If you love bold flavors that dance between spicy, tangy, and savory, this Hot and Sour Soup Recipe is going to become your new favorite comfort food. It’s a delightful bowl that combines tender chicken, earthy mushrooms, silky tofu, and just the right hint of heat and acidity, creating a symphony of tastes and textures that warms you from the inside out. Whether you’re cooking on a chilly evening or craving something deeply satisfying, this recipe brings a burst of authentic Asian flavors right into your kitchen with every spoonful.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to crafting the perfect Hot and Sour Soup Recipe. Each one plays a vital role: from the chewy shiitake mushrooms adding depth, to the vibrant punch of vinegar and pepper, everything comes together for a beautifully balanced soup.
- Chicken breast (220 g / 7 oz): Provides tender protein that soaks up the rich broth flavors perfectly.
- Dried shiitake mushrooms (12 pieces or 150 g fresh): Offer earthy, meaty notes critical for authentic taste and texture.
- Wood ear mushrooms (1/2 cup, chopped): Give a subtle crunch that contrasts beautifully with softer ingredients.
- Dried chili/red pepper flakes (1 tsp): Adjustable for your preferred spice level, they bring the hot kick.
- Dark soy sauce (2 tsp): Adds deep umami and a rich, caramel-like color.
- Light soy sauce (1 tbsp): Offers saltiness with a lighter color to keep the broth bright.
- Ginger (1 tsp, finely grated): Introduces a fresh, zesty warmth to the soup.
- White pepper (1/2 tsp): Delivers a gentle heat and subtle spice different from black pepper’s punch.
- Chicken or vegetable stock (6 cups / 1.5 L): The flavorful base that ties all ingredients seamlessly together.
- Sesame oil (1 tsp): Gives a fragrant, nutty aroma that lingers delightfully.
- Sugar (1 tsp): Balances out the acidity and spice with a touch of sweetness.
- White vinegar (1/4 cup / 65 ml): Key for that signature sour note, adjustable to your liking.
- Firm tofu (125 g / 4 oz): Adds a soft, creamy texture and makes the soup heartier.
- Bamboo shoots (1/4 cup, thinly sliced): Bring a crisp, slightly sweet crunch that brightens each bite.
- Eggs (2, whisked): Create beautifully delicate ribbons for visual appeal and extra protein.
- Cornstarch (1/4 cup / 40 g) and water (1/4 cup / 125 ml): Mixed together to thicken the soup just right.
- Salt to taste: To enhance all the vibrant flavors without overpowering them.
- Shallot/scallion (1, finely sliced): Adds freshness and a mild onion flavor as a finishing touch.
How to Make Hot and Sour Soup Recipe
Step 1: Prepare the Mushrooms
Start by soaking the dried shiitake mushrooms in plenty of boiling water. You want them to stand for 20 to 30 minutes until they become soft and plump. After draining, slice them thinly. If you like, save the soaking liquid to enrich another recipe like a stir-fry or broth base—it’s packed with flavor!
Step 2: Prepare the Chicken and Broth
Cut the chicken breast into thin, bite-sized strips—it will cook quickly and absorb the flavors better this way. In a large pot, bring your chicken or vegetable stock to a gentle boil. Add the chicken pieces along with the softened shiitake mushrooms, wood ear mushrooms, bamboo shoots, grated ginger, dried chili flakes, dark and light soy sauces, white pepper, sugar, and vinegar. Let everything simmer together for about 10 minutes so the ingredients can meld beautifully.
Step 3: Add Tofu and Thicken the Soup
Next, gently add the cubed firm tofu into the pot, stirring carefully so it doesn’t break apart. Mix the cornstarch with water in a small bowl until smooth, then slowly pour this slurry into the soup while stirring continuously. This will thicken the soup to the perfect consistency—smooth and velvety without being too heavy.
Step 4: Swirl in the Eggs and Finish
Lower the heat to a gentle simmer and slowly drizzle in the whisked eggs in a thin stream, stirring the soup to form delicate egg ribbons throughout. Finish by adding the sesame oil and adjusting salt to taste. This final touch brings everything together with a lovely fragrant warmth.
How to Serve Hot and Sour Soup Recipe
Garnishes
To make every bowl look and taste incredible, sprinkle finely sliced shallots or scallions on top. You can also add a few extra drops of sesame oil or a pinch more white pepper for that extra hint of aroma and kick. These simple garnishes brighten up the soup and add wonderful texture.
Side Dishes
Hot and sour soup pairs beautifully with steamed jasmine rice or simple fried rice for a comforting meal. If you want something lighter, a side of stir-fried greens like bok choy or snow peas complements the soup’s richness perfectly. For a little indulgence, serve with crispy spring rolls or dumplings for a full feast.
Creative Ways to Present
If you’re hosting guests or want to elevate your everyday meal, serve the soup in individual ceramic bowls with a small plate of sliced fresh chili and lime wedges on the side. Drizzling a spoonful of chili oil or a sprinkle of fresh cilantro can transform this humble soup into something truly special and visually stunning.
Make Ahead and Storage
Storing Leftovers
Leftover Hot and Sour Soup Recipe keeps very well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, so it can taste even better the next day. Just make sure to cool it to room temperature before refrigerating to keep the texture perfect.
Freezing
Because of the tofu and eggs, freezing this soup is not ideal as it can affect their texture. However, you can freeze the soup base—stocks, mushrooms, chicken, and seasonings—before adding tofu and eggs. Freeze in portions and thaw in the fridge when ready to finish cooking. This way, you’ll maintain the best texture and flavors when reheating.
Reheating
When reheating the soup, warm it gently on the stove over medium heat while stirring occasionally. Avoid boiling vigorously to preserve the tofu’s texture and prevent the eggs from becoming tough. If needed, add a little extra chicken broth or water to loosen the soup before serving.
FAQs
Can I make this Hot and Sour Soup Recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable stock and omit the chicken. Use extra mushrooms and tofu for body and flavor to keep the soup rich and satisfying.
How spicy is this soup, and can I adjust it?
The heat comes from dried chili flakes and white pepper, but you can easily adjust the spice level by adding more or less chili. If you prefer mild, reduce the chili or leave it out completely.
What’s the purpose of cornstarch in the soup?
Cornstarch acts as a thickening agent, giving the broth a silky, slightly viscous texture that makes the soup feel more luxurious without being heavy or creamy.
Can I replace white vinegar with something else?
White vinegar gives the characteristic sourness, but you can use rice vinegar or apple cider vinegar as alternatives. Just adjust the quantity to taste to avoid overpowering the soup.
Is it okay to use fresh mushrooms instead of dried shiitake?
Yes, fresh shiitake work well if dried ones aren’t available. Keep in mind dried shiitake deliver a more concentrated umami flavor, so fresh mushrooms may yield a slightly milder taste.
Final Thoughts
Once you try this Hot and Sour Soup Recipe, I’m sure it will find a permanent place at your table. It’s a heartwarming dish packed with vibrant flavors that come together effortlessly but leave a lasting impression. Perfect for sharing with loved ones or enjoying solo on a cozy night, this soup brings joy one spoonful at a time. Don’t wait to dive in and savor something truly special!
