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hot and sour soup in a white bowl with a white spoon inside.
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4.48 from 23 votes

Hot And Sour Soup

Did you know that you can make restaurant-style Hot And Sour Soup in just a few minutes at home! It's super quick and easy to make, and you can adapt it to your personal taste! This Hot And Sour Soup is incredibly delicious, hearty, sour and as spicy as you like it!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Soup
Cuisine: Asian
Keyword: hot and sour soup, mushroom soup
Servings: 4
Calories: 184kcal


  • 1 small carrot julienned
  • 7 ounces shiitake mushrooms sliced, stems removed
  • 4 ounces firm tofu sliced
  • 4 ounces bamboo shoots strips (canned)
  • 6 cups chicken broth low sodium or no sodium added
  • 1 teaspoon white pepper ground
  • 1 tablespoon dark soy sauce
  • ¼ cup soy sauce low sodium
  • ¼ cup white vinegar
  • 3 tablespoons cornstarch mixed with 3 tablespoons water
  • 2 large eggs beaten
  • salt to taste

To Serve


  • Add veggies and broth: In a large pot or saucepan, add the carrots, mushrooms, tofu, bamboo shoots and chicken broth. Bring to a simmer over medium heat.
  • Stir in soy sauce and simmer: Add the white pepper, dark soy sauce, regular soy sauce, and vinegar. Continue simmering for another 3 minutes or until the mushrooms have softened.
  • Thicken the soup: Stir in the cornstarch mixture and cook for another minute until the soup has thickened.
  • Drizzle in eggs and season: Stirring the soup in a circular motion, drizzle in the eggs in a thin stream to create egg ribbons. Taste the soup for seasoning and adjust with salt, pepper and vinegar for a more vinegary taste.
  • Garnish and serve: Serve in bowls with a drizzle of sesame oil and garnish with green onions.



  1. For additional protein you can add some cooked chicken or pork to the soup. Shrimp is also a good addition.
  2. Make sure the tofu is firm tofu otherwise it might fall apart in the soup.
  3. Feel free to experiment with other spices like some ground ginger, or some cayenne pepper for some heat.
  4. When pouring the eggs, don't pour too fast, you want to go slow to get nice egg ribbons.
  5. Don't add the sesame oil until the end as garnish, if you add it to the soup the oil will blend in and you won't taste it as much.
  6. Store leftover soup in an airtight container in the fridge for 2 to 3 days. You can also freeze it for several weeks.


Serving: 1serving | Calories: 184kcal | Carbohydrates: 18g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 942mg | Potassium: 608mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2287IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg