Asian-Inspired

Easy Hot and Sour Soup

Try this simple restaurant-style hot and sour soup with deep savory and sour flavors filled with mushrooms, tofu and silky egg ribbons.

Szechuan Hot and Sour Soup

Chinese hot and sour soup is a huge weakness of mine and my regular go-to because of the vast myriad of flavors tucked away in its thick broth. You have the chili-spiced broth with its flavor deepened by an intensely sour taste that is really hard to forget but so easy to dive into.

I’ve had a few variations of the hot and sour soup at Chinese buffets but for some reason, they are just not as sour as they’re supposed to be. Not enough to justify the ‘sour’ part in its name anyway. So this easy hot and sour soup recipe emphasizes on the sour and hot part of the soup to give it that intense, unforgettable flavor.

Szechuan Hot and Sour Soup

As mentioned, here’s my take, catered to how sour I prefer it. Feel free to add the vinegar in gradual increments to suit your taste as you may not like it as sour as mine. The soup should have a thick consistency with mushrooms and tofu adding texture and egg strands beautifully wrapping up the whole thing.

It may not be as authentic as you’d like. There are many recipes for that on the internet. I just wanted a simple recipe to replicate my favorite soup at home. With that in mind, I used a pre-made chili sauce or Sriracha sauce here but for a more authentic take, you can use Asian dried chilies.

Szechuan Hot and Sour Soup

If you ask me, the beauty of this soup is in its silky egg strands. It takes time and practice to perfect this without getting a semi-scrambled egg mess instead but it’s worth it. If you need some pointers on how to go about making egg strands, hop over to my egg drop soup recipe as I’ve explained it there in some detail.

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Easy Hot and Sour Soup


  • Author: The Cooking Jar
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 8 1x

Description

Try this simple restaurant-style hot and sour soup with deep savory and sour flavors filled with mushrooms, tofu and silky egg ribbons.


Ingredients

Units Scale
  • 1/2 cup button mushrooms, cut into matchsticks
  • 1/2 cup tofu, cut into matchsticks
  • 8 cups chicken stock
  • 1/2 teaspoon ginger, minced
  • 4 teaspoons soy sauce
  • 3 tablespoons chili sauce/Sriracha sauce
  • 3 teaspoons white vinegar
  • 1 teaspoon sesame oil
  • 1 egg, beaten
  • 4 tablespoons cornstarch mixed with 8 tablespoons cold water
  • 2 green onions, sliced

Instructions

  1. Combine the chicken stock, ginger, soy sauce and chili paste in a large pot and bring to a boil over medium-high heat.
  2. Slow stir in the cornstarch slurry and simmer until the soup thickens.
  3. Add mushrooms, tofu, vinegar and sesame oil and stir gently, simmering for 3 minutes.
  4. Remove from heat and slowly drizzle in egg mixture, constantly stirring with a fork.
  5. Dish and serve hot.
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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8 Comments

  • Reply
    Nola
    December 8, 2017 at 11:15 AM

    I’d love to make this but my partner is allergic to eggs. Will it work if I just leave the egg out, or can you recommend a substitute?

    • Reply
      The Cooking Jar
      January 29, 2018 at 4:45 PM

      It will work without the egg strands although that’s a huge part of the hot and sour soup!

  • Reply
    Lorna
    September 27, 2015 at 3:44 PM

    What can you use in place of a Dutch Oven if you don’t have one?

    • Reply
      The Cooking Jar
      September 28, 2015 at 4:19 PM

      Any stock pot will do too. Just a pot big enough to accommodate 8 cups of chicken stock plus some fillings. If you don’t have something big enough, you can also scale down the recipe by half! Thanks for trying out and old recipe of mine 🙂

  • Reply
    Native Girl
    October 24, 2013 at 11:58 PM

    Have you ever frozen this?

    • Reply
      The Cooking Jar
      October 25, 2013 at 7:14 AM

      No, I have only frozen lentil soups before, this one doesn’t last long enough for me to have leftovers.

  • Reply
    dassana
    October 21, 2013 at 4:38 PM

    one of the indo chinese soups which i just love. this is a must whenever we order chinese food. but we have the vegetarian version.

    • Reply
      The Cooking Jar
      October 22, 2013 at 11:16 PM

      Agreed, I cannot enjoy a Chinese buffet without this.

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