Hot & Sour Soup is one of the most satisfying starters you can make at home. This bold, comforting bowl combines heat, tang, tender tofu, mushrooms, and silky egg ribbons in a rich, savory broth. Unlike many takeout versions, this homemade Hot & Sour Soup comes together in just 30 minutes and tastes even fresher. If you love Asian cuisine, crave spicy food, or need reliable 30-minute meals, this recipe delivers every time. It’s hearty, balanced, and perfect for chilly evenings or whenever you want one of your favorite quick recipes without ordering out.
Story
I always order Hot & Sour Soup when I visit a Chinese restaurant. It sets the tone for the entire meal. The thick texture, the sharp vinegar bite, and the steady warmth from fresh chilies create a deeply comforting experience. So naturally, I wanted to recreate Hot & Sour Soup at home.
After several tests, I realized the secret lies in layering flavors properly. First, sauté the aromatics. Then build depth with broth and soy sauce. Finally, balance the heat with rice vinegar. This homemade Hot & Sour Soup tastes bold but not overwhelming. It also feels satisfying because it includes protein-rich tofu, vegetables, and eggs. Even better, you can easily adjust the spice level. Once you make this Hot & Sour Soup from scratch, you may never go back to takeout again.
Ingredients
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6 oz baby bella mushrooms, sliced
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8 oz extra firm tofu, cubed
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1 teaspoon grated fresh ginger
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3 garlic cloves, grated
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1 Fresno pepper, finely minced
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4 cups vegetable broth
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2 stalks green onions, sliced
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3 tablespoons soy sauce
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2 tablespoons rice vinegar
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1 tablespoon chili garlic paste
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1 tablespoon sesame oil
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3 tablespoons cornstarch
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3 tablespoons water
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2 large eggs, whisked
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2 tablespoons avocado oil
Step-by-Step Instructions
Preparing the Ingredients
Slice the mushrooms and cube the tofu into bite-sized pieces. Grate the ginger and garlic finely so they blend smoothly into the broth. Mince the Fresno pepper for balanced heat. Next, whisk the eggs thoroughly in a bowl and set them aside. In a small dish, stir together cornstarch and water to create a smooth slurry without lumps.
Cooking Instructions
Heat avocado oil in a large pot over medium heat. Add ginger, garlic, and minced Fresno pepper. Stir continuously and cook for about two minutes until fragrant. Then add the mushrooms and sauté for another two minutes until slightly softened.
Add the tofu and pour in the vegetable broth. Stir well, cover, and bring the soup to a boil. Once it reaches a rolling boil, cook for about ten minutes to develop flavor.
Season with soy sauce, rice vinegar, chili garlic paste, and sesame oil. Stir thoroughly. Slowly pour in the cornstarch slurry while stirring constantly to prevent clumps. Allow the soup to thicken.
Finally, gently swirl the whisked eggs into the simmering soup. Let them set briefly before stirring to create delicate egg ribbons. Garnish with sliced green onions and freshly ground black pepper. Serve immediately.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid dumping the cornstarch slurry into one spot. Instead, stir continuously while pouring to prevent clumping. Also, do not over-stir after adding the eggs. Let them bloom first so you create defined ribbons. Additionally, measure sesame oil carefully because too much can overpower the broth.
Pro Tips for Better Flavor
Use shiitake mushrooms if available for deeper umami flavor. For extra heat, add a pinch of white pepper. If you prefer a milder soup, reduce the chili garlic paste slightly. You can also substitute chicken broth for vegetable broth if desired. Always taste and adjust vinegar at the end to balance the spice and tang perfectly.
Serving and Storage
How to Serve
Serve Hot & Sour Soup piping hot in deep bowls. Pair it with dumplings, fried rice, or enjoy it as a light main course. The protein from tofu and eggs makes it surprisingly filling on its own.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium-low heat while stirring occasionally. Avoid boiling vigorously during reheating to maintain the texture of the egg ribbons.
Conclusion
This homemade Hot & Sour Soup brings restaurant-quality flavor straight to your kitchen in just 30 minutes. It balances heat, tang, and savory depth beautifully while staying customizable to your taste. Whether you follow the recipe exactly or adjust it with your favorite vegetables, this soup delivers comfort in every spoonful. Try it once, and it may become your go-to weeknight favorite.
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Frequently Asked Questions
Can I make Hot & Sour Soup vegetarian or vegan?
Yes. Simply omit the eggs to keep the soup vegan. The tofu already provides protein and texture, so the soup still tastes satisfying without egg ribbons.
How can I make the soup thicker or thinner?
To thicken the soup further, mix an additional teaspoon of cornstarch with water and stir it in gradually. To thin it out, add a splash of broth or hot water until you reach your desired consistency.
What can I substitute for rice vinegar?
If you do not have rice vinegar, use white distilled vinegar. Start with a smaller amount and adjust gradually because distilled vinegar tastes sharper.
Print
Hot & Sour Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bold and comforting Hot & Sour Soup made in 30 minutes with tofu, mushrooms, egg ribbons, and a perfectly balanced spicy and tangy broth.
Ingredients
- 6 oz baby bella mushrooms, sliced
- 8 oz extra firm tofu, cubed
- 1 teaspoon grated fresh ginger
- 3 garlic cloves, grated
- 1 Fresno pepper, finely minced
- 4 cups vegetable broth
- 2 stalks green onions, sliced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic paste
- 1 tablespoon sesame oil
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 large eggs, whisked
- 2 tablespoons avocado oil
Instructions
- Slice mushrooms and cube tofu. Grate ginger and garlic. Mince Fresno pepper. Whisk eggs and set aside. Mix cornstarch and water to form slurry.
- Heat avocado oil in a pot over medium heat. Add ginger, garlic, and Fresno pepper. Sauté until fragrant, about 2 minutes.
- Add mushrooms and cook for another 2 minutes.
- Add tofu and vegetable broth. Bring to a rolling boil and cook for 10 minutes.
- Season with soy sauce, rice vinegar, chili garlic paste, and sesame oil. Stir well.
- Slowly pour in cornstarch slurry while stirring continuously until soup thickens.
- Gently swirl whisked eggs into simmering soup. Let ribbons form before lightly stirring.
- Garnish with sliced green onions and black pepper. Serve hot.
Notes
- Use shiitake mushrooms for deeper flavor.
- Adjust chili garlic paste to control spice level.
- Stir slurry gradually to prevent clumps.
- For vegan version, omit eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg