Hot and Sour Soup – The Ultimate Chinese Comfort Soup

If you love Chinese takeout, you’ve probably had your fair share of Hot and Sour Soup—that glossy, spicy, tangy soup that’s always somehow both soothing and exciting. Now imagine making it at home, just the way you like it, with simple ingredients and big flavor.

This version is packed with umami-rich mushrooms, protein-packed tofu, and a bold broth with customizable heat. Serve it as a starter or a light main—it’s nourishing, quick to prepare, and unbelievably satisfying.

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Quick Recipe Overview:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4 (light meal) or 6–8 (starter)
• Difficulty: Easy

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Ingredients:

For the Soup Base:

• 6 cups (1.5L) chicken or vegetable broth (low sodium)
• 1 tsp sesame oil
• 1 tsp sugar
• 1/4 cup white vinegar (adjust to taste)
• 2 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp grated ginger
• 1 tsp red pepper flakes (or to taste)
• 1/2 tsp white pepper (or black)

For the Soup:

• 220g (7oz) chicken breast (or shrimp/tofu for vegetarian)
• 12 dried shiitake mushrooms (or 150g fresh)
• 1/2 cup wood ear mushrooms (optional, chopped)
• 1/4 cup bamboo shoots (thinly sliced)
• 125g (4oz) firm tofu, cubed
• 2 eggs, lightly beaten
• 1 shallot or scallion, finely sliced
• Salt to taste

To Thicken:

• 1/4 cup cornstarch
• 1/4 cup water

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Instructions:

1. Prep the Mushrooms: Soak dried shiitake (and wood ear mushrooms if using) in hot water for 20–30 minutes until soft. Slice thinly and set aside.
2. Poach the Chicken: Bring broth to a simmer with soy sauces, ginger, chili flakes, sesame oil, sugar, and white pepper. Add chicken breast, cover, and gently simmer for 10 minutes. Remove, shred, and set aside.
3. Build the Soup: Add vinegar, mushrooms, bamboo shoots, tofu, and shredded chicken to the broth. Simmer for another 10 minutes.
4. Thicken & Finish: Mix cornstarch and water into a slurry. Stir the soup steadily while slowly pouring it in. Once the soup thickens, slowly drizzle in the beaten eggs while stirring to create silky ribbons.
5. Taste and Serve: Adjust salt and spice if needed. Garnish with sliced scallions and serve hot.

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Tips & Variations:

• Vegetarian? Skip the chicken and use veggie broth and extra tofu.
• No wood ear mushrooms? Use more shiitake or cremini mushrooms.
• For extra protein, add shrimp or even a poached egg.
• Store leftovers in the fridge for up to 5 days. Reheat gently on the stovetop.

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Why You’ll Love It:

This homemade Hot and Sour Soup delivers restaurant-quality flavor without leaving your kitchen. It’s warm, bold, and perfect for cozy nights or a quick lunch. Plus, it’s loaded with nutrients and incredibly flexible to suit your taste or dietary needs.

Looking for a comforting bowl of flavor with a spicy twist? This one’s a keeper.