This delicious Hot and Sour Soup is one of the best classic Chinese recipes loaded with healthy ingredients. A perfect combination of savoury, hot, sour, plus hearty. Super quick and easy to prepare in less than 20 minutes!
When the weather starts to get cold, all we want to have is warm, comfort food. Soups are definitely the ones we love to make for the cold weather but you can enjoy any season of the year. Tomato Egg Drop Soup, ABC Soup and Chicken and Sweetcorn Soup, are also Chinese restaurants and takeaway favourite soups that our readers loves. I always wanted to recreate this restaurant-style hot and sour soup at home and was finally successful.
Jump to:
What is hot and sour soup?
Basically, this savoury soup is made with chicken stock, shredded chicken, mushrooms, bamboo shoots, and egg drops. The taste is hot, tangy, savoury and the texture is thick and glossy. There are many different versions of hot and sour soup, as everyone like to add their own personal touch. You can also customize your soup by adding any of your favourite protein, vegetables, and seasonings.
Why you would love this recipe
When you caught a cold, lose appetite, or sick, this is the ideal soup to try out. A cozy bowl soup is very warming and satisfying and it takes only a few minutes to make. What I love about this soup is that I can just throw all my favourite meat and vegetables in chicken stock and let it bubbles.
Ingredients you need
Protein: I use chicken breast for this recipe, but you can add chicken thighs, prawns, seafood, beef, pork, or any tender meat you wish. If you have any pre-cooked or boiled shredded chicken, feel free to add it to the soup.
Egg: You will need one beaten egg to create the silky egg ribbons.
Vegetables: Dried or fresh shiitake mushroom, wood ear mushroom, lily buds ( dried lily flowers ), bamboo shoots, and spring onions are classic vegetables to make Chinese hot and soup. I add extra needle mushroom(enoki) and shredded carrots. Add any fresh mushrooms or vegetables that you love.
Tofu: Use firm tofu or extra firm tofu for this recipe as the soft tofu can be mushy in the soup when you stir it.
The Soup Seasonings: Soy sauce, vinegar, and white pepper are the key flavour of this soup. I use Chinese Black vinegar called Chinkiang vinegar in this recipe, but if you can't get it in hand easily, white vinegar or rice wine vinegar is the perfect substitute.
Corn starch slurry: To achieve the glossy thick texture of soup, you will need corn starch slurry. Combine corn starch or potato starch and water in a small bowl, to add after the vegetables.
Chicken Stock: You can simply use store-bought low sodium chicken stock, or vegetarian stock to save time on your busy days. Or you can add homemade chicken stock if you already have one at home. Instead of chicken stock/broth, you can simply add water with chicken stock cubes or bullion powder.
How to make Chinese hot and sour soup?
- First, gather the seasoning ingredients and prepare the chicken, and vegetables. To make the corn starch slurry, mix the corn starch and water in a small bowl. Whisk the egg in a bowl and set it aside.
- In a large pot, add the chicken stock and bring it to a boil. Add garlic, ginger, and chicken slices.
- Cook for 2-3 minutes and follow with the mushroom, tofu, and bamboo shoots. Let it simmer for 2-3 minutes, then add the needle mushroom and shredded carrots.
- Next, season the soup with light soy sauce, dark soy sauce, vinegar, white pepper, black pepper, sugar, and salt to taste.
- To thicken the soup, add cornstarch slurry and drizzle sesame oil for a flavour. When the soup starts to get thicken, pour the egg slowly and stir gently in one direction.
- Make a taste test and adjust the salt and white pepper according to your taste.
- Turn off the heat and sprinkle the chopped spring onions. Transfer to a serving bowl, and serve immediately while hot. Garnish with extra spring onions. Enjoy!
FAQ
As this soup has loads of healthy vegetables and tofu inside, it's absolutely delicious without meat inside. Simply substitute the chicken stock with vegetable stock, then you can simply create a vegetarian hot and sour soup!
You can simply serve this soup on its own or add some egg noodles or rice noodles and make it a noodle soup. Pair it with other Chinese dishes, Yuk Sung ( Chinese Lettuce Wraps ), Prawn Spring Rolls, Easy Beef Fried Rice, Chinese Tomato Egg Stir Fry and make it a wholesome family dinner.
