Hot and sour soup is the perfect mix of bold, tangy, and spicy flavors, all wrapped up in a warm, comforting bowl. It’s a Chinese Restaurant classic that’s packed with textures and umami goodness. I fell in love with this soup when mum ordered it as an entree at a Chinese restaurant and it’s been tradition ever since!
You’ll Love Hot and Sour Soup because…
- Flavor Bomb: It’s spicy, sour, savory, and seriously satisfying.
- Easy to Customize: Add more spice, swap out the protein, or make it vegetarian—it’s your call!
- Pure Comfort: Perfect for cold days, sick days, or just because you’re craving something amazing.
This isn’t your average soup—it’s bursting with bold flavors and features unique ingredients like dried shiitake and black fungus mushrooms that make every bite a texture adventure. It’s hearty yet light, comforting yet bold.
Have a look at my other soup recipes to keep yourself cosy and warm this winter!
Lee Kim Lee soy sauces are all naturally brewed with non-GM soy beans with no preservatives added, this range is used by professional kitchens and households around the world.
Chinese Hot and Sour Soup
Ingredients
For the broth
- 1 litre chicken stock / water, vegetable broth if vegetarian
- 2 tbsp soy sauce
- 2 tbsp chinese black vinegar, white vinegar is suitable
- 1 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 2 tbsp sesame oil
- 1/2 tsp chilli flakes
Main ingredients
- 1/4 cup shiitake mushrooms, sliced
- 1/4 cup sliced black fungus mushrooms, soaked and drained
- 1/4 cup bamboo shoots, sliced (optional)
- 1 block firm tofu, cubed
- 1/4 cup carrots, peeled and julienned
- 2 eggs, beaten
Thickening slurry
- 2 tbsp water
- 2 tbsp cornstarch
Garnish
- Green onion
- Sesame oil
Instructions
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the soy sauce, black vinegar, sugar, salt and white pepper. Stir to combine and let it simmer for 5-10 minutes to allow the flavors to meld.
- Add the soaked mushrooms, carrots and bamboo shoots to the pot. Let them cook for about 5 minutes, or until vegetables are soft and tender. Stir in the tofu and let it heat through for a couple of minutes.
- Bring to boil, stir in eggs to create silky strands. In a small bowl, mix the cornstarch and water together to make a slurry. Slowly pour it into the simmering soup while stirring to thicken it.
- Let it cook for a few more minutes until the soup has a nice, smooth consistency. Taste and adjust seasoning as required. Add more vinegar for extra tang, more white pepper for spice, or a little more soy sauce for depth.Serve and garnish with green onions and a few extra drops of sesame oil, if desired.
