Classic Hot and Sour Soup Recipe

Classic Hot and Sour Soup is one of those comforting recipes that brings plenty of flavor to the table without requiring a long list of ingredients. The broth has a savory base from chicken broth and soy sauce, while rice wine vinegar gives the soup its signature tang. Sriracha and white pepper add warmth, creating the balance between hot and sour that makes this soup so recognizable.

Thinly sliced mushrooms, strips of extra-firm tofu, delicate egg ribbons, and fresh green onions give the soup a satisfying mix of textures. It comes together quickly on the stovetop, making it a useful recipe for a weeknight lunch or dinner when you want something warm and flavorful.

Quick Recipe Overview

Recipe: Classic Hot and Sour Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6
Category: Soup
Cuisine: Chinese-inspired
Method: Stovetop

Ingredients

For the Soup

• 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
• 6 ounces extra-firm tofu, sliced into thin strips
• 2 green onions, sliced
• 2 eggs, well beaten

For the Cornstarch Slurry

• 3 tablespoons cornstarch
• 3 tablespoons cold water

The cornstarch slurry thickens the broth slightly, giving the soup the silky consistency associated with classic hot and sour soup.

How to Make Classic Hot and Sour Soup

1. Prepare the Ingredients

Before you start cooking, slice the mushrooms and tofu into thin strips and slice the green onions. Beat the eggs thoroughly in a small bowl.

Mix the cornstarch and cold water in a separate bowl until completely smooth. Set it aside. Cornstarch settles quickly, so give the mixture another stir immediately before adding it to the soup.

2. Start the Broth

Pour the chicken broth into a large saucepan or soup pot and place it over medium-high heat.

Add the sliced mushrooms, soy sauce, rice wine vinegar, Sriracha, and white pepper. Stir well and bring the mixture to a gentle simmer.

Taste the broth once it is hot. The soy sauce provides saltiness, the vinegar brings acidity, and the Sriracha and white pepper provide heat. Because different brands of soy sauce and broth vary in saltiness, you can adjust the seasoning toward the end rather than adding extra salt immediately.

3. Add the Tofu

Once the broth is gently simmering, add the sliced tofu.

Cook for several minutes, allowing the tofu to warm through and absorb some of the seasoned broth. Keep the soup at a gentle simmer rather than letting it boil aggressively, as this helps maintain the texture of the tofu.

4. Thicken the Soup

Stir the cornstarch slurry again because the starch will have settled at the bottom of the bowl.

Slowly pour it into the simmering soup while stirring continuously. Continue stirring for a minute or two as the broth thickens.

The goal is a broth that is lightly thickened and silky rather than extremely dense. If you prefer a thinner soup, you can use slightly less of the slurry.

5. Create the Egg Ribbons

Reduce the heat so the soup is gently simmering.

Slowly drizzle the beaten eggs into the soup in a thin stream while stirring the broth gently in one direction. The hot soup will cook the eggs almost immediately, creating delicate ribbons throughout the broth.

Avoid pouring the eggs in all at once. A slow, steady stream produces finer strands and distributes them more evenly.

6. Finish with Green Onions

Add most of the sliced green onions and give the soup a gentle stir.

Let it cook for another minute or so, just until the green onions soften slightly. Taste the soup and adjust the balance if needed. You can add a little more rice wine vinegar for extra tang or a small amount of Sriracha for more heat.

Ladle the hot and sour soup into bowls and scatter the remaining green onions over the top.

Tips for Making the Best Hot and Sour Soup

Balance the Hot and Sour Flavors

The defining characteristic of this soup is the contrast between heat and acidity. The vinegar should be noticeable but not harsh, while the Sriracha and white pepper should provide warmth without completely overpowering the broth.

Taste near the end and adjust gradually. A small amount of vinegar or Sriracha can make a noticeable difference.

Use Extra-Firm Tofu

Extra-firm tofu holds its shape much better than softer varieties. Slice it into thin strips so it fits naturally with the mushrooms and egg ribbons.

For an even firmer texture, gently press the tofu before slicing to remove some of its excess moisture.

Don’t Boil the Soup Too Hard

A gentle simmer is enough for this recipe. Vigorous boiling can make the tofu more fragile and makes it harder to create neat egg ribbons.

