Hot and Sour Soup Recipe Renaissance

Hot and Sour Soup Recipe

Make this easy and quick hot and sour soup recipe at home in about 10 minutes and you’ll have something much better than take-out or delivery food. Use vegetable stock instead of chicken stock and it’s vegetarian.

Hot and Sour Soup Recipe Renaissance

Hot And Sour Soup Recipe

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Soup
Cuisine Asian
Servings 2 to 4
Calories 84 kcal


  • 2 Tablespoons cornstarch plus 3 Tablespoons water
  • 2 cups of low sodium chicken stock or vegetable stock
  • 1 ½ cups water
  • 5 to 6 oz. of soft tofu about ⅓ lb., sliced into 1 ½ inch strips
  • 5 to 6 oz. of sliced white or baby portobello/crimini mushrooms about ⅓ lb
  • 3 to 4 Tablespoons soy sauce* brewed, organic is preferred — avoid the chemically produced low-sodium variety
  • 2 ½ Tablespoons apple cider vinegar or rice wine vinegar
  • ¼ teaspoon white or black pepper
  • 1 egg beaten


  • Mix together the cornstarch and 3 tablespoons of water to make a slurry and set aside.
  • Bring the broth and 1 ½ cups of water to a boil in a medium-sized sauce pan.
  • Add the tofu and mushrooms, return to a boil, and cook for two minutes.
  • Stir in the soy sauce, vinegar, and pepper, return to a boil.
  • Stir the cornstarch slurry again (it tends to solidify while sitting) and then stir it into the soup.
  • Continue to stir the soup until it returns to a boil and thickens — about two minutes.
  • Turn off the burner and set the pot off the heat.
  • Pour the beaten egg into the center of the pot and wait 10 seconds.
  • Using a butter knife, stir the egg three times so it “blooms” into the soup.
  • Serve immediately with crispy wonton strips, if desired.


*Taste the soup after adding 3 Tablespoons of soy sauce to see if more is needed. It may become too briny if the stock is already salty.



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