Hot and Sour Soup

This restaurant-style Hot and Sour Soup recipe is quick and easy to make. You won't believe the rich, flavorful broth you'll develop in under 20 minutes!

It's the perfect recipe for a quick weeknight dinner and is much better than takeout!

 

Many people love hot and sour soup, which is rich and flavorful and can be eaten as an appetizer before a meal or as the main dish.

You don't have to go to a Chinese restaurant to enjoy a hearty hot and sour soup bowl. You'll be surprised at just how easy it is to make!

If you like quick and easy soup recipes, check out our chicken noodle soup, broccoli cheese soup, and homemade tomato soup, too.

Ingredients and substitutions

• Broth: Beef broth adds a rich flavor to this soup, but chicken stock or chicken broth can also be used.
• Mushrooms: White mushrooms are easy to find and work great in this recipe. If you can get your hands on some, fresh Shiitake mushrooms will give the soup a more authentic flavor. Dried mushrooms can also be used in place of fresh mushrooms.
• Soy Sauce: You can choose between low-sodium and regular soy sauce. When using soy sauce, you don't need to add extra salt.
• Rice Vinegar: White vinegar can be substituted for rice wine vinegar.
• Hot Sauce: Using a hot sauce such as sriracha sauce or chili garlic paste will give you the best flavor for this Asian-style recipe.
• White Pepper: This ingredient really enhances the soup's flavor. I don't recommend substituting black pepper.
• Eggs/Tofu: Eggs and slices of tofu make up the bulk of the protein in this soup. If you don't like tofu, just omit it; it's no big deal. You can leave out the tofu altogether or substitute it with cooked chicken, pork, or beef. 
• Corn Starch: A cornstarch slurry thickens the soup; it can be substituted with arrowroot powder or tapioca starch.
• Green onions: You can use green onions, scallions, or chives.
• Optional garnishes: Bamboo shoots, a drizzle of sesame oil

Instructions

Step 1: In a pot, bring the broth, mushrooms, soy sauce, vinegar, sriracha sauce, and white pepper to a boil, then turn down to medium heat for 5 minutes.

Step 2: Whisk the cornstarch and cold water in a small bowl to make a slurry. Stir it into the soup and simmer for 5 minutes or until it thickens.

Step 3: Lightly beat the eggs in a small bowl. Then, pour them into the soup while gently stirring to create the silky egg ribbons.

Step 4: Add the tofu and green onions, stir, and remove from heat. Taste for seasonings and adjust as needed. Garnish with extra green onions.