25+ Delicious Hot Sour Soup Recipes to Spice Up Your Dinners

Hot and sour soup is a beloved dish in many cuisines, renowned for its bold balance of spicy and tangy flavors.

This aromatic, flavorful soup has won hearts around the world, from the bustling streets of China to the comfort of home kitchens.

Its signature combination of heat from chili and tang from vinegar creates a thrilling burst of flavors in every spoonful.

Whether you’re craving a traditional version with mushrooms and tofu or looking to experiment with unique ingredients like shrimp, lamb, or even tempeh, hot and sour soup offers endless variations to suit every taste.

In this article, we’ve gathered over 25 delicious hot and sour soup recipes, each offering a twist on the classic.

These recipes feature diverse ingredients—from hearty meats to vibrant vegetables—ensuring there’s something for everyone.

If you’re ready to spice up your soup game, keep reading to discover the perfect hot and sour soup recipe that will bring warmth, comfort, and excitement to your kitchen.

25+ Delicious Hot Sour Soup Recipes to Spice Up Your Dinners

No matter how you like your hot and sour soup, there’s no doubt that this dish offers a deliciously dynamic culinary experience.

From vegetarian options brimming with earthy mushrooms and tofu to rich, meaty variations with lamb, chicken, and shrimp, these 25+ hot and sour soup recipes ensure that you’ll never tire of this flavorful classic.

Each recipe offers a balance of heat, sourness, and savory depth that makes hot and sour soup such an irresistible comfort food.

So whether you’re cooking for a cozy night in or impressing your guests with a bold dish, you can trust these recipes to deliver that perfect balance of spice and tang.’

Spicy Hot and Sour Soup with Tofu

This vibrant and aromatic hot and sour soup combines the richness of tofu with the sharp, spicy kick of chili paste, balanced by the tanginess of vinegar. A perfect blend of textures from the soft tofu and crisp mushrooms, this soup is both satisfying and comforting, ideal for a chilly evening or when you’re craving something with a bit of a zing.

• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, finely grated
• 3 cups vegetable broth
• 1 cup water
• 100g tofu, cut into small cubes
• 100g shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (adjust to taste)
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 egg, lightly beaten
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 3 minutes.
2. Add the vegetable broth and water to the pot, bring to a simmer.
3. Stir in the tofu, shiitake mushrooms, soy sauce, rice vinegar, chili paste, sugar, and white pepper. Let it simmer for 5–7 minutes.
4. Slowly pour in the cornstarch mixture to thicken the soup, stirring gently.
5. Once the soup thickens, slowly drizzle the beaten egg into the soup while stirring constantly to create silky egg ribbons.
6. Taste and adjust seasoning, adding more chili paste or vinegar as desired.
7. Remove from heat and garnish with fresh cilantro.

This hot and sour soup brings a deep and layered flavor profile with every spoonful. The tofu adds a creamy element that complements the sharp vinegar and heat from the chili paste. The mushrooms lend an earthy richness, making this dish not only comforting but also packed with umami. It’s perfect for anyone seeking a flavorful yet balanced soup that excites the palate with heat and tang.

Authentic Chinese Hot and Sour Soup

A well-loved Chinese classic, this version of hot and sour soup is bursting with flavor and texture, from the crunchy bamboo shoots and wood ear mushrooms to the smooth, savory broth. Its heat comes from white pepper and chili paste, while the sourness is expertly balanced by vinegar. The result is a bold, comforting soup that satisfies on all fronts.

• 4 cups chicken broth
• 2 cups water
• 1/2 cup bamboo shoots, julienned
• 1/2 cup wood ear mushrooms, soaked and sliced
• 1/4 cup shiitake mushrooms, sliced
• 1/2 cup firm tofu, cut into thin strips
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon white pepper
• 1 tablespoon chili paste
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 teaspoon sesame oil
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large pot, combine the chicken broth and water, bringing to a simmer over medium heat.
2. Add the bamboo shoots, wood ear mushrooms, shiitake mushrooms, and tofu to the pot. Let it cook for 5 minutes.
3. Stir in the soy sauce, rice vinegar, white pepper, and chili paste. Taste and adjust seasoning to your liking.
4. Gradually pour the cornstarch slurry into the pot, stirring to thicken the soup.
5. Drizzle the beaten egg slowly into the simmering soup, stirring gently to form ribbons of egg.
6. Drizzle sesame oil over the top and stir in. Remove from heat.
7. Garnish with chopped green onions and serve hot.

