Can I use fresh mushrooms instead of dried?

While dried mushrooms provide more intense flavor and texture, you can use fresh shiitakes in a pinch. The soup will be lighter but still tasty—just skip the soaking step and add a little more broth.

How do I make the soup vegetarian or vegan?

Simply swap chicken broth for good-quality vegetable broth, and leave out the egg if you want it fully plant-based. The soup remains rich and soulful thanks to the mushrooms and tofu.

Is it possible to add more spice to the soup?

Absolutely! Add a squirt of Sriracha, a splash of chili oil, or a pinch of white pepper or red pepper flakes to turn up the heat to your liking.

Can this soup be made in advance?

Yes! Hot and Sour Soup holds up beautifully. The flavors develop and deepen after a day in the fridge—just reheat gently and stir before serving.

Hot and Sour Soup Recipe

When you’re craving something warm, zesty, and packed with comforting flavor—but you don’t have hours to spend in the kitchen—this Hot and Sour Soup recipe is your new go-to. Imagine savoring a perfectly balanced bowl, filled with tender mushrooms, silky tofu, a swirl of delicate egg ribbons, and a tangy broth with just the right hint of heat. It’s the ultimate answer for a cozy, satisfying meal on busy weeknights, and comes together much more easily than you might think. If you ever wished for takeout-level deliciousness right from your own stove, this is the soup you’ll want to make again and again.

Why You’ll Love This Recipe

Quick Comfort: You’re barely over an hour from start to steaming-hot finish, with minimal prep and no complicated steps.
Takeout Taste, Home Kitchen: It’s so fresh and deeply flavorful, you may never order this classic from a restaurant again.
Customizable: Whether you love extra heat, need it vegetarian, or want more protein, it’s so easy to tweak to your taste.
One-Pot Wonder: Less mess, fewer dishes, and the result is pure comfort—perfect for evenings when you need nourishing food fast.

Ingredients You’ll Need

Here’s what you’ll need for a truly soul-warming Hot and Sour Soup—with notes on why each ingredient matters:

Dried Shiitake Mushrooms: Bring savory umami depth and chewy texture—the very essence of classic hot and sour soup.
Wood Ear Mushrooms (optional): Add a gentle crunch and delicate, earthy flavor. Skip these if you can’t find them; the soup is still excellent.
Cornstarch: For thickening the soup, giving it that silky, almost restaurant-style consistency.
Water: To mix with the cornstarch and also to soak your mushrooms.
Canola or Vegetable Oil: For sautéing the onions; keeps the flavors clean and light.
Yellow Onion: Adds essential sweetness and aroma to the broth base.
Chicken Broth: The main body of the soup, providing richness—swap for vegetable broth if you prefer.
Firm Tofu: Adds pure creaminess, stretches the protein, and soaks up all those bold flavors.
Rice Vinegar: Delivers the characteristic tang; go for unseasoned rice vinegar for best flavor.
Soy Sauce: For saltiness and deep savoriness—use reduced sodium if watching salt intake.
Egg: One is plenty; beating it allows those unmistakable ribbons to form for extra texture.
Toasted Sesame Oil: Drizzle this in at the end for irresistible nutty aroma and a finishing touch.
Kosher Salt: Enhances all the layers of flavor—adjust as needed.
Ground White Pepper: Lends subtle heat and that signature “hot” flavor; black pepper will work if needed, but the white variety is classic.
Green Onions: A burst of color and freshness as garnish.

Note: The mushroom soaking water is liquid gold—don’t toss it, use it to enrich the broth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s plenty of room here to get creative or adapt to what’s in your fridge:

Make it Vegetarian: Use vegetable broth and skip the egg if desired; the flavors will stay just as lively.
Switch Up Proteins: Add thin slices of chicken breast, shrimp, or even pork tenderloin for extra heartiness.
More Veggies: Mushrooms are only the start—julienned carrots, bamboo shoots, or napa cabbage fit in beautifully.
Dial the Heat: If you want this spicier, a drizzle of chili oil or a pinch of red pepper flakes does wonders.
Noodle It Up: Drop a handful of quick-cooking noodles for a more substantial meal.

