Quick and Easy Chinese Hot and Sour Soup

Quick and Easy Chinese Hot and Sour Soup
The Lunar New Year, often called the Chinese New Year, is next week and I take that as the perfect excuse to pull out some of my favourite Chinese recipes and to try some new ones. One of my favourite Chinese take out dishes is the hot and sour soup and a few years ago I shared a traditional Chinese hot and sour soup recipe but it required a few ingredients that you could only get on a trip down to Chinatown or a well stocked local Asian grocery store so I decided to come up with a more accessible or pantry friendly version. This version of Chinese hot and sour soup does not require any rare ingredients, it takes less 20 minutes to make and what's more is that it's still better than most take out versions! You really couldn't find a much simpler soup recipe than this one, you pretty much just throw everything into the pot, heat it, pour in the egg drop along with a few seasoning and you are done! If you are looking for a quick, easy and tasty Chinese hot and sour soup, this is it and it was perfect for me right now since it is far too cold out for me to head down to Chinatown to pick up some of those wood ear mushrooms and lily buds that are required for the more traditional version of the recipe!

Quick and Easy Chinese Hot and Sour Soup

Quick and Easy Chinese Hot and Sour Soup

Quick and Easy Chinese Hot and Sour Soup

Quick and Easy Chinese Hot and Sour Soup
Quick and Easy Chinese Hot and Sour Soup

Quick and Easy Chinese Hot and Sour Soup

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4(2 cup servings)

A pantry friendly Chinese hot and sour soup that is so quick and easy to make and so much better than take out that you'll never order it out again!

  • 4 cups chicken broth or chicken stock or vegetable broth
  • 4 ounces shiitake mushrooms, thinly sliced
  • 1 (8-ounce) can bamboo shoots, drained and thinly sliced
  • 8 ounces firm tofu, drained and sliced in 1/4-inch strips
  • 2 cloves garlic, grated
  • 2 teaspoons ginger, grated
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons rice vinegar or red wine vinegar
  • 1 tablespoon chili sauce, such as sambal oelek or sriracha
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 teaspoons brown sugar
  • 2 tablespoons corn starch mixed into 2 tablespoons cold water
  • 2 eggs, lightly beaten
  • 2 teaspoons toasted sesame seed oil
  • 1 teaspoon white pepper (or black pepper)
  • 4 green onions, sliced
  1. Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
  2. Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
  3. Slowly pour in the eggs in a thin stream while stirring the soup.
  4. Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!

Option: Use any kind of mushroom in place of the shiitake mushrooms if you cannot find them.
Option: Add julienned raw pork or chicken or leftover roast pork or roast chicken to make the soup heartier.
Nutrition Facts: Calories 281, Fat 13g (Saturated 2g, Trans 0), Cholesterol 100mg, Sodium 1150mg, Carbs 21g (Fiber 3g, Sugars 9g), Protein 21g
Nutrition by: Nutritional facts powered by Edamam


HipFoodie Mom said...

Kevin, I love all of your Asian recipes!! and think it's so awesome you are sharing some for Chinese New Year next week! and wow, so smart to come up with a more pantry friendly version as some people might not have an Asian market close by. This is great! can't wait to try this!

Heather Christo said...

This is an absolutely gorgeous take on hot and sour soup Kevin!

Jenny said...

Warm and comforting! Love this Kevin!

marla {Family Fresh Cooking} said...

Having this soup for lunch!!

Gloria said...

Kevin, my husband and I love hot and sour soup, and although I make many different kinds of soup, the recipes for hot and sour soup have always been too "out there" to tackle. THANK YOU for working on a recipe we can all make easily!!

lynn said...

This looks wonderful. Thanks!

Liz's Lemon Bowl said...

Dying for this soup right now Kevin!

Stephanie Smallsen said...

That looks amazing - and seriously all your photos are major food porn! Thanks for always pinning them too

Oldman said...

"3. Slowly pour in the eggs in a thin stream while "string" the soup."

Kevin, I need help here, how do I "string" soup, I can do beads......grin

Looking forward to makeing a batch as soon as i know how. Love your recipes....

Anonymous said...

stir, not string

Kevin Lynch said...

bill: That should have been 'while stirring'. (I really need to turn auto correct off...)

Oldman said...

Kevin, I knew there was an "I"missing, but could not pass up the chance. It hit my funny bone when I spotted it, and i roared at the thought of stringing..... Not the word police by a long shot.

rancholyn said...

Quick & Easy...you are the best!!! Thanks (it's in the 80's in Palm springs area)..That's why Obama is here..:)

Jordan Hansen said...

I loooooooooove Hot and Sour soup. I can't wait to try the recipe :)

Kilyena said...

Kevin, what are the red thingys in one of our pictures? A red jalapeno? Looks delicious I can' t wait to make it.

Kilyena said...

err... your

Kevin Lynch said...

Kilyena: Yes, that is just some red chili peppers that I sliced up for a colourful garnish for the photos and for some more spicy heat! Enjoy!

Ronda said...

This Hot & Sour soup looks delicious. Another lovely recipe, Kevin.

Anonymous said...

Do you think this would freeze well?

Sally said...

Loved this!! Added a little leftover steak. Simple and great flavor Thanks for posting Kevin.

Anonymous said...

Good recipe, Kevin! I appreciate that you try to make many of your recipes easy for the American cook who does not have all of the special ingredients often available only in specialty stores. I love hot and sour soup, but every time I think about making it at home, I am turned off because I don't have those specialty ingredients required in most recipes I find online. I am afraid if I buy them for that recipe, I'll never use them again - which would make for a very expensive pot of soup. I will buy the Chinese vinegar for next time. I had the balsamic vinegar to use as a substitute, but I felt that it gave it a balsamic taste that was too strong. Perhaps apple cider vinegar wouldn't have as much of a strong flavor. I compensated with a little more brown sugar which did help. In any case, the recipe as is was easy to make and I can now have hot and sour soup at home! Thank you! PS: your recipes are beautifully photographed - you know the saying: you eat with your eyes!! If that were true, I'd gain a LOT of weight just reading your recipes!! Thanks for taking the time to make them so visually attractive

Kevin Lynch said...

Anonymous: I'm glad that you enjoyed it!

Mechanical Vampyre said...

I used Apple Cider Vinegar instead of Balsamic (it's what I had) and this still turned out great!

Julia Wyrick-Egan said...

We love h & s soup from our Chinese take out but the last batch nearly blew our heads off!!! Thanks for posting this so I can make your version and adjust the heat to a non lethal level. Gorgeous photos by the way.

Unknown said...

thank you so much for this recipe! Have made a few times now, and it is the bomb. So happy to have found this----many, many times better than the soup you can make with those store-bought packets.

Karen vG said...

Hi Kevin. This sounds perfect for the upcoming Chinese New Year! Can you suggest an alternative to the tofu? I know I can leave it out but would like to keep the soup somewhat 'meaty.'

Kevin Lynch said...

Karen vG: Extra shiitake mushrooms or maybe sliced portobello mushrooms would be nice replacements for the tofu if you are going for meatless, otherwise chicken or pork would also be great for protein.

Someday Soon said...

I made this for my bf last night and we both LOVED it! It was fairly quick and easy. The only modifications I made was I added 2 extra cups of veggie broth and I used Fire Cider instead of the rice vinegar since we both have colds and wanted it extra spicy :) Thanks!

Lisaku said...

Very good but needed a teensy splash of white vinegar to give it the perfect SOUR aspect.

Gabrielle Schutte said...

Thank you so much for this recipe. I used four cups of fish stock and I cup of vege stock. I also added bok choy and added 300g of cubed fish. I also added around 1tbs of white vinegar. My partner loves this recipe, it's the first time I've ever cooked anything like this. I also used a mix of mushrooms, shittake mushrooms and black fungi mushrooms. He also said that be would like me to not put in the white pepper next fine.
Thank you so much for the recipe!!!

Kevin Lynch said...

Gabrielle Schutte: I'm glad you like it!

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