When the weather cools and the leaves begin to change, I find myself craving a bowl of comforting Hot and Sour Soup. The balance of spicy and tangy flavors brings warmth to chilly evenings, making it the perfect dish for family gatherings or cozy nights in. This adaptable recipe takes it a step further, offering unique ingredients like wood ear mushrooms and yuba noodles that elevate your typical takeout experience into something truly special.
What I love most is its customizable nature—whether you’re a devoted vegetarian, a meat-lover, or somewhere in between, this soup caters to all tastes. Picture spoonfuls of silky broth swirled with chewy tofu and vibrant vegetables, creating a culinary masterpiece that not only delights the palate but also fills the heart with joy. Join me as we explore this versatile and flavorful recipe, designed to be both a crowd-pleaser and a comforting staple in your kitchen.
Why is Hot & Sour Soup a Must-Try?
Comforting Warmth: This soup is perfect for chilly evenings, wrapping you in a cozy hug that satisfies.
A Flavor Explosion: The delightful mix of spices creates a beautifully balanced taste that dances on your tongue.
Customizable for All: Whether you prefer a vegetarian twist or a hearty meat version, this recipe caters to everyone’s taste buds.
Texture Galore: Enjoy the contrasting textures of crunchy wood ear mushrooms and soft tofu, making each bite a new experience.
Quick and Easy: With minimal prep and cooking time, this soup fits seamlessly into your busy life, making weeknight dinners a breeze.
Dive deeper into your cooking skills with this versatile recipe, and discover how to elevate your homemade meals!
Hot & Sour Soup Ingredients
Enjoy crafting your own delicious Hot & Sour Soup with these simple yet flavorful ingredients!
For the Soup Base
• Low-Sodium Chicken or Vegetable Broth (5 cups) – Forms the flavorful foundation; using homemade broth enhances richness.
• Granulated Sugar (1 tsp) – Balances the soup’s spicy and sour notes; feel free to replace with honey or agave if preferred.
• Rice Wine Vinegar (1/3 cup) – Adds necessary tang; substitute with apple cider vinegar for a different flavor.
• Chinese Black Vinegar (3 Tbsp) – Provides depth and complexity; may omit if unavailable but recommended for authenticity.
• Low-Sodium Soy Sauce (3 Tbsp) – Infuses umami goodness; swap for tamari to keep it gluten-free.
For the Vegetables
• Dried Wood Ear (20 g) – Brings a unique crunch and absorbs flavors well; substitute with thinly sliced bell peppers if needed.
• Sliced Shiitake Mushrooms (1 cup) – Adds an earthy, umami flavor; can replace with regular button mushrooms.
• Enoki or Seafood Mushrooms (1 cup) – Offers delicate texture; optional if unavailable, but highly recommended!
• Medium Carrot (1, thinly sliced) – Provides natural sweetness and vibrant color; can use bell peppers for a different crunch.
• Thinly Sliced Bamboo Shoots (1/2 cup) – Contributes texture; can skip if you’re not a fan.
For the Aromatics
• Grapeseed Oil (2 Tbsp + 1 tsp) – Ideal for sautéing aromatics and boosting flavor; other neutral oils work too.
• Garlic (3 cloves, minced) – Delivers essential savory notes; fresh is best but garlic powder can work in a pinch.
• Fresh Ginger (2″ piece, minced) – Infuses warmth and spice; substitute with ground ginger if fresh isn’t available.
• Green Onions (4, thinly sliced + more for garnish) – Adds freshness and mild onion flavor; use extra for garnish to brighten up the dish.
• Red Chile (1, thinly sliced) – Offers a spicy kick; adjust to your heat preference or leave it out if you like it milder.
For the Protein
• Soft Tofu (6 oz, cut into ½” cubes) – Adds creaminess and protein; use firm tofu for a different texture.
• Large Eggs (2, optional) – Enhances the soup with silky strands; can omit if you prefer a vegan dish.
For the Finishing Touches
• Sriracha (3 Tbsp) – Gives an extra kick of spiciness; adjust based on your heat tolerance.
• Ground White Pepper (1/2 tsp) – Adds a delicate spice; black pepper can substitute but will change flavor slightly.
• Cornstarch (1 tsp) – Used for thickening; arrowroot powder is a suitable alternative if needed.
• Toasted Sesame Oil (2 tsp) – Adds a nutty flavor; olive oil is a decent substitute.
• Chili Oil (for serving) – A delightful drizzle on top for added heat; not mandatory but highly recommended for flavor.
• Cilantro (for serving) – Fresh garnish to enhance presentation; optional but adds vibrant color.
Now that you have all the ingredients gathered, let’s move on to the step-by-step instructions to create your very own bowl of comforting Hot & Sour Soup!
