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
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Dried shiitake mushrooms
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wood ear mushrooms
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bamboo shoots
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firm tofu
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egg
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shredded chicken (or drop in slices of tenderised Velveted Chicken)
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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
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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
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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
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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!
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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.
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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.
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Eggs – to make the signature silky egg ribbons!
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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:
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Start by soaking the shiitake mushrooms to rehydrate them
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Pour the chicken stock into the pot and as it’s coming to the simmer, measure out and add all the flavourings
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While the chicken is poaching, get all the other “stuff” for the soup prepared (chop mushrooms, bamboo shoots etc etc)
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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
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Spring Rolls – better than egg rolls!
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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, pepper 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
Hot and. Sour soup. Is how. I. Judged a restaurant. This would be at a good restaurant. Easy to make and very tasty. Thank. You
Love hearing that!! I judge Chinese restaurants by the beef they use! N x
When I go to the local Chinese restaurant I always get hot and sour soup! but I was wondering where can I get the mushrooms?
Hi Mark! I’m in Sydney and everything for this is sold at Harris Farms and at most Coles/Woolies. And of course, Asian grocery stores! N x
Made this today – and it was delish!!! With one spoonful, I was back in my favourite childhood Chinese restaurant ❤️❤️❤️
Can’t wait for your next recipe!
Ps – offered some of this to Squiggle (my Goldie) – turns out he does NOT like vinegar hahah. What does dozer think?
Dozer doesn’t like vinegar either!!! in fact, when we need to keep him away from a low coffee table laden with cheese and crackers, we just wave a wine glass under his nose and he scoots away quickly!! N x
Hi Nagi thanks for hot and sour soup recipe..need to make something spicey it’s -9c today in toronto canada😈.
I have been.making Lucas food for sometime he suffers.with a chronic ear infection so no dry food..we use twice ground raw chicken and bones plus a dry veg and food mix avlb in Canada and USA “Honest Kitchen” preference base. Mix. .plus for his arthritis “glucosamine/chondroitine. He is tolerating this food well..the meat is given to him in raw form Vet said it helps his condition so fi gers crossed 👍🐕
Sounds similar to what Dozer gets! He has glucosamine too 🙂 Lucky Luca, that he has someone like you to take such great care of him – N x
I loved this soup. It really takes the edge off of the cold north wind that’s blowing on us today. Have you considered posting dog food recipes.? I’ve been looking for one, but they aren’t easy to find.
Hi Rose! I have but the reason I don’t is because I’m not an expert. 🙂 And different diets apply to different dogs. The diet I have for Dozer is one that was created by a professional. I just work within the rules he provided. I am happy to share the information but I would have heavy caveats. I have often thought about doing dog cakes / cupcakes etc though! N x
Thank you for this recipe. Hot & Sour soup was my go to order when I was sick. Sadly the restaurant closed many years ago. I’ve not found a comparable. Really looking forward to trying it. 🙂
I think you’ll love this Cheryl! Woks of Life is a brilliant recipe website – and real Chinese restaurant recipes! N x
Have not made for ages – don’t even remember the whereabouts of my old recipe. This definitely ‘reads’ more excitingly and will be made soonest: thank God Down Under all these are everyday ingredients 🙂 !
I think you’ll like this one Eha! N x
My grand daughter is in China on a high school xchange program. I’ll make this for her when she gets home. Just don’t know about the tofu tho, any substitute? Smart pooch!
Hi Dona! You can skip it if you want 🙂 I can’t think of a similar sub – unless you’re happy to use fishballs or something with a similar texture 🙂 N x
Hot and Sour Soup ladled over wontons is amazing!! (And a full meal!)
GENIUS! I’m going to put that suggestion in my wontons! N x
I have a suggestion that I use in making soup. Rehydrate the mushrooms in the soup chicken stock. No use throwing out all that mushroom flavor. Or, rehydrate in water, then use the water for the soup.
