This totally from scratch hot and sour soup is packed with flavor, and is so easy you can skip your next takeout order.
I have been a big fan of hot and sour soup for years. I order it regularly at Asian restaurants and find the combination of spicy and sour flavors along with a variety of textures to be a comforting balance.
This hot and sour soup is not thickened with cornstarch, as is typical. I'm used to hot and sour soup being a certain way, and in this case, having a certain thicker viscosity.
Well, when it came down to it, I was very impressed by this soup. The flavor was so perfect and delicious that I had no regrets about the lack of cornstarch in this case. I'm completely on board with a cornstarch-free version!
I held back a bit on the tofu (not my favorite thing in the world) and cut it into smaller pieces. This was just perfect for me and my family, and I would stick with that in the future, but if you're a fan of tofu definitely follow Chang's instructions for using bigger pieces.
This soup was so comforting and easy that I actually have made it twice before publishing this! Adding some additional crunch from thinly sliced bamboo shoots wouldn't be a bad idea either if you're into that. I'm pretty sure I will include some in my next batch.
Other recipes you may like
- Tom Yum Gai (Thai Hot and Sour Chicken Soup)
- Chinese Scallion Pancakes
- Honey Sesame Chicken
- Pork Lo Mein
- Homemade Pork and Vegetable Egg Rolls
- Vegetable Dumplings
- Pork and Cabbage Dumplings
- Stir-Fried Cauliflower with Chile-Garlic Sauce
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Mama Chang’s Hot and Sour Soup
- ½ teaspoon vegetable oil
- 1 garlic clove smashed and minced
- 1 tablespoon peeled and minced fresh ginger
- 4 scallions white and green parts, minced, plus 2 tablespoons chopped for garnish
- 4 cups chicken stock or broth
- 12 ounces soft or firm tofu not silken or extra-firm, cut into ¼-inch cubes
- 10 medium button mushrooms wiped clean and thinly sliced
- 1 teaspoon granulated sugar
- ⅔ cup rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sesame oil plus 2 teaspoons for garnish
- 1 tablespoon Sriracha sauce
- 2 large eggs
- White pepper for garnish
- In a saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, and scallions, and cook, stirring occasionally, for about 1 minute. Add the stock and bring to a simmer.
- Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. (Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.)
- In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form long strands. Bring the soup back to a simmer. Divide the soup among four bowls and garnish each with a little sesame oil, scallion, and white pepper. Serve immediately. The soup can be stored in an airtight container in the fridge for up to 3 days.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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