Easy Chinese Hot and Sour Soup Recipe (VIDEO)
An easy and authentic Chinese Hot and Sour Soup with homemade chicken stock, packed with tofu, mushrooms, vinegar, and white pepper—cozy, spicy, tangy, and ready in 30 minutes.
This Easy and Authentic Chinese Hot and Sour Soup is warm, comforting, and packed with the bold flavors I grew up with—tangy, savory, spicy, and deeply satisfying. It’s a simple, nourishing soup that tastes just like your favorite Chinese restaurant version but is incredibly easy to make at home.
You can enjoy the soup by itself, or add dumplings to make it a full meal – like this Hot & Sour Soup with Chicken Dumplings. If you like Chinese takeout soup, check out this Easy Egg Drop Soup and One Pot Wonton Soup.
What Is Hot and Sour Soup?
Hot and Sour Soup is a classic Chinese dish known for its perfectly balanced flavors—heat from white pepper and chili, and sourness from black vinegar. Traditionally made with tofu, mushrooms, bamboo shoots, and a silky egg ribbon, it’s a comforting bowl served all year long but especially loved during the colder months. This homemade version captures all the authentic flavors with minimal effort.
Ingredients
You’ll need the following ingredients to make the Best Hot & Sour Soup:
- Homemade Chicken Stock: I find that to make the best quality hot and sour soup is to use homemade chicken stock or chicken broth. You can also use store bought stock of your choice.
- Tofu: I used firm tofu for this recipe, but you can also use soft tofu.
- Mushroom: I used enoki mushroom, wood ear mushroom, and shiitake mushrooms. You can find all different kinds of mushroom in any Asian grocery stores.
- Bamboo Shoots: Class ingredient of hot and sour soup.
- Soy Sauce: adds salty umami foundation to the soup
- Black Vinegar: For authentic hot and sour soup, I used black vinegar for that deep and complex flavor. If you can’t find Chinese black vinegar, you can also use rice vinegar, which has a sharper sourness.
- White Pepper: this is what makes up the “hot” flavor of the soup. I do not recommend using black pepper for this recipe.
- Cornstarch: helps thickens the soup for that signature silky texture
- Eggs: swirled in at the end for the delicate and beautiful egg ribbons
See recipe card below for a full list of ingredients and measurements.
How to Make Authentic Hot and Sour Soup:
- Build the Broth: In a large pot over medium heat, add chicken stock, soy sauce and cooking wine. Bring it to a boil.
- Add the Vegetables: Add carrots, mushroom, bamboo shoots to the soup. Let it simmer for 2-3 minutes, then add tofu.
- Thicken the Soup & Add Egg: Slowly pour in cornstarch slurry and continue simmer until the soup thickens. Then slowly add beaten eggs and stir to create beautiful egg ribbons.
- Taste & Adjust: In the end, add vinegar, sesame oil, and white pepper. Taste and add more seasoning as needed.
What to Serve with Hot & Sour Soup
These are my favorite dishes to serve with Hot & Sour Soup:
- Pork and Cabbage Dumplings
- Chicken and Cabbage Dumplings
- Garlic Fried Rice
- Chicken Chow Mein
- Beef Lo Mein
Substitutions & Variations
- Protein Options – feel free to swap tofu with chicken, pork, shrimp, or other seafood variations.
- Mushroom Variations – shiitake mushroom, wood ear mushroom, enoki mushroom are all good options.
- Adjust Heat Level – add more white pepper for more heat. You can also add chili oil or chili paste for extra spice.
- Adjust the Sourness – add more vinegar for a tangier soup.
- Thick or Thin Soup – Add extra cornstarch slurry for a thicker texture, or add more broth for thinner texture.
Equipment
How to Store and Reheat
To Store: leftover hot and sour soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
To Reheat: You can reheat gently on the stovetop over medium heat, or microwave until the soup id warm.
Top Tips for Success
✨ Slice ingredients thinly for the best texture.
Hot and sour soup is known for its delicate, slurpable ingredients. Thin slices of tofu, mushrooms, and bamboo shoots help the flavors meld beautifully and create that classic restaurant-style feel.
✨ Use white pepper — it’s essential for authentic flavor.
White pepper gives hot and sour soup its signature heat. It’s different from black pepper and adds a mild but sharp warmth that is uniquely Chinese. Add more if you like extra spice!
✨ Add the egg slowly for perfect ribbons.
Turn the heat down and swirl the soup gently as you drizzle in the beaten egg. Pouring too fast (or into boiling soup) creates clumps instead of those silky, feathery ribbons.
✨ Adjust vinegar and spice at the end.
Everyone prefers a different balance of “hot” and “sour.” Add more black vinegar for extra tang or a pinch more white pepper or chili oil for more heat.
✨ Don’t skip the cornstarch slurry.
It gives the broth that glossy, silky finish. Add gradually and stir continuously so the soup thickens evenly.
✨ Use the best broth you can.
A rich and high-quality chicken bone stock or broth gives the soup depth and restaurant-level flavor.
Easy Chinese Hot and Sour Soup Recipe
Ingredients
- 1 ½ Liter chicken stock, homemade or store bought
- 2 tablespoon light soy sauce
- 2 tbsp Shaoxing wine , or any cooking wine
- 1 carrot, julienne
- 1 bunch enoki mushroom
- 4 wood ear mushroom, rehydrated and thinly sliced
- 4 shiitake mushroom , rehydrated and thinly sliced
- 1 cup bamboo shoots, thinly sliced
- ½ block firm tofu , thinly sliced
- 2 tablespoon Chinese black vinegar, plus more to taste
- 1 teaspoon sesame oil, plus more to taste
- 1 teaspoon white pepper, plus more to taste
- salt, to taste
- cilantro or green onion, for garnish
- chili oil, optional
- 2 tablespoon cornstarch
- 3 tbsp water
- 2 eggs , beaten
Instructions
- In a large pot, add chicken stock. Heat over medium-high heat and bring to a boil.
- Add soy sauce and cooking wine and bring it to a gentle simmer.
- Add carrots, enoki mushroom, wood ear mushroom, shiitake mushroom, and bamboo shoots to the soup. Let is simmer for about 2-3 minutes. Then add sliced tofu and simmer for another 2-3 minutes.
- To make cornstarch slurry, mix 2 tablespoons of cornstarch with 3 tablespoons of water in small bowl. Slowly pour the cornstarch slurry into the soup, stirring continuously until the soup thickens and becomes silky. Add more cornstarch slurry if you prefer thicker texture.
- Lower the heat. Then slowly drizzle the beaten eggs into the soup while stirring in circular motion, letting it form into delicate egg ribbons.
- In the end, add Chinese black vinegar, sesame oil, and white pepper. Taste and add more seasonings to your liking. Add more vinegar if you like the sourness, and add more white pepper to add more heat. Optional: you can add chili oil for extra spice.
- Garnish with cilantro or green onions. Add more salt and white pepper if needed. Serve hot and enjoy!
