Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (2024)

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By Chris Joe

5 from 111 votes

Nov 10, 2023, Updated Apr 01, 2024

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As popular as my Egg Drop Soup is (I think at this point, it’s gotten over 100M views on social media!), Hot and Sour Soup has been the recipe that is more requested! Every Chinese restaurant has their version and so just about everyone has grown up eating it. This budget friendly, quick and easy Chinese classic dish is going to be your new favorite recipe to make at home!

Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (2)

Watch the Hot and Sour Soup Recipe Video Below!

Table of Contents

  • Watch the Hot and Sour Soup Recipe Video Below!
  • Ingredients for Hot and Sour Soup
  • Hot and Sour Soup: Recipe Instructions
  • Forming Perfect Egg Ribbons
  • Expert Tips and Frequently Asked Questions
  • Hot and Sour Soup (Video) Recipe

Hot and Sour Soup is a classic Chinese Takeout recipe that feels like comfort in a bowl (for an equally comforting soup – try my authentic Wonton Soup as well)! I love my recipe because it’s flavorful with a variety of mushrooms and tofu, seasoned perfectly with a little spice and tanginess, and has the layers of silky egg ribbons that everyone loves!

Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (3)

Ingredients for Hot and Sour Soup

Here is what you’ll need for the recipe. The list of ingredients may seem long but you’ll be happy to see that making it is actually very simple.

  • 8cupschicken stock – You can use chicken stock or bone broth, depending on your preference. You can also substitute with vegetable stock or broth.
  • 3tbspdistilled white vinegar – This is what adds the ‘sourness’ you expect from a good Hot and Sour Soup. You can substitute with rice vinegar or rice wine vinegar, but I prefer white vinegar.
  • 1tspwhite pepper – This is a Chinese cooking pantry staple and one of my favorite ingredients! White pepper adds an earthiness and spiciness that sets apart Chinese restaurant dishes. If you don’t have this, you can substitute with black pepper.
  • kosher salt(to taste)
  • 1/2tspsugar – A little bit of sugar balances the soup’s savory flavors!
  • 3tbsplight soy sauce– Use light soy sauce (not low sodium) or all purpose soy sauce.
  • 2tspdark soy sauce – I like adding a little bit of dark soy sauce for the color and sweetness it brings.
  • 1/2tspMSG – this is always optional!
  • 1tspsesame oil – A little drizzle of sesame oil adds a nuttiness to the soup.

Vegetables

  • 12ozassorted mushrooms – You can use any combination of mushrooms you prefer. I love using an assortment for the different flavors and textures – in the video and photos below,I used sliced wood ear, shiitake, and king oyster mushrooms. If you can’t find all of these mushroom types, I would say dried shiitake mushrooms will lend itself to making your Hot and Sour Soup taste the most authentic!
  • 2green onionschopped
  • 3dried red chili peppers– This adds spice to the soup. You can also substitute with 1 teaspoon of red pepper flakes.
  • 6ozfirm tofucut into 1″ pieces – This must be firm or extra firm tofu; otherwise, the tofu will disintegrate into your Hot and Sour Soup!
  • 4ozbamboo shootssliced – These are sold in cans; I like to get mine from my local Chinese grocery (99 Ranch). If you cannot find them, you can substitute with another vegetable that a similar texture and can be sliced into strips (such as the stalks of broccoli or cauliflower or even carrots.)
  • 1/2 tbspneutral oil – my go-to neutral oil in recipes is avocado oil, but you can use canola or vegetable oil.
  • 3eggs – Eggs make the beautiful silky egg ribbons that is a signature of Hot and Sour Soup!

Cornstarch Slurry

  • 1/4cupcornstarch – This is the KEY ingredient to thickening the soup base. The cornstarch slurry will help thicken the stock to the consistency you like! If you like the soup thinner, add less, but if you like an extra thick soup add a little more! This is my ideal ratio based on an 8 cup batch of Hot and Sour Soup.
  • 1/2cupwater

Hot and Sour Soup: Recipe Instructions

1. Prep The Ingredients

This soup does not take long to make, and most of the work is prepping the ingredients. Slice the tofu, mushrooms, and bamboo shoots into strips; set aside. In a bowl, beat 3 eggs along with a tablespoon of water. In a second separate bowl, create a cornstarch slurry by mixing together 1/4 cup of cornstarch and 1/2 cup of water.

For spice, I’m using 3 dried red chilis – you can omit them or adjust the spice level to your preference.

Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (4)

2. Fry the chilis

In a heavy bottomed pot, heat 1/2 tbsp of neutral oil over medium heat and add the chilis. Infuse the chilis in the oil for about a minute until they release their flavor into the oil, then remove the chilis from the pot.

3. Add the chicken broth and season the soup

Next, add 8 cups of a high quality chicken broth or stock. Turn the heat up to high and season with white pepper, salt to taste, sugar, msg, light & dark soy sauce, and sesame oil. The broth with turn a dark brown color like the photo below.

Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (5)
Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (6)

4. Add the mushrooms, tofu, and bamboo shoots

To the chicken broth, add in your sliced mushrooms, tofu, and bamboo shoots. Mix those in and cover to bring the soup to a boil.

