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

This week I’m bringing you a classic Japanese home-style recipe that checks all the boxes: minimal cleanup, tons of flavor, and a cozy, steamy reveal that makes dinner feel a little special. Who doesn’t love getting their own perfectly portioned bundle of flavor, just for them?” Kinoko Foil—literally “mushrooms in foil”—is beloved for a reason. You pile in a mix of mushrooms and seafood, drizzle it with a miso-based sauce, add a pat (or two!) of butter, wrap it all up, and let the steam do the work. What comes out is deeply savory, buttery, and bursting with umami, with the kind of luscious broth that demands a bowl of rice or a chunk of crusty bread to soak it all up. It’s fancy enough for date night, but simple enough for a Tuesday. These heavenly packets can serve as either an elegant starter or light supper, so let’s get into it:

Foil packets are popular in Japanese cuisine and are used in the same way that Parchment serves French cuisine. It creates an enclosed cooking environment allowing all of your ingredients to simmer together. And who doesn’t love a little drama and mystery at meal time? I don’t really recommend parchment being used here because there’s quite a bit of liquid which just makes the parchment soggy and difficult to handle. The foil is much sturdier and keeps the moisture contained.

Kinoko Foil is the kind of cozy, satisfying food that feels fancy but is secretly very low effort—perfect for a weeknight dinner or a low-key dinner party. I start by making the sauce, which has all the heavy hitter usual suspects of Japanese cuisine- mirin, soy sauce, sake, and miso. The combination of these ingredients alone is a powerfully delicious sauce, but then we add the richness of butter which takes this dish to another level.

Combine all the sauce ingredients, except the butter, to a bowl or measuring cup.

Give everything a good stir:

Then I move on to prepping the mushrooms. I like to use a mix of enoki, shimeji, shiitake, and oyster mushrooms for a beautiful contrast in both color and texture. If you can’t find all four, feel free to substitute with an equal amount of the others. Keeping the mushrooms around the same size helps everything cook evenly.

Start by trimming the base of the enoki mushrooms and then cut the long strands in half:

Then break them into smaller bunches by shredding them with your fingers.

Then trim the bottom of the shimeji:

Separate them into smaller clusters:

Trim the bottoms of the  king oyster mushrooms and then cut the stalks in half:

Then break down into 1/4 slices:

Then trim and slice the shiitakes:

Now I make the foil packets. Arguably this is the hardest part, but I’m going to show you each step. (and if all else fails I give a cheat in the notes!)

Start by folding the foil in half lengthwise to create a crease—this will help you shape the bottom of your pouch:

Fold the bottom edge up about ½ inch, then fold it over two more times. These creases help create the flat base that you want so your packets stand up on the baking sheet or pan. Then unfold those folds you just made.

Now do the same for the sides—fold them in ½ inch and repeat two more times to create the side seams. Now only the top has an opening.

Carefully open up the pouch and flatten the bottom using the creases you made earlier. Stick your hand in there and gently push along the bottom to help.

See those triangle folds in the corners? Press them flat up against the side to help the pouch hold its shape like a little foil basket.

Now it’s time to start layering all the goodies in your little foil packets. Layer in the sturdier shimeji, shiitake and king oyster mushrooms first to create a cozy bed for the seafood.

Then layer the seafood on top of the mushroom bed:

Carefully divide the sauce between the pouches:

Top with the more delicate enoki mushrooms:

Don’t forget the butter!

Carefully fold down the top of the foil pouch ½ inch, then fold it two more times to seal it tight. You want to trap all that steamy goodness inside.

Now it’s time to cook these babies! I give instructions for baking them in the oven, grilling them outside, or steaming them in a pan on the stovetop on the recipe card.

If going with the stovetop, put the foil pouches in a pan, seam side up. Use a large heavy bottomed pan with a domed lid. If you’re using a flat lid, you might need to nudge and flatten the pouches a little so everything fits.

Cook on medium heat for 10-12 minutes. You can check the contents of the pouch by VERY carefully (no one likes a steam burn) unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.

Sprinkle with scallions and a little freshly ground pepper to finish. You can serve the pouches as-is or plate them up. Either way, you’re gonna want bread or rice to soak up that buttery, umami-packed sauce.

Whether you’re making this for an elegant starter or a cozy supper for two,  kinoko foil is one of those quietly comforting dishes that always hits the spot. It’s simple, satisfying, and full of earthy, umami-rich flavor. Try it and let me know what you think. And don’t forget to tag us in your beautiful kinoko foil pics @funkyasiankitchens.

If you’re in the mood for more Japanese home cooking, check out some of my other favorites like Oyakodon, Shrimp Zosui, Beef Curry, or this Potato Salad.

