Bring the flavors of your favorite Chinese restaurant home with this Homemade Chinese Sweet and Sour Soup—a perfect balance of tangy, savory, and comforting goodness. This vibrant soup makes the ideal start to a Chinese feast at home, pairing beautifully with easy General Tso’s Chicken, Crispy Sesame Beef, or Kung Pao Shrimp. Whether you’re hosting a cozy dinner or craving takeout-style comfort, this simple recipe delivers all the bold, authentic flavors you love in every spoonful.
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🍄 The Ingredients
This flavorful soup comes together with a mix of savory, tangy, and spicy elements that create the perfect balance of warmth, depth, and authentic Chinese taste. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes and Variations
- Broth: Use chicken broth for a rich, savory base, or swap in vegetable broth for a vegetarian version without losing depth of flavor.
- Soy Sauce: Light soy sauce adds saltiness and umami; if you prefer a deeper color and stronger flavor, add a splash of dark soy sauce. Regular soy sauce, including low-sodium soy sauce, can used in place of light.
- Vinegar: Traditional black vinegar gives the soup its signature tang—rice vinegar or apple cider vinegar can be used in a pinch.
- Chili Paste: Adjust the amount to control the heat. For a milder version, use a touch of chili oil or omit it entirely.
- Mushrooms: Shiitake mushrooms bring an earthy flavor; feel free to use wood ear mushrooms or button mushrooms if that’s what you have.
- Tofu: Firm tofu holds its shape best, but soft tofu creates a silkier texture if you prefer a smoother mouthfeel.
- Cornstarch Slurry: This thickens the soup to that classic glossy consistency—add gradually until it reaches your desired thickness.
- Egg: The beaten egg creates delicate ribbons when stirred in; you can skip it for a vegan version.
- Optional Add-ins: Try adding julienned carrots, baby corn, or even shredded chicken for extra flavor and texture.
👨🍳 How to Make Homemade Chinese Sweet and Sour Soup
- Step 1: In a large pot, add the chicken broth, water, soy sauce, vinegar, chili paste, sesame oil, sugar, and white pepper. Bring to a strong simmer.
- Step 2: Stir in the mushrooms, bamboo shoots, and tofu. Simmer for about 7 minutes.
- Step 3: Slowly stir in the cornstarch slurry. Cook, stirring often, for about 2 minutes until glossy.
- Step 4: Slowly stir the beaten egg into the soup. Cook, stirring often, until ribbons of cooked egg appear, about 1 minute.
- Step 5: Ladle the soup into large soup bowls.
- Step 6: Garnish with chopped scallions and serve at once!
Expert Tip
For the perfect silky texture, stir the soup in one direction to create a gentle whirlpool before slowly drizzling in the beaten egg—this helps form delicate, ribbon-like strands instead of clumps.
🍜 How to Serve
- As a Starter: Serve this soup as the first course of a homemade Chinese feast—it sets the tone perfectly before mains like Homemade Sesame Chicken or Crispy Chili Beef.
- With Rice or Noodles: Pair it with a bowl of steamed jasmine rice or simple stir-fried noodles to make it a more filling meal.
- Add Garnishes: Top with sliced green onions, a drizzle of sesame oil, or a sprinkle of white pepper for extra aroma and flavor.
- Family-Style Meal: Serve it in a large soup tureen or pot at the center of the table so everyone can ladle their own bowl.
- Meal Prep Option: Store leftovers in the fridge and reheat gently—this soup tastes even better the next day as the flavors deepen.
Expert Tip – How to Make Crispy Wonton Strips
For a crunchy finishing touch, make easy fried wonton strips to serve with your soup! Simply cut store-bought wonton wrappers into thin strips, then fry them in hot oil (about 350°F / 175°C) for 30–45 seconds until golden and crisp. Drain on paper towels, sprinkle lightly with salt, and serve on top of or alongside your soup for that irresistible restaurant-style crunch.
🙋🏽♂️ Frequently Asked Questions
The “hot” comes from chili paste or white pepper, while the “sour” flavor comes from vinegar—together they create the soup’s signature balance.
