Hot and Sour Soup

Soup and StewChineseGluten-FreeLow Carb

Hot and Sour Soup! with Chinese mushrooms, bamboo shoots, chicken broth, vinegar, tofu, chili oil, and a beaten egg.

Photography Credit: Elise Bauer

Hot and sour soup is a lot like chili; every family has their own recipe, and each family thinks that theirs is the best. When I was in the local Chinese market perusing the mushrooms I asked one of the other shoppers, a tiny and ancient woman half my height whose etched wrinkles framed a friendly smile, where the wood ear mushrooms were.

“What are you using them for?”

“Hot and sour soup,” I replied.

“What? You don’t want those. Here,” she grabbed a bag of dried shiitake, “use these.”

“No! You don’t want those for hot and sour soup!” cried another, more stout lady behind me. She said something in Cantonese to the first lady before grabbing a fresh bunch of enoki mushrooms and throwing them in my basket. “This is better.”

Hot and Sour Soup

Soon, nine women were having an all out argument in the middle of the aisle. I was stuck in the middle, caught between volleys of angry insults and defenses of cherished family recipes for hot and sour soup, both in Cantonese and English.

People insulted each other’s families, critiqued the various provinces of China (all were in agreement that the people in the North, apparently, can’t cook good soup), and altered the contents of my shopping basket at whim.

Eventually, a decision was reached that you absolutely have to use black fungus—an apt, but unappetizing name for a delightful ingredient—and lily buds. The other mushroom is up to you. Whatever one you decide on be sure to be ready to defend your choice.

Hot Sour Soup

Hot and Sour Soup Recipe

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

You can use gluten-free soy sauce in this recipe, and use vegetable stock to make it vegetarian. However, do not substitute black pepper for the white pepper. The mushrooms and lily buds can be found at any Chinese market.


  • 6 dried Chinese black fungus
  • 6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms
  • 5 dried lily buds
  • One can of bamboo shoots
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of white vinegar or rice vinegar
  • 1 1/2 tablespoons of soy sauce
  • 1 tablespoon of cornstarch
  • 4 cups of chicken broth
  • 1/2 block of firm tofu, diced into small cubes
  • 1 egg, beaten
  • 1 teaspoon of sesame oil
  • 3 scallions, diced
  • 1/4 teaspoon of salt
  • 1 1/2 teaspoons of finely ground white pepper
  • 1/4 teaspoon of chili oil (optional)
  • Cilantro (optional)


1 Prepare the dried mushrooms: Pour boiling water over the mushrooms until the mushrooms are covered and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit.

After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak).

2 Pour boiling water over the lily buds until covered and allow to sit for 15 minutes. Cut the buds crosswise then tear them up into a few bunches.

3 Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.

4 Build the soup: Place the chicken broth into a bot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat.

5 While stirring the soup slowly pour the egg into the broth in a small steam while stirring the soup allowing the egg to instantly cook and feather into the soup.

6 Add the scallions, white pepper, sesame oil, and chili oil if using. Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro to garnish and for added flavor. Serve immediately.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Hot and Sour Soup on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Hot and Sour Soup

Showing 4 of 14 Comments / Reviews

  • Mitch

    Hot and sour soup is my Chinese restaurant favorite. When I finally decided to try making it at home, this is the recipe I made. It’s perfect as is. The reaction from friends when I served it the first time: restaurant quality. Perhaps what I like best about it is that it’s a flexible and adaptable recipe. After making it many times, I’ve slowly adapted it to my personal taste and to what I usually have on hand. I use Chinese black vinegar, Better Than Bouillon for the stock base, more mushrooms than called for, lots more corn starch (I like it thick.), and sambal oelek insteak of the chili oil. Try it!

  • Amanda

    Wow! I just made this (again) tonight and it is DELICIOUS. Thank you so much for posting such a great recipe. : )

  • Jim

    You can get lily buds and black fungus on I’m gonna order some a fix up a batch.

  • R Fred Telles

    The way I make hot and sour soup:

    first you dice at least two or three chicken breasts
    and saute
    add about a half cup cellery
    add a half cup diced onion
    add a half cup diced carrots
    saute in scant butter

    add about three quarts chicken stock
    simmer until the chicken and veggies are tender
    add one or two cans of drained straw mushrooms
    add one can drained and sliced crosswise bamboo shoots
    add one can baby corn
    add one can sliced water chestnuts drained
    adjust seasoning with apple cider vinegar or white vinegar
    soy sauce or terriaki sauce
    black pepper and or red pepper flakes
    and shrimp base if you have some
    the broth should taste tart and spicy and savory
    finish with a cup or more as desired cleaned
    and chopped shrimp ( can omit shrimp and shrimp base for those allergic to seafood but it does make this a much better soup)
    adjust the thickness of the soup with corstarch until the meat and veggies all just float in the soup when it is stirred up

    finish with cross sliced scallions or chives

    This is a great remedy for colds and flu and anything else that ails you because the vinegar acidifies your system making it hostile to critters that may be attacking your immune system.
    The pepper (Mexican penicillin) raises your temperature again making it hostile to critters attacking your immune system and the chicken stock is Jewish penicillin and is known to cure what ails most people and even if the soup doesn’t cure you it is very tasty and comforting when you are sick and the nutrition in it is bound to help.

  • Dack

    I’m not sure it’s the ugliest soup known (as posted by Jim Clifford). Sup cua mang tay is right up there. And tom yum gung isn’t all that pretty, either. On a related not, where does ‘soup’ end and ‘noodles’ begin (consider honest-to-goodness Japanese ramen bowls – not the cheap packet-things you get in the grocery)?

    (Not necessarily for posting … just curious for your opinion.)


    I think when the broth acts as simply a means to keep the noodles warm due to the noodles being the focus of the dish it’s noodles. But it might just be semantics and point of view. ~Garrett

View More or Leave a Comment/Review
Hot and Sour SoupHot and Sour Soup