Hot and Sour Soup
Hot and sour soup is a favorite of mine no matter the season. With a good balance of tangy and savory flavors, along with a little peppery warmth from the white pepper, this soup is packed with flavor in every spoonful. It’s a comforting bowl that can be enjoyed any time of the year.
The nice thing about homemade hot and sour soup is that you can adjust the flavors exactly how you want them. I personally prefer mine a little more on the sour side, with an extra kick of white pepper. It’s a simple soup to put together, but there’s so much flavor in every spoonful, whether you’re having it on its own or with dinner.
What Makes Hot and Sour Soup So Good?
The balance of tangy and peppery flavors. Unlike soups that get their heat from chili oil or chili peppers, hot and sour soup gets its kick from white pepper, while rice vinegar adds that signature sourness.
A mix of different textures. Shiitake mushrooms add a nice earthy flavor, while wood ear mushrooms and bamboo shoots give it a little crunch. The soft tofu and silky egg ribbons balance everything out.
The smooth, silky broth. The broth is slightly thickened with cornstarch, giving it that smooth, silky texture without being too thick. You get a little bit of everything in each spoonful, making it a flavorful and comforting soup that doesn’t feel too heavy.
What You’ll Need
Bamboo shoots: Add a mild flavor and a nice crunch to the soup. Canned bamboo shoots work well and save time on prep.
Shiitake mushrooms: Add a rich, earthy flavor to the broth. You can use fresh or dried shiitake mushrooms, but dried ones need to be rehydrated before cooking.
Wood ear mushrooms: Have a slightly chewy, crunchy texture that adds a nice contrast to the softer ingredients. If using dried wood ear mushrooms, soak them until softened.
Soft tofu: Adds a delicate, tender texture to the soup. Cut into thin strips and handle gently to prevent breaking.
Egg: Creates those silky egg ribbons when slowly drizzled into the hot soup.
Tips for the Best Homemade Hot and Sour Soup
Add the vinegar at the end. Add the rice vinegar after turning off the heat to keep its tangy flavor nice and bright. Adjust the amount depending on how sour you prefer your soup.
Don’t skip the white pepper. It’s what gives hot and sour soup its signature peppery kick. Black pepper has a different flavor, so I recommend sticking with white pepper for this recipe.
Slice everything into thin strips. This helps you get a little bit of everything in each spoonful and gives the soup that familiar restaurant-style texture.
Adjust the thickness to your liking. The soup should be slightly thickened but still brothy. If it gets too thick, simply add a splash of chicken broth to loosen it up.
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Hot and Sour Soup
Ingredients
Soup
- 6 cups chicken broth
- ½ cup shiitake mushrooms
- ¼ cup wood ear mushrooms
- 1 cup bamboo shoots, thinly sliced
- ½ block soft tofu, cut into thin strips
- 1 large egg, beaten
- ¼ cup cornstarch
- ¼ cup water
- 1 tsp sesame oil
- 2 scallion greens, for garnish
Seasoning Sauce
- ¼ cup rice vinegar
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp salt, to taste
- 1 tsp white pepper, to taste
Instructions
- If using dried shiitake and wood ear mushrooms, soak them in hot water for about 30 minutes, or until fully rehydrated. Drain and thinly slice. If using fresh mushrooms, simply clean and slice.
- Bring the chicken broth to a boil in a large pot. Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Reduce to a simmer and cook for about 5 minutes.
- Add the tofu, light soy sauce, dark soy sauce, salt, and white pepper. Gently stir and simmer for another 2–3 minutes.
- Mix the cornstarch and water until smooth. Slowly pour the slurry into the soup and stir until slightly thickened.
- Slowly drizzle in the beaten egg while gently stirring to create silky egg ribbons.
- Turn off the heat, then add the rice vinegar and sesame oil. Taste and adjust the salt and vinegar as needed.
- Garnish with scallions and serve hot.
Notes
- Mushrooms: The cup measurements refer to rehydrated mushrooms. If using dried mushrooms, use the dry weights provided and soak before cooking.
- Rice vinegar: Add after turning off the heat to keep the tangy flavor bright. Adjust the amount to your preference.
- White pepper: Adjust the amount depending on how peppery you prefer the soup.
- Consistency: If the soup becomes too thick, add a splash of chicken broth to thin it out.