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Hot and Sour Soup

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.

A bowl of hot and sour soup with a serving spoon, ready to eat!

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!
4 pictures showing the steps of how to pour in the broth and the veggies.

Tips and Variations

You can really add or take out things that you like to make this hot and sour soup your own! Here are a few ideas to make this turn out just right!

  • Adjust the heat: The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking.  Add more of either, depending on which taste you like the best!
  • Vegetables: Any of the vegetables can be left out to your liking.  Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don’t like them!
  • Protien: You can leave the tofu out and use cooked shredded chicken instead. Or, you can use them bot for a more filling soup!
Hot and sour soup being served with a ladel.

How to Store Leftovers

If you have leftovers of this hot and sour soup then you can store it and have it for lunch or dinner the next day! Here’s how you can store it!

  • Refrigerate: Once it has cooled, place your hot and sour soup in an airtight container and put it in your fridge. It can last 2-3 days.
  • Reheat: When you are ready to eat your leftovers, go ahead and reheat the soup on the stove on medium heat until heated through!
Print

Hot and Sour Soup

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! 
Course Dinner, Side Dish
Cuisine Chinese
Keyword hot and sour soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 88kcal
Author Alyssa Rivers

Ingredients

  • 8 cups vegetable broth
  • 1 1/2 cups mushrooms (shiitake, baby bella, button) thinly sliced, stems removed
  • 1 (8 ounce canned) bamboo shoots, drained (optional)
  • ¼ cup rice vinegar
  • 1/4 cup soy sauce (regular or reduced sodium)
  • 1 teaspoon ground ginger
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 2 large eggs, beaten well
  • 1/2-1 teaspoon white pepper (start with ½ tsp and add more if you want it more hot)
  • 1 cup firm tofu, cubed- optional (or shredded chicken, cooked)
  • 3 green onions, thinly sliced
  • 1 teaspoon sesame oil (drizzled at the end)

Instructions

  • In a large pot, add the vegetable broth, and bring simmer over medium-high heat.
  • 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.
  • In a small bowl, whisk together the cornstarch and cold water. Stir the cornstarch mixture into the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
  • While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
  • Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
  • Serve immediately and enjoy!

Notes

The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking.  Add more of either to your preference.
Any of the vegetables can be left out to your liking.  Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don’t like them.
Any proteins can also be left out, or you can add both for a more filling soup.
 

Nutrition

Serving: 1cup | Calories: 88kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1367mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg


from The Recipe Critic