Tangy, spicy Chinese soup with tofu and mushrooms
Hot and Sour Soup
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
6 cups
Difficulty
Medium
Cost
Budget
$
Hot and Sour Soup
Tangy, spicy Chinese soup with tofu and mushrooms
★4.5(19)
A bold Chinese restaurant favorite balancing rice vinegar tang with white pepper heat, loaded with tofu, mushrooms, and silky egg ribbons.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Hot and sour soup is a masterclass in balance. The sharp tang of rice vinegar meets the slow burn of white pepper, all swirled together in a savory broth full of tender tofu, earthy mushrooms, and ribbons of beaten egg.
This takeout classic is surprisingly easy to make at home and tastes even better fresh off the stove. The key is in the cornstarch slurry that gives the soup its signature silky, slightly thick body.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Hot and Sour Soup special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Bring chicken broth to a boil in a medium pot. Add sliced mushrooms, soy sauce, and a drizzle of sesame oil. Simmer 5 minutes.
- 2
Add tofu strips and cook for 3 minutes until heated through.
- 3
Stir the cornstarch slurry and pour it into the soup while stirring. Cook until the broth thickens, about 1 minute.
- 4
Drizzle in a beaten egg in a thin stream while gently stirring to create silky ribbons. Remove from heat.
- 5
Stir in rice vinegar and white pepper. Taste and adjust seasoning. Serve immediately topped with scallions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Shiitake mushroomsButton or cremini mushrooms
Less earthy but still delicious.
Firm tofuShredded chicken
A protein-rich alternative.
Rice vinegarBlack vinegar (Chinkiang)
More authentic and slightly sweeter.
DepthPantry
Test Kitchen Pick
Rice Vinegar
Helpful Pantry Staple
Why the rice vinegar matters
This recipe wants a softer acidity than standard distilled vinegar. Rice vinegar keeps the flavor cleaner and more balanced.
It sharpens the dish without making it harsh.
- Brighter finish without aggressive acidity
- Useful across dressings, sauces, and quick pickles
Rice vinegar is one of those pantry staples that quietly improves a lot of weeknight cooking.
Shop rice vinegar for this recipeTips & Storage
Pro Tips
Use ground white pepper generously — it is milder than black pepper and provides the signature warmth.
Stir the cornstarch slurry right before adding as it settles quickly.
Add shredded bamboo shoots or wood ear mushrooms for a more authentic version.
Let meat rest for at least 5 minutes after cooking. This allows the juices to redistribute evenly for maximum tenderness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat gently on the stovetop. The soup will thicken — add broth to thin.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates12g
Fat2g
Fiber1g
Sugar10g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my soup not thick enough?
- Make sure to stir the cornstarch slurry well before adding. You can add more slurry a tablespoon at a time.
- Can I make it vegetarian?
- Yes. Use vegetable broth and swap soy sauce for tamari.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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