This authentic flavorful Hot and Sour Soup is the perfect comfort meal this winter season. This recipe is Gluten-free. Vegetarian-friendly.

Hot and sour soup is being served in little soup bowls with spoons- topped with cilantro

It’s soup season and I’m introducing you to your newest contender: Hot and Sour Soup.

It’s salty, umami, spicy, and sour – a taste bud explosion.

There is nothing like a warm bowl of soup during a cold fall or winter day.

Moreover, this recipe is near and dear to my family’s heart. My mom has been making it for us for as long as I can remember and I take great joy in sharing it with my family and YOU.

If you like this authentic Chinese recipe, you’ll also probably like my Authentic Chinese Sticky Tofu and Chinese Sweet and Sour Ribs.

Why I love this recipe

This is about authentic as it gets!

In this case, this recipe is my families’ traditional hot and sour soup recipe – it is one of the soup recipes that reminds me of my childhood. Without a doubt, most of our meals would start with a soup.

Frequently, my mom makes nourishing soups. My dad chops the ingredients, and she prepares the simple recipes.

Generally, the traditional hot and sour soup we usually get in China also has ham, pork and/or shrimp skin. Although, depending on your dietary preferences, you can add thin sliced ham along with the soup add ins.

While it may be true that there are some ingredients that may be hard to find in the US, you can typically find them in international grocery stores. As a result, I will try my best to provide alternatives! However, feel free to comment below if you have trouble finding any of the ingredients.

Is hot and sour soup gluten free?

The authentic hot and sour soup is shown in a large soup pot, topped with cilantro

If you use gluten-free soy sauce, this recipe is entirely gluten-free!

However, if you struggle to find a soy sauce, tamari soy sauce is usually a good bet for being gluten-free.

Is hot and sour soup vegan?

In this case, this recipe is vegetarian friendly – simply, remove the shrimp skins and replace the chicken stock with vegetable stock!

However, you can make it vegan by also skipping the egg. By and large, this recipe is super simple to customize.

Ingredients for Hot and Sour Soup

Furthermore, this recipe contains a bunch of other amazing wholesome ingredients:

Soup starter

Dried chili peppers

Green onion, chopped

Ginger, thinly sliced

Soup add-ins

Dried lily flowers, dehydrated and rehydrated

Dried wood ear mushroom, rehydrated & thinly sliced

Tofu, firm or extra firm

Shitaki mushroom, dried or fresh

Bamboo shoots

Dried shrimp skin

Egg, large

Chicken stock

Salt

Ground white pepper

Soy Sauce, dark or regular

Sesame oil

Xiang Cu or rice vinegar

Arrowroot starch or corn starch mixed water

Cilantro

How to Make Hot and Sour Soup

Begin by washing the dehydrated lily flowers and wood ear mushroom (if using dried) and soak for 1 – 2 hours or until they plump up.

Then, in a wok, heat up oil to a simmer.

Finally, cook for 5 – 10 minutes on medium heat, while gently stirring and tasting to add more seasoning if needed.

Serve hot, and sprinkle some fresh cilantro on top.

Frequently Asked Questions

Can you make hot and sour soup less spicy

Personally, I love a good spicy kick to my soup.

However, if you need to tone it down, simply add fewer chili peppers to the soup starter.

How can you thicken Chinese soup?

In truth, the arrowroot or cornstarch is what thickens this hot and sour soup. Generally, they do not affect the taste of the soup.

Thus, add more or less based on your thickness preferences!

Is hot and sour soup good the next day?

Yes!

Basically, allowing soup to sit overnight allows all the flavors to soften and the ingredients have more time to absorb the tasty broth.

In truth, it’s a meal prep heaven.

How to serve Hot and Sour Soup

Hot and sour soup is being served in little soup bowls with spoons- topped with cilantro

My family and I like to have Hot and Sour Soup before any meal!

Nothing like a warm bowl of soup topped with some green onions to wake up your digestion in preparation for your meal.

Additionally, add some Scallion Pancakes to the mix. They are chewy and soft on the inside and crunchy on the outside – the perfect textural addition alongside your soup.

Overall, enjoy this soup however you like!

Hot and sour soup is being served in little soup bowls with spoons- topped with cilantro

How to store Hot and Sour Soup

Generally, this soup stays good refrigerated in an air-tight container for up to 5 days. Allow to cool before storing!

And yes, you can freeze it – it freezes well for several weeks.

I suggest freezing the soup in portion bags or boxes for easy defrosting and reheating.

What other soup would you like to see this season? Leave a comment below!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Hot and sour soup is being served in little soup bowls with spoons- topped with cilantro

Other delicious soup recipes

1. Butternut Squash Soup

2. Italian Wedding Soup

3. Pumpkin Cauliflower Soup

Hot and sour soup is being served in little soup bowls with spoons- topped with cilantro

Get the recipe:Hot and Sour Soup

This authentic flavorful Hot and Sour Soup is the perfect comfort meal this winter season. This recipe is Gluten-free. Vegetarian-friendly.
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Ingredients

Soup starter

  • 2 dried chili peppers
  • 1 stock of green onion, chopped
  • 2 inch of ginger thinly sliced

Soup add-ins

  • Dried lily flowers, dehydrated and rehydrated*
  • 1/2 cup dried wood ear mushroom, rehydrated, thinly sliced
  • 1/4 of a block of firm or extra firm tofu, sliced
  • 1/2 cup shitake mushroom, dried or fresh, sliced**
  • 1/3 cup bamboo shoots
  • 1 handful of dried shrimp skin
  • 1 large egg
  • 8 cups chicken stock
  • 1 tsp salt or to taste
  • 2 tsp fresh ground white pepper
  • 3-4 tsp dark soy***
  • 1 tsp sesame oil
  • 1/2 cup Xiang Cu, you can also use rice vinegar****
  • 1/3 cup arrowroot starch or corn starch mixed with 1/4 cup cool water
  • Cilantro to garnish

Instructions 

  • Wash the dehydrated lily flowers and wood ear mushroom (if using dried) and soak for 1 – 2 hours or until they plump up.
  • In a wok, heat up the oil to a simmer.
  • Add green onion, dried chili pepper, and ginger and stir and cook for 30 – 60 seconds or until fragrant. Be careful not to burn the ingredients!
  • Add vinegar, soy sauce, and stock and bring to a boil. Use a strainer to remove the green onion, pepper, and ginger.
  • Add salt and white pepper to taste.
  • Mix starch and water in a small dish. Slowly add it to the soup broth and stir as you pour in.
  • Whisk the egg in a separate bowl. Very slowly drip it across the soup – it will create a thin, airy, and cloud-like egg mixture on top. Mix in the soup add-ins.
  • Cook for 5 – 10 minutes on medium heat, while gently stirring and tasting to add more seasoning if needed.

Notes

*Lily flower is a great addition but if you have trouble finding it, you can omit it.
**You can use fresh or dehydrated shiitake mushrooms. The dehydrated and then rehydrated ones are generally more flavorful.
***Dark soy is mainly for the color, you can use regular soy sauce.
****Xiang cu (Umami vinegar) is a darker color Chinese vinegar. You can simply replace it with rice vinegar
Serving: 1g, Calories: 260kcal, Carbohydrates: 20g, Protein: 23g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 84mg, Sodium: 655mg, Fiber: 2g, Sugar: 7g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.