Why You’ll Love This Recipe

I love this hot and sour soup because it’s a restaurant-quality dish I can easily make at home. The broth is rich and complex with just the right balance of heat and tang. I can customize it by skipping the chicken for a vegetarian option or adding shrimp or fish for variety. It’s hearty enough for a light meal yet elegant enough to serve as a starter for a Chinese-inspired dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

220 g / 7oz chicken breast
12 dried shiitake mushrooms (or 150g/5oz fresh) (Note 1)
1/2 cup wood ear mushrooms, chopped 1.5cm/3/5″ pieces (Note 1)

Hot and sour soup broth:
1 tsp dried chilli / red pepper flakes, adjust spice to taste (Note 2)
2 tsp dark soy sauce (Note 3)
1 tbsp light soy sauce (Note 3)
1 tsp ginger, finely grated
1/2 tsp white pepper (sub black)
6 cups (1.5L/1.5qt) chicken or veg stock/broth, low sodium
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar (adjust to taste)

Soup:
125 g / 4oz firm tofu (~1 cup), cut into 1.2cm / 0.5″ cubes (Note 4)
1/4 cup bamboo shoots, thinly sliced (Note 5)
2 eggs, whisked
1/4 cup (40g) cornstarch/cornflour
1/4 cup (125 ml) water
Salt to taste
1 shallot/scallion, finely sliced

Directions

I start by soaking the shiitake mushrooms in boiling water for 20 to 30 minutes until they’re soft. Once drained, I slice them thinly and set them aside.

To make the broth, I combine chicken broth, ginger, soy sauces, chili flakes, sugar, pepper, and sesame oil in a large pot and bring it to a simmer. Then, I add the chicken breast, cover, and reduce the heat to maintain a gentle simmer. After about 10 minutes, I remove the chicken and shred it.

Next, I add the vinegar, mushrooms, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken back into the soup and let it simmer for another 10 minutes.

I mix cornstarch and water in a small bowl, then slowly pour it into the soup while stirring to prevent lumps. Once it returns to a simmer, I pour the whisked eggs in a thin stream while stirring slowly to form delicate egg ribbons.

Finally, I taste and adjust the seasoning with salt and more chili if I want extra heat. I finish with sliced shallots before serving.

Servings and Timing

This recipe serves 4 people as a light meal or 6–8 as a starter. It takes about 20 minutes of prep time and 20 minutes of cooking time, for a total of 40 minutes.

Variations

I sometimes skip the chicken and use vegetable broth for a vegetarian version. Adding shrimp, prawns, or pieces of white fish gives the soup a delicious seafood twist. For extra texture, I include more mushrooms or baby corn. When I want a milder version, I reduce the chili flakes and white pepper.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 5 days. When reheating, I warm it gently on the stove. If the soup becomes thinner after refrigerating, I mix a little more cornstarch and water, then stir it in while heating to restore its original thickness. I avoid freezing it since cornstarch doesn’t hold up well after thawing.

FAQs

What gives hot and sour soup its distinct flavor?

It’s the combination of vinegar for tanginess, soy sauce for saltiness, and white pepper or chili for heat that creates the signature flavor.

Can I make this soup vegetarian?

Yes, I simply skip the chicken and use vegetable broth. The mushrooms and tofu keep it hearty and flavorful.

How do I prevent lumps when adding cornstarch?

I always mix the cornstarch with water first, then pour it slowly into the simmering soup while stirring constantly.

What kind of tofu should I use?

I use firm tofu so it holds its shape and doesn’t break apart when stirred.

Can I use fresh mushrooms instead of dried ones?

Yes, I can substitute fresh shiitake or cremini mushrooms if dried ones aren’t available, though dried have a more intense flavor.

Is this soup very spicy?

The spice level depends on how much chili I add. I start with a small amount and increase to my liking.

Can I use only one type of soy sauce?

If I don’t have both types, I use all-purpose soy sauce instead. I avoid using only dark soy because it can overpower the broth.

What’s the best way to create egg ribbons?

I pour the whisked eggs slowly in a thin stream while stirring the soup gently to create those delicate ribbons.

Can I prepare the broth in advance?

Yes, I can make the broth ahead and store it in the fridge. When ready to serve, I just reheat it and add the eggs and cornstarch mixture.

How do I fix soup that’s too sour?

If the soup tastes too sour, I balance it with a little more sugar or a splash of soy sauce.

Conclusion

I love making this hot and sour soup because it brings authentic Chinese restaurant flavors right to my kitchen. The combination of spicy, sour, and savory elements is so comforting and satisfying. It’s simple to prepare, easily customizable, and perfect for both cozy weeknight dinners and impressive dinner party starters.