Hot and Sour Soup Recipe

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Hot and sour soup is savory, delicious, and makes my mouth water just thinking about it! You can’t beat a soup that’s filled with mushrooms, bamboo shoots, tofu, and veggies. It tastes better than at a restaurant!

Soup is perfect for this time of year! Try out some of my other favorites like this Cheeseburger, this amazing Chicken Noodle, or this Gnocchi Soup. They are so good and perfect for a cold, winter day.

What IS Hot and Sour Soup?

If you are wondering what hot and sour soup is and want to know before you make it, I get it! Traditionally seen at Chinese restaurants, hot and sour soup gets its name from white pepper (hot) and rice vinegar (sour). It’s savory and spicy and filled with mushrooms, tofu, green onions, and bamboo shoots. If you haven’t had it before then I’m sure this combination sounds crazy but it’s SOO GOOD. Pair it with some Cashew Chicken, Shrimp Fried Rice, and some Chicken Potstickers and you will have a delicious meal!

I especially love making this soup because it’s so quick and easy to make! It only takes about 25 minutes (that included prepping AND cooking!). So it’s a great choice when you need a delicious and hearty meal quickly! Plus, this recipe tastes better than at a restaurant! I love when I can make a copycat recipe and enjoy it in my own house. Try this out, I think that you will love it!

Ingredients to Make Hot and Sour Soup

This recipe has a few ingredients that you may not regularly have on hand! So look this over, head to the store, and grab everything that you need. It’s SO worth it! See the recipe card at the bottom of the post for exact measurements.

• Vegetable broth: This will be used as the base of your soup! It gives it a a ton of delicious flavoring.
• Mushrooms: Try using shiitake, baby bella, or button mushrooms. Slice them thinly and don’t forget to remove their stems!
• Bamboo shoots: These are optional but are very traditional in this dish!
• Rice vinegar: This is where this soup gets the “sour” part of its name! This is my favorite rice vinegar to use.
• Soy sauce: You can use regular or reduced sodium!
• Ground ginger: I love the added flavor that this spice adds to the dish.
• Cornstarch and water: You will mix these two together and when you put it in the broth, it will thicken it up!
• Eggs: Beat these well so that they mix in nicely.
• White pepper: This is where the “hot” comes in the name of this soup! Start with ½ tsp and add more if you want it hotter!
• Firm tofu: I like to use tofu in this dish but if you would rather then you can use cooked shredded chicken instead!
• Green onions: These are used for garnish AND taste!
• Sesame oil: Top the soup off with a drizzle of this sesame oil.

Let’s Make Some Soup!

This hot and sour soup is so delicious and comes together so quickly! it’s perfect for an appetizer or even an entree if you love it that much!!

1. Simmer vegetable broth: In a large pot, add the vegetable broth, and bring simmer over medium high heat.
2. Whisk: Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.
3. Thicken with cornstarch and water: In a small bowl, whisk together the cornstarch and cold water. Then, stir the constarch mixture to the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
4. Add eggs: While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
5. Add tofu, green onions and sesame oil: Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
6. Serve: Serve immediately and enjoy!