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!
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.
How Many Calories per Serving?
This recipe is only 114 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Hot and Sour Soup
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. (226 g) soft tofu, cut into strips
- 6 oz. (170 g) 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
Instructions
- Add the corn starch and water together, stir to combine well. Set aside.
- 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.
- 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.
- Dish out and serve immediately.
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.
Nutrition Information
Serving Size
4 peopleAmount Per Serving Calories 114Total Fat 5gSaturated Fat 1gCholesterol 41mgSodium 1138mgCarbohydrates 8gFiber 1gSugar 1gProtein 10g
Coryn Creswell
So good!!! Keeper for sure! I added chili garlic sauce for heat and it it’s perfect!!!
Admin
Thanks.
JC
My girlfriend and I double this recipe and still can eat it between the two of us in one sitting… it’s that good. THANKS!
Rasa Malaysia
Awesome!
KopyKatKook
I love this soup! It tasted just like any of the bought ones I’ve had at a way cheaper cost. I tripled this for my family and made homemade crab ragoons and sweet and sour sauce (in which I have been making those for 20+ yrs). I added recommend chili oil and rice vinegar, red chili flakes and green onions…..Omitted egg as I didn’t really think it would make a difference taste wise and I was correct. Thanks for the great and may I add easy recipe
Admin
Thanks.
Bonnie
I’m vegan. Any substitute for the eggs?
Rasa Malaysia
No.
WendyB
Do you think I can add some shredded cooked chicken breast to the soup?
Rasa Malaysia
You can!
Ran Dom
Chickpea water is usually a substitute for eggs but not sure if it would cook in the same way. Maybe cut up some cabbage thin and add extra corn strarch?
Wayne Bridges
Normally, you are my go-to but this one is a miss. It should have more complex fungi (eg Woodear) and at least a discussion of pork. Anyway… still love you and all that is Rasa!!! You are still my first-stop when looking for recipes.
benedicte
I added more rice vinegar and chili oil, as well as spam and carrots since I had it in my pantry
Rasa Malaysia
Awesome!
SUZY L MYERS
WE LOVE THIS!!! It’s absolutely the best. It took us awhile to find it and now that we have, we enjoy it at least once a week. Thank you!
Rasa Malaysia
Hi Suzy, thanks for trying my recipes. All my recipes are good, please try more: https://rasamalaysia.com/recipe-index-gallery/
Sheilah
Hi, can I substitute soft tofu with Japanese egg tofu?
Rasa Malaysia
Yes you can but I don’t recommend it.