Hot and Sour Noodle Soup
Few things are more satisfying than a bowl of Hot and Sour Noodle Soup, the kind that wakes up your taste buds with just the right balance of heat and tang. It’s a dish that’s bold, cozy, and deeply flavorful, yet surprisingly easy to make at home.
This soup is built on contrast: heat from the chili, a bright tang from the vinegar, and a deep savory base that ties everything together. The noodles, ideally thick and chewy, soak up every drop of the rich broth while keeping their bounce and texture. It’s hearty enough to be a meal on its own but still feels light and refreshing.
One of my favorite parts about this dish is how customizable it is. You can make it mild or extra spicy, load it with veggies, or add protein like tofu, pork, or shrimp. No matter how you build it, it’s quick, nourishing, and packed with that addictive hot-and-sour kick.
Hot and Sour Noodle Soup
Ingredients
- 2 servings sweet potato noodles
- 1 stalk scallion, chopped
- 2 cloves garlic, minced
- 1/2 tsp Sichuan peppercorn powder
- 1 tbsp Sichuan chili flakes
- 3 tbsp heated neutral oil
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp toasted sesame seeds
- 1-2 cups chicken bone broth
Toppings:
- Peanuts
- Minced pork or your preferred protein
- Pickled mustard greens
- Scallion greens
- Cilantro
Instructions
- In a pot of boiling water, cook the noodles according to the package instructions. Drain and rinse under cold water.
- In a soup bowl, add scallion, garlic, Sichuan peppercorn powder, and Sichuan chili flakes.
- Pour heated oil over the mixture and season with soy sauce, Chinese black vinegar, and toasted sesame seeds. Mix to combine well.
- Pour in the hot chicken bone broth, followed by the noodles.
- Top it off with your favorite topping choices and enjoy!