store leftovers?

Let the soup cool completely, then transfer it into an airtight container. It will keep in the fridge for up to 3 to 4 days. When reheating, warm it gently over medium heat and stir often to keep the texture smooth.

4. Can I freeze Hot and Sour Soup?

You can, but I recommend freezing the soup before adding the eggs if possible. The texture of the egg ribbons can get a little rubbery after freezing and thawing. If you must freeze leftovers, it’s still totally edible—just expect a slight texture change.

5. How do I make the soup spicier?

To turn up the heat, add extra chili garlic sauce, a few splashes of sriracha, or even toss in some crushed red pepper flakes. You can also drizzle some chili oil on top right before serving for a deeper, richer spice.

6. My soup isn’t thickening. What did I do wrong?

If your soup isn’t thickening, it’s usually because the broth wasn’t hot enough when you added the cornstarch slurry, or you didn’t add enough slurry. Make sure the soup is at a strong simmer (but not a rolling boil) and that you’re stirring constantly while adding the slurry. If needed, mix up a little more cornstarch and water and stir it in.

7. Can I make this soup ahead of time?

Yes, you can! Hot and Sour Soup actually tastes even better the next day after the flavors have had time to meld. Just hold off on adding the egg ribbons until right before serving if you want them to be perfectly silky.

Final Thoughts: Why This Hot and Sour Soup Will Become Your New Favorite

There’s a reason Hot and Sour Soup has stood the test of time—it’s simple, comforting, and absolutely bursting with flavor. Whether you’re nursing a cold, chasing away a winter chill, or just craving something hearty and satisfying, this soup is the answer.

What I love most about this recipe is how easy it is to customize. Whether you’re making it vegetarian, dialing up the heat, or adding extra veggies, it’s a soup that really invites you to make it your own. And the best part? You don’t need a laundry list of complicated ingredients to get that rich, authentic taste that normally feels reserved for your favorite Chinese restaurant.

So the next time you’re in the mood for something spicy, tangy, and packed with cozy vibes, you know what to do. Whip up a pot of this homemade Chinese Hot and Sour Soup—you won’t regret it.

If you try this recipe, I would love to hear how it turned out! Let me know in the comments what tweaks you made, or if you found a new favorite way to enjoy it. Happy cooking!

CHINESE STYLE HOT AND SOUR SOUP

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• Author: Mark's Recipe
• Total Time: 35 minutes

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Description

Warm, comforting, and packed with bold flavors, this Hot and Sour Soup brings authentic Chinese restaurant quality right to your kitchen! A perfect balance of spiciness and tanginess, it’s filled with tofu, mushrooms, and silky egg ribbons — pure cozy deliciousness.

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Ingredients

Scale 1x2x3x

For the Soup:

• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 1/4 cup soy sauce
• 1/4 cup rice vinegar (or white vinegar)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for a slurry)
• 1 tablespoon sesame oil
• 1 teaspoon chili garlic sauce (adjust to taste)
• 1 teaspoon ground white pepper (optional, for authentic flavor)
• 1 block (14 oz) firm tofu, diced into small cubes
• 1 cup mushrooms, thinly sliced (shiitake, button, or wood ear)
• 1/2 cup bamboo shoots, julienned
• 1 medium carrot, julienned
• 2 eggs, lightly beaten

For Garnish:

• 2 green onions, thinly sliced
• Fresh cilantro, chopped
• Additional chili oil or soy sauce, to taste

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Instructions

1️⃣ Prepare the Base:
In a large pot over medium heat, bring the chicken broth to a gentle boil. Stir in the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Taste and adjust the seasoning for your preferred level of heat and sourness.

2️⃣ Add the Vegetables and Tofu:
Add the sliced mushrooms, bamboo shoots, carrots, and cubed tofu to the pot. Let it simmer for 5–7 minutes until the vegetables start to soften.

3️⃣ Thicken the Soup:
Stir the cornstarch slurry to recombine, then slowly pour it into the soup while stirring constantly. Continue to simmer for 2–3 minutes until the soup thickens to your desired consistency.

4️⃣ Add the Eggs:
Lower the heat to a gentle simmer. Slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently with a fork or chopsticks to form silky egg ribbons.

5️⃣ Serve and Garnish:
Ladle the hot and sour soup into bowls. Garnish with sliced green onions and fresh cilantro. Drizzle additional chili oil or soy sauce over the top if desired for an extra punch.

Notes

• Vegetarian Tip: Use vegetable broth and ensure the chili garlic sauce doesn’t contain fish sauce for a fully vegetarian version.
• Adjusting Heat: If you like it spicier, add extra chili garlic sauce or a splash of chili oil at the end.
• Authenticity Boost: Ground white pepper gives the soup that signature “hot” bite found in authentic Chinese hot and sour soups.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4