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Hot and Sour Soup - Better than take out! Fast, simple and packed with flavor.
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3.75 from 8 votes

Hot and Sour Soup Recipe

Hot and Sour Soup that's so quick and easy you'll never order out again! 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Soup
Cuisine: Asian
Keyword: Gluten-Free, hot and sour, soup, Vegetarian
Servings: 4
Calories: 200kcal
Author: DSTR


  • 6 cups vegetable stock (or chicken stock)
  • 1 ounce shiitake mushrooms, thinly sliced
  • 4 ounces Cremini mushrooms or button, thinly sliced
  • 8 ounces bamboo shoots, drained and thinly sliced (1 can)
  • 8 ounces firm tofu, drained and sliced into 1/4-inch strips
  • 1 clove garlic, grated
  • 1 1/2 teaspoon ginger, grated
  • 1/4 cup rice vinegar
  • 1 tablespoon sriracha
  • 5 tablespoons soy sauce
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 2 large eggs, lightly beaten
  • 2 teaspoons toasted sesame seed oil
  • 1 teaspoon white pepper (or black pepper)
  • 4 green onions, diced (green tops only)


  • Bring the stock, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegar, sriracha and soy sauce to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes.
  • Mix in the cornstarch and water mixture and simmer until the soup thickens a little, about 2 minutes.
  • Slowly pour in the beaten eggs in a thin stream while stirring the soup constantly.
  • Mix in the sesame oil, white pepper, and green onions, remove from heat and enjoy!


My husband and I enjoy this soup much better with chicken stock.


Calories: 200kcal | Carbohydrates: 21g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 2805mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1024IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg