Hot and Sour Soup

Tangy, Spicy, and Just Like Takeout (But Better)

Hot and sour soup is my ride or die when it comes to Chinese takeout. It’s warm, comforting, tangy, and has just enough heat to make your tastebuds dance. One day, I asked myself: “Wait, how hard is it to make this at home?” Spoiler alert: it’s actually super simple and even better when you can tweak it exactly to your taste!

After testing a bunch of versions (and yes, googling aggressively), I landed on this recipe: spicy, tangy, cozy, and full of umami. It’s got everything; mushrooms, tofu, savory broth, a ribbon of silky egg, and that signature zing from rice vinegar and white pepper.

Pair it with my Instant Pot Orange Chicken and make perfect homemade rice for a full-on homemade Chinese feast that beats delivery every time.

🍲 Why You’ll Love This Hot and Sour Soup

Customizable spice and sour levels
Better-than-takeout flavor at home
One-pot and weeknight friendly
Packed with umami, mushrooms, tofu, and cozy broth
Naturally vegetarian (just sub veg broth!) and easy to make gluten-free

🥄 Tips for the Best Hot and Sour Soup

White pepper is non-negotiable: It gives the soup its signature heat and aroma. This is the brand I use and love!
Seasoned rice vinegar adds tang and slight sweetness—don’t substitute with plain unless you adjust seasoning.
Customize it: Add bok choy, swap in chicken for tofu, or toss in noodles for a heartier dish.

How to Make Egg Ribbons

Check out my video tutorial below to make this soup’s iconic egg ribbons. Trust me, it’s a lot easier than you might think!

Hot and Sour Soup Recipe

Hot and Sour Soup

Yield: 6

Author: HelloKelC Cooks

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

This easy hot and sour soup recipe is better than takeout! Made with mushrooms, tofu, egg ribbons, and bold savory broth—customizable, cozy, and packed with flavor.

Cook modePrevent screen from turning off

Ingredients

1 tbsp ginger, grated or minced
4 cloves of garlic, minced
8 cups of low-sodium chicken broth
1/4 cup soy sauce
1 tsp Sriracha or hot sauce of your choice
4 ounces shiitake mushrooms (thinly sliced)
4 ounces wood ear mushrooms (thinly sliced)
1/2 can of bamboo shoots
3 tbsp seasoned rice vinegar (more to taste)
2 tbsp cornstarch
2 large eggs, lightly beaten
Tofu (about half a block of extra-firm, drained and sliced thinly)
Green onions for garnish
Sesame oil
White pepper

Instructions

Build the Broth: In a large pot, combine chicken broth, soy sauce, garlic, ginger, and hot sauce. Bring to a boil over medium heat.
Add Mushrooms & Bamboo: Stir in the shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Reduce heat and simmer for 7–8 minutes, until mushrooms are tender.
Thicken the Soup: In a small bowl, whisk together the rice vinegar and cornstarch until smooth. Slowly stir the mixture into the soup. Simmer for 2–3 minutes until slightly thickened.
Create Egg Ribbons: Slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion. You’ll get beautiful egg ribbons in just 1–2 minutes.
Add Tofu & Finish: Gently stir in the tofu. Taste and adjust—more vinegar for tang, more soy for saltiness, or a dash more hot sauce for heat. Drizzle with sesame oil.
Garnish & Serve: Top with green onions and a pinch of white pepper for that classic hot and sour kick.

Nutrition Facts

Calories

160

Fat

7 g

Sat. Fat

2 g

Carbs

14 g

Fiber

2 g

Net carbs

12 g

Sugar

3 g

Protein

13 g

Sodium

687 mg

Cholesterol

62 mg

Nutritional information provided here is based on estimates and may vary depending on the brand and preparation methods used. Always check food labels for accurate nutritional details.