Chef John’s Hot and Sour Soup Recipe

I made this hot and sour soup the first time on a cold night when I wanted something comforting but also aggressive. You know the kind. Warm, brothy, but with enough bite to wake you up and remind you you’re alive.

I wasn’t trying to be authentic or fancy. I just wanted soup that felt like a hug and a mild argument at the same time. I remember staring at the vinegar and white pepper thinking, this feels like too much. It wasn’t. Turns out hot and sour soup thrives on bold decisions.

I messed up the egg ribbons the first time and still ate two bowls. That’s how I knew it was a keeper.

Why I Keep Making This Dish (The Real Reasons)

1. Cold-day lifesaver: This soup fixes bad weather and bad moods.
2. Bold but cozy: It’s comforting with an attitude.
3. One pot magic: Less cleanup, more soup.
4. Flexible flavors: You can push the heat or the sour however you like.
5. Leftovers hold up: It reheats like a champ.
6. Feels impressive: People think you worked harder than you did.
7. Soup with texture: Every spoonful has something going on.

Tips I Learned the Hard Way

• Soak the mushrooms fully: Crunchy shiitakes are not the vibe.
• Taste before thickening: Once it’s thick, fixing flavor is harder.
• Go slow with eggs: Dumping them in makes scrambled soup.
• White pepper sneaks up: Add it slowly unless you like chaos.
• Cornstarch last: Too early and it won’t thicken right.
• Keep stirring: Especially during eggs and slurry moments.
• Adjust at the end: Hot and sour is personal. Trust your tongue.

Variations You Can Mess Around With

1. Extra spicy: Add chili oil or chili crisp.
2. More sour: A splash more vinegar at the end.
3. Vegetarian: Use veggie broth and skip the chicken base.
4. More protein: Add extra tofu or even shredded chicken.
5. Veg-loaded: Throw in mushrooms, spinach, or napa cabbage.
6. Thicker soup: Add a bit more cornstarch slurry.
7. Light version: Use less slurry for a thinner broth.

How To Make Chef John’s Hot and Sour Soup?

Ingredients

• ¾ ounce dried shiitake mushrooms
• 2 tablespoons soy sauce, plus more to taste
• ¼ cup seasoned rice vinegar
• 1 teaspoon ground white pepper, or to taste
• ¼ teaspoon sesame oil
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2 teaspoons vegetable oil
• 1 teaspoon minced fresh ginger
• ¼ cup sliced green onions
• 4 cups chicken broth
• ¼ cup grated carrot
• 2 tablespoons thinly sliced red bell pepper
• ½ cup bamboo shoots
• 1 cup cubed tofu
• 2 large eggs, beaten

Instructions

Step 1:
Soak the dried shiitake mushrooms in hot water for 15 to 20 minutes until soft. Drain well and slice them into thin strips.

Step 2:
In a small bowl, whisk together the soy sauce, rice vinegar, white pepper, and sesame oil. Set it aside.

Step 3:
In another small bowl, whisk the cornstarch and water together to make a slurry. Set aside.

Step 4:
Heat the vegetable oil in a saucepan over medium-high heat. Add the ginger, green onions, and sliced mushrooms. Cook while stirring for about 2 minutes.

Step 5:
Pour in the chicken broth and bring it to a simmer. Reduce the heat to medium and let it simmer for 5 minutes.

Step 6:
Stir in the carrot, red bell pepper, bamboo shoots, tofu, and the hot and sour mixture. Simmer for another 5 minutes.

Step 7:
Raise the heat to medium-high and bring the soup to a gentle boil. Slowly drizzle in the beaten eggs while stirring constantly to create thin ribbons. Keep stirring until the soup returns to a boil, then reduce the heat.

Step 8:
Stir the cornstarch slurry again and slowly drizzle it into the soup while stirring. The soup will thicken within 1 to 2 minutes. Turn off the heat, taste, and adjust seasoning as needed. Serve hot.

Nutritional Information

Nutrition	Value
Calories	193 kcal
Carbohydrates	19 gm
Fat	09 gm
Protein	11 gm

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Straight from the pot: Bowl in one hand, spoon in the other.
• Cold nights: When you need warmth fast.
• Light dinner: Soup is the whole plan.
• With dumplings: Store-bought is fine. I won’t tell.
• When sick: Clears sinuses and regret.
• As a starter: Before a homemade takeout night.

Storage, Leftovers, and Next-Day Thoughts

1. Fridge friendly: Keeps well for up to 3 days.
2. Reheat gently: Low heat keeps the texture right.
3. Thickens overnight: Add a splash of broth when reheating.
4. Egg texture: Still good, just slightly softer.
5. Freezing: Not ideal, but doable if needed.
6. Flavor next day: Even bolder and better.

FAQs (Real Questions People Actually Ask)

Is hot and sour soup supposed to be spicy?
It can be. You control the heat.

Can I use black pepper instead of white?
You can, but white pepper gives it that classic punch.

What if my soup isn’t thick enough?
Add a bit more slurry slowly while stirring.

Can I skip the tofu?
Yes, but it adds great texture.

Do I need bamboo shoots?
They help, but the soup survives without them.

Why did my eggs clump?
Heat was too high or pouring too fast. Still edible.

Can I make this ahead of time?
Yes, just reheat gently.