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

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

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.

 

---

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

Lunar New Year starts on February 10th this year. It is a 2 week celebration that is one of the most (raucously!) celebrated holidays of the year for the more than 1.5 billion people worldwide that celebrate. Think fireworks, parades, elaborate decorations, gifts, new festive outfits, and of course special foods. Dishes that symbolize luck and prosperity, long life, and family are especially popular. This 8 Treasure Rice is another classic Lunar New Year dish. Not to be confused with the dessert rice dish of the same name, this is super savory and packed with luxurious ingredients fit for a royal celebration. Juicy chicken thighs, scallops, dried shrimp, and shiitakes mingle with other goodies like roasted chestnuts, lotus root and crispy shallots. The eight treasures get quickly stir fried and then mixed into perfectly steamed rice. This is a feast for the senses, so let’s get into it!

Dried ingredients are usually more intense than fresh. Sun dried tomatoes, dried porcinis, dried herbs…they all lend a deeper flavor than their fresh counterparts. I make use of that in my 8 Treasure Rice with dried scallops, shrimp, and shiitakes. So I start this recipe by soaking them. (The rich soaking liquid will be used later on.)

Make sure to remember to save the soaking water!

Then I get the rice started so that it’s piping hot when everything else is ready. (If you need a refresher on making perfect rice, start here.) Traditionally, this dish is made with sticky rice and then wrapped in Ti leaves and steamed. This is a simpler version but if you feel inclined to soak and steam some sticky rice, that is a great option.

Once the rice is begun, I get everything prepped. I peel and dice the lotus root. It also gets soaked in water right until I start cooking because otherwise, like a potato, it will discolor.

When everything is prepped I gather it all within reach; it will be quickly stir fried. Closeup shot of all 8 of our treasures:

I also have the sauce ingredients at the ready as the sauce gets made directly in the pan while cooking.

Taste and add more salt or white pepper as needed. Now the only thing left do is to transfer the 8 Treasure Rice to a serving platter and garnish with the minced scallions.

If you want to round out your Lunar New Year meal try serving 8 Treasure Rice with Shanghai Bok Choy and Almond Cookies. Hopefully this becomes part of your family’s treasured traditions too. Let me know in the comments what you think, and tag us in your pics @funkyasiankitchen, we love hearing from you!

8 Treasure Rice

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

• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: serves 4
• Category: appetizer
• Cuisine: Chinese

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 8 ounces boneless skinless chicken thigh, diced small
• ½ large onion, diced small
• 1 small carrot, diced small
• ⅓ lotus root, peeled, diced small, and soaking in water to prevent discoloration
• 3 dried shiitake mushrooms
• 6 dried scallops
• 3 Tablespoons dried shrimp
• ¼ cup cooked shelled edamame soy beans
• ½ cup roasted and peeled chestnuts, about 8 pieces
• 2 Tablespoons crispy shallots
• 2 Scallions, trimmed and minced
• 2 Tablespoons neutral oil
• 4 Cups freshly cooked rice

Sauce:

• 2 Tablespoons Oyster Sauce
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Shaoxing Wine
• 1 Tablespoon Sesame Oil
• A couple dashes Ground White Pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Soak the shiitake mushrooms, dried shrimp, and dried scallops in 2 cups of warm water for 20-30 minutes in a medium bowl (put something like a small dish on top of the ingredients to keep them submerged). Pour the soaking liquid into a separate container and save (You need 1 cup. If you don’t have enough soaking liquid, add a little water so you have 1 cup). Set the ingredients aside.
2. If you haven’t started making the rice yet, start it now. You want to use freshly steamed rice that is piping hot for this dish. 
3. Trim and discard the shiitake stem. Slice the mushrooms thinly and set aside.
4. Drain the lotus root just before starting to cook.
5. Heat a large pan over medium high heat and add the oil and chicken.
6. Let the chicken cook for 1 minute untouched and then break it up and stir fry for another minute. 
7. Add the onions and carrots and continue stir frying for another minute. Add the drained lotus root and shiitake mushrooms and stir fry for another couple minutes.
8. Add the sauce ingredients to the pan: Oyster sauce, soy sauce, shaoxing wine, and 1 cup of the reserved soaking liquid. 
9. Bring the pan to a  simmer and add the dried shrimp and the scallops. Stir the ingredients together. 
10. Add a couple dashes of the white pepper, stir, and lower the heat to medium. Cook for 4-6 minutes until the sauce has reduced by half.
11. Turn off the heat and wait for the rice to finish cooking.
12. Once the rice is ready, transfer it to a large bowl. Add the saucy ingredients, edamame, and chestnuts and gently combine the ingredients together using a slight chopping motion to prevent the rice from being crushed.
13. Add the sesame oil and crispy shallots and mix again.
14. Taste and adjust seasonings with a little salt and ground pepper as needed.
15. Transfer to a platter and garnish with the minced scallions.
16. Serve immediately.

---

Notes

*This dish is delicious hot, warm, or room temperature.

*Cover and store any leftovers in the refrigerator. Gently microwave for several  minutes before serving.

*You can substitute any of the ingredients if they are difficult to source or you don’t want to bother. The idea is to keep the ingredients special. So you can use fresh shrimp and scallops instead of the dried, adding them in right after the sauce ingrdients. Use other vegetables such as diced snap/snow peas, wild mushrooms, or zucchini. And if you’re vegetarian, use tofu or a meat substitute for the protein along with a vegetarian oyster sauce or hoisin sauce instead of regular oyster sauce.

Keywords: lunar new year, chinese new year, rice