5. Add the cornstarch slurry

Once the soup comes to a boil, give your cornstarch slurry a final mix to pick up any cornstarch that has sunk to the bottom of your mixture, then pour in the slurry. Mix until the broth has thickened to your preference.

Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (7)
Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (8)

6. Form the egg ribbons

Now that the soup has thickened, turn the heat to low. Slowly pour in the beaten egg in a thin stream while simultaneously mixing the soup and egg with a ladle or spoon in a circular motion. If done correctly, you will begin to see the egg form silky egg ribbons throughout the soup that gives Hot and Sour soup its signature look!

PRO TIP

Forming Perfect Egg Ribbons

To ensure silky, long egg ribbons, it’s very important that the broth is slightly cooled and not boiling. If the broth is too hot, the eggs will become cloudy and the egg ribbons will not form. Let the soup cool down for a few minutes, then slowly pour the egg around the broth and use a ladle to stir the soup to create the ribbons. Try a little bit first – if the egg becomes cloudy you’ll know you need to let the broth cool more before adding the egg!

7. Garnish and serve!

To finish the soup, add the white vinegar along with freshly chopped scallions. Give the soup a final mix and adjust for any seasoning if needed. Serve it up and enjoy!

Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (9)
Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (10)
Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (11)

PRO TIPS

Expert Tips and Frequently Asked Questions

  • Where do you find bamboo shoots / what if I can’t find bamboo shoots? I like to get mine from my local Chinese grocery (99 Ranch). If you cannot find them, you can substitute with another vegetable that a similar texture and can be sliced into strips (such as the stalks of broccoli or cauliflower or even carrots.)
  • Can I use vegetable broth instead of chicken broth? Yes!
  • What should I serve with Hot and Sour Soup?
    • This is such a classic Chinese Takeout dish, I would lean into the theme and serve it with other popular takeout dishes like Egg Rolls or Crab Rangoons.
    • If you’re looking for something with more protein like chicken, I would make Kung Pao Chicken, Cashew Chicken, or String Bean Chicken.
    • If you want to eat it with noodles (and who doesn’t want to eat noodles all the time?!), I would make any of my popular Lo Mein dishes – like Chicken Lo Mein, Beef Lo Mein, or Shrimp Lo Mein.
    • Fried Rice is always perfect with Hot and Sour Soup – try it with Chicken Fried Rice, Shrimp Fried Rice, or Egg Fried Rice (you can even use the extra mushrooms leftover in this dish and make Mushroom Fried Rice)!
  • You can store this soup in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing it because it uses cornstarch to thicken up – the consistency when defrosted won’t be the same.

If you tried this Hot and Sour Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

5 from 111 votes

Hot and Sour Soup (Video)

By: Chris Joe

Servings: 6

Prep: 10 minutes mins

Cook: 10 minutes mins

Save

Better than takeout Hot and Sour Soup! This rich and flavorful soup is packed with wood ear mushrooms, tofu, and silky egg with a bit of spice and tang to make for an incredible comfort meal!

Ingredients

Vegetables

  • 12 oz assorted mushrooms, I used sliced wood ears mushrooms, shiitake mushrooms, and king oyster mushrooms
  • 2 green onions, chopped
  • 3 dried red chilis, or 1 tsp of red pepper flakes
  • 6 oz firm tofu, cut into 1" pieces
  • 4 oz bamboo shoots, sliced
  • 1/2 tbsp neutral oil
  • 3 eggs

Cornstarch Slurry

Instructions

  • Slice vegetables and tofu and set aside. Mix together cornstarch slurry and beat eggs in two separate bowls.

  • Heat wok or heavy bottomed pot on high and add 1/2 tbsp of oil. Add chilis and saute for 1 minute and remove once the chilis have infused in the oil.

  • In the pot, pour in 8 cups of chicken stock and season with white pepper, sugar, msg, light soy sauce and dark soy sauce, and sesame oil. Mix and season with salt to taste.

  • Add sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil.

  • Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to your preference.

  • Turn heat to low, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons throughout the soup

  • Add 3 tbsp of white vinegar and additional sesame oil to taste. Mix together, garnish with green onions and serve.

Notes

If you are using dried shiitake mushrooms, be sure to rehydrate them in hot water until they’re soft before slicing the mushrooms.

For the egg ribbons, my key tip here is to stir the soup in a circular motion and slowly pour in a thin, steady stream of egg. Ensure the soup is not too hot (test a small amount of egg to see if the ribbons form correctly) – this is another reason for less than ideal egg ribbons!

STORAGE

You can store this soup in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing it because it uses cornstarch to thicken up – the consistency when defrosted won’t be the same.

Nutrition

Calories: 211kcalCarbohydrates: 19gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 91mgSodium: 996mgPotassium: 412mgFiber: 1gSugar: 6gVitamin A: 171IUVitamin C: 2mgCalcium: 66mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: Chinese

Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (13)

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

Read more about me

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100 Comments

  1. Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (18)
    Very delicious!! Thank you!!

