Hot and Sour Soup
A fragrant and warming Hot and Sour Soup that brings the perfect balance of heat and tang in a comforting bowl. Loaded with mushrooms, tofu, and a touch of vinegar for a delicious homemade version!
Prep
15 minutes
Cook
10 minutes
Level
Easy
Serves
4
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Illustrated cooking guide
Step-by-step visual method
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Instructions
- 1
In a large pot, bring 4 cups of chicken or vegetable broth to a boil over medium heat.
- 2
Add the sliced mushrooms and let them cook for about 3 minutes until tender.
- 3
Stir in the cubed firm tofu, soy sauce, and rice vinegar, allowing them to blend in for another 2 minutes.
- 4
In a small bowl, mix the cornstarch with a little cold water until smooth, then stir it into the soup to thicken it slightly.
- 5
Drizzle in the sesame oil, and season with white pepper and salt to taste.
- 6
Slowly pour the beaten egg into the soup while stirring gently to create egg ribbons.
- 7
Finally, serve hot, garnished with sliced green onions and chopped fresh parsley.
Tips
For added protein, substitute tofu with cooked chicken or shrimp.
Adjust the level of heat by increasing or decreasing the amount of white pepper as desired.
Ensure the soup is served immediately for the best texture.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup gently on the stove over low heat to prevent the tofu from becoming too soft.
- If freezing, allow the soup to cool completely before transferring to a freezer-safe container.
Substitutions
- Replace firm tofu with seitan for a different texture.
- Use shiitake mushrooms instead of regular white mushrooms for a richer flavor.
- Swap rice vinegar with apple cider vinegar if that's what you have on hand.
What to Serve With
- Steamed jasmine rice
- Stir-fried vegetables
- Chili garlic noodles
Common Mistakes
- Adding too much cornstarch can make the soup gummy; start with less and adjust as needed.
- Not properly mixing the cornstarch can create lumps; ensure it’s fully dissolved in water before adding.
- Overheating the soup after adding the egg can cause it to curdle instead of creating ribbons.
Recipe FAQ
Can I make this soup vegan?
Yes, use vegetable broth and replace the egg with silken tofu for a vegan version.
What can I do if my soup is too thick?
Simply add a little more broth or water until it reaches your desired consistency.
How long can I store the leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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