There’s something irresistibly comforting about a bowl of warm soup, and the Classic Hot and Sour Soup Recipe is a perfect example of that magic. Bursting with layers of tangy, spicy, and umami flavors, this soup features tender tofu, earthy mushrooms, and vibrant vegetables all swimming in a richly seasoned broth. Whether you want to spice up a chilly evening or impress guests with authentic taste, this recipe offers a deliciously balanced harmony that’s both simple to prepare and incredibly satisfying.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the authentic taste and texture of this soup. Each component plays a crucial role in building the bright, tangy, and spicy character that makes this dish so beloved.
- 4 cups chicken or vegetable broth: The foundation of your soup, bringing savory depth and warmth.
- 3 tablespoons soy sauce: Adds essential saltiness and umami to enhance all other flavors.
- 3 tablespoons rice vinegar: Provides the bright, tangy note that livens up the broth.
- 1 teaspoon white pepper: Offers subtle mild heat without overwhelming the soup’s complexity.
- 2 tablespoons cornstarch: Helps to thicken the soup for that perfect silky texture.
- 3 tablespoons water (for slurry): Used to mix with cornstarch to avoid lumps when thickening.
- 2 large eggs, beaten: Create lovely egg ribbons that add delicate richness.
- 1 cup shiitake or wood ear mushrooms, sliced: Bring earthy flavor and a pleasing chewiness.
- 1 cup firm or soft tofu, cubed: Adds mild creaminess and protein, balancing the soup’s spice.
- 1 small carrot, thinly sliced: Adds a touch of sweetness and bright color.
- 1/3 cup green peas: For bursts of freshness and subtle sweetness.
- 1 teaspoon sesame oil: A fragrant finishing touch that deepens the soup’s aroma.
- 2 green onions, chopped: Adds a fresh, mild onion flavor and lovely color contrast.
How to Make Classic Hot and Sour Soup Recipe
Step 1: Prepare the Broth Base
Start by bringing your chicken or vegetable broth to a gentle boil in a large pot over medium heat. Stir in the soy sauce, rice vinegar, and white pepper, then let this mixture simmer for 5 minutes. This step really allows the flavorful backbone of the soup to come alive, blending the salty, tangy, and spicy notes beautifully.
Step 2: Add Vegetables and Tofu
Next, toss in the sliced mushrooms, cubed tofu, thin carrot slices, and green peas. Let everything simmer gently for 8 to 10 minutes until the vegetables are tender but not mushy. This step introduces texture and heartiness, building the vibrant character that makes the Classic Hot and Sour Soup Recipe so special.
Step 3: Thicken the Soup
While the soup simmers, whisk together the cornstarch and water in a small bowl to make a smooth slurry. Slowly drizzle this mixture into the pot, stirring continuously to avoid lumps. Cook for another 2 to 3 minutes until the soup thickens to a silky, luscious consistency that clings beautifully to each ingredient.
Step 4: Create Egg Ribbons
Reduce the heat to low and slowly drizzle in the beaten eggs while stirring gently. This motion creates delicate ribbons of egg that add richness and a comforting texture, making every spoonful a delightful combination of flavors and sensations.
Step 5: Final Touches
To finish, remove the pot from heat, stir in the fragrant sesame oil, and scatter the chopped green onions on top. Give it one final taste and adjust the seasoning if needed to strike the perfect balance of hot, sour, and savory.
How to Serve Classic Hot and Sour Soup Recipe
Garnishes
Garnishing is your chance to personalize each bowl. Freshly chopped green onions add a crisp bite, while a drizzle of chili oil can amp up the heat. A sprinkle of toasted sesame seeds or a few cilantro leaves can bring an extra layer of flavor and a lovely finishing touch.
Side Dishes
This soup pairs beautifully with simple steamed jasmine rice or fried rice to soak up every drop. Crispy spring rolls or steamed dumplings make wonderful accompaniments, turning your meal into a full, satisfying experience with complementary textures and tastes.
Creative Ways to Present
Serve the soup in wide, shallow bowls to showcase its colorful ingredients. For a modern twist, try serving it in hollowed-out mini pumpkins or vibrant cabbage cups to impress your guests. Don’t forget a side of lime wedges on the table for an extra citrusy kick that guests can add to taste.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, transfer any leftovers into an airtight container and store in the refrigerator. It will keep well for up to 3 days, allowing you to savor the Classic Hot and Sour Soup Recipe again without losing its vibrant flavors.
Freezing
This soup doesn’t freeze as well due to the tofu and vegetable textures, which can become watery and mushy upon thawing. For best results, enjoy it fresh or refrigerated rather than frozen.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally. Avoid boiling to keep the delicate tofu and egg ribbons intact. If the soup has thickened too much in the fridge, add a splash of broth or water to loosen it up.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply use vegetable broth instead of chicken broth, and double-check your soy sauce for vegan-friendly labeling. The recipe already includes tofu and vegetables making it naturally plant-based and delicious.
What can I use if I can’t find wood ear mushrooms?
Shiitake mushrooms are a great substitute, providing a similar earthy flavor and texture. You can also use cremini or button mushrooms if those are easier to find, though the texture will be slightly different.
How spicy is this Classic Hot and Sour Soup Recipe?
The heat level is moderate due to the white pepper, but you can easily adjust it by adding chili flakes or a few drops of chili oil to suit your preference. It’s meant to be balanced—not overwhelming but with a nice warming kick.
Can I use cornstarch alternatives?
Yes, arrowroot powder or potato starch can be used in place of cornstarch to thicken the soup. Just mix them into water similarly to make a slurry before adding to the broth.
Is it okay to prepare the egg ribbons ahead of time?
It’s best to add the beaten eggs just before serving to keep their light texture and shape. Adding them early can cause them to overcook and become tough.
Final Thoughts
Now that you’ve got this Classic Hot and Sour Soup Recipe in your cooking arsenal, I can’t recommend enough giving it a try. It’s an incredible dish that delivers bold flavors, comforting textures, and a beautiful balance that feels like a warm hug in a bowl. Whether for a weeknight dinner or entertaining friends, this soup is sure to become one of your favorites just like it is for me.
Print
Classic Hot and Sour Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
Classic Hot and Sour Soup is a comforting and flavorful Asian-inspired dish featuring a perfect balance of spicy, sour, and savory tastes. Made with a rich broth, mushrooms, tofu, and vegetables, it’s thickened with cornstarch and finished with delicate egg ribbons and sesame oil for a satisfying texture and aroma. This easy-to-make soup is ideal as a starter or light meal and ready in just 30 minutes.
Ingredients
Soup Base
- 4 cups chicken or vegetable broth
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
Thickening Agent
- 2 tablespoons cornstarch
- 3 tablespoons water (for slurry)
Vegetables & Protein
- 2 large eggs, beaten
- 1 cup shiitake or wood ear mushrooms, sliced
- 1 cup firm or soft tofu, cubed
- 1 small carrot, thinly sliced
- 1/3 cup green peas
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the broth: In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat. Add soy sauce, rice vinegar, and white pepper, then let the mixture simmer for 5 minutes to develop flavor.
- Add vegetables and tofu: Add the sliced mushrooms, cubed tofu, thinly sliced carrot, and green peas to the simmering broth. Cook for 8 to 10 minutes until the vegetables are tender but still vibrant.
- Make and add slurry: In a small bowl, whisk together cornstarch and water to create a smooth slurry. Slowly stir this mixture into the soup and cook for an additional 2 to 3 minutes, stirring constantly, until the soup thickens to a slightly silky texture.
- Create egg ribbons: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup while stirring gently to form delicate egg ribbons throughout the soup.
- Finish and serve: Remove the pot from heat. Stir in the sesame oil for a fragrant finish. Garnish with chopped green onions and adjust seasoning if needed with additional soy sauce or vinegar. Serve hot.
Notes
- Use firm tofu to maintain texture, but soft tofu can be used for a creamier feel.
- Adjust the level of sourness and saltiness by varying the amount of rice vinegar and soy sauce.
- White pepper provides a subtle heat; black pepper can be used as an alternative but will change the flavor profile slightly.
- For a vegetarian or vegan version, use vegetable broth and omit eggs or replace with a plant-based egg substitute.
- Serve immediately for best texture; the soup thickens further as it cools.
