Classic Hot and Sour Soup

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There’s something incredibly comforting about a bowl of hot and sour soup. With its rich, savory broth and a delicate balance of spicy heat and tangy vinegar, this soup is a flavorful classic that warms you from the inside out. Whether you’re feeling under the weather or just need a cozy dinner on a cold night, this dish delivers comfort and satisfaction in every spoonful.

Loaded with mushrooms, tofu, veggies, and egg ribbons, it’s not only nourishing but also easy to make at home. You don’t need takeout to get that restaurant-style flavor. All it takes is a few pantry staples and about 30 minutes to recreate this iconic Chinese-inspired soup.

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What Makes a Great Hot and Sour Soup?

A great hot and sour soup hinges on balance. You want the right amount of acidity (from vinegar), spice (usually from white pepper), and a deeply savory umami-rich broth. Texture also plays a role: soft tofu, chewy mushrooms, and the velvety strands of cooked egg add complexity to every bite.

Don’t forget the cornstarch slurry that gives the soup its signature body—thick enough to feel luxurious, but still light and sippable.

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Ingredients for the Classic Hot and Sour Soup

• Chicken or Vegetable Broth – The flavorful base of the soup. Go for low-sodium if you prefer to control salt levels.
• Soy Sauce – Adds depth and umami. Tamari works great if you’re gluten-free.
• Rice Vinegar – The “sour” element that brightens the whole dish.
• White Pepper – Traditional for heat, it’s more aromatic than black pepper.
• Cornstarch Slurry – Helps thicken the soup to that perfect consistency.
• Eggs – Swirled in to create delicate egg ribbons.
• Mushrooms – Shiitake or wood ear mushrooms are classic; they add earthiness and texture.
• Tofu – Soft or firm tofu makes the soup hearty and satisfying.
• Carrots and Green Peas – Optional veggies that lend color and a hint of sweetness.
• Sesame Oil – A few drops at the end give a nutty aroma.
• Green Onions – For a fresh, crunchy garnish.

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How To Make the Classic Hot and Sour Soup

Step 1: Prepare the Broth Base

In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat. Stir in the soy sauce, rice vinegar, and white pepper. Let this simmer for about 5 minutes so the flavors can meld.

Step 2: Add the Vegetables and Tofu

Toss in the sliced mushrooms, tofu cubes, carrots, and peas (if using). Continue simmering for another 8-10 minutes, until the vegetables are tender and the tofu is heated through.

Step 3: Thicken the Soup

Stir the cornstarch with a small amount of water to create a slurry. Slowly pour the slurry into the soup while stirring continuously. Let it cook for 2-3 minutes until the soup thickens to your desired consistency.

Step 4: Create Egg Ribbons

Turn the heat to low. Slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion. The eggs will cook instantly into silky ribbons.

Step 5: Add Finishing Touches

Turn off the heat. Stir in a few drops of sesame oil and sprinkle with chopped green onions for a burst of freshness. Taste and adjust salt, vinegar, or pepper as needed.

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How to Serve and Store Classic Hot and Sour Soup

Serve the soup hot, ideally straight from the stove. Pair it with crispy spring rolls or steamed dumplings for a complete meal. It also works beautifully as a starter to any Asian-inspired dinner.

To store, let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to preserve the texture of the egg ribbons and tofu. Freezing isn’t ideal, as the tofu can become spongy and the texture of the soup may change.

Frequently Asked Questions

What if I don’t have white pepper?

You can substitute with black pepper in a pinch, but white pepper gives a more authentic aroma and heat. If you’re able to, it’s worth using.

Can I make this soup vegetarian or vegan?

Absolutely! Just use vegetable broth and skip the egg for a vegan version. Add extra mushrooms or bamboo shoots for more texture.

Is hot and sour soup gluten-free?

It can be. Use tamari instead of soy sauce and double-check the labels on your broth and vinegar to be sure they’re gluten-free.

How can I make it spicier?

Add a bit of chili oil or finely chopped fresh chili peppers during the simmering process. Adjust to your preferred heat level.

Can I use other vegetables?

Yes, feel free to get creative! Napa cabbage, bamboo shoots, or baby corn can add more variety.

What kind of tofu should I use?

Both soft and firm tofu work well. Soft tofu blends better with the texture of the soup, while firm tofu holds its shape a bit more.

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Want More Soup Ideas with a Twist?

If you love this Classic Hot and Sour Soup, you might want to cozy up with these other flavor-packed bowls:

• Creamy Shrimp Chowder for rich seafood comfort.
• Crockpot Thai Coconut Chicken Soup with creamy, spicy tropical vibes.
• Zesty Tuscan Artichoke Soup for a bright Mediterranean spin.
• Creamy Parmesan Italian Sausage Soup if you’re craving something bold and cheesy.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a savory sidekick.

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Tried this recipe? Tell me how it went in the comments. Did you keep it classic or add your own twist? Maybe a splash of chili oil or a handful of bamboo shoots?

I’d love to hear your creative takes and help answer any questions you have!

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