This authentic Chinese hot and sour soup offers a perfect balance between spice and sourness, thanks to the harmonious interplay of vinegar, white pepper, and chili paste. The mix of vegetables and mushrooms adds a variety of textures, while the tofu provides a soothing contrast to the heat. It’s a versatile dish that can be enjoyed as a light meal or a starter for any Chinese-inspired feast.

Spicy Hot and Sour Soup with Shrimp

This seafood variation of the classic hot and sour soup is packed with tender shrimp that absorbs the rich broth, making each bite a delightful experience. Paired with a tangy, spicy broth and the crunch of bamboo shoots, this soup offers a light yet bold meal that is sure to please those who love a bit of heat with their seafood.

• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1-inch ginger, minced
• 3 cloves garlic, minced
• 4 cups seafood stock or water
• 2 tablespoons soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons chili paste
• 1/2 teaspoon white pepper
• 200g shrimp, peeled and deveined
• 1/2 cup bamboo shoots, julienned
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• 2 tablespoons chopped cilantro (for garnish)

Instructions:

1. Heat the vegetable oil in a pot over medium heat. Add the onion, ginger, and garlic, sautéing until fragrant, about 3 minutes.
2. Pour in the seafood stock (or water) and bring to a boil.
3. Add the soy sauce, rice vinegar, chili paste, and white pepper. Stir to combine, and let the broth simmer for 5 minutes.
4. Add the shrimp and bamboo shoots to the pot. Cook until the shrimp turns pink, about 3–4 minutes.
5. Slowly add the cornstarch mixture, stirring gently to thicken the soup.
6. Once thickened, drizzle in the beaten egg while stirring slowly to create egg ribbons.
7. Drizzle sesame oil into the soup and remove from heat.
8. Garnish with fresh cilantro before serving.

The combination of shrimp and the bold, tangy broth in this hot and sour soup makes it a seafood lover’s dream. The shrimp is light yet packed with flavor, absorbing the spicy and sour notes of the soup, while the bamboo shoots provide a satisfying crunch. This variation of hot and sour soup is perfect for anyone craving a seafood-inspired twist on the classic dish.

Vegetarian Hot and Sour Soup

This vibrant vegetarian version of hot and sour soup is packed with fresh vegetables and tofu, offering a healthy and satisfying meal. The tangy broth, infused with vinegar and a touch of spice, complements the crunchy texture of vegetables like mushrooms and bamboo shoots, creating a balanced and wholesome dish.

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup bamboo shoots, julienned
• 1 cup shiitake mushrooms, sliced
• 1 cup button mushrooms, sliced
• 1/2 cup tofu, cut into strips
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 2 teaspoons sesame oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 3 minutes.
2. Add vegetable broth and water to the pot, and bring to a simmer.
3. Stir in bamboo shoots, shiitake mushrooms, button mushrooms, and tofu. Let it simmer for 5 minutes.
4. Add soy sauce, rice vinegar, chili paste, and white pepper. Taste and adjust seasonings to your liking.
5. Gradually add the cornstarch mixture, stirring until the soup thickens.
6. Slowly pour in the beaten egg while stirring gently to create ribbons of egg.
7. Add sesame oil and remove from heat.
8. Garnish with fresh cilantro and serve.

This vegetarian hot and sour soup brings together a delicious combination of earthy mushrooms, crispy bamboo shoots, and tender tofu, all in a spicy, tangy broth. The rice vinegar adds a sharpness that perfectly balances the heat from the chili paste. It’s a hearty yet light meal, perfect for anyone looking to enjoy a vegetarian twist on the classic.

Spicy Hot and Sour Soup with Chicken

This hearty chicken version of hot and sour soup combines tender chicken breast with a flavorful broth, spiced up with chili paste and tangy vinegar. The mushrooms and bamboo shoots add a satisfying crunch, while the silky egg ribbons elevate the texture and flavor of this comforting soup.

• 1 tablespoon vegetable oil
• 1/2 pound chicken breast, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 4 cups chicken broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup wood ear mushrooms, sliced
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chicken slices and cook until browned, about 3 minutes. Remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add chicken broth and bring to a simmer. Stir in bamboo shoots, shiitake mushrooms, and wood ear mushrooms. Let it cook for 5 minutes.
4. Add soy sauce, rice vinegar, chili paste, and white pepper. Stir to combine and taste for seasoning.
5. Return the cooked chicken to the pot and let it simmer for another 5 minutes.
6. Slowly pour in the cornstarch mixture and stir until the soup thickens.
7. Drizzle the beaten egg into the soup, stirring gently to form egg ribbons.
8. Stir in sesame oil and remove from heat.
9. Garnish with chopped green onions before serving.

