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
Phoebe says
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…)
Nagi says
Hi Phoebe, always thaw your meat before cooking otherwise you’ll overcook the outside whilst the inside is still raw ☺️
Phoebe says
Thanks so much! This soup has become a favourite in the colder weather. x
Kathy Goldman says
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
Nagi says
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
Kathy Goldman says
You’re a legend. Thanks Nagi. x K
Noora says
Hey Nagi, was wondering if I can use Apple Cider Vinegar instead?
Thanks for the great recipes. Charlie is my go-to stir fry sauce now.
Tammy says
This was the best hot and sour soup I’ve ever had. I followed your recipe exactly except I used black vinegar instead of white. I am serving this with a light salad w/miso dressing and your egg fu young tonight for dinner. Thank you!
Nagi says
Sounds like a feast! Enjoy Tammy!
Tammy says
I am making this now and I have a few questions: I see where you soak to rehydrate the shiitakes but not the dried wood ear? AND I have both dried and fresh chillis, can I use the fresh or would that alter the taste? Thank you!
Nagi says
Hi Tammy, you can use fresh chillies here but I prefer dried for this soup ☺️
Tammy says
Just saw the prep for wood ear soaking in the note section.
Beth says
I also cook my doggies food (no kibble) & add dried vitamins my vet recommended. I usually cook the veggies slightly, add rice & mix with ground turkey & a little ground beef or bison or lamb. Add a little hot water to warm it.
Nagi says
Such a great idea Beth!
Mark Junge says
I found the mushrooms on Walmart! So I will be making this next week and I cannot wait!
Nagi says
Awesome Mark, I’d love to know what you think after you’ve tried it!!
Leya says
I’m hooked on this soup. This recipe is so yummy and easy to make. I will be doubling the recipe in future because our family all love it. I used black vinegar instead of white, only because the kind girl at our local Asian grocery store recommended to, sorry Nagi!! Low in calories tasty and easy week night meal. Ticks every box.
Nagi says
That’s great to hear Leya!
Janice Bendixen says
Nagi, this is HANDS DOWN the easiest and best recipe for one of my most favorite soups! (Of course I modified it b/c I had kale but no mushrooms.) I’ve added it to my growing recipetineats file. It was just the boost I needed today. Thank you from Alaska!
Nagi says
That’s so great Janice!!!
Nadine -- Adirondack Mountains says
We made the Hot and Sour Soup tonight and it was fantastic! We loved it and look forward to having “left-overs” tomorrow. I found dried Shiitake mushrooms at the local grocer, but not the Wood Ear mushrooms, may have to order that item online.
It’s been snowing out for most of the day and night — this spicy soup was perfect!
Nagi says
I’m so happy you loved it Nadine ❤️
Karen L Claudino says
Sorry, forgot to click on the stars.
Nagi says
Thanks Karen!
Karen L Claudino says
I made this a couple nights ago. EXCELLENT! I’ve tried half a dozen recipes for Hot and Sour and they all fell short–until yours.
I wasn’t able to find fresh woodear mushrooms so I went to the international food store and got dried. They call them “Dried Black Fungus.”
Thanks again for the recipe.
Nagi says
I’m so glad you love it Karen ❤️
Jacquie M. says
If I wanted to freeze it, could I just leave the corn starch and egg out until I am ready to reheat it, then add them in?
Cherie Swatek Fedder says
Wow this looks amazing! I live in the United Sates. The only Hot sour Soup I have ever had was like a clear broth! Not even close to yours! I will most definitely give it a try. Thanks for sharing!
Nagi says
Hi Cherie! It is a clear broth, but it’s a brown colour because of the flavour 🙂 Hope you get a chance to try it! N x
Pat says
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
Nagi says
Love hearing that!! I judge Chinese restaurants by the beef they use! N x
Mark Junge says
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?
Nagi says
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
Adi Pillai says
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?
Nagi says
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
Gillian DidierSerre says
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 👍🐕
Nagi says
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
Rose says
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.
Nagi says
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
Cheryl James says
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. 🙂
Nagi says
I think you’ll love this Cheryl! Woks of Life is a brilliant recipe website – and real Chinese restaurant recipes! N x