Recipe

Quick and Easy Hot and Sour Soup

A weeknight hot and sour soup with smoky heat, silky ribbons of egg, and a tangy broth you can tweak to your exact mood.

By Matt Campbell

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4.8

A steaming bowl of hot and sour soup with tofu cubes, mushrooms, egg ribbons, and scallions on a wooden table

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Hot and sour soup is one of those magic tricks that tastes like it simmered all day, even when you pulled it off in under 30 minutes. This version is smoky and spicy thanks to a little chili crisp or chili oil, plus that classic vinegar tang that makes your mouth wake up.

It is also ridiculously flexible. Want it brothy and light? Easy. Want it thicker, almost stew-ish? Add a touch more cornstarch slurry. Want it hotter? We both know what to do. This is a simplified, weeknight-friendly take, so it skips some traditional extras in favor of pantry power and a pot you can pull off on a Tuesday.

A small saucepan with dark broth simmering and sliced mushrooms floating on top

Why It Works

Big flavor, fast: soy sauce, vinegar, and chili bring instant depth without needing a long stock simmer.
Smoky heat you control: chili crisp or chili oil adds warmth and roasty flavor without making the soup taste one-note spicy.
That signature texture: a quick cornstarch slurry gives you the glossy, lightly thickened broth that clings to tofu and mushrooms.
Egg ribbons like a pro: stirring the pot in one direction and pouring slowly makes those delicate, silky strands.
Accessible ingredients: tofu, mushrooms, garlic, ginger, and pantry sauces. No mystery powders required.

Pairs Well With

Storage Tips

Fridge: Cool the soup, then store in an airtight container for up to 3 to 4 days. The soup will thicken as it sits, which is not a problem, just a personality trait.

Reheat: Warm gently on the stove over medium-low heat, stirring often. Add a splash of water or broth to loosen it back up. If you are reheating in the microwave, do it in 45-second bursts and stir between rounds.

Freeze: You can freeze it for up to 2 months, but quality is best sooner. The texture of tofu and egg can change slightly after thawing. Still tasty, just less silky. Thaw overnight in the fridge before reheating.

Pro tip: If you plan to meal prep, consider adding the egg fresh when reheating a portion. It takes 30 seconds and keeps the texture extra nice.

Common Questions

What makes hot and sour soup “hot” and “sour”?

Hot comes from white pepper and chili oil or chili crisp. Sour comes from vinegar, often Chinese black vinegar, though rice vinegar (or a blend) is common at home and in plenty of kitchens.

Is this a traditional hot and sour soup?

It is a streamlined, weeknight-friendly version. You will not see every classic ingredient (like bamboo shoots, wood ear mushrooms, or lily buds), but you still get the same cozy, punchy vibe with normal grocery store ingredients.

Can I make this vegetarian or vegan?

Yes. Use vegetable broth and skip the egg. You can try a vegan egg substitute, but it will not make the same delicate ribbons. Expect more of a gentle thickening or curdy texture. Doubling down on mushrooms helps a lot, and a spoon of miso whisked in at the end is a great vegan umami boost.

What can I use instead of Chinese black vinegar?

Rice vinegar is the easiest swap. If you want it closer to black vinegar’s malty depth, mix 2 tablespoons rice vinegar with 1 teaspoon balsamic as an approximation, then adjust to taste.

How do I keep the egg ribbons from turning into egg clouds?

Two things: keep the soup at a gentle simmer (not a rolling boil) and stir in one direction to create a little vortex. Pour the beaten egg slowly in a thin stream, then stop stirring for 10 to 15 seconds so it can set.

Is this soup gluten-free?

It can be. Use gluten-free tamari instead of soy sauce and make sure your chili crisp and broth are labeled gluten-free.

How do I make it thicker like restaurant soup?

Add a bit more cornstarch slurry, 1 teaspoon at a time. Simmer for 60 seconds after each addition, then decide. The soup thickens as it cools, so do not overdo it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot or Dutch oven
Cutting board and knife
Measuring spoons and cups
Small bowl for cornstarch slurry
Whisk or fork (for beating egg)
Ladle

This is my “I need something comforting but I refuse to babysit a pot for two hours” soup. The first time I nailed it at home, it was because I stopped treating hot and sour like a strict recipe and started tasting like a normal person: a splash more vinegar until it pops, a little chili crisp until it feels brave, and enough white pepper to make you do that tiny involuntary happy sniff.

Now it is my go-to when the fridge looks bleak but I have tofu, mushrooms, and a few sauces hanging around. It is cozy, loud, and forgiving, which is basically what I want from dinner most nights.