Hot and Sour Soup Recipe (Better Than Takeout & Easy to Make)
Hot and sour soup is bold, comforting, and packed with the perfect balance of spicy heat and tangy flavor. This classic Chinese restaurant favorite is surprisingly easy to make at home with simple ingredients and comes together in no time.
With tender chicken, vegetables, silky egg ribbons, and a rich savory broth, this homemade hot and sour soup tastes just like your favorite takeout version—fresh, flavorful, and even better made from scratch.
If you love restaurant-style soups, this recipe is one you’ll want to make again and again.
Why You’ll Love This Recipe
- Restaurant-style flavor: Just like the hot and sour soup you order from takeout spots.
- Quick and easy: Ready in about 30 minutes with simple ingredients.
- Perfect balance: Spicy, tangy, savory, and deeply satisfying.
- Customizable: Easy to adjust spice level, thickness, and add-ins.
- Better than takeout: Fresh ingredients with full control over flavor.
What Is Hot and Sour Soup?
Hot and sour soup is a popular Chinese soup known for combining spicy and tangy flavors in one rich broth. The “hot” usually comes from white pepper or chili, while the “sour” comes from vinegar.
Traditional and restaurant versions often include ingredients like chicken, tofu, mushrooms, eggs, and vegetables, all simmered together in a thickened broth.
Ingredients You’ll Need
Full measurements are in the recipe card below.
- Chicken Stock: Creates the flavorful base of the soup.
- White Pepper: Essential for the signature heat and authentic flavor.
- White Vinegar: Adds the sour tang that gives the soup its name.
- Soy Sauce: Brings salty depth and umami richness.
- Chili Garlic Sauce: Adds extra spice and bold flavor.
- Egg: Creates silky egg ribbons throughout the soup.
- Chicken: Shredded cooked chicken adds protein and heartiness.
- Vegetables: Carrots and green onions add freshness, texture, and color.
- Cornstarch Slurry: Helps thicken the broth to classic hot and sour soup consistency.
How to Make Hot and Sour Soup
This homemade version is easy and rewarding.
Step 1
Mix cornstarch with water to make a slurry and set aside.
If making homemade chili garlic sauce, combine the ingredients and let sit for a few minutes.
Step 2
Add chicken stock to a pot along with sugar, white pepper, vinegar, chili garlic sauce, and soy sauce.
Bring to a gentle boil and cook for 2 minutes.
Step 3:
Add carrots, green onions, and shredded chicken. Simmer for another 2 minutes.
Step 4:
Slowly stir in the cornstarch slurry while mixing until the soup thickens slightly.
Step 5
Gradually drizzle in the beaten egg while stirring the soup gently to create ribbons.
Step 6
Add remaining soy sauce if needed, simmer for 1 minute, then serve hot. Garnish with sliced green onions.
Pro Tips for the Best Soup
- Use white pepper: This gives the classic restaurant-style flavor.
- Add egg slowly: Stir gently while pouring for delicate ribbons.
- Adjust the vinegar: Add more if you prefer a tangier soup.
- Control thickness: Add extra slurry for thicker soup.
- Taste before serving: Balance the heat, saltiness, and sourness to your liking.
Delicious Variations
Vegetarian Hot and Sour Soup: Use vegetable broth and replace chicken with tofu.
Extra Veggie Version: Add mushrooms, cabbage, zucchini, or green beans.
Spicier Soup: Increase chili garlic sauce or white pepper.
Seafood Version: Add shrimp instead of chicken.
Frequently Asked Questions
What does hot and sour soup taste like?
It has a bold savory broth with spicy heat and tangy vinegar notes.
Is hot and sour soup spicy?
It can be mild or spicy depending on how much white pepper and chili you use.
Why is restaurant hot and sour soup thick?
Cornstarch slurry is used to lightly thicken the broth.
Can I make it ahead of time?
Yes. Make the soup ahead and reheat gently before serving.
Is hot and sour soup healthy?
It can be a nutritious option with lean protein, vegetables, and broth-based ingredients.
What to Serve With Hot and Sour Soup
- Fried rice
- Dumplings
- Spring rolls
- Stir-fried noodles
- Steamed rice
- Asian cucumber salad
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Not ideal once eggs are added, as texture may change after thawing.
Reheating
Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed.
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Hot and Sour Soup
Ingredients
- 3 cups chicken stock
- 2 ½ tablespoon soy sauce low sodium
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 tablespoon white vinegar
- 1 tablespoon chili garlic sauce
- 2 chopped spring onion
- 1 ½ cup shredded cooked chicken
- 1 carrot cut in julienne
CORNSTARCH SLURRY
- 2 tablespoon cornstarch
- 3 tablespoon water
FOR THE EGG DROP
- 1 egg beaten
FOR QUICK CHILI GARLIC SAUCE
- 2 medium garlic cloves minced
- 1 ½ tablespoon white vinegar
- 1 teaspoon red chili flakes
Instructions
TO MAKE THE SLURRY
- Mix the cornstarch with water well and keep aside.
TO MAKE THE QUICK CHILI GARLIC SAUCE
- In a small bowl, mix all the ingredients together and then cover and place in the fridge for 30 minutes.
- The flavors will come together and get stronger, you can then use a tablespoon from this mixture in the recipe.
TO MAKE THE SOUP
- In a pan, add the chicken stock and sugar, then add the white pepper, white vinegar, chili garlic sauce, and one and half tablespoons of soy sauce. Let it boil on medium heat for 2 minutes.
- Add to the soup, the carrot, chopped spring onions, and shredded cooked chicken. Cook on medium heat for two minutes.
- Mix the slurry well, then gradually and while stirring add it to the soup, it will thicken the soup a little.
- Gradually and gently, pour the beaten egg while stirring the soup.
- Add a tablespoon of soy sauce at this point and mix the soup, let it come to a boil for a minute.
- Serve the soup and garnish with chopped spring onions.
Video
Notes
- It’s best to use low-sodium stock and soy sauce in cooking to control the amount of salt.
- You can go for leftover chicken that you already have, or you can boil a chicken breast with some black peppercorns and salt, and bay leaf, and when it is cooked, shred it and use it in this recipe.