Name: 15-Minute Chinese Hot and Sour Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups chicken or vegetable broth; 2 tbsp soy sauce; 2 tbsp rice vinegar (or white vinegar); 1/2 tsp white pepper (adjust to taste); 1 tsp sesame oil; 1 cup mushrooms (shiitake, button, or wood ear), sliced; 1 cup firm tofu, cubed; 2 eggs, beaten; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 2 green onions, sliced; 1 clove garlic, minced (optional); Chili oil or sriracha (optional, for heat)

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15-Minute Chinese Hot and Sour Soup is the perfect quick-fix for when I’m craving something warm, spicy, tangy, and deeply satisfying. Inspired by the classic takeout favorite, this version comes together in just minutes with a handful of ingredients—no complicated steps, no long simmering time, just bold flavor in a flash.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-style flavor with minimal effort. It’s fast, easy, and completely customizable. I can make it vegetarian or load it with protein like chicken, tofu, or shrimp. The balance of heat from white pepper and tang from vinegar gives it that signature “hot and sour” punch I crave, and it always hits the spot when I want something comforting but light.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken or vegetable broth
Soy sauce
Rice vinegar (or white vinegar)
White pepper
Cornstarch (mixed with water to make a slurry)
Eggs
Firm tofu (cubed)
Mushrooms (shiitake, button, or wood ear, sliced)
Green onions (sliced)
Garlic (minced, optional)
Chili oil or sriracha (optional, for heat)
Sesame oil (for flavor)

Directions

I start by bringing the broth to a simmer in a medium pot over medium heat.
I stir in soy sauce, rice vinegar, white pepper, and a little garlic if I’m using it. This is where the flavor starts to build.
I add the mushrooms and tofu, then let everything simmer for 3–4 minutes until heated through and the mushrooms are tender.
I stir the cornstarch slurry (cornstarch + water) into the soup and let it cook for a minute or two, just until slightly thickened.
I slowly drizzle in the beaten eggs while stirring gently in one direction to create silky ribbons.
I remove the pot from heat, add a splash of sesame oil, and taste to adjust the vinegar or pepper level if needed.
I finish by topping it with sliced green onions and a drizzle of chili oil if I want extra heat.

Servings and timing

This recipe serves 3 to 4 people and takes only about 5 minutes to prep and 10 minutes to cook. I can have a steaming hot bowl of soup on the table in just 15 minutes—perfect for busy weeknights or when I need something fast and flavorful.

Variations

I like swapping in shredded cooked chicken or shrimp for added protein. For a vegetarian version, I use vegetable broth and skip the meat entirely. Sometimes I toss in baby spinach or napa cabbage for more greens. I also vary the mushrooms depending on what I have—dried shiitake soaked in warm water adds a deep, umami kick.

Storage/Reheating

If I have leftovers, I store the soup in an airtight container in the fridge for up to 3 days. The texture of the egg ribbons holds up well. To reheat, I warm it gently on the stove or in the microwave, stirring occasionally. I avoid boiling again, especially after the egg is added, to keep the texture smooth.

FAQs

What makes hot and sour soup “hot” and “sour”?

The heat usually comes from white pepper or chili oil, while the sour flavor comes from rice vinegar. I adjust both to suit my taste.

Can I make this soup gluten-free?

Yes. I use tamari or a gluten-free soy sauce, and make sure my broth is gluten-free as well. Everything else is naturally gluten-free.

Do I have to use tofu?

Not at all. I can leave it out or replace it with cooked chicken, shrimp, or even extra veggies depending on what I have on hand.

Why use white pepper instead of black pepper?

White pepper gives the soup that signature “hot” flavor without being overwhelming. It’s more common in Chinese cooking and gives a sharper bite than black pepper.

Can I freeze hot and sour soup?

I don’t recommend freezing it once the eggs are added, as they can become rubbery. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

15-Minute Chinese Hot and Sour Soup is one of my favorite quick comfort foods. It’s bold, warming, and surprisingly easy to make at home—no takeout menu required. Whether I’m fighting off a cold, craving something spicy, or just need dinner in a hurry, this soup always delivers big flavor in record time.

15-Minute Chinese Hot and Sour Soup

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15-Minute Chinese Hot and Sour Soup is a quick, flavorful takeout-inspired dish with bold flavors from white pepper and vinegar, tender tofu, mushrooms, and silky egg ribbons. Perfect for a fast, comforting meal.

Author: Mayaa
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 3–4 servings
Category: Soup
Method: Stovetop
Cuisine: Chinese
Diet: Gluten Free

Ingredients

4 cups chicken or vegetable broth
2 tbsp soy sauce
2 tbsp rice vinegar (or white vinegar)
1/2 tsp white pepper (adjust to taste)
1 tsp sesame oil
1 cup mushrooms (shiitake, button, or wood ear), sliced
1 cup firm tofu, cubed
2 eggs, beaten
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 green onions, sliced
1 clove garlic, minced (optional)
Chili oil or sriracha (optional, for heat)

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Instructions

Bring broth to a simmer in a medium pot over medium heat.
Stir in soy sauce, rice vinegar, white pepper, and garlic if using.
Add mushrooms and tofu. Simmer for 3–4 minutes until mushrooms are tender.
Stir in cornstarch slurry and cook for 1–2 minutes until slightly thickened.
Slowly drizzle in beaten eggs while stirring gently in one direction to form ribbons.
Remove from heat, stir in sesame oil, and adjust seasoning if needed.
Top with green onions and drizzle with chili oil or sriracha if desired. Serve hot.