This restaurant-quality hot and sour soup nails the takeout balance of sharp vinegar against savory soy, with slivers of tofu, crunchy bamboo shoots, and wood ear mushrooms in a clear, aromatic broth. Dried wood ears rehydrate right in your kitchen. It's quicker than delivery once you know the rhythm.
There’s nothing quite like a steaming bowl of Hot and Sour Soup to warm you up from the inside out. It hits all the right notes: tangy, spicy, savory, and deeply comforting. Forget the takeout menu—this homemade version is surprisingly simple to make and delivers that authentic restaurant-quality flavor you crave. The rich broth is loaded with silky tofu, chewy wood ear mushrooms, and crisp bamboo shoots, creating a symphony of textures and tastes in every single spoonful. Let’s get cooking!
Ingredients
• 16-18 ounces / 450-510g (18 oz) extra-firm tofu, drained and cut into ½-inch cubes
• 1 tablespoon / 15 ml (0.5 fl oz) soy sauce
• 1 tablespoon / 15 ml (0.5 fl oz) toasted sesame oil
• 1 cup / 240 ml boiling water
• ½ cup / ¾ ounce / 20g (0.71 oz) dried wood ear mushrooms, chopped
• 2 cans (14 ounces each) / 28 ounces / 800 ml (27.1 fl oz) total vegetable broth
• 1 can (8 ounces) / 225g (7.9 oz) sliced bamboo shoots, drained
• ¼ cup / 30g (1.06 oz) finely shredded carrot
• ¼ cup / 60 ml (2 fl oz) rice vinegar or white vinegar
• 2 tablespoons / 30 ml (1 fl oz) soy sauce
• 1 teaspoon / 4g (0.14 oz) sugar
• 1 teaspoon / 3g (0.11 oz) grated fresh ginger
• 1 teaspoon / 5 ml (0.2 fl oz) chili oil, or more to taste
• ¼ teaspoon ground white pepper
• 1 tablespoon / 8g (0.28 oz) cornstarch
• 1 tablespoon / 15 ml cold water
• 1 large egg, beaten
• 2 tablespoons / 15g (0.53 oz) thinly sliced green onion
Instructions
1. In a medium bowl, gently toss the tofu cubes with 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce and the toasted sesame oil. Set aside to marinate. In a separate small bowl, pour the boiling water over the dried wood ear mushrooms. Let them stand for 20 minutes to rehydrate, then drain well.
2. In a large saucepan or Dutch oven, combine the vegetable broth, drained mushrooms, bamboo shoots, shredded carrot, rice vinegar, the remaining 2 tablespoons (30 ml / 1 fl oz) of soy sauce, sugar, fresh ginger, chili oil, and white pepper. Bring the mixture to a rolling boil over medium-high heat.
3. Reduce the heat to a simmer, cover, and cook for 2 minutes to let the flavors meld. Gently stir in the marinated tofu mixture and simmer for 1 more minute. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering soup, stirring constantly until it thickens and becomes bubbly. Continue to cook and stir for 2 more minutes.
4. Remove the saucepan from the heat. While gently stirring the soup in one direction, slowly pour the beaten egg in a thin, steady stream. This will create beautiful, delicate egg ribbons. Stir in the sliced green onions and serve immediately.
Nutritional Information
• PER SERVING: 180 calories, 8 g (0.28 oz) total fat (1 g / 0.04 oz saturated fat), 53 mg cholesterol, 1,754 mg sodium, 13 g (0.46 oz) carbohydrates, 3 g (0.11 oz) fiber, 12 g (0.42 oz) protein.
Pro Tips
• To get those classic, delicate egg ribbons, remove the soup from the heat *before* adding the egg. Pour the beaten egg in a very slow, steady stream while gently stirring the soup in a circular motion.
• For a completely vegan version, simply omit the egg. The soup is just as delicious and satisfying without it. You can also use a vegan egg substitute if you prefer.
• This soup is all about personal preference! For a more sour kick, add another splash of rice vinegar at the end. For more heat, increase the chili oil or add a pinch of red pepper flakes.
• If you can’t find wood ear mushrooms, dried or fresh shiitake mushrooms are a fantastic substitute. Just be sure to rehydrate dried shiitakes and slice them thinly before adding to the broth.
FAQ
Q: Can I make this hot and sour soup vegan
A: Absolutely. To make this recipe completely vegan, simply omit the beaten egg. The soup remains wonderfully flavorful and thick thanks to the cornstarch slurry. The recipe is just as delicious without the egg ribbons.
Q: Is this vegetarian soup a good source of protein
A: Yes, this soup is an excellent source of plant-based protein, primarily from the generous amount of extra-firm tofu. Each serving provides about 12 grams (0.42 oz / 11.9 g) of protein, making it a satisfying and nutritious meal.
Q: What can I substitute for wood ear mushrooms
A: If you can’t find wood ear mushrooms, thinly sliced fresh or rehydrated dried shiitake mushrooms are the best substitute. They provide a similar chewy texture and a delicious savory, umami flavor to the broth.
Q: How do I store leftover hot and sour soup
A: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop over medium-low heat until warmed through. The texture of the tofu and egg ribbons may change slightly, but it will still be delicious.
More Recipes You’ll Love
- Tuscan Bread Soup (Zuppa di Pane)
- Tuscan Red Kidney Bean and Pasta Soup (Pasta e Fagioli)
- Refreshing Mung Bean Dal with Apples, Coconut, and Mint
Restaurant-Quality Hot and Sour Soup
Ingredients
Method
- In a medium bowl, gently toss the tofu cubes with 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce and the toasted sesame oil.
- Set aside to marinate.
- In a separate small bowl, pour the boiling water over the dried wood ear mushrooms.
- Let them stand for 20 minutes to rehydrate, then drain well.
- In a large saucepan or Dutch oven, combine the vegetable broth, drained mushrooms, bamboo shoots, shredded carrot, rice vinegar, the remaining 2 tablespoons (30 ml / 1 fl oz) of soy sauce, sugar, fresh ginger, chili oil, and white pepper.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce the heat to a simmer, cover, and cook for 2 minutes to let the flavors meld. Gently stir in the marinated tofu mixture and simmer for 1 more minute.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering soup, stirring constantly until it thickens and becomes bubbly.
- Continue to cook and stir for 2 more minutes.
- Remove the saucepan from the heat.
- While gently stirring the soup in one direction, slowly pour the beaten egg in a thin, steady stream. This will create beautiful, delicate egg ribbons.
- Stir in the sliced green onions and serve immediately.
