Authentic Hot and Sour Soup (20 Minutes!) (VIDEO)
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Hot and Sour Soup is a classic Chinese Takeout recipe that feels like comfort in a bowl – but did you know you can make it in 20 minutes?! It’s so much easier than you would think to make authentic Hot and Sour Soup at home!
Watch the Hot and Sour Soup Recipe Video Below!
A Note from CJ
This is going to be your go-to Hot and Sour Soup recipe!
I love my Hot and Sour Soup recipe because it’s so flavorful with a little spice and tanginess, uses a variety of mushrooms for umami, and has the perfect silky egg ribbons that everyone loves! It tastes just like my childhood!
It’s always Soup season in my house – I love making classic Egg Drop Soup, Chicken Corn Egg Drop Soup, easy Miso Soup, comforting Congee, Wonton Noodle Soup or Wonton Soup (with my homemade Pork and Shrimp Wontons and my Chinese Chili Oil)!
Great recipe. I have tried several other online hot and sour soup recipes and this recipe is the most authentic. Just the right amount of heat and sourness and with the right proportion of tofu, bamboo and mushrooms. I have made this several times and this will be my new go-to.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken stock – you can also use vegetable stock/broth.
- distilled white vinegar – you also use rice vinegar or rice wine vinegar, but I prefer white vinegar.
- assorted mushrooms – I used sliced wood ear, shiitake, and king oyster mushrooms – you can use any combination of mushrooms you prefer. Dried shiitake mushrooms will make your soup taste the most authentic!
- bamboo shoots sliced – these are usually sold in cans at the Asian grocery; if you can’t find them, you can cut the stalks of broccoli, cauliflower, or even carrots into thin strips.
How to Make Hot and Sour Soup
Infuse Oil with Chilis and Season Stock – Heat a wok or heavy bottomed pot on medium heat and add 1/2 tbsp of oil. Add the chilis and saute for 1 minute and remove once the chilis have infused in the oil. In the same pot over medium high heat, pour in the chicken stock and season with white pepper, sugar, msg, light soy sauce, dark soy sauce, and sesame oil. Mix until combined.
Add Vegetables, Bring to a Boil, and Add Cornstarch Slurry – Add the sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil. Mix together the water and cornstarch to create the cornstarch slurry. Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to a silky texture.
Form Egg Ribbons and Add Vinegar – Turn off the heat and let the broth cool to 150F-160F, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons. Add 3 tbsp of white vinegar and mix together, garnish with scallions and serve!
PRO TIPS
CJ’s Recipe & Storage Tips
Egg Ribbons – When adding the egg into the Hot and Sour Soup, make sure the egg is being poured in a steady stream from the bowl – ideally, you should use one hand to pour the eggs in, while you use the other to stir the soup. This will help create those restaurant style silky ribbons rather than cloudy or clump up scrambled eggs!
- Make sure the broth is on low – if the soup is too hot, the eggs will cook too quickly and firm up (versus slowly cooking into ribbons).
- Pour the egg in a slow, thin, and EVEN stream into the soup. Don’t dump all of the egg in or pour it too quickly – this will result in clumps and the eggs will look more like scrambled eggs.
- Use a ladle or a large spoon and continue to stir the soup while you add the eggs. The continuous movement will ensure that the eggs are evenly dispersed throughout the soup, which will help form the ribbons.
Storage – Store any leftover Hot and Sour Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat until warmed through in the microwave or on the stove. I do not recommend freezing it due to the cornstarch – whe defrosted, the consistency will not be the same.
If you tried this Hot and Sour Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Hot and Sour Soup (VIDEO)
Equipment
Ingredients
- 1/2 tbsp neutral oil
- 3 dried red chilis, or 1 tsp of red pepper flakes
- 8 cups chicken stock
- 1 tsp white pepper
- 1/2 tsp sugar
- 1/2 tsp msg
- 3 tbsp light soy sauce, low sodium
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 12 oz mushrooms, sliced; I used a combination of wood ears mushrooms, shiitake mushrooms, and king oyster mushrooms
- 4 oz bamboo shoots, sliced
- 6 oz firm tofu, cut into 1" pieces
- 1/2 cup water
- 1/4 cup cornstarch
- 2 green onions, chopped
- 3 eggs, beaten
- 3 tbsp distilled white vinegar
- 1 scallion, chopped, for garnish
Instructions
- Heat a wok or heavy bottomed pot on medium heat and add 1/2 tbsp of oil. Add the chilis and saute for 1 minute and remove the chilis once they have darkened slightly and infused in the oil.
- In the same pot over medium high heat, pour in the chicken stock and season with white pepper, sugar, msg, light soy sauce, dark soy sauce, and sesame oil. Mix until combined.
- Add the sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil.
- Mix together the water and cornstarch to create the cornstarch slurry. Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to a silky texture.
- Turn off the heat and let the broth cool to 150F-160F, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons.
- Add 3 tbsp of white vinegar and mix together, garnish with scallions and serve!
Video
Notes
- chicken stock – you can also use vegetable stock/broth.
- distilled white vinegar – you also use rice vinegar or rice wine vinegar, but I prefer white vinegar.
- MSG – I like to use this in moderation as an optional flavor enhancer
- assorted mushrooms – I used sliced wood ear, shiitake, and king oyster mushrooms – you can use any combination of mushrooms you prefer. Dried shiitake mushrooms will make your soup taste the most authentic!
- dried red chili peppers – you can substitute with 1 teaspoon of red pepper flakes.
- tofu – use firm or extra firm tofu to avoid the tofu disintegrating in the soup.
- bamboo shoots sliced – these are usually sold in cans at the Asian grocery; if you can’t find them, you can cut the stalks of broccoli, cauliflower, or even carrots into thin strips.
- cornstarch – use less cornstarch slurry for a thinner soup; use more for a thicker soup.
- Make sure the broth is on low – if the soup is too hot, the eggs will cook too quickly and firm up (versus slowly cooking into ribbons).
- Pour the egg in a slow, thin, and EVEN stream into the sou. Don’t dump all of the egg in or pour it too quickly – this will result in clumps and the eggs will look more like srambled eggs.
- Use a ladle or a large spoon and continue to stir the soup while you add the eggs. The continuous movement will ensure that the eggs are evenly dispersed throughout the soup, which will help form the ribbons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Hot and Sour Soup recipe was originally published in November 2023, and updated in November 2025.
So delicious! I impressed myself ha ha
I LOVE HOT AND SOUR SOUP I WILL MAKE TO ENJOYS
This is my usual go to when eating Chinese. I love how simple you make it seem. Thanks. @pepfoo
My go-to recipe!
🤩🤩🤩
So delicious and easy to make. Full bodied flavor in every bite!
https://www.instagram.com/marilyn_t_j_?igsh=MWJlbnV4eXhsYTRxZw%3D%3D&utm_source=qr
My favorite soup and you made it easy to make at home!
This has become one of my go to recipes, absolutely love it!!!
@sunshine.grays
Kaus.palejwala@gmail.com
Fiancé usually isn’t a fan of takeout hot & sour soup but she loved this. Definitely going to be a staple in our house!
IG: ian_brill
I love this soup recipe!! My husband’s family is picky and after seeing my sister-in-law fail to make this I was able to finally come through with a soup that won over the family! I have to triple this recipe every time. Thank goodness you can click on 3x on the recipe and have it adjust the amounts for you.