Hot and Sour Soup Recipe
Add Preferred SourceHot and Sour Soup is a deliciously comforting dish that balances bold flavors with a hearty mix of mushrooms, tofu, and shredded chicken. This recipe is easy to make and brings restaurant-quality results right to your kitchen. Whether you’re feeding a family or enjoying a solo meal, this soup comes together quickly with pantry staples and a few fresh ingredients, making it a convenient go-to option for busy weeknights.
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I love making Hot and Sour Soup for family dinners and gatherings because it’s such a crowd-pleaser. It’s simple enough to whip up on a busy weeknight but feels special enough for a weekend meal. You can even make it ahead—store it in the fridge for a couple of days or freeze it (just hold off on the eggs until reheating).
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Hot and Sour Soup with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this recipe easy when you follow my simple instructions.
Prepare the flavorful broth
In a large pot, combine the chicken broth, dark soy sauce, light soy sauce, red pepper flakes, white pepper, sesame oil, and sugar.
Give it all a stir and bring it to a gentle simmer over medium-high heat. This mix will be the heart of your soup, so let the flavors start to meld together.
Cook the chicken
Add the chicken breast to the pot, cover it, and reduce the heat to maintain a gentle simmer.
Let it cook for about 10 minutes or until the chicken is tender. Remove the chicken, shred it with two forks.
Add the mushrooms, tofu, and chicken
Toss the mushrooms, tofu, and shredded chicken into the pot. Stir everything together and let it simmer for another 10 minutes so the mushrooms soften and soak up all that flavorful broth.
Thicken the soup
In a small bowl, mix the cornstarch with water to create a smooth slurry.
Slowly pour it into the simmering soup while stirring continuously. You’ll notice the soup thickening to that perfect silky consistency.
Create those gorgeous egg ribbons
Once the soup starts simmering again, slowly pour the whisked eggs into the pot in a thin stream while stirring gently.
This technique creates those delicate, dreamy egg ribbons that make this soup irresistible.
Final seasoning and serve
Taste the soup and adjust the seasoning as needed. Want more spice? Add a pinch of red pepper flakes. Need more depth? A splash of soy sauce can do the trick.
Stir in the scallions right before serving, and you’re ready to dig in – enjoy!
Recipe Notes and Expert Tips
Here are a few handy tips to make your Hot and Sour Soup even better and ensure it turns out just right every time.
- Mushroom variety matters: Use a combination of shiitake, button, or wood ear mushrooms for layers of texture and flavor.
- Tofu trick: Stick to firm tofu—it holds its shape beautifully in the soup. Silken tofu is too delicate and may fall apart.
- Egg ribbon magic: Pour the whisked eggs in a slow, steady stream while stirring gently to achieve the prettiest ribbons.
- Adjust the spice: If you prefer a milder soup, cut back on the red pepper flakes. For a fiery kick, a drizzle of chili oil will do the trick.
- Balancing soy sauce: The mix of dark and light soy sauce gives this soup its depth and color. Don’t skip one or the other!
- Thickening tip: Stir the cornstarch slurry well before adding it, and pour slowly to avoid clumps.
- Low-sodium option: Opt for low-sodium chicken broth and soy sauce to control the salt level, especially if you’re watching your sodium intake.
How to Store Leftover Hot and Sour Soup
Leftovers? Lucky you! Let the soup cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to three days.
If you want to freeze it, skip adding the egg ribbons for now. Freeze for up to three months, and when you’re reheating, stir in fresh eggs to keep the texture just right.
What to Serve With Hot and Sour Soup
This soup is incredibly versatile! Pair it with steamed rice or a light cucumber salad for a simple meal. Looking for something heartier? Add crispy spring rolls, savory dumplings, or stir-fried noodles to round things out.
More Easy Soup Recipes for You to Try at Home
I’ve got even more soup recipes that are perfect for whenever you’re craving something comforting and homemade.
Ingredients
- 6 cups chicken broth low sodium
- 1 teaspoon red pepper flakes adjust spice to taste
- 2 teaspoons dark soy sauce
- 1 tablespoon light soy sauce
- ½ teaspoon white pepper
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 chicken breast
For the soup:
- 3 cups mixed mushrooms chopped
- 4 ounces firm tofu cut into 0.5″ cubes
- 2 eggs whisked
- ¼ cup cornstarch
- ¼ cup water
- Salt to taste
- 1 scallion finely sliced
Instructions
- In a large pot, combine the chicken broth, red pepper flakes, dark soy sauce, light soy sauce, white pepper, sesame oil, and sugar. Stir well and bring the mixture to a gentle simmer over medium-high heat.6 cups chicken broth, 1 teaspoon red pepper flakes, 2 teaspoons dark soy sauce, 1 tablespoon light soy sauce, ½ teaspoon white pepper, 1 teaspoon sesame oil, 1 teaspoon sugar
- Add the chicken breast to the pot, cover with a lid, and reduce the heat to maintain a low simmer. Cook the chicken for 10 minutes, then carefully remove it from the pot. Use two forks to shred the chicken.1 chicken breast
- To the simmering broth, add the chopped mushrooms, cubed tofu, and shredded chicken. Stir well and allow the soup to simmer for another 10 minutes, letting the flavors meld together.3 cups mixed mushrooms, 4 ounces firm tofu
- In a small bowl, mix the cornstarch with water to create a smooth slurry. While stirring the soup, slowly pour in the cornstarch mixture to thicken it evenly. Continue to stir until the soup reaches your desired consistency.¼ cup cornstarch, ¼ cup water
- Whisk the eggs in a separate bowl. With the soup gently simmering, slowly pour the whisked eggs into the pot in a thin stream while stirring continuously to create delicate egg ribbons.2 eggs
- Taste the soup and adjust the seasoning as needed, adding salt or extra chili flakes for heat. Stir in the sliced scallions just before serving, and enjoy hot.Salt, 1 scallion
Notes
- Mushroom variety matters: Use a combination of shiitake, button, or wood ear mushrooms for layers of texture and flavor.
- Tofu trick: Stick to firm tofu—it holds its shape beautifully in the soup. Silken tofu is too delicate and may fall apart.
- Egg ribbon magic: Pour the whisked eggs in a slow, steady stream while stirring gently to achieve the prettiest ribbons.
- Adjust the spice: If you prefer a milder soup, cut back on the red pepper flakes. For a fiery kick, a drizzle of chili oil will do the trick.
- Balancing soy sauce: The mix of dark and light soy sauce gives this soup its depth and color. Don’t skip one or the other!
- Thickening tip: Stir the cornstarch slurry well before adding it, and pour slowly to avoid clumps.
- Low-sodium option: Opt for low-sodium chicken broth and soy sauce to control the salt level, especially if you’re watching your sodium intake.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