How to Make Hot & Sour Soup
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Soak the Mushrooms: Begin by soaking the dried wood ear mushrooms in water for 1-2 hours until they are fully rehydrated and tender. This step is crucial for achieving the right texture.
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Sauté Aromatics: In a large pot, heat 2 tablespoons plus 1 teaspoon of grapeseed oil over medium heat. Add minced garlic, ginger, green onions, and red chile, sautéing for 2-3 minutes until fragrant and golden.
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Add Vegetables: Stir in the soaked wood ear mushrooms, sliced carrots, shiitake mushrooms, and enoki mushrooms. Cook for an additional 2-3 minutes, allowing the flavors to meld.
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Create the Broth: Pour in 5 cups of low-sodium chicken or vegetable broth and bring it to a gentle simmer. Add the bamboo shoots, cubed tofu, and all your seasonings: sriracha, salt, sugar, rice wine vinegar, Chinese black vinegar, soy sauce, and ground white pepper.
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Incorporate Eggs (optional): For the classic egg drop effect, slowly drizzle 2 beaten large eggs into the simmering soup while stirring gently. This will create elegant strands; be careful not to scramble them!
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Thicken the Soup: Mix 1 teaspoon of cornstarch with a small amount of water to create a slurry. Stir this into the soup, cooking for a couple more minutes until the broth thickens slightly and is heated through.
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Serve: Ladle the hot soup into bowls, drizzling with chili oil and garnishing with cilantro and additional green onions for a fresh and vibrant finish.
Optional: Top each bowl with extra slices of fresh chiles for an added kick.
Exact quantities are listed in the recipe card below.
Hot & Sour Soup Variations
Mix it up and let your creativity shine with these delightful twists on the classic Hot & Sour Soup!
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Vegetarian Delight: Use vegetable broth and skip the eggs for a fully plant-based soup that still delivers on flavor. It’s equally comforting without the meat!
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Meaty Boost: Add ground pork or thinly sliced chicken at the sauté stage for heartiness. The meat will absorb the flavors beautifully, making it a savory feast.
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Extra Spice: If you love heat, double the Sriracha and add a pinch of cayenne for a fiery kick. Your taste buds will tingle with excitement!
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Texture Twist: Swap out yuba for cellophane noodles or rice noodles—they’ll soak up the soup’s flavors and add a delightful slurp factor.
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Flavorful Variance: Experiment with using miso paste instead of soy sauce. The umami richness will deepen your soup’s flavor profile to new heights.
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Fresh Aroma: Add fresh herbs like Thai basil or mint right before serving to brighten up the flavors. A little freshness can uplift the whole dish!
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Nutty Finish: Drizzle some homemade chili oil or sesame oil as a garnish. Not only does it enhance the look, but it adds a crave-worthy complexity!
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Luxury Upgrade: Top with a soft-boiled egg for an indulgent touch. The rich yolk melds with the spicy broth, creating a creamy texture with every spoonful.
Let your taste journey begin with these variations, and personalize your Hot & Sour Soup experience to relish every bite!
What to Serve with Hot & Sour Soup?
When you’re ready to elevate your supper experience, there’s something special about pairing dishes that bring out the best in each other.
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Scallion-Sesame Bread: This warm, fluffy bread absorbs the flavorful broth beautifully, making each bite a delightful journey of taste and texture.
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Steamed Jasmine Rice: The subtle sweetness of jasmine rice complements the soup’s heat and tanginess, creating a balanced meal that feels complete.
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Sesame Cucumber Salad: Fresh, crunchy cucumbers tossed in sesame oil and vinegar provide a light and refreshing contrast to the rich, spicy soup, enticing your palate.
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Spring Rolls: Crispy vegetable or shrimp spring rolls add a satisfying crunch, while their fresh, light fillings enhance the savory notes of the soup.
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Chili Oil Drizzle: A simple addition over the soup will amplify its heat, allowing spice enthusiasts to customize their experience based on personal preference.
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Fortifying Herbal Tea: Serve with a calming ginger or green tea that complements the soup’s warmth while adding an extra layer of comfort and relaxation to your meal.
Each of these pairings adds a unique touch to your Hot & Sour Soup, enhancing the overall dining experience and making your mealtime memorable.
How to Store and Freeze Hot & Sour Soup
Fridge: Store leftover Hot & Sour Soup in an airtight container for up to 5 days. Allow it to cool before refrigerating for best results.
Freezer: Freeze the soup in individual portions for up to 3 months. Use freezer-safe containers or bags, leaving some space for expansion.
Reheating: Thaw frozen soup in the fridge overnight, then reheat gently on the stove, stirring occasionally to ensure an even temperature. Add a splash of broth if it thickens too much.