This chicken version of hot and sour soup offers a hearty, protein-packed option for those looking to enjoy the spicy, tangy flavors of the original. The chicken adds a rich, savory element to the broth, while the mushrooms and bamboo shoots offer a satisfying texture contrast. This soup is sure to warm you up and leave you craving more.

Spicy Hot and Sour Soup with Beef

This beef-based version of hot and sour soup is a bold and savory twist on the classic. Tender beef slices swim in a spicy, tangy broth, accented with the crunch of vegetables and the umami depth of soy sauce. Perfect for those who enjoy a meaty, flavorful soup with an extra kick.

• 1 tablespoon vegetable oil
• 1/2 pound flank steak or sirloin, thinly sliced against the grain
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 4 cups beef broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup wood ear mushrooms, sliced
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the beef slices and cook until browned, about 3 minutes. Remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add beef broth to the pot and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, and wood ear mushrooms. Let it cook for 5 minutes.
5. Add soy sauce, rice vinegar, chili paste, and white pepper. Stir well and adjust seasoning to taste.
6. Return the cooked beef to the pot and simmer for another 5 minutes.
7. Slowly add the cornstarch mixture, stirring to thicken the soup.
8. Pour in the beaten egg slowly, stirring gently to form silky egg ribbons.
9. Drizzle in sesame oil and remove from heat.
10. Garnish with fresh cilantro and serve.

This beef hot and sour soup is an indulgent version of the traditional recipe, with tender beef soaking up the bold, spicy broth. The richness of the beef combined with the tangy vinegar and spicy chili paste creates a well-rounded, flavorful soup. Perfect for anyone craving a heartier, meaty version of the classic hot and sour soup.

Hot and Sour Soup with Eggplant

This flavorful hot and sour soup with eggplant is a delicious twist on the classic, featuring the tender, meaty texture of eggplant that soaks up the bold, spicy broth. The eggplant balances perfectly with the heat from chili paste and the tanginess from vinegar, while the other vegetables add crunch and freshness.

• 1 tablespoon vegetable oil
• 1 small eggplant, cubed
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 1 tablespoon soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• 2 teaspoons cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the cubed eggplant and cook until it softens and turns golden brown, about 5-7 minutes. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add vegetable broth and water to the pot, and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, soy sauce, rice vinegar, chili paste, and white pepper. Let it simmer for 5 minutes.
5. Return the cooked eggplant to the pot and stir gently. Allow it to cook for another 5 minutes.
6. Gradually add the cornstarch mixture to thicken the soup, stirring constantly.
7. Slowly pour in the beaten egg while stirring gently to create ribbons of egg.
8. Drizzle in sesame oil and remove from heat.
9. Garnish with chopped cilantro and serve.

This eggplant hot and sour soup brings a unique and satisfying texture to the dish, with the eggplant absorbing the tangy, spicy broth. The flavors meld beautifully, offering a savory and balanced soup that is both hearty and refreshing. Perfect for those looking for a flavorful vegetarian or vegan option.

Spicy Hot and Sour Soup with Pork

For a more robust version of hot and sour soup, this pork variation combines tender pork slices with a tangy, spicy broth, accented by the freshness of vegetables. The pork adds a rich, savory depth to the soup, making it both satisfying and delicious for anyone craving a meaty version of this classic dish.

• 1 tablespoon vegetable oil
• 1/2 pound pork tenderloin, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 4 cups pork or chicken broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup wood ear mushrooms, sliced
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the sliced pork and cook until browned, about 5 minutes. Remove the pork and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add pork or chicken broth to the pot and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, wood ear mushrooms, soy sauce, rice vinegar, chili paste, and white pepper. Simmer for 5 minutes.
5. Return the cooked pork to the pot and let it simmer for another 5 minutes.
6. Gradually add the cornstarch mixture to thicken the soup.
7. Slowly pour in the beaten egg while stirring gently to create silky egg ribbons.
8. Stir in sesame oil and remove from heat.
9. Garnish with chopped green onions and serve.

The pork in this hot and sour soup adds a savory richness, perfectly complemented by the spicy and tangy broth. The mushrooms and bamboo shoots bring texture and a variety of flavors, making this version of hot and sour soup a hearty and satisfying dish that will please meat lovers.

Hot and Sour Soup with Spicy Beef and Tofu

This fusion hot and sour soup combines tender beef with tofu, creating a unique yet flavorful version of the classic dish. The beef adds a savory richness, while the tofu provides a smooth contrast, and the broth delivers a punch of heat and tang. It’s a perfect combination for anyone who enjoys both meat and tofu in a single dish.

