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ChineseNon-veg

Hot and Sour Soup

Tangy, peppery broth with tofu and mushrooms.

25 min4 serveseasy

Hot and Sour Soup is a classic protein-forward Chinese recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 25 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 25 minutes without much fuss. The method leans on rolling-water boiling, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are stock, tofu and shiitake. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: tofu can be swapped for halloumi or extra-firm tofu in a pinch.

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Nutrition · per servingestimated

240

kcal

12g

Protein

24g

Carbs

10g

Fat

soupspicycomfort

Ingredients

  • stock6 cups
  • tofu200 g
  • shiitake6
  • wood ear mushroom0.25 cup
  • bamboo shoots0.5 cup
  • egg2
  • soy sauce2 tbsp
  • rice vinegar0.25 cup
  • white pepper1 tsp
  • cornstarch3 tbsp
  • sesame oil1 tsp
  • scallion2

Method

  1. 1
    Step 1 ~6 min

    Bring stock to a boil; add sliced mushrooms, bamboo and tofu.

  2. 2
    Step 2 ~6 min

    Add soy, vinegar, pepper; thicken with cornstarch slurry.

  3. 3
    Step 3 ~6 min

    Stream in beaten eggs while stirring.

  4. 4
    Step 4 ~6 min

    Finish with sesame oil and scallions.

Per-step times are approximate and based on the total cook time of 25 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Hot and Sour Soup take to cook?
From prep to plate, Hot and Sour Soup takes about 25 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Hot and Sour Soup vegetarian?
No — this version contains non-vegetarian ingredients (stock, tofu, shiitake). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Hot and Sour Soup?
The headline ingredients are stock, tofu, shiitake. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Hot and Sour Soup?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Hot and Sour Soup?
Hot and Sour Soup pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.