You Asked for It – Hot and Sour Soup!
Many readers have emailed me and requested for Chinese hot and sour soup for the longest time, so I am really excited to be sharing this super easy hot and sour soup recipe that anyone can make at home.
This recipe takes only 15 minutes from prep to finish and you’ll have a pot of warm, hearty and utterly delicious soup that tastes like it’s straight from your favorite Chinese restaurants.
For those wondering, “What is hot and sour soup?” You might be wondering what is it made of and what ingredients are in hot and sour soup that actually makes it hot and sour.
Is hot and sour soup health? Yes, absolutely. Try my recipe, it’s only 99 calories!
Other Recipes You Might Like
Main Ingredients
My recipe is very easy and quick. It calls for a few simple ingredients:
- Chicken or vegetable stock.
- Tofu.
- Eggs.
- mushrooms.
- There are two seasonings to bring out the iconic flavors of hot and sour soup: soy sauce and vinegar.
- If you like it spicy, you can add some dried chili flakes or chili oil into the soup.
Tips on How to Cook Hot and Sour Soup?
I like Panda Express Hot and Sour Soup so here are the secrets techniques and tips that yield Chinese restaurant’s results:
- DO NOT USE WHISK. This is the biggest mistake when it comes to making Chinese soups. We do not whisk beaten eggs in the soup. The eggs should form into nice, beautiful and silky pieces. The key is to cook the eggs after the heat is turned off.
- Gently swirl the beaten eggs into the soup, stir a few times with a pair of chopsticks.
- Corn starch thickens the soup but do not use too much of it. You want a soup that has a slightly sticky consistency but still runny.
What Dishes to Serve with this Recipe?
For a wholesome Chinese dinner, make the following dishes.
How Many Calories Per Serving?
This recipe is only 114 calories per serving.
Pairs well with:
Hot and Sour Soup Recipe
Hot and Sour Soup - BEST and EASIEST Chinese hot and sour soup recipe ever! Simple ingredients, takes 15 mins and a zillion times better than takeout!
Ingredients
- 2 tablespoons corn starch + 3 tablespoons water
- 1 can 14.5 oz/411 g chicken broth (preferred) or vegetable broth
- 1 1/2 cups water
- 8 oz soft tofu, cut into strips
- 6 oz white button mushroom, stems trimmed and caps quartered
- 3 tablespoons soy sauce
- 2 1/2 tablespoons Chinese vinegar, apple cider vinegar or rice wine vinegar
- 1 teaspoon dark soy sauce for coloring purpose
- 3 dashes ground white pepper or black pepper
- 1 egg, beaten
- 1 teaspoon chili oil, (optional)
- 1 tablespoon chopped scallion, (optional)
Directions
- 1
Add the corn starch and water together, stir to combine well. Set aside.
- 2
Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to boil. Add the tofu and white button mushrooms, cook for 2 minutes. Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. Add in the cornstarch mixture, stir continuously to thicken the soup. Turn off the heat.
- 3
Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that look very pretty. Add the chili oil and chopped scallions, if using.
- 4
Dish out and serve immediately.
Recipe Notes
If you want to add some heat to the soup, you may add some chili oil or a few pinches of dried red chili flakes.
Latest Recipes:
Victoria McCabe
This recipe sounds amazing – can it be frozen for use later?
Rasa Malaysia
Yes you can freeze it.
Vicki McCabe
Perfect, thank you so much
Marjorie S Costello
This soup is everything I want in a hot & sour soup! Easy, tasty, delicious, easy, fast, yummy! I love everything about it. Thank you!
Rasa Malaysia
Hi Marjorie, thanks for trying my hot and sour soup recipe! :)
Daryl
My new favorite, love this move than going out for it.
Rasa Malaysia
Hi Daryl, awesome!
Shelby C.
I make this soup for the Malaysian family that I take care of. It’s such a hit, I’m required to make it regularly. Lol! I always double the recipe and serve it over glass noodles or sowen noodles and it’s a perfect light lunch every time.
Rasa Malaysia
Sounds good! :)
Michelle
Does the tofu need to be pressed? Also, and changes if I double it other than double ingredients?
Rasa Malaysia
No need to press. No changes if you double the ingredients for this hot and sour soup!
Gaby
This soup was amazing. I had guests calling me up the next day for the recipe. A super hit!
Rasa Malaysia
Hi Gaby, thanks so much for trying my recipe. Please send your guests to my website, here are all my recipes: https://rasamalaysia.com/recipe-index-gallery/
Angie
This soup is delicious and I will make it time and again I have no doubt. Though for hot and sour soup it isn’t really “sour” enough for me. Still delicious butnext time I know if I want that tangy flavor I’ll up the vinegar just a bit.
Rasa Malaysia
Hi Angie, sure you can add more vinegar to the hot and sour soup if you like!
Neli Howard | Delicious Meets Healthy
This soup is delicious. First time making Hot and Sour Soup. My husband and I loved it. I think it’s better than soups we’ve had in restaurants!
Paula
This was really good, I made it exactly to the recipe, and am making it again today for the third time. So quick and easy and so flavourful! Thanks for the recipe :)
Rasa Malaysia
Hi Paula, please try other recipes on my site, they are all very good: https://rasamalaysia.com/recipe-index-gallery/