Better Than Takeout Hot And Sour Soup in Under 30 minutes (Taiwanese Style)

The best part about making this from home is that you can adjust to your own taste! Extra hot, extra sour, the choice is yours! The recipe I’m giving you today is a standard level of sour across most hot and sour soups you have tasted throughout your Chinese restaurant outings, but I personally like it extra hot and extra sour, so if you’re anything like me, add some extra vinegar and chili oil! It’s a flavor punch and so, so delicious.

 

Hot and sour soup is not only one of my favorite soups but also a top contender in the takeout soup category. The best part? It's surprisingly easy to make from the comfort of your home. On a chilly evening, there's nothing quite like curling up with a bowl of this warm, tangy, and slightly spicy soup. Not only is it delicious, but it's also packed with positive nutritional benefits. This recipe is great for anyone looking for a comforting and satisfying meal, especially if you're seeking a light yet flavorful option.

One of my favorite comfort dishes is Hot and Sour Noodle Soup. Literally this same exact soup with noodles. I personally love it with Taiwanese flour noodles. Because the soup has been thickened with the corn starch, the way the soup grips onto the noodles makes each mouthful bursting with flavor. I highly recommend it.

Nutritional Perks

Hot and sour soup is a fantastic choice for a wholesome meal. It's loaded with mushrooms and tofu, providing a good source of protein and antioxidants. The addition of various vegetables adds essential vitamins and fiber, making this soup a nutrient-dense option. It's an excellent choice for vegetarians and those looking for a meat-free meal. I personally also sub out the sugar with Monkfruit sweetener! I’ve heard some say they don’t like the flavor of Monkfruit sweetener, but I personally find it to be the option most comparable to sugar itself.

Versatility at Its Best

One of the great things about hot and sour soup is its versatility. Feel free to switch it up by adding any extra veggies you have lying around in the fridge (I know we all have some). Whether it's bean curd, bamboo shoots, carrots, or tomatoes, this soup is a fantastic way to use up those leftover vegetables! This recipe is also perfect for a quick and easy weeknight dinner soup to pair with your main entree. When having this soup, I also have to have it alongside my Din Tai Fung Copycat Garlic Green Beans. Ultimate combo.

Making It Vegetarian

If you would like to make a vegetarian hot and sour soup, simply omit any optional meat additions. You can also enhance the soup with even more vegetables.

Making It Vegan

To make this hot and sour soup vegan, you can sub out the egg with vegan egg or simply omit. You can also swap out thinly sliced pork for thinly sliced vegan protein of your choice or omit.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

• 5 cups water
• 1 tsp white pepper
• 1 tsp salt
• 1 tbsp sugar (I use Monkfruit sweetener)
• 2 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 3 tbsp corn starch
• 2 tbsp water (for corn starch slurry)
• 1/2 tsp sesame oil (or to taste)
• 2 oz seafood mushroom (or a large handful)
• 4 shiitake mushrooms, thinly sliced
• 1 cup wood ear mushroom, thinly sliced
• 1 box soft tofu, thinly sliced
• 2 eggs, beaten and seasoned with a dash of garlic salt
• Thai chili to taste
• 2 green onions, chopped
• 2 tbsp - 1/4 cup white vinegar or black vinegar (adjust to your liking; I usually add about 1/3 cup of white vinegar for extra sourness)

Optional Additions

• Bean curd, thinly sliced
• Bamboo shoots, thinly sliced
• Carrots, grated
• Tomatoes, chopped
• Pork, thinly sliced
• Chicken, thinly sliced

Instructions

1. Bring your water to a boil.
2. Add salt, white pepper, sugar, light soy sauce, and dark soy sauce, mixing well.
3. Add the shiitake mushrooms, seafood mushrooms, and wood ear mushrooms, stirring gently.
4. Add tofu and cover. Bring to a boil.
5. Meanwhile, prepare your cornstarch slurry by combining water and cornstarch. Mix well. If you prefer a thicker soup, adjust the ratio by adding more corn starch to your slurry. Do not add cornstarch directly into your soup.
6. Add the cornstarch slurry to the soup and stir gently.
7. Add in your beaten eggs and let it sit for about 30 seconds.
8. Add vinegar, chili, sesame oil, and salt to taste.
9. Top with chopped green onions and enjoy!