Homemade Chinese Hot and Sour Soup

An overhead view of a festive soup bowl filled with homemade Chinese sweet and sour soup with a wooden spoon nearby and is garnished with chopped scallions.

Homemade Chinese Hot and Sour Soup

Course: Appetizer or Soup

Cuisine: Chinese / American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 142kcal

Author: Kris Longwell

This Homemade Chinese Hot and Sour Soup is a quick, easy, and flavorful dish that brings together tangy, spicy, and savory flavors in every spoonful. With tender tofu, mushrooms, and a rich, balanced broth, it’s a comforting classic that tastes just like your favorite takeout. Perfect as a starter for a Chinese-inspired dinner or a cozy meal on its own!

Print Recipe

Equipment

1 Large pot

Ingredients

8 cups chicken broth
2 cups water
¼ cup + 2 tbsp light soy sauce
¼ cup black vinegar
2 tablespoon chili paste
2 teaspoon sesame seed oil
2 teaspoon sugar
1 teaspoon white pepper
1 cup bamboo shoots cut into thin strips
8 oz shiitake mushrooms stems removed and cut into strips
1 cup firm tofu cut into strips or cubes
¼ cup cornstarch mixed with 6 tablespoon water
1 large egg slightly beaten
3 scallions chopped, for garnish
fried wonton strips for garnish (optional), see NOTES

Instructions

Add the chicken broth, water, soy sauce, vinegar, chili paste, sesame oil, sugar, and white pepper to a large pot over medium-high heat. Stir to combine and bring to a strong simmer.
8 cups chicken broth, 2 cups water, ¼ cup + 2 tablespoon light soy sauce, ¼ cup black vinegar, 2 tablespoon chili paste, 2 teaspoon sesame seed oil, 2 teaspoon sugar, 1 teaspoon white pepper
Add the bamboo shoots, mushrooms, and tofu. Turn the heat to medium and simmer for about 7 minutes, or until the mushrooms are tender.
1 cup bamboo shoots, 8 oz shiitake mushrooms, 1 cup firm tofu
In a small bowl, mix together the cornstarch (¼ cup) with the water (6 tbsp) until combined and the cornstarch has dissolved. Slowly stir the cornstarch slurry into the soup, stirring constantly. Continue stirring and simmering until the soup is silky and slightly thickened, about 1 to 2 minutes.
¼ cup cornstarch
Reduce the heat to low and slowly stir the egg into the soup, stirring constantly until silky ribbons of cooked egg appear.
1 large egg
Taste and add more sauce for salt and/or more vinegar for tang, if desired.
Serve garnished with chopped scallions and fried wonton strips, if desired.
3 scallions, fried wonton strips

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Adjust the spice: Add more chili paste or white pepper for extra heat, or reduce it for a milder soup.
Vegetarian option: Use vegetable broth and omit the egg for a plant-based version.
Thickening tip: Stir in the cornstarch slurry gradually to reach your preferred consistency.
Egg ribbons: Create silky strands by stirring the soup gently in one direction while drizzling in the beaten egg.
Fried wonton strips: Cut wonton wrappers into thin strips and fry in hot oil (350°F / 175°C) for 30–45 seconds until golden and crisp. Drain and sprinkle lightly with salt.
Storage: Refrigerate leftovers for up to 3 days and reheat gently over low heat before serving.

Nutrition

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