You can make it one day ahead and keep it in the fridge. Simply reheat it over the stovetop or in the microwave until hot. Do not recommend freezing this soup.
Top Tips
- It's very important to pour the egg slowly and stir gently in one direction in a circular motion when pouring to achieve the silky egg ribbons.
- If you use any dried vegetables like dried shiitake mushroom, wood ear mushroom, or dried lily buds, you can keep the rest of the packet for later use. Store them in an airtight container or bags to preserve the flavour.
- This soup tastes best when freshly cooked. The soup texture might change if you left it longer. If the soup gets thickens add some water and if the soup gets watery, add a splash of cornstarch slurry, then simmer to your desire consistency.
More delicious classic Chinese recipes
Stay updated on new recipes:
We are on social media Facebook, Instagram, YouTube ( New recipe video every week ), and Pinterest ( Pin your favourite recipes ). If you've tried this soup recipe, please share your comment or post on social media and tag me. I would love to see your creations and feedback.
📖 Recipe
Hot and Sour Soup
Ingredients
- 100 g Boneless chicken thigh/breast
- 4-5 cup Chicken/vegetable stock
- 3-4 Shiitake mushroom ( pre-soaked in warm water 30 mins )
- 50 g Firm tofu
- 50 g Bamboo shoots ( fresh or tin)
- ½ cup Shredded carrot
- 30 g Needle mushroom (enoki mushroom) ( or you can use any fresh mushroom )
- ½ tsp Ginger finely chopped
- ½ tsp Garlic finely chopped
- 1 Egg
- 2 Spring onions (cut thin slices)
Seasonings
- 3 tbsp Light soy sauce
- ¼ tsp Dark soy sauce
- 2-3 tbsp Chinese black vinegar ( or regular white vinegar ) ( adjust sour level according to your taste )
- ½ tsp White pepper
- 1 tsp Sugar
- 1 tsp Sesame oil
- ¼ tsp Black pepper (optional)
- Salt to taste
- 2 tbsp Corn starch(flour)
- ¼ cup Water
Instructions
- Beat one egg in a bowl and set aside. Mix the corn starch and water in a small bowl set aside.
- In a large pot, pour the chicken stock in, bring it to boil with medium heat, add the chop garlic, ginger and chicken simmer for 2 minutes. Then follow with the shiitake mushroom, tofu and bamboo shoots slices. Simmer for another 2-3 minutes.
- Then add the needle mushroom and shredded carrots.
- Add all the seasoning ingredients, light soy, dark soy, vinegar, white pepper, black pepper, sugar and salt. Then follow with the corn starch water mixture and sesame oil.
- When the soup is start to get thicken, pour the egg slowly and stir gently into one direction.
- Make a taste test and adjust salt and pepper according to your taste.
- Turn off the heat and sprinkle the chopped spring onions.
- Transfer to serving bowl, serve immediately while hot. Garnish with extra spring onions. Enjoy!
John Cartwright says
made it last night, loved it
Khin says
So glad that you enjoyed it, John. Thanks for trying it out and sharing feedback.
Kat says
Absolutely delicious
Phil K says
Hi
All your recipes I have tried so far have been a hit, thank you!
On the Hot & Sour soup are there any alternatives to adding the mushrooms?
Thanks
Khin says
Thank you so much Phil. You can skip the mushrooms if you do not like them. Taste will not be change even without mushrooms.
Ginny H says
Why are there no Cheyanne pepper flakes or some sort of pepper (besides The ground White & Black peppers)? Or is this being offered as a temperature hot rather than a spicy heat soup? You do have call for double the amount of white pepper. Is that truly all it is?
Khin says
Hi Ginny, Half teaspoon of white pepper brings some heat to the soup. If you wish to make it a bit spicier, dried red chili flakes would be a great idea.
Caroline Lee says
This soup is amazing. I have been looking for a recipe that does not require any unusual ingredients. This was perfect. Super easy to make and very very close in taste to takeaway bought soup. Highly recommend
Khin says
Thank you for taking the time and sharing your comment Caroline! So glad that you enjoyed this hot and sour soup recipe!
Christina says
Very easy recipe to follow. Delicious. I used more ginger and left out the chicken. Will definitely try more recipes from this website!
Khin says
That's a great idea Christina. Thank you so much for your comment.