This hot and sour soup will sparkle on your taste buds. The heat of white pepper, the sourness of the rice vinegar, and the umami mushrooms create a perfectly balanced dish that you can get on the table in under 30 minutes.
Once you’ve tried this a few times, you can play with adding extra veggies, but don’t skimp out on the mushrooms! The meaty texture of shiitakes, in particular, makes this dish feel hearty and filling without needing to add animal protein. This hot and sour soup is finished off with a classic egg drop to enrich the dish and add extra texture.
Once you’ve made this homemade version of hot and sour soup for yourself, I doubt you’ll ever order it from a Chinese takeout again!
Why you will love this recipe
Homemade Hot and Sour Soup
Equipment
Ingredients
- 5 ounces shiitake mushrooms
- 5 ounces shimeji mushrooms (you can swap out these for wood ear or oyster mushrooms)
- 2 tomatoes
- 2 blocks tofu (I like a soft tofu, but you can use any firmness you prefer)
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp neutral oil (e.g. refined avocado oil or canola)
- ¼ tsp chili flakes
- 3 cloves garlic, minced
- 2 inches ginger, minced
- 5 cups vegetable stock
- 2 tsp white pepper
- 1 tsp salt
- 4 tbsp soy sauce
- 1 tbsp sugar
- 2 eggs
- 3 tbsp rice vinegar
- 1 tsp sesame oil
- 1 scallion
Instructions
- Gather all the ingredients.
- Dice the tomatoes.
- Cut tofu and mushrooms.For the shimejis, chop off the base and discard, then chop the mushrooms in half across the stems. Slice the tofu into ½-inch thick slices and then slice those into batons. Finely chop the scallions.
- Prepare the cornstarch slurry.Mix the cornstarch and water together to form a smooth slurry. You’ll only need it later, but it's best to have it ready to go.
- Fry the aromatics.Add the neutral oil to a cold stock pot and sprinkle in the chili flakes. Place the pot over medium heat and allow the chilis to infuse into the oil while it heats. When the oil is hot, add the garlic and ginger and fry until fragrant, around 2 minutes. Do not overheat.
- Add the stock and seasonings.Add the stock to the pot and scrape the bottom to get any stuck pieces of ginger and garlic. Add the white pepper with the soy sauce, salt, and sugar.
- Add veggies and boil.Add the tomatoes, mushrooms, and tofu, being careful not to break the pieces of tofu. Bring the soup to a boil, cover, and allow to boil for 3-4 minutes.
- Thicken the soup.Stir the cornstarch slurry well to make it smooth again. Uncover the soup and slowly drizzle in the slurry, stirring constantly to avoid lumps.
- Do the egg drop.Beat the eggs in a bowl until thoroughly combined. Pour the egg into the soup, spreading it evenly across the surface. Wait 1-2 minutes to let the egg cook before stirring gently.
- Final seasonings.Remove from heat. Add the rice vinegar and sesame oil. It's very important to add the vinegar at the end to retain the sour flavor. Taste the soup and add extra soy or rice vinegar if it needs it.
- Garnish and serveSprinkle with chopped scallions and serve hot.
Nutrition
Serving Suggestions
Hot and sour soup can be served as a starter or as the main feature of a traditional Chinese meal.
🧑🍳 Expert Tips
Storage Suggestions
- Allow the soup to come to cool slightly before placing it in an airtight plastic or glass container in the fridge. It will last for up to 3 days in the refrigerator.
- To extend the shelf life, you can freeze the soup in portions where it will keep for 6 months to a year.
- Do not leave it out at room temperature for more than two hours.
Frequently Asked Questions
Is hot and sour soup healthy or bad for you?
This soup is very healthy because it’s full of vegetables! The veggies in this soup contain beneficial vitamins and minerals. But hot and sour soup is known for being high in sodium. This recipe should be adjusted for those who require low-sodium diets.
What is another name for hot and sour soup?
Hot and sour soup is a Szechuan dish, but there are also versions from the nearby Henan province, where it is known as hulatang or pepper hot soup (胡辣汤).
What are the stringy bits in hot and sour soup?
Those are pieces of cooked egg from the egg drop. The egg is added beaten, and drizzled across the surface of the soup to form strings that cook quickly in the hot liquid.
