With just 216 calories, Hot and Sour Soup just happens to be one of the healthiest mushroom soup recipes in the world! A Chinese restaurant favourite, it’s hearty, savoury, sour – and as spicy as you want it to be.
Filled with mushrooms, tofu and silky egg ribbons, Hot and Sour soup is thickened with cornflour/cornstarch so the broth is beautifully glossy. Serve as a starter with Fried Rice and Kung Pao Chicken, or have it as a meal!
Hot and Sour Soup
Can you handle the heat??
Hot and Sour Soup is what I order when I go out for Chinese and am pretending/trying to be healthy.
Hot and Sour Soup is also what I order just because I love it.
OK, well along with Spring Rolls, Chinese Corn Soup, San Choy Bow (Lettuce Wraps), Egg Foo Young (Chinese Omelettes) and Sesame Toast. It’s an all-out war of indecision, trying to decide what starter to have! #FirstWorldProblems
I never thought to make it at home until I happened across this recipe from Woks of Life. It’s my go-to website for Chinese recipes, run by a Chinese American family who used to run a Chinese restaurant!
What is hot and sour soup??
Hot and Sour soup is a Chinese soup that’s savoury, spicy and tangy. The broth is thickened and it’s filled with mushrooms, tofu, bamboo shoots and silky egg ribbons. The flavour and textures in this soup are an addictive combination, making it a firm Chinese restaurant favourite!
What goes in Hot and Sour Soup
The soup broth
Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!
The spiciness comes from finely chopped dried chillies. Red pepper / chilli flakes are a perfect substitute. Feel free to adjust spiciness to your taste!
The sourness comes from plain white vinegar. Some recipes use Chinese black vinegar or rice vinegar, but I honestly think white vinegar gives the cleanest flavour.
And the stuff that goes IN Hot and Sour Soup
- Dried shiitake mushrooms
- wood ear mushrooms
- bamboo shoots
- firm tofu
- egg
- shredded chicken (or drop in slices of tenderised Velveted Chicken)
- shallots/scallions
Because there’s a few ingredients that aren’t mainstream here, I’m going to do a quick rundown on each of them. If you’re bored, skip to the recipe!
The Mushrooms
- Dried shiitake mushrooms – dried is best because it has the best flavour, so if you really want one as good as how your favourite Chinese restaurant makes it, you’ll need to source some. Sold at major supermarkets nowadays, and also Asian stores. Subs: Fresh shiitake is good, followed by any other Asian mushrooms, Swiss Brown/Cremini mushrooms and bringing up the rear is good ole’ white mushrooms
- Wood ear mushrooms – named as such because they are shaped like ears (does that freak you out? 🙀), they have a soft crunchy texture. Wood ear mushrooms don’t have much taste when raw, but they are a great flavour sponge as well as adding great texture to the soup. Use fresh or dried – I use fresh because it’s sold at a local grocery store (eg Harris Farms). All Asian stores should carry dried, and some will have fresh. Subs: More shiitake mushrooms.
And the other stuff in Hot and Sour Soup
- Bamboo shoots – sold in cans at large grocery stores (Woolies, Coles, Harris), they have a crisp juicy texture and have a subtle taste. Mainly for texture in this soup. Subs: Any vegetable with a similar texture that can be cut into strips, like carrot, green beans, stalk of broccoli or cauliflower, or Asian greens. Use leftovers for stir fries, it’s ideal!
- FIRM Tofu – Make sure it’s a firm tofu otherwise it will disintegrate when stirred. Squeeze the packet to be sure! If you can only get soft tofu, handle delicately and stir it in right at the end.
- Chicken – I like to have a bit of protein in my Hot and Sour Soup, plus it’s poached in the broth so it adds flavour. But this is optional – there’s plenty of stuff in this soup even without! Alternatives: Shrimp/prawns, pieces of fish.
- Eggs – to make the signature silky egg ribbons!
- Shallots – aka scallions, green onions
How to make it
While the list of ingredients seems lengthy, the making part is very straight forward. Also, this recipe has a nice flow to it so it should be done from start to finish, including prep time, in about 40 minutes:
- Start by soaking the shiitake mushrooms to rehydrate them
- Pour the chicken stock into the pot and as it’s coming to the simmer, measure out and add all the flavourings
- While the chicken is poaching, get all the other “stuff” for the soup prepared (chop mushrooms, bamboo shoots etc etc)
- Tip it all in the pot and finish by thickening the Hot and Sour Soup with cornstarch / cornflour and adding egg to make the egg ribbons
Calories in Hot and Sour Soup – just 216 calories!!!
