Hot and Sour Soup has stood the test of time. That perfect balance of savory, tangy, and just the right amount of heat — it wakes up your palate and satisfies every craving at once. Forget the gloopy takeout versions- homemade Hot and Sour Soup is light, deeply flavorful, and surprisingly easy to make. Loaded with mushrooms, tender chicken, tofu, and a rich broth that hits every note, it’s the kind of cozy bowl you’ll crave again and again.

You’ve probably had it alongside your favorite Chinese restaurant spread, but this lighter, fresher homemade version is the one you’ll keep coming back to. Hot and Sour Soup originated in northern China, where versions made with pork, tofu, wood ear mushrooms, and vinegar are a staple in cold weather. When Chinese immigrants brought the recipe to the U.S., they adapted it with ingredients that were easier to find — swapping chicken for pork, adding extra tofu, and thickening the broth for that signature silky texture. Over time, it became a Chinese-American comfort food favorite, an ideal sidekick to egg rolls and fried rice. As the weather cools down and soup season officially kicks in, there’s something deeply satisfying about ladling up a bowl that’s both comforting and invigorating. The steam hits your face, the vinegar clears your sinuses, and that kick of chili warms you from the inside out. It’s cozy without being heavy, bold without being fussy — basically, the ideal fall soup.

Many decades ago, my husband and I met working in Chicago at a new Chinese restaurant in the city. RIP Ben Pao. There, we served gallons of Hot and Sour Soup daily and for many years after, I never wanted to see it, much less eat it. But it is one of my sister Mimi’s favorites and she would ask my husband to make it every now and then, especially on her birthday. By using ingredients I liked and making them a little larger so they stood out better, I started to see the appeal as well. If you too have not so fond memories of this classic soup, maybe you need a refresher on how good it can be. So let’s get to it.

If I’m using dried mushrooms instead of fresh,  I start making my Hot and Sour Soup by soaking them in hot water. Dried mushrooms add a woodsy deep aroma and classic flavor, but my husband hates dried mushrooms with a passion, so I typically use fresh ones as I don’t want to struggle to finish a big pot of soup. Either one works fine. Once the mushrooms are rehydrated and soft I trim the stems and slice the caps.

This recipe uses both shiitake and wood ear mushrooms. The fresh wood ear ones are worth seeking out because while they don’t have a strong flavor on their own they add a springy, chewy texture that gives the soup its signature bite. Dried is fine too and easier to source; look for the pre-shredded ones to cut out a step. If you’re using dried wood ear mushrooms, soak them along with the shiitakes.

Once the mushrooms are cut into bite sized pieces I start prepping the tofu. I use firm tofu so it holds its shape. Cut the tofu horizontally into thin sheets:

Then cut across the tofu slice on the short side to create thin strips:

Then I also cut the chicken into thin strips:

Scramble the eggs with a fork:

Once everything is prepped it’s time to make the broth. Have all your prepped ingredients along with the soup ingredients (including the cornstarch mixed with water) handy because it goes quite quickly. In general, it’s a good idea to gather all of your ingredients together before starting any recipe. It’s too easy to forget an ingredient if you’re pulling them out one by one. Also, it will make your cooking steps more organized, easier, and faster.

Start by putting all the chicken stock in a large pot. Then add the chili flakes:

Pour in the soy sauce:

And a little sugar:

Bring the soup to a simmer and then add the shiitake mushrooms:

And the chicken strips:

Use chopsticks (or a big spoon) to separate the chicken so it doesn’t clump into a big ball:

Cover and simmer for 5 minutes and then add the tofu strips and bamboo shoots:

Add the wood ear mushrooms:

Season the soup with some ground white pepper (white pepper gives it an earthy funk that I love):

Don’t skip the cornstarch slurry! That’s the secret to the velvety, luscious texture in Hot and Sour Soup. Make sure you mix the slurry right before using it. It has a tendency to separate very quickly. Slowly pour it in, stirring the soup, to prevent clumps.

Pour the whisked eggs in a thin stream, circling the pot to create egg ribbons:

Let it cook for one more minute than turn off the heat and add the vinegar:

Now drizzle in some of that nutty goodness that can only come from toasted sesame oil:

All that’s left to do is garnish with scallions and serve!

I like to serve it with chili sauce on the side for people who like it really spicy:

Thrill your family this weekend with this classic Chinese-American Hot and Sour Soup, no takeout cartons required. And show off your gorgeous soup by tagging us @funkyasiankitchen, we love seeing your creations!

