Hot and Sour Soup Recipe

I absolutely love sharing this Hot and Sour Soup Recipe because it’s one of those dishes that feels both comforting and exciting at the same time. When I first tried making it at home, I was surprised by how easy it was to get that perfect balance of tangy, spicy, and savory flavors packed into one bowl. You’ll find that this soup works beautifully as a light lunch, a cozy dinner starter, or whenever you’re craving something warm and satisfying.

What makes this Hot and Sour Soup Recipe special is how quickly it comes together without sacrificing depth of flavor. Whether you’re new to cooking or just want a straightforward yet impressive soup, this recipe has your back. Plus, my family goes crazy for it — especially on chilly nights or when someone needs a little extra comfort food love.

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Ingredients You’ll Need

These ingredients come together harmoniously to create that classic hot and sour taste you love. Here’s a quick rundown of what you’ll want on hand — and why each one plays a key role.

• Vegetable oil: A neutral oil perfect for sautéing aromatics without overpowering flavors.
• Minced garlic: Adds fragrant warmth and a subtle bite to the base of the soup.
• Minced ginger: Brings a fresh, zesty note that brightens the whole pot.
• Chicken thighs: I use boneless, skinless pieces thinly sliced for tender, juicy protein.
• Unsalted chicken stock: The rich broth foundation that invites all the other flavors to mingle.
• Shiitake mushrooms: These earthy mushrooms deepen the umami quotient—perfect for soup.
• Bamboo shoots: Crunchy texture contrast that keeps each spoonful interesting.
• Chinese black vinegar: Essential for that signature tangy punch that the “sour” part needs.
• Soy sauce: A touch of salty umami goodness balancing out the soup.
• Sesame oil: Adds a toasty aroma and a subtle nutty flavor boost.
• Honey: Just a hint to smooth out the acidity and spice.
• Kosher salt: To adjust seasoning perfectly without overdoing it.
• Firm tofu: Cubed, it soaks up flavors while adding protein and softness.
• Cornstarch: For thickening the broth to that ideal silky consistency.
• Water: Mixed with cornstarch for thickening without lumps.
• Large egg: Drizzled in at the end to create delicate ribbons that feel luxurious.
• Ground white pepper: Adds a subtle peppery heat without overpowering the dish.
• Green onions: Fresh garnish that livens up each serving.
• Cilantro: Optional but highly recommended for a bright, herbal finish.
• Hot chili oil (optional): Perfect if you crave extra heat and a little drizzle of fire.

Variations

I like to change up this Hot and Sour Soup Recipe depending on what I have in my kitchen or my mood. Feel free to experiment — that’s part of the fun! Here are some ways I’ve tried it.

• Vegetarian Version: Swap chicken stock with vegetable broth and omit chicken, adding extra mushrooms or tofu for protein.
• Spice Level: If you love heat, I add an extra splash of hot chili oil or some crushed red pepper flakes for a bolder kick.
• Texture Play: Try adding sliced water chestnuts or snap peas to introduce more crunch and color.
• Seafood Twist: I once added shrimp instead of chicken, which created a wonderfully fresh take on the classic.

How to Make Hot and Sour Soup Recipe

Step 1: Cook the Aromatics to Build Flavor

Start by heating the vegetable oil in a large pot over medium heat. Once hot, toss in the minced garlic and ginger. Sauté them quickly, about 30 seconds, just until fragrant—you want their aroma, not burnt bits! This step is the flavor foundation, so don’t rush it.

Step 2: Sauté the Chicken Thinly and Evenly

Add your thinly sliced chicken thighs to the pot and sauté until they’re just cooked through, about 2 minutes. Because the slices are thin, they cook fast, so keep an eye—overcooking will make them rubbery. Stir gently to separate the pieces and keep the soup tasting tender and juicy.

Step 3: Simmer and Layer the Soup Flavors

Pour in the chicken stock and bring it to a boil over medium-high heat. Then reduce to a simmer on medium-low. Add in the shiitake mushrooms, bamboo shoots, black vinegar, soy sauce, sesame oil, honey, and kosher salt—all at once. Stir to blend these delicious layers together and let it simmer for 5 minutes. Then gently add the tofu cubes and cook for another minute to warm through.

Step 4: Thicken the Soup Just Right

Mix cornstarch with water in a small bowl to create a slurry. Gradually pour this into the simmering soup while stirring constantly. This steady stirring prevents lumps and helps the soup develop a silky, slightly thickened consistency in 1 to 2 minutes. I discovered this trick after a few messy attempts—it makes a world of difference!

Step 5: Create Elegant Egg Ribbons

Turn off the heat and slowly drizzle in your lightly whisked egg while stirring the soup in a gentle figure-eight motion. You’ll see delicate strands of cooked egg forming—this adds texture and that classic silky look to the soup. Don’t stir too fast or the ribbons won’t form properly!

Step 6: Final Seasoning Touch

Stir in the ground white pepper, which brings a subtle peppery heat that’s essential to this dish. Taste your soup and adjust with a little extra salt, pepper, or black vinegar as you like—it should be bright, a bit spicy, and perfectly balanced.

How to Serve Hot and Sour Soup Recipe

Garnishes

I love topping this soup with freshly sliced green onions and a little chopped cilantro for a pop of color and freshness. If you like heat, a drizzle of hot chili oil is my go-to—it adds not just spice but a lovely depth. These simple garnishes make the soup feel a little more special and vibrant.

Side Dishes

This Hot and Sour Soup goes perfectly alongside steamed jasmine rice or crispy spring rolls. For a lighter meal, try pairing it with a simple cucumber salad or sautéed greens. My family especially loves it with potstickers on the side for a full-on Chinese-inspired feast at home.

Creative Ways to Present

For special occasions, I serve the soup in pretty bowls with a sprinkle of extra cilantro and edible flowers on top—your guests will be impressed! You can also ladle it into individual ramekins for a cute appetizer course. Adding a swirl of chili oil right before serving creates a dramatic and appetizing look.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. Because of the delicate egg ribbons, the texture changes slightly but remains delicious. Just give it a good stir before reheating to redistribute everything evenly.

Freezing

Freezing hot and sour soup works in a pinch, but the egg ribbons can become a bit grainy after thawing. If you do freeze it, leave out the egg and add a fresh one when reheating. Store in freezer-safe containers for up to 2 months for best flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. Avoid boiling once reheated, as it can toughen chicken and scramble the eggs further. If you skipped freezing and kept it in the fridge, a quick microwave reheat with a splash of broth to loosen works great too.

FAQs

Final Thoughts

This Hot and Sour Soup Recipe has become a go-to in my kitchen because it’s quick, flavorful, and so versatile. Every time I make it, I feel like I’m sharing a little taste of comfort and warmth with the people I care about. I really hope you give it a try — something about that tangy, spicy broth just sticks with you, and I know you’ll enjoy it as much as my family does!

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