• 1 tablespoon vegetable oil
• 1/2 pound beef sirloin, thinly sliced
• 1/2 block firm tofu, cubed
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 4 cups beef broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the beef and cook until browned, about 3 minutes. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add beef broth to the pot and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, soy sauce, rice vinegar, chili paste, and white pepper. Let it simmer for 5 minutes.
5. Return the beef to the pot and add the tofu cubes. Simmer for another 5 minutes.
6. Gradually add the cornstarch mixture to thicken the soup.
7. Slowly pour in the beaten egg while stirring gently to form egg ribbons.
8. Drizzle sesame oil into the soup and remove from heat.
9. Garnish with fresh cilantro before serving.

This hot and sour soup with beef and tofu is a hearty and satisfying dish that provides the perfect balance of heat and tang. The beef offers rich flavor, while the tofu adds a creamy contrast. The combination of textures and flavors makes this version of hot and sour soup a truly unique and delicious meal.

Mushroom Hot and Sour Soup

A comforting and hearty vegetarian version of the classic hot and sour soup, this recipe is packed with a variety of mushrooms, providing a rich, umami flavor. The combination of earthy mushrooms, tangy vinegar, and a spicy broth creates a depth of flavor that’s both savory and satisfying. Perfect for mushroom lovers or anyone looking for a comforting meat-free option.

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 4 cups vegetable broth
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup button mushrooms, sliced
• 1/2 cup oyster mushrooms, sliced
• 1/2 cup bamboo shoots, julienned
• 1 tablespoon soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste (adjust to taste)
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 3 minutes.
2. Add vegetable broth to the pot and bring to a simmer.
3. Stir in shiitake, button, and oyster mushrooms, bamboo shoots, soy sauce, rice vinegar, chili paste, and white pepper. Let it simmer for 7–8 minutes to allow the flavors to develop.
4. Gradually add the cornstarch mixture to thicken the soup, stirring gently.
5. Slowly pour in the beaten egg while stirring constantly to create egg ribbons.
6. Drizzle in sesame oil and remove from heat.
7. Garnish with fresh cilantro and serve hot.

This mushroom hot and sour soup provides an earthy, hearty experience, with the mushrooms soaking up the tangy, spicy broth. The deep umami flavors of the mushrooms and the rich, smooth texture from the egg make it a satisfying soup, perfect for anyone craving a flavorful vegetarian meal with a kick.

Hot and Sour Soup with Lamb

This bold version of hot and sour soup brings tender lamb together with the spicy, tangy broth for a rich, flavorful meal. The lamb adds a unique depth of flavor, complemented by the heat from chili paste and the tanginess of vinegar. It’s a hearty, meaty variation that offers a new twist on the classic soup.

• 1 tablespoon vegetable oil
• 1/2 pound lamb shoulder, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 4 cups lamb or beef broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the sliced lamb and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add lamb or beef broth to the pot and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, soy sauce, rice vinegar, chili paste, and white pepper. Let it simmer for 7 minutes.
5. Return the lamb to the pot and cook for an additional 5 minutes.
6. Gradually add the cornstarch mixture to thicken the soup.
7. Slowly pour in the beaten egg while stirring gently to create silky egg ribbons.
8. Drizzle sesame oil into the soup and remove from heat.
9. Garnish with fresh parsley and serve hot.

This lamb version of hot and sour soup brings a distinct savory flavor that contrasts beautifully with the sharp heat of chili paste and the acidity of vinegar. The tender lamb soaks up the tangy broth, making this a hearty and filling version of the traditional soup, perfect for those who enjoy a rich, meaty soup.

Hot and Sour Soup with Fish

A light yet flavorful variation of hot and sour soup, this version uses delicate fish fillets to soak up the tangy, spicy broth. The fish adds a tender, melt-in-your-mouth texture that contrasts wonderfully with the crunchy bamboo shoots and earthy mushrooms, making for a refreshing yet hearty meal.

• 1 tablespoon vegetable oil
• 1/2 pound white fish fillets (like tilapia or cod), cut into bite-sized pieces
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 4 cups fish or vegetable broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the fish pieces and cook until opaque and just cooked through, about 3-4 minutes. Remove the fish and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add fish or vegetable broth to the pot and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, soy sauce, rice vinegar, chili paste, and white pepper. Let it simmer for 5-7 minutes.
5. Return the cooked fish to the pot and cook for an additional 3 minutes to allow the fish to absorb the flavors.
6. Gradually add the cornstarch mixture to thicken the soup.
7. Slowly pour in the beaten egg while stirring gently to create silky egg ribbons.
8. Drizzle sesame oil into the soup and remove from heat.
9. Garnish with fresh cilantro and serve hot.

