Warm, spicy, tangy, and deeply comforting—Chinese Style Hot and Sour Soup is a beloved classic in Chinese cuisine, and for good reason. Loaded with mushrooms, tofu, and savory depth, this soup strikes the perfect balance between heat and acidity. Whether you’re craving something cozy on a cold day or just want a taste of classic takeout without leaving home, this soup delivers fast flavor and soul-soothing satisfaction.
Why I Love This Recipe
This soup has it all: bold flavor, a silky broth, and plenty of texture. It’s surprisingly easy to make, requires just one pot, and tastes even better than your favorite Chinese restaurant’s version. Best of all, you can customize the spice level, protein, and veggies to suit your preferences. It’s the ultimate cold-fighter and weeknight warmer.
Ingredients
- 6 cups chicken or vegetable broth
- 1 cup shiitake or wood ear mushrooms, thinly sliced
- 1 cup firm tofu, cubed
- 1/2 cup bamboo shoots, julienned
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon chili garlic sauce (adjust to heat preference)
- 2 green onions, thinly sliced (for garnish)
- Salt to taste
Ingredient Notes & Swaps
- Broth: Chicken or veggie both work great—just ensure it’s flavorful.
- Tofu: Firm tofu holds its shape best in soup.
- Mushrooms: Shiitake adds umami, but button or oyster mushrooms also work.
- Chili Garlic Sauce: Add more for extra heat, or swap with sriracha in a pinch.
- Cornstarch Slurry: Gives the soup its classic silky-thickened texture.
- Eggs: Stirring in the eggs creates ribbons, just like in egg drop soup.
Instructions
- Bring the broth to a simmer in a large pot over medium heat.
- Add mushrooms, tofu, and bamboo shoots, and simmer for 5 minutes.
- Season with soy sauce, rice vinegar, white pepper, and chili garlic sauce. Adjust to taste.
- Thicken the soup by stirring in the cornstarch slurry slowly while mixing continuously.
- Drizzle in the eggs while gently stirring the broth in one direction to create silky egg ribbons.
- Finish with sesame oil, stir, and remove from heat.
- Ladle into bowls, garnish with sliced green onions, and serve hot.
Tips for Success
- Prep first: Have all your ingredients ready before starting—this soup comes together fast.
- Stir smart: Pour the eggs in slowly while stirring in one direction for perfect ribbons.
- Balance the flavors: Too spicy? Add a little more vinegar or broth. Too sour? Add a pinch of sugar.
- Make it a meal: Add shredded chicken, pork, or extra tofu for a more filling bowl.
Serving Suggestions & Pairings
Balance the bold flavors of the soup with some fun, sharable sides:
- Start with Crockpot Nacho Dip to surprise guests with an East-meets-West starter board.
- Pair with Sheet Pan Quesadillas for a hearty, fusion twist.
- Add Totchos for crispy texture that complements the silky soup.
- Sip on Blueberry Lemonade to cool down the spice.
- Or go bold with Beer Cheese Dip as a side that guests won’t stop dipping into.
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat gently on the stove or in the microwave.
- Freeze? Not recommended—the tofu and eggs can become grainy when thawed.
More Recipes You’ll Love
- Crockpot Nacho Dip – Creamy and craveable for any occasion.
- Sheet Pan Quesadillas – Melty and bold, just like your soup.
- Totchos – The ultimate crispy companion.
- Blueberry Lemonade – Fresh and fruity to offset the spice.
- Beer Cheese Dip – Cheesy comfort with every bite.
Final Thoughts
This Chinese Style Hot and Sour Soup brings deep, complex flavors in a simple, weeknight-friendly format. It’s a comfort food classic that delivers the perfect mix of savory, spicy, and tangy in every spoonful. Whether you’re fighting off a cold or just need something warm and bold, this soup will become your go-to.