Kinoko Foil

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

• Author: Funky Asian Kitchen
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: serves 2 as appetizer or light dinner 1x
• Category: small plates, sides
• Cuisine: japanese

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Ingredients

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For the Sauce:

• 3 Tablespoons miso
• 3 Tablespoons sake
• 1 ½ Tablespoons soy sauce 
• 2 Tablespoons mirin (sweet cooking sake) 
• 4 Tablespoons unsalted butter, divided 

For the Foil Packets:

• 2 cloves garlic, very thinly sliced
• 4 shiitake mushrooms (3 oz, 85 g)
• 1 package shimeji mushrooms (3.5 oz, 100 g)
• 1 package enoki mushrooms (3 oz, 85 g)
• 2 pieces king oyster mushrooms (eringi) (7.5 oz, 113 g)
• 8 pieces large shrimp
• 6 sea scallops

For Garnish:

• 2 Tablespoons minced green onion
• Fresh ground black pepper

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Instructions

Make The Sauce– In a small bowl, combine miso, sake, soy sauce, and mirin. Mix well and set aside.

Prep The mushrooms- Cut the growing medium off the bottom of the enoki mushrooms, about 1 inch. Cut the enoki mushrooms in half lengthwise. Break the mushrooms into small bunches. Trim the ends off of the shimeji mushrooms. Separate the mushrooms into small clusters. Trim the bottom of the king oyster mushrooms. If they are very long, cut them in half lengthwise, and then slice them into ¼ inch slices. Cut and discard the stems of the shiitake mushrooms. Then slice the mushrooms into ¼ inch slices. All of the mushrooms should be around the same size so they cook evenly in the pouch.

Make The Foil Packets– Cut two sheets of aluminum foil, 16-inches wide by 12-inches long. Fold the packet in half on the long end. Lay the folded foil on the counter so the folded crease is at the bottom. Fold the bottom ½ inch and then fold again. Unfold those folds. Fold the sides ½ inch, and then repeat twice more so the sides are secure. You now have a packet that has only the opening at the top. Open the packet carefully by placing your hand inside and flatten the bottom using the creases you made earlier as a guide. Use your fingers to push the corners of the pouch flat, creating a triangle at the corners. Push the triangular folds up against the side. Now you have created a pouch that’s flat at the bottom and can sit on a tray or pan.

Widen the opening so you can easily place the ingredients. You will be dividing the ingredients in half for each pouch. Start with the oyster mushrooms, the shimeji, and shiitake mushrooms, making a bed at the bottom. Add the garlic slices. Place the seafood on top of the bed. 

Divide the sauce for the two pouches, pouring it on top of the seafood. Finally top with the enoki mushrooms and add 2 tablespoons of butter to each pouch.

Fold the top ½ inch down and then fold twice more to ensure a tight seal.

Cook The Foil Packets- There are several ways you can cook these foil packets: on the stove top, in the oven, or over a mesh grate if you have a gas stove or grill. 

In The Oven- Pre-heat the oven to 425 and set the oven rack in the middle of the oven. Place the pouches standing on a rimmed baking sheet (in case your seal is not tight and leaks) and bake for about 16-18 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.

On The Stove- Use a large deep pan and place the pouches into the pan and cover with a lid. This works best with a dome lid. If you only have a flat lid, reshape the pouches gently so they fit into the pan with the lid. Cook on medium heat for 10-12 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.

On A Gas Stove or Grill- Place pouches on a metal grate on medium low heat and cook for 10-12 minutes. You can check the contents of the pouch by VERY carefully unrolling the opening. The liquid will be steamy and bubbling and the seafood plump and just cooked through.

Garnish- Very carefully unroll the opening, or you can also snip across the top with a pair of scissors. Sprinkle it with scallions and a little fresh ground pepper. Place the pouches on a plate and serve immediately.

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Notes

*If you are having problems making the pouch or even understanding the instructions, simply fold the piece of foil in half and then open it up and stack the ingredients on top of the fold. Then starting rolling up one side of the opening, going up almost to the top. Then start rolling up the other side going up again almost to the top. Pour the sauce over the ingredients in the pouch and toss in the butter. Finish rolling up the foil so you have a tight semi circle that kind of looks like a foil hand pie. You are now ready to cook.

Finally, you can cook this on the stove, bypassing the foil packet entirely. Add the sauce and all of the mushrooms, except the enoki, into a deep pan, cook on medium high heat for 3-4 minutes, stirring occasionally, until the mushrooms are cooked through. Add the butter, seafood, and the enoki mushrooms. Add a lid, lower the heat to medium, and cook for another minute or two until the scallops are just cooked. Garnish, transfer to a dish, and serve.

*These pouches can be prepped ahead the day before and stored in the fridge. Let the pouches warm up on the kitchen counter for 30 minutes before cooking.

*Any leftovers can be reheated gently on the stove or microwaved for a couple of minutes.  

*The sauce that remains in the pouch is like liquid gold. Serve this dish with bread for dunking or rice to stir into the pouch for a more filling meal.

Keywords: enoki, kinoko, mushrooms, japanese home cooking, seafood, shrimp, scallops