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A bowl of hot and sour soup with mushrooms, tofu, green onions, and a spoon.

Hot and Sour Soup Recipe

Hot and Sour Soup is a bold, satisfying dish loaded with mushrooms, tofu, and tender shredded chicken. It’s quick to make with everyday ingredients, making it a lifesaver for busy weeknights while still being impressive enough for family dinners or gatherings. The best part? You can prep it ahead, stash it in the fridge, or freeze it, so it’s ready whenever you need a comforting, crowd-pleasing meal.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Asian
Keyword: Hot and Sour Soup
Servings: 4
Calories: 249kcal
Author: Mandy Applegate

Ingredients

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
US Customary - Metric

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

Calories: 249kcal | Carbohydrates: 23g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 1850mg | Potassium: 853mg | Fiber: 5g | Sugar: 7g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
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