Go Back
Chef John's Hot and Sour Soup Recipe

Chef John's Hot and Sour Soup Recipe

Chef John’s Hot and Sour Soup is a bold, comforting soup made with shiitake mushrooms, tofu, vegetables, eggs, and a tangy soy-vinegar broth thickened just enough to feel cozy.
It’s warming, customizable, and perfect for cold days, quick dinners, or anytime you want soup with personality.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4
Calories: 193
Ingredients Method Notes

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

Method
 

  1. Soak the dried shiitake mushrooms in hot water for 15 to 20 minutes until soft. Drain well and slice them into thin strips.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, white pepper, and sesame oil. Set it aside.
  3. In another small bowl, whisk the cornstarch and water together to make a slurry. Set aside.
  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.
  5. Pour in the chicken broth and bring it to a simmer. Reduce the heat to medium and let it simmer for 5 minutes.
  6. Stir in the carrot, red bell pepper, bamboo shoots, tofu, and the hot and sour mixture. Simmer for another 5 minutes.
  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.
  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.

Notes

This soup is bold, comforting, and a little dramatic in the best way.
If it’s too hot, too sour, or slightly messy the first time, congratulations. You’re doing it right.