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

Description

This flavorful Hot and Sour Soup combines classic Asian ingredients like shiitake mushrooms, tofu, and a tangy vinegar-soy broth, delivering the perfect balance of heat and sourness. It’s an easy, warming soup, perfect as a restaurant-style appetizer or a light main course made right in your kitchen.

Ingredients

Units Scale

Mushrooms

- - 6 dried shiitake mushrooms
  - 2–3 small wood ear mushrooms (optional)

Soup Base

- - 3 tablespoons cornstarch
  - 2/3 cup water
  - 2 tablespoons canola or vegetable oil
  - 1 small yellow onion, finely chopped
  - 6 cups chicken broth
  - 1 cup firm tofu, drained and diced into 1/4-inch cubes

Seasonings & Flavors

- - 4 tablespoons rice vinegar
  - 1 tablespoon soy sauce
  - 1/4 teaspoon Kosher salt
  - 1/8 teaspoon ground white pepper
  - 1 teaspoon toasted sesame oil

Egg & Garnish

- 1 egg, beaten
- 2–3 green onions, chopped for garnish

Cook Mode Prevent your screen from going dark

Instructions

Soak and Prepare Mushrooms – Place the dried shiitake and wood ear mushrooms in a small bowl and cover with hot water. Soak for about 30 minutes until rehydrated, then squeeze the mushrooms dry, reserving the soaking water. Remove the shiitake stems and slice the caps; trim and chop wood ears if using.
Make Cornstarch Slurry – In a small bowl, thoroughly mix the cornstarch and 2/3 cup water to form a smooth slurry. Set aside for thickening the soup later.
Sauté Onion – Heat 2 tablespoons of canola or vegetable oil in a 3-quart saucepan over medium heat. Add the finely chopped yellow onion and cook for 3–5 minutes, stirring, until softened and translucent.
Simmer Soup Base – Add the chicken broth, sliced mushrooms, chopped wood ear mushrooms, and the reserved mushroom soaking liquid to the pan. Bring to a boil, then lower the heat and simmer for 15 minutes to infuse flavors.
Thicken the Soup – Stir the prepared cornstarch slurry into the simmering soup. Cook for about 3 minutes, stirring, until the soup thickens.
Add Tofu and Seasonings – Gently add the diced tofu, rice vinegar, soy sauce, kosher salt, and ground white pepper. Stir well to combine.
Add Egg Threads – Bring the soup to a gentle (lazy) boil. Drizzle the beaten egg slowly into the soup while stirring with a fork or whisk to create delicate egg threads.
Finish and Serve – Stir in the toasted sesame oil for aroma and richness. Serve the soup hot, garnished with freshly chopped green onions.

Notes

You can substitute vegetable broth for chicken broth for a vegetarian version.
Adjust the sourness and heat by adding more vinegar or white pepper to taste.
Wood ear mushrooms add texture but are optional.
For a gluten-free version, use tamari instead of soy sauce.

Nutrition

Serving Size: 1/4 of recipe
Calories: 140
Sugar: 3g
Sodium: 900mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 7g
Cholesterol: 50mg