Now THAT is clever. I’m going to try that! It will add mushroom flavour into the broth that’s not usual but it will be TASTY!! N x
This is a great idea, Fred! Surprising how it never occurred to me before – I will do this next time I cook this soup!
Nagi – thanks! My husband and I love this soup and order it every time we’re at a Chinese restaurant. Now off to make it at home!
I have 18 inches of snow on the ground…and 24 hours more to come. I do not have a d–n thing that I need for this soup but the chicken broth and the eggs. I am also am fighting a cold and now all I want is this soup
Sorry to hear you’re feeling under the weather Becky. Do you have the broth flavourings – ie soy sauce, vinegar. some kind of chilli? You could make a culled back version with egg ribbons and add some veg. Or – do you have creamed corn in a can? if so, try the Chinese corn soup – same egg ribbons, similar soup flavour but with corn instead of mushrooms 🙂 N x
At least Dozer leaves the bits in the bowl!!! My bischon would lick the gravy from mushrooms or peas and lay them on the carpet.
Thank you for the recipe. We love Hot n’ Sour soup, but frequently find it wanting as a takeout – will definitely make this soon.
Ba ha ha!! That’s smarter than picking your way around a single kale leaf – just flick ’em out! 😂
As usual sounds delicious and easy to make. Will try soon.
Hope you get a chance Jonathan! N x
Thank you so much for this recipe! It is cold and raining outside and I am going to make it for lunch, but like you, I can eat this any weather and enjoy every bit! Janie
I hear you Janie! I ate this multiple times in the past month! N xx
I just made this, had everything aside from bamboo (used celery it was fine) and it was delicious and I’m hoping it helps clear a sore throat! Thanks Nagi!!!
It worked for me! I had a killer throat last week and this saved me 🙂 So glad you enjoyed it Kathy, feel better soon! N x
Sorry–I forgot to ask–do you drain the mushrooms before adding or include the mushroom juice as well? I know sometimes you do, but sometimes, because there can be grit, you don’t.
Added directions – drain and keep for other use or discard 🙂 You could add it but it makes the broth mushroomy which is not the way it’s supposed to be. (Albeit tasty!)
A co-worker highly recommended this to make you feel better when you get a cold. This is a great recipe to have on hand–thank you!
Yes it is! The vinegar and chilli are terrific for colds! N x
Smart dog!
Don’t encourage him! 😂
Hi Nagi
I have forever been searching out a Hot and Sour soup recipe after having what I consider the best hot and sour soup in a mom & pop restaurant in downtown Toronto’s China Town. This one looks just like it however they used prawn instead of chicken and I believe that really makes this soup stand out as a high end soup. By the way, my sons and I had soup that day after coming in out of a cold damp winter day and the soup took the chill right out of us.
Cheers!
Oh yes! “Posh” versions are the seafood versions! Just plonk the shrimp/fish into the broth right at the end to cook! N x
Thanks so very much for this Nagi! It is absolutely one of my favorite soups, but I could never order it in a restaurant because it wasn’t gluten free.
I am just making this for me, so can the leftovers be stored in the refrigerator, and for how long? Will it taste good reheated?
I had to home cook for my little buddy before he passed away. I had a professional dog nutritionist from California. She was awesome!! I adore Doozer, and love how he left some kale Good Boy!!
Hi Regina! Sorry I forgot to add storage notes, have now down so. It’s 100% perfect for days and days in the fridge, I’ve been known to keep it for up to 5 days! I’m sorry to hear you lost your little buddy. I feel for you. Dozer is still young-ish and I am already fearful of how I will cope when his time comes. They don’t live long enough. 😢 Hugs – N x
I know Nagi. I live vicariously through you with Dozer. They are such a precious part of our lives. Dozer always puts a smile on my face. And your recipes turn me into a chef especially when I am cooking for friends. Thank you for all that you do!
oops, did I forget reheating directions? I’ll add them! I’ve eaten this even 4 maybe 5 days later! Taste is 100% fine, I just didn’t go beyond this just to be sure. 🙂 N x