This classic, Chinese restaurant-style Hot & Sour Soup recipe comes from my good friend and fellow food blogger, Amy Duska (Amy in the Kitchen). This soup is a must for busy weeknights! No need to order takeout with this one. It’s ready in less than 30 minutes!
One of my favorite soups to order when I go out for Asian is a Classic Hot and Sour Soup. A lot of people don’t realize how easy it is to make in your own kitchen!
Ingredients you'll need for this recipe
tofu
Tofu makes a terrific, hardy protein in this Hot and Sour Soup. I like to buy extra firm or sprouted tofu so it doesn’t fall apart in the broth.
mushrooms
I used white button mushrooms for this recipe because that’s what I had on hand, but shiitake or cremini mushrooms would also be perfect in this soup.
green onions
Gotta have some greens, right? The green onions add a mild oniony flavor to this soup recipe.
The broth
Just these simple ingredients create a beautiful balance of flavors in this broth!
- Low-sodium chicken broth
- Low-sodium soy sauce
- Rice wine vinegar
- Sriracha sauce
- Ground white pepper
- Corn starch
- Water
- Eggs
Tips and tricks
- This recipe calls for corn starch to thicken the soup. You can substitute arrowroot if you don’t use corn starch.
- Eggs make up the bulk of protein in this soup along with slices of tofu. If you don’t like tofu, just omit it. You can leave out the protein all together or substitute it with cooked chicken, pork or beef.
- Hot and Sour Soup can be stored in an airtight container in the fridge for up to 3 days. It can be frozen for up to 3 months.
Want more recipes like this?
If you liked this recipe, you’re going to want these recipes too:
- Miso Chicken Noodle Soup
- Easy Thai Clear Soup with Chicken and Tofu
- Asian-Inspired Chicken Tortilla Soup
- Miso Butternut Squash Soup
Classic Hot and Sour Soup
This Classic Hot and Sour Soup recipe is quick and easy to make, and full of delicious flavors. No need for Chinese takeout!
- Total Time: 20 min
- Yield: 4 1x
Ingredients
- 6 cups reduced-sodium chicken broth
- ½ cup mushrooms sliced
- ¼ cup low-sodium soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon Sriracha sauce
- 1 teaspoon ground white pepper
- 3 tablespoons corn starch
- 3 tablespoons cold water
- 2 eggs well beaten
- 6 oz. extra-firm tofu, sliced into strips
- 2 green onions, sliced
Instructions
-
Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, Sriracha sauce, and white pepper. Continue to simmer for 5 minutes.
-
In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
-
Pour the beaten eggs into the soup while gently stirring.
-
Add the tofu and green onions. Stir and remove from heat. Serve while hot.
Notes
- This recipe calls for corn starch to thicken the soup. You can substitute arrow root if you don’t use corn starch.
- Eggs make up the bulk of protein in this soup along with slices of tofu. If you don’t like tofu, just omit it. You can leave out the protein all together or substitute it with cooked chicken, pork or beef.
- Hot and Sour Soup can be stored in an air tight container in the fridge for up to 3 days. It can be frozen for up to 3 months.
- This recipe is originally from Amy in the Kitchen.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Soup
- Method: Stove Top
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 2.5 g
- Sodium: 640.8 mg
- Fat: 9.8 g
- Carbohydrates: 16.3 g
- Protein: 22 g
- Cholesterol: 93 mg
Jay says
So amazing GOOD and so easy …thanks for your knowledge and coming up with this delicious recipe
Asian Inspired Eats says
Thanks so much, Jay! There's nothing like a classic bowl of hot and sour soup to warm your tummy! Especially during these chilly months! Glad you enjoyed it.
Judy says
This recipe sounds delicious. I will be making it this weekend. We are expecting snow so a hot soup is exactly what we need. I think I will add some peas (frozen) and chopped ham or chopped sirloin. My husband will be so happy I am making this. Some garlic bread to enjoy with this amazing soup. Thanks for sharing this recipe. **
Asian Inspired Eats says
Thanks, Judy! This is the perfect soup to warm up this bitter winter weekend. Hope you enjoy!
Pea says
So good so easy! Adding this to my recipe book
Asian Caucasian says
I'm so happy to hear that you liked this soup recipe! I also love that it's so easy to make. Thank you so much for your feedback!
Michelle Hoskins says
So much flavor. I didn't have all the ingredients so I used black pepper & cayenne instead of sriracha. Tasted great without the corn starch. I will definately make again!!!
Asian Caucasian says
Great substitutions, Michelle! I'm so happy that the you enjoyed the soup! Keep those comments coming, I love the feedback!
Kimberly A Wilson says
This is absolutely delicious and it tastes like a restaurant's. I used black pepper instead of white pepper and I accidentally bought baking powder instead of cornstarch. So, I just used a little flour and broth to make a roux instead of cornstarch slurry. It worked! Thanks for the recipe! I am on a weight loss journey and this seems like a pretty good recipe to get a flavor impact without all of the calories! Plus, hot and sour soup is always my go to when I am sick. So, this recipe is getting printed and added to my recipe book!
Asian Inspired Eats says
So happy that you loved the Hot and Sour Soup, Kimberly! Your substitutions were right on! If you're looking for another classic Chinese soup, you must give my Egg Drop Soup a try! It's incredibly easy to make, and so healthy!
Sherron says
Can this be put in a crockpot to keep warm for Church gatherings
Asian Caucasian says
Hi Sherron. I have not tried this, but I don't see why not. Just make sure you wait until you're ready to serve before you add in the eggs and tofu. Hope that helps!
Jenn Stephens says
Unbelievable easy! Made with pantry staples. We substituted checked for tofu. It was amazing and we will make again!
Asian Caucasian says
So happy that you liked this soup recipe! I agree, it couldn't be easier to make. So glad you enjoyed it!
Poph says
Hi, can you tell me what the serving size for this soup is? I count calories😅
Asian Caucasian says
Yes! This Hot and Sour Soup serves 4, 237 calories per serving. Enjoy!
J. Walker says
Definitely the best hot and soup soup that we have enjoyed since moving to the US 19 years ago. Fast, easy and so very good!
Asian Caucasian says
So glad you enjoyed the hot and sour soup! Certainly does warm you up on during these chilly winter days!
Michale says
Hi, can I use beef broth?
Asian Caucasian says
Yes, you can! You can also use vegetable broth for this hot and sour soup.👍
mavee125 says
This Classic Hot and Sour soup is so delicious! I used San-J Tamari Soy Sauce and Huy Fong Sriracha Hot Chili Sauce that I bought at Karman Foods; it's perfect!
Asian Caucasian says
That does sound perfect! Both great brands for making this yummy Hot and Sour Soup!
Joann says
Just made tonight, and it was great. Will never order out again.
Asian Caucasian says
So glad you liked the soup! So warming and comforting, right?
Kathy Lehwald says
Super great recipe! Will definitely make it again!
Asian Caucasian says
So glad you like this hot and sour soup, Kathy! It's a classic recipe that's on repeat in my house!
Andrea Harris says
Very yummy!! Used chicken instead of tofu. Doubled the recipe because I can never seem to not cook for large crowds even when there are only 4 of us. I guess I'll be freezing some for our next Asian dinner night! Served it with homemade General Tso's Chicken.
Asian Caucasian says
So glad you made this soup recipe, Andrea! I love that you switched out the protein, and great choice with chicken. YUM! I always make enough for an armu too, and this soup does freeze well. Cheers!
Cheryl Mills says
We loved your Hot and Sour soup. Easy to follow instructions. It was so delicious. We added your recipe to Our Favorites. 😋. Thanks
Asian Caucasian says
That's so great to hear! So glad you like this hot and sour soup. It's super easy, right?
Linda Rowse says
Made this tripled it to freeze. Added fine stripped chicken ,cut it frozen ,
stripped carrot and red pepper. Best hot and sour soup ever.
Asian Caucasian says
Yay! So glad you like this hot and sour soup recipe! Love that it's so versatile too!
Mike says
Made this 3 times, I get my mushrooms from an Asian market. Add bamboo shoots also. It always tastes restaurant quality. Add more ingredients to your taste buds.
Asian Caucasian says
So glad you liked this recipe, Mike! It sure is a winner soup in our house, and with fall approaching, we will be making this often! Love the addition of more mushrooms!
Diane says
This recipe was so good! Easy to follow recipe with most of the ingredients I already had on hand......
Will be making this a lot this winter!
Asian Caucasian says
This wonton soup is so perfect for this season. I make a huge batch of broth and freeze it so can pull it out and just add in the frozen wontons and baby bok choy. Enjoy!
leeyah says
Delicious soup. My husband and I loved it. Thank you for this yummy recipe.
Asian Caucasian says
So glad you enjoyed the soup, Leeyah! It's definitely the perfect time of year for a hot and sour soup!
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Asian Caucasian says
Thank you so much! So glad you liked the hot and sour soup recipe!
Heidi says
Looks delish and I know we'd love it...but....how important are the eggs? Would it still taste OK without? I would definitely use tofu, though.
Asian Caucasian says
Heidi, you could definitely omit the eggs. It would be just as tasty!
Annette Briar says
This is definitely one of my favorite Chinese takeout soups! I’m so excited to try this recipe at home! I’ve been needing more soup recipes during this self isolation. 👍
Asian Caucasian says
Hi Annette! Hope you're hanging in there during these crazy times. This soup should definitely be on your rotation list. It's so easy to make!