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This hot and sour soup recipe lets you recreate the Chinese takeout classic at home in only 20 minutes, using just one pot, and with simple ingredients.
For another Asian take-out classic, try my Egg Drop Soup and Chicken Fried Rice.
Why We Love This Recipe
- 20 Minutes – Making homemade hot and sour soup is crazy fast!
- One Pot – Easy to make and easy to do the dishes.
- Chinese Takeout Classic – I love recreating our favorite takeout dishes at home and this recipe does just that.
RECIPE WALK-THROUGH
How To Make Hot and Sour Soup
See the recipe card below for full, detailed instructions
You only need 20 minutes and one large pot to make this easy recipe.
Saute Mushrooms & Aromatics – Start by heating up a large dutch oven with the oil and saute the mushrooms before adding in the whites of the green onion, garlic and ginger and saute for 1 more minute.
Add Liquids – To the same pot, add the broth, soy sauce, vinegar, chili garlic sauce, sesame oil, and bamboo shoots. Allow everything to simmer for 8-10 minutes before adding the tofu.
Thicken Soup – Make the cornstarch slurry and add the soup and let simmer for a couple of minutes to thicken.
Add Egg – Stir the simmering soup in 1 direction to create a whirlpool and slowly pour in the beaten egg so that it creates long ribbons.
Serve – Remove from heat and garnish with the greens of the green onions.
Serving Suggestions
This recipe is perfect served as a starter or served as a main dish! For other takeout-inspired recipes to serve with it:
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. It is not recommended to store this soup in the freezer as the texture of the tofu and the broth will be compromised.
Recipe Tips
- Mushrooms – You can substitute other mushrooms for the shiitakes. Baby bella’s or wood ear mushrooms would make great substitutes. You can use dried shiitakes, just reconstitute them in hot water before slicing and using.
- Season to Taste – You can season the soup to your liking by adding in more or less vinegar and chili garlic paste.
- Vegetable vs Chicken Broth – Vegetable broth makes a great substitute for the chicken broth. Using vegetable broth and omitting the egg would make it a vegetarian compliant recipe.
- Add Protein – You can add two cups of cooked and shredded chicken in addition to, or in place of the tofu.
More Soup Recipes
Hot and Sour Soup
Ingredients
- 1 tablespoon Neutral oil like canola or vegetable oil
- 1 cup Shiitake mushrooms (8 ounces) sliced thin
- 4 Green onion sliced whites and greens separated
- 2 teaspoon Fresh ginger grated
- 2 cloves Fresh garlic grated
- 8 cups Low sodium chicken stock
- 1/4 cup Low sodium soy sauce
- 3 tablespoons Rice vinegar
- 2 teaspoons Chili garlic sauce
- 1 teaspoon Sesame oil
- 1 cup Bamboo shoots
- 8 ounces Firm tofu cut into ½” cubes
- 1 Large egg lightly beaten
- 3 tablespoons Cornstarch
- 1/4 cup Water
Instructions
- In a large dutch oven, heat oil over medium high heat. Saute mushrooms for 2-3 minutes. Add in the whites of the green onion, garlic and ginger and saute for 1 more minute.
- Add broth, soy sauce, vinegar, chili garlic sauce, sesame oil, and bamboo shoots, simmer for 8-10 min. Stir in the tofu.
- In a small bowl combine the cornstarch and water to create a slurry. Stir in the slurry and let simmer for 1-2 minutes or until slightly thickened.
- Stir the simmering soup in 1 direction to create a whirlpool, slowly pour in the beaten egg so that it creates long ribbons.
- Remove from heat. Garnish with the reserved green part of the green onions.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. It is not recommended to store this soup in the freezer as the texture of the tofu and the broth will be compromised.
- You can substitute other mushrooms for the shiitakes. Baby bella’s or wood ear mushrooms would make great substitutes. You can use dried shiitakes, just reconstitute them in hot water before slicing and using.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