    Reply

    1. I’m so glad you enjoyed it!

      Reply

  2. Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (19)
    This is the perfect soup for a cold stormy day. Easy to make!

    I made this last night and it is fantastic. My husband is not a big fan of Hot and Sour soup, but this recipe changed his mind.

    Ps: H/S soup is what I use to cure a cold. 🙂 Thank you for sharing your recipes with us CJ!!

    Alice

    Reply

    1. I’m so glad you enjoyed, Alice!

      Reply

Hot and Sour Soup (20 Minutes!) (Video) - CJ Eats Recipes (2024)

FAQs

Is Chinese hot and sour soup healthy? ›

With just 216 calories, Hot and Sour Soup just happens to be one of the healthiest mushroom soup recipes in the world! A Chinese restaurant favourite, it's hearty, savoury, sour – and as spicy as you want it to be.

What are the black things in hot and sour soup? ›

What Are the Ingredients for Hot and Sour Soup?
  • Dried Chinese black fungus.
  • Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)
  • Lily buds.
  • Can of bamboo shoots.
  • Rice vinegar.
  • White pepper (do not substitute black pepper)
  • Tofu.

What is hot and sour soup made of? ›

Hot and Sour Soup
  1. 16 cups chicken broth.
  2. 2 pork lion chops (on bone)
  3. 1 tbsp whiskey.
  4. 1/4 cup and 2 tbsp cornstarch, divided.
  5. 2 1/2 tbsp sesame oil.
  6. 4 1/2 tbsp soy sauce.
  7. 1 1/2 tsp white pepper.
  8. 1 cup lily flower, dried and rehydrated - this is the dried measurement.
Feb 3, 2024

How to make sour soup taste better? ›

If your soup is too sour, you can try balancing out the acidity by adding a pinch of sugar or a splash of cream. You can also add more broth or water to dilute the sour taste.

What is the healthiest Chinese soup? ›

Egg Drop Soup

Of the soups commonly found on Chinese restaurant menus, egg drop is the healthiest. Totally starving when you walk into a Chinese restaurant? Order soup as an appetizer, and egg drop is tops. "It's really made with eggs, so it does offer quite a bit of protein," says London.

Can a diabetic eat Chinese hot and sour soup? ›

I just love hot and sour soup and order it often in Chinese restaurants. Now that I have discovered that it is surprisingly easy to make at home, it's going to be on my table on a regular basis. This delicious and easy soup recipe is perfect for diabetics as it's quite low carb.

What is the stringy stuff in hot and sour soup? ›

3 eggs – Eggs make the beautiful silky egg ribbons that is a signature of Hot and Sour Soup!

Which soup is best for cough? ›

A hot and soothing vegetable soup can be beneficial for easing cold and cough symptoms. Consider a vegetable broth-based soup with ingredients like carrots, ginger, garlic, onions, and leafy greens. These ingredients may provide vitamins, antioxidants, and warmth that can be comforting during a cold.

What country is hot and sour soup from? ›

"Hot and sour soup" is claimed by the cuisine of Beijing. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood.

Why is Chinese soup so thick? ›

Its thickening agent is usually starch which makes the soup translucent and smooth. Many soups can be cooked in this way, such as expensive shark fin soup, Madame Song's fish soup (宋嫂魚羹), and corn soup.

Is hot and sour soup anti inflammatory? ›

A powerful antioxidant and anti-inflammatory agent, ginger has also been shown to activate T-cells to help get your immune system going.

Why is hot and sour soup gelatinous? ›

This soup usually has a slightly gelatinous texture due to the added cornstarch or tapioca starch and an abundance of texture from the tofu, vegetables and scrambled egg strands.

How do you reduce the spice in hot and sour soup? ›

You can add dairy: heavy cream, yogurt, cheese, etc. You can add something sweet: coconut milk, sugar, syrup, etc. You can introduce an acid: lemon juice, a little vinegar, tomato paste, etc. You could simply add more of the other ingredients that went before the spice, so the proportions are more in line.

Why is my soup so tasteless? ›

Perk up a Bland Soup With Simple Pantry Staples

Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients. Some freshly cracked pepper helps, too!

Does hot and sour soup make you feel better? ›

Consuming hot and sour soup helps in preventing the movement of the white blood cells which are responsible for inflammation. This further helps in providing relief from common health issues like cold, cough, mucus among others.

How many calories are in Chinese Hot and Sour Soup? ›

There are 91 calories in a 1 cup (233.000g) serving size of Soup, hot and sour, Chinese restaurant. The calorie breakdown is 28% fat, 45% carbs, and 26% protein.

Which soup is better hot and sour or manchow? ›

Hot & Sour soup typically has a tangy flavor with a spicy kick, while Manchow soup is more savory with a blend of vegetables and sometimes chicken or noodles. Both are delicious, but their flavor profiles differ.

Is Hot and Sour Soup good for your liver? ›

Hot and sour soup supports healthy Liver function. The taste of sour resonates directly with the Liver and helps promote flow. Once you learn how to make the base of the soup, try using different ingredients.

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