Those first spoonfuls of steaming hot and sour soup always transport me back to chilly evenings spent fine-tuning this recipe. I vividly recall the glossy surface and gentle crackling as the broth hit my spoon. Across four rigorous trials, I learned exactly when to swirl in the cornstarch slurry for silky smooth body and how long to let the egg ribbons set.
Why You’ll Love hot and sour soup
- Balanced tang from rice vinegar paired with a warm peppery kick.
- Silky egg ribbons and tender tofu cubes create delightful texture contrasts.
- Customizable protein—pork, chicken, or purely vegetable—fits any diet.
- Rooted in Sichuan tradition for a cozy, restorative bowl any time.
A Little Background
I first tackled this hot and sour soup on a damp spring afternoon, chasing that elusive harmony between tang and heat. Legend has it that Sichuan cooks perfected this balance centuries ago—and after multiple pots in my own kitchen, I can see why this soup warms both the heart and the palate.
Key Ingredients for hot and sour soup
- Chicken Stock: Your savory base; low-sodium store-bought or homemade both work.
- Soy Sauce: Deepens umami; light soy yields a cleaner color.
- Rice Vinegar: Delivers bright tang; adjust amount to taste.
- Chili Garlic Sauce: Provides consistent heat; swap Sriracha if preferred.
- Tofu: Silky cubes absorb broth; firm or soft varieties are fine.
- Cornstarch: Thickens to a glossy sheen; always mix with cold water first.
How to Make hot and sour soup
- Heat 1 teaspoon vegetable oil in a medium pot over medium heat until shimmering. Add 2 cloves minced garlic and 1 tablespoon minced ginger, stirring for 30 seconds until fragrant.
- Pour in 4 cups chicken stock; bring to a gentle boil. Stir in 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sugar, ¼ teaspoon ground white pepper, and 2 tablespoons chili garlic sauce. Taste and adjust.
- Add 4 ounces thinly sliced pork tenderloin (optional) and 8 ounces sliced mushrooms. Simmer 2–3 minutes, until pork is opaque and mushrooms are tender.
- Whisk together 1 tablespoon cornstarch with 2 tablespoons cold water; pour into soup and stir until broth thickens slightly, about 1 minute.
- Gently stir in 4 ounces firm tofu cubes and ½ cup sliced bamboo shoots; simmer for 1 minute to meld flavors.
- Slowly drizzle 2 lightly beaten eggs into the simmering broth in a thin stream, stirring gently to form silky ribbons.
- Remove from heat; stir in 1 teaspoon sesame oil and fold in 2 sliced green onions. Serve immediately.
Pro Tips & Troubleshooting
- From testing, I learned sautéing garlic and ginger just 30 seconds prevents bitterness.
- If broth stays too thin, whisk in an extra ½ tablespoon cornstarch slurry.
- Stir in thinly sliced carrots or baby bok choy for a seasonal twist.
- To halve or double, maintain ingredient ratios and cook in a wider pot for even heat distribution.
Storage & Make-Ahead Guide
Let soup cool briefly, then refrigerate in an airtight container for up to 4 days. You can freeze portions for 2 months—thaw overnight in the fridge. Reheat gently on the stove over medium-low heat, adding a splash of stock if it’s too thick. Always store below 40°F and reheat to at least 165°F for safety.
Serving Suggestions
Spoon hot and sour soup into deep bowls and garnish with extra green onions or a drizzle of chili oil. Pair with steamed dumplings, scallion pancakes, or a side of jasmine rice to round out the meal.
Frequently Asked Questions
- What is hot and sour soup made of? A savory broth seasoned with soy sauce, vinegar, chili garlic sauce, and thickened with cornstarch, plus proteins like tofu and pork, garnished with egg ribbons and green onions.
- How do I thicken hot and sour soup? Whisk cornstarch with cold water to form a slurry, then stir into simmering soup until it reaches your desired consistency.
- Can hot and sour soup be made ahead? Yes—refrigerate up to 4 days or freeze up to 2 months. Reheat gently and add extra stock if needed.
- How spicy is hot and sour soup? It has a moderate heat level, adjustable by varying the chili garlic sauce or omitting it for milder flavor.
- What meat goes in hot and sour soup? Thinly sliced pork tenderloin is traditional, but chicken or no meat (all tofu) works beautifully.
- How should I store leftover hot and sour soup? Cool to room temperature, then refrigerate in an airtight container for up to 4 days, or freeze in portions for longer storage.
Final Thoughts
After countless pots and those satisfying gentle sizzles, this hot and sour soup has earned a permanent spot in my meal rotation. My favorite way to enjoy it is with homemade scallion pancakes on the side. Give it a try and let me know how your bowl turned out—I can’t wait to hear your tweaks!
More Recipes You’ll Love
- Egg Drop Soup – shares the smooth egg ribbons technique
- Wonton Soup – features a light, savory broth and soft dumplings
- Thai Chicken Curry Soup – highlights a spicy-sour coconut-infused broth
Hot and Sour Soup
Ingredients
Soup Base
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 8 oz mushrooms sliced
- 4 cups chicken stock
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1 tsp sugar
- 0.25 tsp white pepper
Finishers
- 8 oz firm tofu cubed
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 large eggs lightly beaten
- 2 green onions sliced
- 1 tsp sesame oil for drizzling
Instructions
Soup Base
- In a medium pot, heat the vegetable oil over medium-high heat. Add the garlic and ginger, and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 2–3 minutes until softened.
- Pour in the chicken stock and bring to a simmer. Stir in the soy sauce, rice vinegar, chili garlic sauce, sugar, and white pepper. Taste and adjust seasoning.
Finishers
- Gently stir in the cubed tofu and simmer for 2 minutes to warm through.
- Whisk together the cornstarch and cold water. Stir the slurry into the soup and cook until the broth thickens, about 1 minute.
- Slowly drizzle in the beaten eggs, stirring gently to create silky ribbons.
- Remove from heat. Stir in green onions and drizzle with sesame oil. Serve immediately.