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

I can’t believe we’ve gotten through almost the entire first month of the year and I haven’t posted a noodle recipe yet. Well that travesty ends today! These Vegetarian Flat Noodles are an absolute winner of a dish. They are on the table so fast- I use fresh rice noodles that get stir fried, no boiling water required. The sauce is an umami bomb that is made from simple but oh so savory pantry ingredients, like hoisin and vegetarian oyster sauce. There’s tofu cutlets for protein, and flavor powerhouses like fermented black beans and garlic chives. We love a one pan masterpiece for dinner, so let’s get into it!

First I start by making the sauce. You can use vegetarian oyster sauce, or sub with stir fry sauce. And if you’re not vegetarian, you can go ahead and use regular oyster sauce. I like to use white pepper because it has an earthy funk I love, but plain black pepper will do if that’s what you have on hand. Soy sauce and a little sugar round it out.

After the sauce is done, I set it aside and start prepping the other ingredients, starting with the noodles. I use a fresh rice noodle for this, which can be found at most Asian grocers. They look like a solid white cake but are folded rice sheets that you must first cut. (If you only have dried rice noodles first you will need to soak them according to the package directions and then proceed with the recipe.) Fresh rice noodles are sticky when they are fresh but turn brittle once they are refrigerated. Once you are done cutting them into strips, you must then separate the strips and pull them apart. Be gentle as they can break easily.

Next I get all the veggies and tofu prepped. Remember, this is a stir fry dish and as such, everything needs to be ready before you begin cooking.

I like to use a tofu cutlet for this. These are ready to use firm tofu blocks that have been fried. I like the flavor and texture it gives the dish. It also has a lot less moisture than other kinds of tofu so it holds its shape nicely in Vegetarian Flat Noodles. And because it has a crust from being fried, it doesn’t adhere to the pan like regular tofu can. (It’s also awesome in Kiriboshi Daikon and Lemongrass Tofu Rice Salad.)

If you can’t find it or prefer to use regular tofu, you can use firm or extra firm tofu instead but use a gentle hand when stir frying it so the tofu stays intact.

Now that everything is prepped it’s time to get cooking. Make sure you have everything within easy reach as this part goes lightening fast. I used a large non-stick skillet which kept the moist ingredients from sticking to the pan. If you’re using a regular skillet, make sure it’s a well seasoned one and heat it for several minutes before starting.

Taste a noodle and make sure it’s hot, chewy, and delicious. Adjust seasoning if needed with a little salt and ground pepper. Give everything a final stir and then your Vegetarian Flat Noodles are ready to serve!

I hope you enjoy our first noodles of the year! Take a moment to comment and let us know what you think, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

If you are as much of a noodle fiend as I am, check out some of our most popular recipes:

Spicy Garlic Noodles

Coconut Curry Noodles

Beef Udon

Pancit

Vegetarian Flat Noodles

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• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: serves 2-3 1x

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Ingredients

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• 1 Pack fresh rice noodles about 8 ounces 
• ¼ red onion thinly sliced
• 1 package tofu cutlet
• 1 ½ cup packed spinach (about 2 ounces)
• 1 cup bean sprouts
• ½ inch bundle garlic chives (I used the ones with flower buds)
• 2 large garlic cloves, minced
• 2 teaspoons peeled and minced ginger
• 1 Tablespoon fermented black beans
• 1 Tablespoon neutral oil
• 2 teaspoons sesame oil

Sauce:

• 1 Tablespoon Vegetarian Oyster or Stir Fry Sauce
• 1 Tablespoon Hoisin Sauce
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sugar
• 2 Tablespoons water
• ¼ teaspoon ground white pepper

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Instructions

Mix the sauce:

1. Combine the vegetarian oyster sauce, hoisin sauce, soy sauce, sugar, ground white pepper, and water.
2. Stir until the sugar is dissolved. Set aside.

Make Noodles:

1. Cut the noodles into 1 inch strips. Peel the noodles apart and set aside.
2. Trim ½ inch off of the base of the garlic chives. Cut into 2 inch pieces. You should have about ¾ cup. Set aside.
3. Cut the tofu cutlet in half horizontally so you have 2 thin pieces. Then, from the shorter end, cut the tofu into thin strips. Set aside.
4. Heat a large non-stick skillet over medium high heat. Add the oil, the onions, and the tofu. Stir fry for 2 minutes, moving the contents of the pan around constantly. 
5. Add the garlic, ginger, and black beans and stir to combine. 
6. Next add the noodles and stir fry for 1 minute, moving them around the pan to start softening the noodles. 
7. Add the sauce and garlic chives and cook for 2 minutes, mixing to keep everything cooking evenly. The noodles should be soft and translucent. Cook for an additional minute if they are still a little stiff.
8. Add the bean sprouts, spinach, and the sesame oil. Cook for a minute to wilt the spinach and beans sprouts. Taste and adjust seasonings with a little salt and pepper if needed.
9. Serve immediately.   

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Notes

*You can find fermented black beans in a well stocked Asian market. They are in the dry goods section. Once open, I put the package in a zip-top bag and store them in the freezer. They’re good for at least several months.

*Fresh rice noodles are available at Asian markets usually near baked goods or other ready to eat foods. Sometimes they will have them in the refrigerated section as well. If you prefer to use dried rice noodles, look for the widest ones, which look like fettuccine. Use about 4-5 ounces dried noodles for the recipe and soak the noodles in cool water for 20 minutes. Drain the noodles before starting.

Keywords: rice noodles, vegetarian, fermented black beans, tofu