Yes! Simply use vegetable broth instead of chicken broth and skip the egg. You can also add more tofu or vegetables for extra protein and texture.
Absolutely. It reheats well—just store it in an airtight container in the fridge and reheat gently on the stove before serving.
Yes, but it’s best enjoyed fresh. The tofu and cornstarch can change texture once frozen. If you plan to freeze it, leave out the cornstarch and egg, then add them when reheating.
Cloudiness can happen if the cornstarch slurry isn’t fully dissolved or if the soup is stirred too vigorously after adding the egg. Stir gently for a clear, silky finish.
🥡 Other Classic Chinese “Starter” Recipes
Ready to make the best soup this side of China Town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Chinese Sweet and Sour Soup
Video
Equipment
- 1 Large pot
Ingredients
- 8 cups chicken broth
- 2 cups water
- ¼ cup + 2 tbsp light soy sauce
- ¼ cup black vinegar
- 2 tablespoon chili paste
- 2 teaspoon sesame seed oil
- 2 teaspoon sugar
- 1 teaspoon white pepper
- 1 cup bamboo shoots cut into thin strips
- 8 oz shiitake mushrooms stems removed and cut into strips
- 1 cup firm tofu cut into strips or cubes
- ¼ cup cornstarch mixed with 6 tablespoon water
- 1 large egg slightly beaten
- 3 scallions chopped, for garnish
- fried wonton strips for garnish (optional), see NOTES
Instructions
- Add the chicken broth, water, soy sauce, vinegar, chili paste, sesame oil, sugar, and white pepper to a large pot over medium-high heat. Stir to combine and bring to a strong simmer.8 cups chicken broth, 2 cups water, ¼ cup + 2 tablespoon light soy sauce, ¼ cup black vinegar, 2 tablespoon chili paste, 2 teaspoon sesame seed oil, 2 teaspoon sugar, 1 teaspoon white pepper
- Add the bamboo shoots, mushrooms, and tofu. Turn the heat to medium and simmer for about 7 minutes, or until the mushrooms are tender.1 cup bamboo shoots, 8 oz shiitake mushrooms, 1 cup firm tofu
- In a small bowl, mix together the cornstarch (¼ cup) with the water (6 tbsp) until combined and the cornstarch has dissolved. Slowly stir the cornstarch slurry into the soup, stirring constantly. Continue stirring and simmering until the soup is silky and slightly thickened, about 1 to 2 minutes.¼ cup cornstarch
- Reduce the heat to low and slowly stir the egg into the soup, stirring constantly until silky ribbons of cooked egg appear.1 large egg
- Taste and add more sauce for salt and/or more vinegar for tang, if desired.
- Serve garnished with chopped scallions and fried wonton strips, if desired.3 scallions, fried wonton strips
Notes
- Adjust the spice: Add more chili paste or white pepper for extra heat, or reduce it for a milder soup.
- Vegetarian option: Use vegetable broth and omit the egg for a plant-based version.
- Thickening tip: Stir in the cornstarch slurry gradually to reach your preferred consistency.
- Egg ribbons: Create silky strands by stirring the soup gently in one direction while drizzling in the beaten egg.
- Fried wonton strips: Cut wonton wrappers into thin strips and fry in hot oil (350°F / 175°C) for 30–45 seconds until golden and crisp. Drain and sprinkle lightly with salt.
- Storage: Refrigerate leftovers for up to 3 days and reheat gently over low heat before serving.
Don says
Kris & Wesley,
I’m so glad you did a easy Hot and Sour Soup recipe that has easy to find ingredients. Some of the recipes are really complex. This soup is one of my favorites. I’m following your recent email of the Asian recipes you sent out. Thanks so much. Hope you both have a Happy Halloween You both are the best
Patricia Naimola says
Well, that is a wonderful way to wake up early on a Sunday morning (we have a new puppy)! This is my husbands favorite soup ever and can’t wait to make it!
Kris Longwell says
Yay!! So much to be happy about! A new puppy and the recipe for Hot and Sour Soup!! That makes us so happy!!!! Let us know how it turns out and what you both think! We think you (and your hubby) will love the soup!!