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Homemade Hot and Sour Soup

Rated as 4 out of 5 Stars

"Very easy-to-make hot and sour soup."
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40 m servings 122
Original recipe yields 4 servings


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  1. Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  2. Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  3. Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.


  • Cook's Notes:
  • I use Better Than Bouillon® to make the chicken broth.
  • Substitute cooked chicken with pork if desired.
  • Add in any vegetables you prefer along with the tofu. I quite often add celery, carrot, baby bok choy, spinach, cauliflower, or broccoli.

Nutrition Facts

Per Serving: 122 calories; 5.8 10.3 8.2 59 1901 Full nutrition

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Made this as written leaving out the optional chicken and tofu. I realize this is Hot and Sour soup and I like sour but as written this is WAY too sour. The soup is extremely spicy as well and I...