Thanksgiving is basically the Super Bowl for cooks. We spend all year tucking away recipes, mentally sketching menus, and then, weeks out, the planning begins in earnest. And while the classics always have their place, it’s also the perfect moment to quietly introduce something new. read more
If you’ve ever had Japanese-style potato salad, then you already know how good a creamy, chunky, slightly sweet mash can be. This Kabocha Salad takes that idea and gives it a cozy fall twist. Kabocha, sometimes called Japanese pumpkin, makes a beautiful base for a read more
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:
SOUP BROTH:
SOUP:
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.
*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
Matsutake mushrooms are one of Japan’s most treasured seasonal ingredients, prized for their heady (and slightly funky) aroma and delicate piney flavor. They’re only available for a short time in the fall, so when I spot them, I like to make the most of their read more
Even though the calendar says fall and pumpkin spice everything is everywhere—here in South Florida it still feels like summer most days. Luckily, eggplant is one of those late-summer-into-fall vegetables that bridges the gap between seasons beautifully. That’s why I love having light, chilled dishes read more
There’s something about roasted sweet potatoes that feels instantly cozy, right? In Japan, they’re a beloved autumn and winter snack, often sold straight from little trucks. Called yaki imo, these piping hot treats are simple, comforting, and naturally sweet. At home, I love making Slow Roasted Okinawan Sweet Potatoes. I love how unassuming they look until you cut them open and their stunning purple flesh is exposed. That gorgeous color makes them a showstopper, and baking them low and slow coaxes out a caramelized flavor that’s almost like dessert. Instead of rushing them in a hot oven, this gentle cooking transforms the flesh into something custardy and soft, with caramelized edges that are so satisfying.
The best part? It takes just a few minutes of hands-on work and rewards you hours later with the ultimate snack. Sometimes the simplest foods really are the most special.
If you want to keep it traditional, enjoy these Slow Roasted Okinawan Sweet Potatoes exactly the way they’re sold in Japan: plain, steaming hot, eaten out of hand. But if you’re in the mood to dress them up, a swipe of maple miso butter takes things to a whole new level. The salty-sweet balance makes each bite feel decadent while still letting that glorious natural flavor shine, so let’s get into it.
Mix to combine:
Once it’s smooth you can set it aside. You can also stick it in the fridge, but it let it come to room temperature before serving.
Now it’s time prepare the potatoes. I use Okinawan potatoes for this when I can find them. (Trader Joe’s has them sometimes and also you can find them at an Asian market with lots of produce.) Okinawan sweet potatoes, sometimes called Hawaiian sweet potatoes, are instantly recognizable by their vibrant purple flesh and beige skin. Despite the name, they aren’t originally from Japan at all—they were brought to Okinawa from the Americas hundreds of years ago and quickly became a staple crop. Their flavor is mildly sweet, almost floral, and they’re packed with antioxidants that give them their jewel-toned hue. Of course, if you can’t find Okinawan sweet potatoes, you can always substitute another variety of sweet potato for this recipe.
Start by scrubbing the potatoes and then putting them on a baking sheet. Pour oil on them and rub all over the skins: 
Bake them at 275 until they are very soft inside, and a little caramelized on the bottom. This will take about two hours.
When they are done you can eat them out of hand, peeling it as you go:
Don’t forget your delectable Maple Miso Butter:
Slow Roasted Okinawan Sweet Potatoes are a cozy treat that never gets old, and a perfect way to usher in the season. Make a batch for an easy snack, a side dish, or even a naturally sweet dessert. However you enjoy them, they’re guaranteed to bring a little extra comfort to your day. And I want to see those gorgeous purple potatoes, tag us in your pics @funkyasiankitchen!
Looking for more snacking ideas? Check out my Persimmon Salsa, Spicy Sesame Rice Cakes, or Crispy Shrimp Dumplings. Happy Snacking!
Optional Maple Miso Topping:
Preheat your oven to 275°F.
Make the topping: Combine the honey, miso, confectioner’s sugar, and butter in a small bowl and whisk until smooth. Set aside until ready to serve. You can also refrigerate it until ready to use. Let sit for 10 minutes before using.
Get your potatoes ready: Scrub your potatoes with a clean sponge and rinse under water. Pat dry and arrange the sweet potatoes on a baking sheet. Pour a little oil on the potatoes and rub to coat them evenly.
Bake your potatoes until very soft inside and a little caramelized on the bottom, about 2 hours. Let the potatoes cool for a couple minutes, then either eat it out of hand, peeling as you go, or place the potato on a plate, push down with the flat side of a butter knife and gently cut through the center; serve with the maple miso topping on the side.
Keywords: yaki imo, okinawan sweet potatoes, miso, Japanese snacks,
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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