Hot and Sour Soup Recipe

Hot and Sour Soup Recipe

How To Make Hot and Sour Soup

This hot and sour soup brings an Asian twist to your usual soup recipe. Made with fresh mushrooms, tofu, egg, and green onions tossed in a savory broth.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 6cupschicken broth
  • ½inchslice of fresh ginger
  • ¼cupsoy saucelow sodium
  • ¼cuprice vinegar
  • ½tsphot sauceor more to taste
  • 1cupshiitake mushroom capsthinly sliced
  • ½cupbamboo shootsthinly sliced
  • ¼cupCorn Starch
  • 2pcseggsbeaten
  • 16 ozpackage extra firm tofudrained and cut into 1/2 inch pieces
  • 1tspsesame oil
  • Salt and pepper to taste
  • ¼cupgreen onionssliced, plus more for garnish


  1. Place the chicken broth, ginger, soy sauce, rice vinegar, hot sauce, mushrooms, and bamboo shoots in a large pot over medium-high heat. Bring to a simmer.

  2. Cook for 5 minutes or until mushrooms is tender. Remove the piece of ginger and discard.

  3. In a small bowl, whisk together the corn starch with 1/4 cup cold water. Add the cornstarch mixture to the pot and stir well.

  4. Cook for 1 to 2 minutes or until soup has just thickened.

  5. Stir the soup in a circular motion while slowly pouring in the beaten eggs.

  6. Stir in the tofu, sesame oil, salt, and pepper to taste and green onions. Cook for 2 to 3 minutes until tofu is heated through.

  7. Serve and garnish with more green onions if desired.


  • Calories: 195.20kcal
  • Fat: 7.68g
  • Saturated Fat: 1.72g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 2.79g
  • Polyunsaturated Fat: 2.56g
  • Carbohydrates: 17.94g
  • Fiber: 1.75g
  • Sugar: 4.68g
  • Protein: 14.00g
  • Cholesterol: 60.52mg
  • Sodium: 964.83mg
  • Calcium: 222.81mg
  • Potassium: 520.79mg
  • Iron: 1.97mg
  • Vitamin A: 27.85µg
  • Vitamin C: 2.23mg
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