hot and sour soup in a bowl
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5 from 30 votes

Hot and Sour Soup

Hot and Sour Soup is the perfect for a quick, week night dinner that you know everyone will love!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: Asian
Servings: 4
Calories: 131kcal
Author: Amy Duska


  • 6 cups beef or chicken broth reduced sodium
  • 1/2 cup mushrooms sliced (shitake mushrooms give it a richer, more authentic flavor)
  • 1/4 cup lite sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tablespoon sriracha sauce
  • 1 teaspoon ground white pepper
  • 3 tablespoons corn starch
  • 3 tablespoons cold water
  • 2 eggs well beaten
  • 6 oz. firm tofu sliced into strips
  • 2 green onions sliced


  • Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes.
  • In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
  • Pour the beaten eggs into the soup while gently stirring.
  • Add the tofu and green onions, stir and remove from heat. Serve immediately.


  • Hot and Sour Soup can be stored in an air tight container in the fridge for up to 3 days. It can be frozen for up to 3 month.


Serving: 1bowl | Calories: 131kcal | Carbohydrates: 9g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 1591mg | Potassium: 836mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 3.8mg | Calcium: 73mg | Iron: 1.5mg