Enjoy a delicious Chinese takeout favorite at home with this flavorful, easy recipe for Hot And Sour Soup.
I have an ongoing love affair with soup. Pretty much any soup can make an ideal dinner for me, no matter what season we’re in at the time. There’s a long list of soup recipes in my browser bookmarks, and when I say I own eight cookbooks that are only for soup, I’m not kidding. Some of these recipes take multiple days to execute, and others are ready in a matter of minutes. Depending on the day and my mood, I’ll choose a “soup of the week” from one of these sources and sip on it all week long. This week’s soup comes from the quick-and-easy list: hot and sour soup.
Hot and sour soup is a staple of Chinese-American cuisine, and it’s also a staple in my kitchen. There are lots of regional variations to this soup, but in the U.S., it’s full of tofu, mushrooms, bamboo shoots, carrots, and eggy ribbons. The “sour” in the soup comes from tangy rice vinegar, and it’s balanced with chicken broth and the bright spice of white pepper.
This hot and sour soup comes together quickly, and it’s hearty enough to be a full meal if you need it to be. The green onions are the flavor pop on top, so don’t skip the garnish in this recipe! There’s a lot of umami going on in this soup, and it’ll be hard to stop at just one bowl, so you may want to make a double batch like I do. Good thing it reheats like a dream.
Is This Hot And Sour Soup Healthy?
Hot and sour soup is pretty healthy, all things considered! It’s relatively low in both calories and saturated fat, and it’s loaded with protein from the tofu and eggs. The bamboo shoots, carrots, and mushrooms give some fiber to the dish, as well as an array of vitamins and minerals, such as iron and vitamin A. The only thing that could be concerning in this recipe is the sodium content per serving. If you’re wary of high-sodium dishes, feel free to use low-sodium soy sauce, or cut back on the soy sauce as much as you like.
Overall, this dish is relatively low-carb, and it’s suitable for dairy-free folks. You can easily make it gluten-free by substituting tamari or coconut aminos for the soy sauce, and you can make a vegetarian-friendly version by using vegetable broth instead of chicken broth.
Regional Variations For Hot And Sour Soup
Hot and sour soup is popular in many different countries besides China and the United States, such as India, Pakistan, and Japan. A far-reaching type of soup, indeed! Here are a few ways people enjoy hot and sour soup in other places.
- Japan: Japanese hot and sour soup is likely to have a traditional Japanese dashi broth base, with sake as an additional ingredient. It may be thickened with eggs and potato starch.
- India: Hot and sour soup in India may have additional ingredients, such as red and green chilis, ginger, snow peas, and a touch of sugar.
- Pakistan: You’ll find chicken and cabbage in Pakistan hot and sour soup, in addition to the ingredients in our recipe below.
How Do I Store Leftovers?
You can store leftover soup in the fridge for up to 4 days. It reheats nicely, especially on the stove. You can also freeze the soup by letting it cool completely, then storing it in a freezer-safe container, leaving some space at the top in case it expands. It should last in the freezer for up to 3 months. Before reheating it on the stove, let it thaw in the fridge overnight.
Serving Suggestions
Hot and sour soup is a great starter dish for main courses. I also like to serve it alongside egg rolls, like these Air-Fryer Egg Rolls, with some Crispy Fried Wontons. For a healthier option, you could try these fresh and tasty Spring Rolls. If you’re interested in making this soup a main dish, there are lots of ways to do it! Make some Poached Eggs and float one on top of each bowl of soup. Or, add a few Honey-Garlic Shrimp to the pot. I also add a scoop of medium-grain brown rice to my soup when I eat it as a meal.
Ingredients
- 6 cups low-sodium chicken broth
- 1 medium carrot julienned
- 4 ounces shiitake mushrooms stems removed and thinly sliced
- 4 ounces firm tofu cut into strips
- 4 ounces bamboo shoots cut into strips
- 1 teaspoon ground white pepper
- 3 tablespoons soy sauce
- ¼ cup rice vinegar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 large eggs lightly beaten
- 1 tablespoon sesame oil
- 2 green onions thinly sliced
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat. Add the carrots, mushrooms, tofu, and bamboo shoots.
- Season the broth with white pepper and soy sauce. Stir in the rice vinegar and continue to simmer for 5 minutes.
- Create a cornstarch slurry by mixing cornstarch with water until smooth. Gradually stir the slurry into the simmering soup to thicken.
- While gently stirring the soup, slowly pour in the beaten eggs to form egg ribbons. Cook for an additional minute.
- Remove the pot from heat, stir in the sesame oil, and garnish with green onions before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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