A big bowl of spicy-tangy-savoury-hearty deliciousness, and it’s just 216 calories. There are very few Chinese takeout favourites that are this healthy!
The only other ones I can think of is Chinese Lettuce Wraps (San Choy Bow) and Egg Foo Young, but they aren’t as filling in their own right so when you add a good pile of Fried Rice, it isn’t quite as low cal. 😂
Add ins: I’ve been known to add leafy Asian greens and even baby spinach to up the veg quota. I’ve also been known to add rice, to fill it out. It’s really, really good! – Nagi x
PS Giving myself a big pat on the back for (finally) adding another recipe into my Low-Cal recipe collection!
Best of Chinese Takeout recipes
- Spring Rolls – better than egg rolls!
- Kung Pao Chicken
- Beef and Broccoli
- Chop Suey (Chicken Stir Fry)
- Chow Mein
- Cashew Chicken
- Browse all Chinese recipes
The BEST Chinese Soup for a cold!
Hot and Sour Soup is the BEST Chinese Soup for a cold! The clear broth, vinegar and spiciness are ideal for clearing chest and nasal congestion, and it’s a relatively light soup (though full of flavour!) so it’s easy to digest.
So when you want something different to Chicken Noodle Soup or Chicken Rice Soup when you’re feeling under the weather, try Hot and Sour Soup!
Watch how to make it
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Hot and Sour Soup
Ingredients
- 220 g / 7oz chicken breast
- 12 dried shiitake mushrooms (or 150g/5oz fresh) (Note 1)
- 1/2 cup wood ear mushrooms , chopped 1.5cm/ 3/5" pieces (Note 1)
Hot and sour soup broth:
- 1 tsp dried chilli / red pepper flakes , adjust spice to taste (Note 2)
- 2 tsp dark soy sauce (Note 3)
- 1 tbsp light soy sauce (Note 3)
- 1 tsp ginger , finely grated
- 1/2 tsp white pepper (sub black)
- 6 cups (1.5L/1.5qt) chicken or veg stock/broth , low sodium
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup (65 ml) white vinegar (adjust to taste)
Soup:
- 125 g / 4oz firm tofu (~ 1 cup) , cut into 1.2cm / 0.5" cubes (Note 4)
- 1/4 cup bamboo shoots , thinly sliced (Note 5)
- 2 eggs , whisked
- 1/4 cup (40g) cornstarch/cornflour
- 1/4 cup (125 ml) water
- Salt to taste
- 1 shallot/scallion , finely sliced
Instructions
- Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
Poached chicken:
- Place chicken broth, ginger, soy sauces, chilli, sugar and sesame oil in a large pot over medium high heat.
- Once simmering, add chicken, cover and reduce heat so it's simmering.
- Cook 10 minutes, remove chicken and shred.
Finish Soup:
- Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.
- Stir, simmer for 10 minutes.
- Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).
- When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the signature "egg ribbons".
- Taste - add salt if desired, more chilli if you want.
- Add shallots and serve!
Recipe Notes:
Nutrition Information:
Life of Dozer
Still pursuing a no dried-dog-food diet for Dozer, incorporating fresh meat and even vegetables (with advice from a professional!).
But if a single bit of kale doesn’t get blitzed up completely, he picks his way around it… #brat
I *love* hot and sour soup, and have never thought of making it myself. Thank you very much for this recipe, Nagi! Hope you guys are away from all the fires!
I hope you love this recipe Steve!
Hi Nagi! I’m dying to cook this for my brother and me, we both love Asian food and I love hot and sour soup (he didn’t try it yet!). I have just a question, can I use 1 tsp ground ginger instead? Or is it just not the same? Thanks!
Made this h&s soup recipe. It tasted like no others that I’ve had in restaurants but was way better. Super delicious!!!
This was perfect for a cold, snowy night. I was pleased at how easily everything came together. Awesome flavour!
I’m so glad you loved it Ellie! – N x
Uhm, Shallots and Green Onion are two different things.
Green onions are called shallots here Down Under Greg! – N x
Nagi, I have found the best of food on your site, the soup was spectacular. I loved it and now will be on to your fifth recipe, all super!
