Hot & Sour Soup (Quick Chinese-Style Recipe)

What to expect 🍲

This is a Chinese-style Hot & Sour soup with a bold, tangy broth, gentle heat, and lots of “bite” from mushrooms and tofu. The classic finish is a thin drizzle of beaten egg stirred into the hot soup to create delicate strands.

Flavor balance tip: build the soup so it tastes good before thickening. Once the starch goes in, the broth feels milder and you may want a touch more vinegar or chilli.

Quick overview ⏱️

• Serves: 4
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Difficulty: Easy

Ingredients 🧄

Base

• 1.5 L chicken stock (or vegetable stock)
• 200 g chicken (breast or thigh), sliced thin (optional)
• 100 g mushrooms (shiitake, oyster mushrooms, or a mix), sliced
• 1 medium carrot, cut into thin matchsticks or slices
• 1 small onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tbsp fresh ginger, grated
• 100 g firm tofu, diced

Seasoning (hot + sour + savory)

• 1 tbsp soy sauce (add more to taste)
• 2 tbsp rice vinegar (add more to taste)
• 1–2 tsp chilli paste or chilli sauce (to taste)
• 1 tsp sugar (optional, to round the edges)
• Freshly ground black pepper (generous pinch, to taste)

To thicken + finish

• 1–2 tbsp cornstarch
• 3 tbsp cold water (for the slurry)
• 1 egg, beaten

To serve

• Fresh coriander (cilantro), chopped
• Sliced red chilli (optional)

Method 🔥

1. Heat the stock. Bring the stock to a gentle boil in a pot.
2. Cook the chicken (optional). Add the sliced chicken and simmer 3–5 minutes until just cooked through. Lift it out to a bowl (this helps prevent overcooking) and set aside.
3. Build the soup. Add mushrooms, carrot, onion, garlic, and ginger to the pot. Simmer 5–7 minutes, until the vegetables soften but still have a bit of bite.
4. Season the broth. Stir in soy sauce, rice vinegar, chilli, sugar (if using), and black pepper. Taste and adjust—aim for a broth that’s clearly tangy and pleasantly spicy.
5. Thicken. Mix cornstarch with cold water to make a smooth slurry. Pour it in while stirring. Simmer 30–60 seconds until slightly glossy and lightly thickened (don’t make it gravy-thick).
6. Add tofu + return chicken. Add tofu and the cooked chicken back in. Warm through for 2–3 minutes at a gentle simmer.
7. Create egg ribbons. Reduce the heat so the soup is hot but not aggressively boiling. Slowly drizzle in the beaten egg while stirring in one direction. Stop stirring after a few seconds to let the strands set.
8. Serve. Ladle into bowls and top with coriander and sliced chilli.

Tips, variations & common mistakes ✅

• Adjusting sourness: add vinegar at the end in small splashes if you want a brighter finish. Avoid boiling hard after adding lots of vinegar—it can dull the aroma.
• Adjusting heat: start modest, then add more chilli at the table so everyone can tune their bowl.
• Texture control: thicken gradually. If you over-thicken, thin it with a little extra stock or hot water and re-season.
• Vegetarian option: use vegetable stock, skip the chicken, and add extra mushrooms or a handful of sliced bamboo shoots if you have them.
• Serving ideas: great on its own, or make it a bigger meal by adding cooked noodles or a scoop of steamed rice.

FAQ ❓

Can I make it ahead?

Yes. Make the soup base and refrigerate for up to 2 days. For the best texture, reheat gently and add the egg ribbons just before serving.

Why is my soup not “hot and sour” enough?

Most often it needs a bit more vinegar and black pepper. Add vinegar in small increments and finish with freshly ground pepper; then increase chilli if you want more heat.

Our picks (handy shortcuts & add-ons) 🛒

• AHG Pasta for soup Hot & Sour 50 g – a quick way to boost the signature hot-and-sour profile when you’re short on time.
• Dek Som Boon Hot Chilli sauce 700 ml – an easy heat upgrade for the bowl or the pot.

Related category

• Recipes – more everyday Asian cooking ideas.