In a big soup mood? Check out these reader favorites:

Curry Sweet Potato Soup

Miso Soup

Egg Drop Wonton Soup

Hot and Sour Soup

★★★★★ 5 from 2 reviews

• Author: Funky Asian Kitchen
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: serves 4
• Category: soup
• Cuisine: Chinese

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Ingredients

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SOUP BROTH:

• 6 Tablespoons soy sauce
• 6 cups chicken stock, low sodium preferred 
• 1 teaspoon sugar
• 1 teaspoon dried red pepper flakes

SOUP:

• 8 oz chicken breast, cut into thin strips about 1 ½” in length
• 8 dried shiitake mushrooms or 4 ounces fresh shiitakes
• ½ cup sliced wood ear mushrooms or 1 ounce dried
• 7 oz firm tofu, (½ block) 
• ½ cup canned thinly sliced bamboo shoots (rinsed and drained), about 2.5 ounces
• ⅛ teaspoon ground white pepper
• ¼ cup cornstarch mixed with ¼ cup water
• 2 eggs, whisked
• ¼ cup white vinegar
• 1 Tablespoon sesame oil
• Salt to taste
• 1 scallion, trimmed and finely sliced for garnish

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Instructions

Soak the mushrooms if using dried: Place the mushrooms in a bowl. Cover shiitake mushrooms and wood ear mushrooms with plenty of boiling water. Place a small plate over the mushrooms to keep them submerged in the water. Let the mushrooms rehydrate for 20-30 minutes until soft. Drain them, trim woody stems off shiitakes, then slice thinly. (Discard or reserve soaking liquid for other use)

Cut the block of tofu horizontally into thin sheets. Cut across the tofu on the short end to create thin strips. Set aside.

Make the soup: Place chicken broth, soy sauce, chilli, and sugar in a large pot over high heat and bring to a simmer.

Add the mushrooms (if you are using dried ones) and chicken and stir with chopsticks or a spoon, to separate the chicken pieces. Cover with a lid and reduce heat to medium so it’s simmering. Cook for 5 minutes.

Add the bamboo shoots, mushrooms (if you are using fresh ones), and tofu into the soup and season with ground white pepper. Simmer covered for 5 minutes.

Thicken the soup Mix the cornstarch with water until the slurry is smooth. While stirring the soup, slowly pour the slurry in (this keeps the soup free of clumps).

When the soup is back at a simmer again and slightly thickened, slowly pour the egg in a thin stream in circles, to create streaks of egg ribbon. Let it cook for another minute and turn off the heat.

Add the vinegar and sesame oil. Stir gently and taste. Adjust seasonings with chili flakes, more vinegar, white pepper or salt as desired.

Garnish with scallions, transfer to bowls, and serve immediately.

 

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Notes

*Hot and Sour keeps well and can also be made ahead of time. Reheat the soup on medium heat to prevent scorching. Bring the soup to a simmer and if it looks thin after reheating, you can make half the amount of slurry called in the recipe and stir it in. Make sure the soup is simmering to cook out any starchiness. Re-season as needed.

Keywords: Chinese food, take out, soup, hot and sour, tofu, chicken, mushrooms, fall

When it comes to comfort food with a fiery kick, Mapo Tofu is hard to beat. This classic Sichuan dish is rich, spicy, and packed with bold umami flavors—exactly what you need when you’re craving something deeply satisfying. Traditionally, it’s made with soft tofu, ground pork, and a sauce that delivers a perfect balance of heat, umami, and that signature tingly numbing sensation from Sichuan peppercorns. The name Mapo Tofu roughly translates to “pockmarked old lady’s tofu,” supposedly named after the woman who first made it in Chengdu over a century ago. Over time, it’s become one of the most famous Sichuan dishes worldwide, with plenty of variations to suit different spice levels and ingredient preferences. (check out my vegan version!) The fact that it’s on the table in a half hour means this is on regular rotation at my house. It also reheats beautifully, making it perfect for meal prep.

Like so many beloved dishes in Chinese home cooking, Mapo Tofu is about making the most of what you have. A small amount of ground pork goes a long way when paired with silky tofu and a bold, fragrant sauce. It’s a perfect example of how “peasant food”—especially in Asian cuisine—stretches ingredients, layers flavors, and turns simple staples into something extraordinary. My version today sticks to the classic flavors but keeps things simple and weeknight-friendly. So if you’re ready to bring some Sichuan heat to your table—let’s get into it!

I start making my Mapo Tofu by making an intensely flavorful chili oil. Crushed dried chilis get gently cooked in oil, and then left to steep off the heat while I prep the rest of the ingredients. This chili oil gives the Mapo Tofu some heat and backbone. Sometimes I find traditional Mapo Tofu a little too oily-like there’s a thick layer floating on top. This Mapo Tofu does have some oil but it’s moderate, just enough to get the flavor.

While that steeps, I mince my garlic and onion.

Then I cut the tofu into small cubes. I use silken tofu, which is traditional and gives a creamy silky texture to contrast with the ground pork. You can use substitute other types of tofu if that’s what you prefer or have on hand.

I had whole Sichuan peppercorns, so I used a mortar and pestle to grind them.

