Restaurant-style Hot and Sour Soup delivers bold, comforting flavor in every spoonful. This classic Chinese soup balances tangy vinegar with warming white pepper, silky egg ribbons, and hearty mushrooms in a savory broth. It’s rich, satisfying, and surprisingly easy to make at home—just like your favorite Chinese restaurant version.
Course: Appetizer / Soup
Cuisine & origin: Traditional Chinese recipe (Northern Chinese cuisine)
This soup is beloved worldwide for its crave-worthy contrast of flavors and textures. It’s warming in winter, light enough for summer, and endlessly adaptable for different diets.
WHY THIS HOT AND SOUR SOUP IS SO POPULAR
Hot and Sour Soup (酸辣汤) is a staple on Chinese restaurant menus because it hits every flavor note—sour, spicy, savory, and umami—without being heavy. The cornstarch-thickened broth feels luxurious, while vinegar and white pepper keep it bright and invigorating. Traditionally enjoyed as a starter, it’s also hearty enough to serve as a light meal.
This restaurant-style hot and sour soup uses simple pantry ingredients and authentic techniques for that familiar takeout flavor—no mystery powders required.
RECIPE FOR 4 SERVINGS
This recipe makes approximately 4 generous servings, perfect as an appetizer or light lunch.
INGREDIENTS FOR RESTAURANT-STYLE HOT AND SOUR SOUP
- Chicken stock or vegetable stock – soup base
- Dried shiitake mushrooms – earthy umami flavor
- Wood ear mushrooms – classic texture
- Firm tofu – protein and body
- Bamboo shoots – crunch and freshness
- Eggs – silky egg ribbons
- Cornstarch – thickening agent
- White vinegar or black Chinese vinegar – sour element
- White pepper – signature heat
- Soy sauce – savory depth
- Sesame oil – aroma and finish
- Fresh ginger – warmth
- Garlic – background flavor
- Green onions – garnish and freshness
- Chili oil (optional) – extra heat
HOW TO MAKE RESTAURANT-STYLE HOT AND SOUR SOUP
- Rehydrate dried mushrooms in hot water until soft, then slice thinly.
- Bring stock to a gentle boil in a medium pot.
- Add mushrooms, bamboo shoots, tofu, ginger, and garlic. Simmer gently.
- Stir in soy sauce and vinegar, adjusting to taste.
- Whisk cornstarch with water and slowly stir into soup until slightly thickened.
- Reduce heat to low. Slowly drizzle in beaten eggs while stirring gently to form ribbons.
- Season with white pepper and sesame oil.
- Taste and adjust sourness or spice as desired.
- Garnish with green onions and chili oil before serving.
DIETARY INFORMATION
- Naturally dairy-free
- Can be vegetarian or vegan with easy swaps
- Can be gluten-free with substitutions
- Lower calorie than most creamy soups
Diet-friendly substitutions are included throughout the recipe.
Restaurant-Style Hot and Sour Soup (Suan La Tang)
Ingredients
- 4 cups chicken stock or vegetable stock
- 3 dried shiitake mushrooms rehydrated and sliced
- ½ cup wood ear mushrooms rehydrated and sliced
- ½ cup bamboo shoots julienned
- 7 oz firm tofu cut into thin strips
- 2 large eggs beaten
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3 tablespoons white vinegar or black Chinese vinegar
- 1 tablespoon soy sauce
- 1 teaspoon white pepper adjust to taste
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic minced
- Green onions sliced (for garnish)
- Chili oil optional
Instructions
- Bring stock to a simmer in a pot over medium heat.
- Add mushrooms, bamboo shoots, tofu, ginger, and garlic. Simmer 5 minutes.
- Stir in soy sauce and vinegar.
- Mix cornstarch with water and slowly stir into soup until slightly thickened.
- Lower heat and slowly drizzle in eggs while stirring gently.
- Season with white pepper and sesame oil.
- Garnish and serve hot.
Notes
Calories: 140 kcal (7%)
Carbohydrates: 14 g (5%)
Protein: 9 g (18%)
Fat: 4 g (6%)
Saturated Fat: 0.5 g (3%)
Cholesterol: 95 mg (32%)
Sodium: 820 mg (36%)
Fiber: 2 g (8%)
Sugar: 2 g
RECIPE TIPS & SUBSTITUTIONS
- Vegetarian or vegan: Use vegetable stock and omit eggs or replace with vegan egg substitute
- Gluten-free: Use tamari or gluten-free soy sauce
- Low-calorie: Reduce cornstarch slightly and use extra mushrooms instead of tofu
- Make ahead: Soup base can be made 1 day ahead; add eggs just before serving
- Storage: Refrigerate up to 3 days in an airtight container
SERVING IDEAS
Serve Hot and Sour Soup with:
- Steamed dumplings or potstickers
- Vegetable spring rolls
- Fried rice or lo mein
- As part of a Chinese takeout-style dinner spread
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