How to Make Hot and Sour Soup

Step 1: Prep the Mushrooms

Start by soaking your dried shiitakes (and wood ear mushrooms, if using) in hot water for about 30 minutes until plump. Squeeze them dry, keep that soaking water aside, and slice off the stems before slicing the caps. Chop wood ears nice and fine.

Step 2: Make Cornstarch Slurry

Mix your cornstarch with water in a small bowl to make a smooth, lump-free paste. This step prevents clumps later!

Step 3: Sauté the Base

Heat oil in a medium saucepan over medium heat. Toss in your chopped onions and cook until soft and fragrant—just a few minutes.

Step 4: Build the Broth

Pour in your chicken broth, the reserved mushroom soaking liquid, and add the sliced mushrooms. Bring to a boil, then turn it down to simmer gently for 15 minutes. Your kitchen is going to smell incredible.

Step 5: Thicken It Up

Slowly stir in your cornstarch mixture, letting the soup cook for another three minutes as it thickens.

Step 6: Add Flavor and Protein

Now add the tofu cubes, rice vinegar, soy sauce, salt, and white pepper. Bring everything up to a “lazy boil”—not a rolling boil, just enough to see movement but not turbidity.

Step 7: Swirl in the Egg

Drizzle the beaten egg in a thin stream through a fork or whisk over the simmering soup. Watch as gorgeous egg threads form!

Step 8: Finish Strong

Off the heat, swirl in a dash of toasted sesame oil and top with plenty of green onions before serving. Ladle into bowls and enjoy while piping hot.

Pro Tips for Making the Recipe

Don’t Skip the Mushroom Water: It holds so much umami—this is secret “umami stock.”
Consistent Tofu Cubes: Keep tofu pieces small and even so they gently soak up flavor without breaking.
Egg Swirl: Pour the egg in slowly and move your utensil in gentle circles to create delicate, lacy ribbons.
Taste as You Go: Adjust the vinegar or pepper to hit that perfect hot and sour balance for your palate.

How to Serve

There’s no wrong way to enjoy a bowl of Hot and Sour Soup, but a little garnish goes a long way.

Garnish:

A shower of fresh green onions right before serving adds crunch and brightness. Feel free to toss in a little extra drizzle of sesame oil or even cilantro if you love fresh herbs.

Pairings:

Serve on its own as a quick meal, or alongside steamed rice, scallion pancakes, or your favorite stir-fried veggies for a complete dinner. If you’re setting out a bigger menu, this soup makes a perfect starter for dumplings or crispy spring rolls.

Make Ahead and Storage

Storing Leftovers

Cool your soup before transferring to airtight containers. It keeps well in the fridge for up to 3 days. The flavors actually get even deeper overnight.

Freezing

Portion soup into freezer-safe containers, leaving a little space for expansion. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring now and then. Microwave works too—but give it a stir for even heating. If the soup thickens too much, loosen it with a splash of water or broth.

FAQs

Can I use fresh mushrooms instead of dried?

While dried mushrooms provide more intense flavor and texture, you can use fresh shiitakes in a pinch. The soup will be lighter but still tasty—just skip the soaking step and add a little more broth.
How do I make the soup vegetarian or vegan?

Simply swap chicken broth for good-quality vegetable broth, and leave out the egg if you want it fully plant-based. The soup remains rich and soulful thanks to the mushrooms and tofu.
Is it possible to add more spice to the soup?

Absolutely! Add a squirt of Sriracha, a splash of chili oil, or a pinch of white pepper or red pepper flakes to turn up the heat to your liking.
Can this soup be made in advance?

Yes! Hot and Sour Soup holds up beautifully. The flavors develop and deepen after a day in the fridge—just reheat gently and stir before serving.

Final Thoughts

Hot and Sour Soup is the kind of dish that delivers maximum reward with minimal fuss—a flavor-packed hug in a bowl, made from pantry staples, and faster than calling for takeout. Whether you’re new to making soup from scratch or just looking to spice up your weeknight dinner rotation, this recipe is here to prove just how easy, adaptable, and irresistibly delicious homemade can be. Give it a try, experiment with your favorite twists, and enjoy every tangy, savory spoonful.