If you do that you’ll notice some tough hulls mixed in. These don’t add much flavor and can be a bit gritty, so after grinding, simply sift the mixture through a fine-mesh strainer. What you want to keep is the fragrant, finely ground husk—that’s where all the good stuff is.

Mapo Tofu cooks quickly like a stir fry, so I like to make sure I have everything prepped and close at hand. I have all my sauce ingredients ready, and I also make a quick slurry by mixing cornstarch with water before I start cooking. The slurry will help thicken the sauce so that it coats everything in its spicy goodness.

Mix until the cornstarch dissolves and the slurry is smooth. You’ll need to mix it again later right before using it as it tends to separate quickly.

When everything is prepped it’s time to start cooking! I heat a pan and then add my chili oil. Only you know your heat preference; if you want a milder mapo tofu then strain most of the chilis out before heating the oil. If you like it hot, use them all.

Then I add my aromatics, the garlic and the ginger. They get just a brief stir until they are fragrant, just about 10 seconds or so; we don’t want them to burn.

Then I add the pork. Full disclosure, I wasn’t paying attention at the store and ended up with ground beef. So that’s what you see here. Pork is often the preferred meat in classic Chinese cuisine, but you can use whatever type of ground protein you like: Beef, chicken, turkey, vegan meat. It will all work.

I use a wooden spatula to break up the meat.

Keep cooking until it is mostly cooked through, without big portions of pink/raw meat.

Then I stir in the ground Sichuan peppercorns. The smell will be mind blowing. Again, I know the traditionalists will scoff at the amount called for but I find too much Sichuan peppercorn astringent and bitter. By all means, if you are a lover and can’t get enough, feel free to add more. You can also sprinkle some at the end as a garnish. Finally, if your peppercorns are a little old, you may need to use more as well to get enough flavor.

Then I add the sauce ingredients. Heavy hitters like oyster sauce, chili bean sauce, and a little soy sauce to round out the flavors.

A dash of sugar helps to balance the flavors.

Then I add in the silken tofu and the chicken broth.

Give it a good stir and let it simmer for a few minutes so the tofu heats through and the ground meat is fully cooked.

Remember that cornstarch slurry we made a while back? Make sure to give her a good stir before adding.

We let her work her magic and thicken our sauce for another minute.

Now the only thing left to do is garnish and serve.

I feel like serving mapo tofu over rice is pretty much the only way to go. If you have a better idea, let me know! And don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations.

Mapo Tofu

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: serves 2-3 1x
• Category: entrees
• Cuisine: Chinese

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Ingredients

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• 3 Tablespoons neutral oil
• 1 teaspoon crushed dried chilis 
• 3 tablespoons finely minced ginger 
• 3 tablespoons finely minced garlic 
• 8 ounces ground pork
• 1 teaspoon ground Sichuan peppercorns 
• 2 tablespoons spicy chili bean sauce (Tobanjang)
• 1 Tablespoon oyster sauce
• 1 Tablespoon soy sauce
• ¼ teaspoon sugar 
• 1 cup chicken broth, homemade or low sodium preferred
• 1 pound silken tofu, cut into 1 inch cubes
• 1 Tablespoon water mixed with 2 teaspoons cornstarch
• 1 scallion, finely minced for garnish

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Instructions

Make the chili oil:

1. Combine the oil and chili flakes in a small sauce pan and heat over low heat for 5 minutes. The oil should barely sizzle (make sure the chilis do not burn. Either turn the heat lower or turn off the heat and let the oil just steep if you see the chilis burning). 
2. Then let the oil sit for an additional 10 minutes before using. Set it aside while you prep the other ingredients.

For the Mapo Tofu:

1. Heat a heavy deep pan over medium high heat.
2. Pour the chili oil into the pan. You can either add all of the chilis, some of the chilis, or just the oil depending on your heat tolerance. Next add the ginger and garlic. 
3. Stir for 10 seconds and then add the ground pork. Use a wooden spoon or spatula to break up the meat. Cook for several minutes until mostly cooked through and then add the ground sichuan peppercorn.
4. Cook for a minute, stirring, until fragrant. 
5. Add the spicy chili bean sauce, soy sauce, oyster sauce, sugar and chicken broth. Stir to combine and let the mixture come to a simmer.
6. Add the tofu and simmer for 3 minutes.
7. Stir the cornstarch slurry so it is smooth, and pour it over the tofu. Stir it into the mixture and cook for another minute until the mapo tofu has thickened.
8. Stir in the scallions, then transfer to a large bowl and serve immediately with hot rice.

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Notes

*Mapo Tofu reheats well. Pour the leftovers into a pan and simmer over medium heat until hot or microwave for several minutes.

 

Keywords: mapo tofu, quick dinner, comfort foods, pork, chinese, szechuan, sichuan