This fish hot and sour soup offers a light yet flavorful alternative to the traditional meat-based versions. The fish adds a delicate and tender texture that complements the spicy, tangy broth. The result is a well-balanced, satisfying soup perfect for seafood lovers looking for a fresh twist on the classic.

Hot and Sour Soup with Tofu and Tempeh

This hot and sour soup brings together the best of both tofu and tempeh, two popular plant-based proteins. The tofu provides a smooth, creamy texture while the tempeh adds a hearty, nutty flavor that perfectly complements the spicy and tangy broth. Ideal for those looking for a nutritious and satisfying vegetarian option, this soup offers a balance of flavors and textures.

• 1 tablespoon vegetable oil
• 1/2 block firm tofu, cubed
• 1/2 block tempeh, sliced thinly
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 4 cups vegetable broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the cubed tofu and sliced tempeh. Sauté until golden and slightly crispy, about 5-7 minutes. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add vegetable broth to the pot and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, soy sauce, rice vinegar, chili paste, and white pepper. Let it simmer for 7 minutes.
5. Return the cooked tofu and tempeh to the pot and simmer for another 5 minutes.
6. Gradually add the cornstarch mixture to thicken the soup.
7. Slowly pour in the beaten egg while stirring gently to create egg ribbons.
8. Drizzle sesame oil into the soup and remove from heat.
9. Garnish with fresh cilantro and serve hot.

The combination of tofu and tempeh in this hot and sour soup creates a hearty yet light texture that soaks up the deliciously spicy and tangy broth. The crispy tempeh adds a unique earthy flavor, while the tofu gives the soup a creamy smoothness, making it a delicious and satisfying vegetarian option for any meal.

Hot and Sour Soup with Chicken and Cabbage

A simple yet comforting version of hot and sour soup, this recipe features tender chicken and fresh cabbage. The chicken adds a savory richness, while the cabbage provides a slight crunch and freshness that balances the heat and sourness of the broth. It’s a warm and satisfying meal perfect for any day.

• 1 tablespoon vegetable oil
• 1/2 pound chicken breast, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 4 cups chicken broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 2 cups cabbage, shredded
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• Fresh green onions, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chicken and cook until browned, about 5-6 minutes. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add chicken broth to the pot and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, shredded cabbage, soy sauce, rice vinegar, chili paste, and white pepper. Let it simmer for 7-8 minutes until the cabbage softens.
5. Return the cooked chicken to the pot and simmer for an additional 5 minutes.
6. Gradually add the cornstarch mixture to thicken the soup.
7. Slowly pour in the beaten egg while stirring gently to create silky egg ribbons.
8. Drizzle sesame oil into the soup and remove from heat.
9. Garnish with chopped green onions and serve hot.

The chicken and cabbage in this hot and sour soup provide a wonderful contrast of textures. The tender chicken pairs well with the slightly crunchy cabbage, while the spicy and tangy broth brings it all together. This soup is hearty and warming, perfect for cooler days or when you need a comforting, light meal.

Spicy Hot and Sour Soup with Shrimp

This shrimp version of hot and sour soup is perfect for those who enjoy a touch of seafood in their spicy soups. The shrimp, combined with the tangy broth, offers a unique burst of flavor, making this a refreshing and satisfying dish. The balance of heat, sourness, and seafood makes this recipe stand out among traditional hot and sour soups.

• 1 tablespoon vegetable oil
• 1/2 pound shrimp, peeled and deveined
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 4 cups shrimp or vegetable broth
• 1/2 cup bamboo shoots, julienned
• 1/2 cup shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 tablespoon sesame oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove and set aside.
2. In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
3. Add shrimp or vegetable broth to the pot and bring to a simmer.
4. Stir in bamboo shoots, shiitake mushrooms, soy sauce, rice vinegar, chili paste, and white pepper. Let it simmer for 5 minutes.
5. Return the cooked shrimp to the pot and let it simmer for another 2 minutes to heat through.
6. Gradually add the cornstarch mixture to thicken the soup.
7. Slowly pour in the beaten egg while stirring gently to form silky ribbons of egg.
8. Drizzle sesame oil into the soup and remove from heat.
9. Garnish with fresh cilantro and serve hot.

The shrimp in this hot and sour soup adds a delicate seafood flavor that pairs perfectly with the bold, spicy broth. The soup is light yet packed with flavor, making it a fantastic choice for seafood lovers looking for a satisfying, tangy, and spicy meal.

Note: More recipes​ are coming soon!