Wahoo! Thanks so much for letting me know Lori!
Wow!!!! My mouth is watering right now. My daughter would also love this. I’ll definitely try this. Thanks for sharing.
I hope it’s a hit!
Awesome looks insanely delicious going to give a try in weekend!
Enjoy Don!
I made it tonight. Very delicious!!!!! Thank you!
Simple ingredients: shredded chicken, mushroom, tofu, and eggs. I used three eggs instead of two.
Will definitely make it again soon !!!!!
Perfect Hai, I’m so glad you loved it!
So good! I made it a bit spicier, and I think next time I will add a bit more vinegar as well, but this recipe was awesome! I added fish instead of chicken, and realized I had too little, so I added extra tofu. The recipe is very flexible, and can easily be adapted to personal preference. I will definitely be making this again!
forgot to rate the recipe!
Sounds like you nailed it Tamar!
This is mine and my husband’s favorite Hot & Sour soup recipe it’s perfect!! We used go to a restaurant that carried our favorite Hot & Sour soup on their menu until unfortunately they closed 😕. We have tried H&S soup recipes on the menu at many other different restaurants we just couldn’t find it anywhere!! Until we FINALLY found and tried Nagi’s H&S soup recipe which matches our favorite Hot & Sour soup recipe to a “T” Thank you so much Nagi it’s perfect 👌🏻 this is our “Go To”” recipe now, what’s great about this is you can make, eat 😋 as much as you want right in in the comfort of your own kitchen 😉😋
Woah that’s such a great compliment, thanks so much Jenny!
I think I overstirred the egg at the last step…my soup ended up looking light brown and not translucent like it should…it also didn’t have the egg ribbons that the egg was suppose to give the soup…tasted great though!! Will be making it again real soon coz now I got tofu, shiitake mushrooms and bamboo shoots leftover. Thanks for sharing!
Hi Kellie, yes you dont want to stir too quickly otherwise the ribbons break apart, but I’m glad you loved it anyway!!
Loved this soup, used whichever veg I had in the fridge/freezer and added a little more vinegar/sugar combo and snuck something me noodles in my bowl for something really filling. This was the perfect food for a cold miserable day in the UK, loving your recipes! X
Oh it’s perfect to warm you up on a cool day! I’m so happy you loved it Abi!
Just made this and it was FAB-U-LOUS!
Next time will add more vinegar, or maybe lemon juice, for a really sour flavour. Perfect heat, though I might have gone a little overboard with the Chilli and pepper, but hey – what’s life without spice. Keep up the great work 🙂
I love all things spice – this is perfect to just adjust to taste. I’m so happy you loved it Matthew!
Although I commented on this recipe just a few minutes ago, I neglected to rate it the 5 stars it deserves. Here they are now.
Sorry!!!
Thanks so much Mariko!
Really good I used silken Tofu and added later in the recipe and some Maggi with the soy sauce. 10/10 advice on the slow pour of the eggs for the texture!
Wahooo!
making the soup today and I got a new dozer. a wired hair griffon. would love to send you a picture. I love your recipes just so you know.
Just finished making this soup. I used chicken bone broth and shrimp but followed the rest of the recipe exactly. We needed more chilis, vinegar and corn starch for our tastes. Very yummy and super easy to make! It’s a keeper!
I just have to say again, your recipes are perfection!
This soup packs so much flavour. Thank you! Your recipes make me so happy
Hi Nagi, this soup was absolutely perfect! I’m sure I’ll make it again soon, and was wondering if it’s possible to use frozen chicken breast that hasn’t been thawed, maybe with increased boil/simmer time?
I know it’s ideal to defrost first, but wanted to know if it’s actually possible to cook from frozen (knowing me and my tendency to forget to move things to the fridge in advance…)
Hi Phoebe, always thaw your meat before cooking otherwise you’ll overcook the outside whilst the inside is still raw ☺️
Thanks so much! This soup has become a favourite in the colder weather. x
Hi Nagi, you mentioned substituting chicken for fish or prawns. Wondering when in the process should I add them and what sort of fish would you suggest? Ta
Hi Kathy – Add the seafood pieces a couple of minutes before the cornflour step. By the time the soup is done they will be cooked through. Any fish you like will work in this soup! (though I’d recommend white fish) – Nx
You’re a legend. Thanks Nagi. x K