Hot and Sour Soup is one of Asia’s most iconic comfort foods. With roots in Chinese cuisine particularly Sichuan and Beijing styles, it has since traveled across the globe, taking on regional twists like Indo-Chinese variations found in India or spicier adaptations in Thailand.
The soup earns its name from the irresistible balance of flavors: tangy vinegar-based sourness, warming chili heat, and savory umami richness. This unique blend makes it both soothing on cold days and refreshing when you’re craving bold, exciting tastes.
Whether you enjoy it with tender pork and mushrooms or keep it light and vegetarian with tofu and veggies, Hot and Sour Soup has something for everyone. Let’s dive into how you can make this classic at home!
Ingredients
Base Ingredients
- 6 cups vegetable or chicken stock
- 2 tbsp soy sauce (use tamari for gluten-free)
- 2 tbsp rice vinegar (or white vinegar as substitute)
- 1–2 tbsp chili paste or chili oil (adjust to spice preference)
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 1 egg, lightly beaten (optional, for egg ribbons)
- 2 green onions, sliced
- Salt and white pepper to taste
Vegetables & Protein Options
Vegetarian
- 1 cup tofu (firm or silken, cut into cubes)
- 1 cup mushrooms (shiitake, button, or wood ear), sliced
- ½ cup bamboo shoots, julienned
- 1 carrot, thinly sliced
Non-Vegetarian
- ½ cup shredded cooked chicken or pork
- Optional: shrimp or crab meat for a seafood twist
Instructions
- Prepare the Broth
In a large pot, heat sesame oil. Add mushrooms, bamboo shoots, and carrots. Sauté for 2–3 minutes until fragrant. Pour in the stock and bring to a gentle boil. - Flavor the Soup
Add soy sauce, vinegar, and chili paste. Stir well and taste—adjust with more vinegar for tang or chili for heat. - Add Proteins
Gently stir in tofu (and chicken, pork, or seafood if using). Simmer for 4–5 minutes. - Thicken the Soup
Slowly pour the cornstarch slurry into the soup while stirring. Let it simmer until the broth reaches a slightly glossy, thick consistency. - Create Egg Ribbons (Optional)
Reduce heat to low. Drizzle beaten egg into the soup in a thin stream while stirring gently to form delicate egg ribbons. - Finish with Seasoning
Sprinkle in white pepper for a classic sharp kick. Adjust salt as needed.
Garnishing & Serving Suggestions
- Top with fresh green onions for brightness.
- Drizzle chili oil for extra heat.
- Add crispy fried wontons or noodles for crunch.
- Serve hot in deep bowls alongside dumplings or fried rice.
Variations
- Indo-Chinese Style: Add ketchup or Schezwan sauce for a sweet-spicy punch.
- Tofu-Based: Use silken tofu only, skipping meats, for a smooth vegetarian version.
- Extra Veggie: Add bell peppers, cabbage, or spinach for a more filling, nutrient-rich soup.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove; add a splash of vinegar or soy sauce to refresh the flavors.
- Avoid freezing—cornstarch and tofu can change texture.
How do I make Hot and Sour Soup gluten-free?
Use tamari instead of soy sauce and ensure your vinegar and chili paste are gluten-free certified.
Can I make it without cornstarch?
Yes, substitute with arrowroot or potato starch for thickening.
Hot and Sour Soup is proof that comfort food can be bold, exciting, and deeply satisfying. With just a few pantry staples and fresh veggies or proteins, you can recreate this restaurant favorite right in your kitchen.