Avoid Freezing Tofu: If possible, freeze the broth separately from the tofu. Tofu may change texture after freezing and thawing, which some may not prefer.
Make Ahead Options
These Hot and Sour Soup components are perfect for meal prep, making your weeknight dinners a breeze! You can soak the dried wood ear mushrooms and prepare the broth up to 24 hours in advance. Simply rehydrate the mushrooms in water and store them in an airtight container in the refrigerator. When you’re ready to serve, sauté the aromatics and mix in your prepped vegetables, tofu, and broth for a comforting, flavorful soup that’s just as delicious as when freshly made. For optimal quality, wait to add the eggs and cornstarch until just before serving to maintain the perfect texture. Enjoy the time-saving benefits of this beloved recipe!
Expert Tips for Hot & Sour Soup
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Perfect Simmer: Allow the broth to simmer gently before adding eggs, ensuring a smooth drop effect without scrambling.
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Flavor Enhancement: Use homemade or high-quality low-sodium broth for a richer flavor, elevating your Hot & Sour Soup to restaurant standards.
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Adjust Spice Levels: Start with less sriracha and chili if you’re unsure about spice. You can always add more for that extra kick!
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Leftovers Delight: Store leftovers in an airtight container for up to 5 days; they often taste even better as the flavors meld.
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Texture Tips: For a crunchier texture, add the bamboo shoots and wood ear mushrooms later in the cooking process.
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Customization Freedom: Feel free to experiment with different proteins like chicken or shrimp, but remember, it’s the unique blend of ingredients that makes this soup shine!
Hot & Sour Soup Recipe FAQs
How do I choose the right wood ear mushrooms?
Absolutely! When selecting dried wood ear mushrooms, look for those that are whole and free from dark spots or excessive breakage. They should have a slightly leathery texture. After soaking, they should feel tender yet still have a bit of a crunch. If you can’t find them, thinly sliced fresh bell peppers or celery can be a great alternative!
How should I store leftover Hot & Sour Soup?
Very good question! Store any leftover Hot & Sour Soup in an airtight container in the fridge for up to 5 days. Make sure it has cooled down to room temperature before sealing it in, as this helps prevent condensation from forming inside the container.
Can I freeze Hot & Sour Soup?
Yes, you can! To freeze, ladle the soup into freezer-safe containers or bags. Ensure there’s some space for the soup to expand—about an inch above the liquid should do. It will stay fresh for up to 3 months. When it’s time to enjoy, simply thaw overnight in the fridge and reheat on the stove, adding a splash of broth if it seems too thick.
What should I do if my soup is too spicy?
If your soup turns out spicier than you prefer, no worries! You can balance this by adding a bit more broth or a small touch of sugar to cut the heat. Additionally, incorporating more tofu or vegetables can help to dilute the spice. For next time, simply start with less sriracha or red chile and adjust to your taste!
Can I make this recipe allergen-friendly?
Absolutely! To make your Hot & Sour Soup free from common allergens, use tamari instead of soy sauce and check that your broth is gluten-free if necessary. If you’re prepping for someone with a tofu allergy, feel free to replace the soft tofu with another protein, such as chickpeas or more veggies for heartiness. Just ensure the rest of the ingredients align with the dietary needs!
What’s the best way to enjoy the soup after cooking?
Enjoy your Hot & Sour Soup fresh off the stove while it’s steaming hot! Pair it with scallion-sesame bread for a delightful snack or some fluffy rice to make it a more filling meal. Drizzling chili oil and garnishing with fresh cilantro right before serving adds stunning flavor and presentation. Enjoy!
Savory Hot & Sour Soup: Your Comfort Food Upgrade!
Ingredients
Equipment
Method
- Soak the dried wood ear mushrooms in water for 1-2 hours until tender.
- Heat 2 tablespoons plus 1 teaspoon of grapeseed oil over medium heat. Add minced garlic, ginger, green onions, and red chile, sauté for 2-3 minutes.
- Stir in the soaked wood ear mushrooms, sliced carrots, shiitake mushrooms, and enoki mushrooms; cook for 2-3 minutes.
- Pour in 5 cups of broth and bring it to a gentle simmer. Add bamboo shoots, cubed tofu, sriracha, sugar, rice wine vinegar, Chinese black vinegar, soy sauce, and ground white pepper.
- Slowly drizzle 2 beaten eggs into the soup while stirring gently.
- Mix 1 teaspoon of cornstarch with water to create a slurry. Stir into the soup, cooking for a couple more minutes.
- Ladle the soup into bowls, drizzling with chili oil and garnishing with cilantro and green onions.