Stir the Slurry Before Adding It

Cornstarch sinks quickly when mixed with water. Always stir the slurry immediately before adding it to the soup so the starch is evenly distributed.

Add the Eggs Slowly

The egg technique is simple but important. A thin stream produces classic egg-drop-style ribbons. Pouring the eggs too quickly can result in larger pieces of cooked egg instead.

Ingredient Substitutions

Chicken broth: Vegetable broth can be used if you want to make the soup without chicken broth.

Extra-firm tofu: Firm tofu can work, although it may be slightly softer and more delicate.

Sriracha: Another chili sauce can be substituted according to your preferred level of heat.

Rice wine vinegar: White rice vinegar is a straightforward substitute if that is what you have available.

Low-sodium soy sauce: Regular soy sauce can be used, but start with a smaller amount and adjust after tasting because it can be considerably saltier.

Mushrooms: White button mushrooms or cremini mushrooms both work well.

Recipe Variations

Make It Extra Spicy

Increase the Sriracha slightly or add a pinch more white pepper. Add the heat gradually so the sour flavor remains noticeable.

Add More Vegetables

Thinly sliced carrots, bamboo shoots, or cabbage can be added to make the soup more substantial. Add vegetables according to how long they need to become tender.

Add Cooked Chicken

For a heartier version, add shredded or finely sliced cooked chicken. This is particularly useful when you have leftover roasted chicken in the refrigerator.

Make It Vegetarian

Use vegetable broth instead of chicken broth and make sure the soy sauce and other ingredients fit your dietary preferences.

Storage and Reheating

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate and use within about 3–4 days.

The soup may become slightly thicker after refrigeration because of the cornstarch. When reheating, warm it gently in a saucepan over medium-low to medium heat, stirring occasionally. If it has thickened more than you prefer, add a small splash of broth or water.

Avoid bringing the soup to a vigorous boil during reheating.

What to Serve with Hot and Sour Soup

Classic Hot and Sour Soup works well as a starter, but it can also become a light meal when paired with a few simple sides.

Serve it with steamed rice for a more filling meal. Steamed vegetables, dumplings, or a simple stir-fry can also complement the soup without competing with its bold broth.

For a quick lunch, serve a generous bowl with steamed rice and a few sliced green onions on top.

Frequently Asked Questions

What makes hot and sour soup hot and sour?

The sour flavor primarily comes from vinegar, while the heat comes from ingredients such as Sriracha and white pepper. The combination creates the characteristic contrast of the soup.

Can I make hot and sour soup ahead of time?

Yes. The soup can be prepared ahead and refrigerated. Reheat it gently on the stovetop and adjust the consistency with a little broth or water if necessary.

Why is my soup too thick?

Too much cornstarch can make the broth overly thick. If this happens, gradually stir in additional chicken broth or water until the desired consistency is reached.

Why did my egg turn into large pieces?

This usually happens when the egg is poured too quickly or the soup is stirred too aggressively. Slowly drizzle the beaten egg into the gently simmering soup while stirring lightly.

Can I make the soup less spicy?

Absolutely. Reduce the Sriracha or leave it out and rely on the white pepper for a milder level of warmth.

Can I use fresh mushrooms?

Yes. Fresh mushrooms are ideal for this recipe. Slice them thinly so they cook quickly and blend naturally into the soup.

Nutrition Information

The following is an estimate per serving based on 6 servings and the listed ingredients. Actual nutrition will vary depending on the specific broth, soy sauce, tofu, and other brands used.

Estimated per serving:

• Calories: 155
• Protein: 11 g
• Carbohydrates: 16 g
• Fat: 5 g
• Saturated Fat: 1 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 850 mg

Final Thoughts

Classic Hot and Sour Soup is all about balance. The savory broth provides the foundation, vinegar brings the sharp sour note, and Sriracha and white pepper provide warmth. Tofu and mushrooms make the soup more substantial, while the egg ribbons add a soft texture that ties everything together.

The recipe is also easy to adjust. Once you understand the balance of broth, vinegar, soy sauce, and heat, you can make the soup milder, spicier, thicker, or more substantial depending on what you enjoy.

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