What is typically in hot and sour soup?

At its core, hot and sour soup combines simple ingredients with bold seasoning. The most common elements include tofu, mushrooms (especially shiitake or wood ear), bamboo shoots, and egg ribbons. These float in a broth seasoned with soy sauce, vinegar, and white pepper — delivering the signature hot and sour flavor profile. Some versions include pork or chicken, but vegetarian options use hearty vegetables and umami-rich elements like mushrooms to maintain depth.

Is Chinese hot and sour soup healthy?

Yes, it can be — especially when homemade. A well-balanced hot and sour soup offers low calories, moderate protein, and nutrients from vegetables like mushrooms and carrots. It’s hydrating, satisfying, and can be adjusted for low-sodium or gluten-free diets. The key to keeping it healthy is watching the sodium content, minimizing oil, and using fresh, whole ingredients. Our vegetarian version, for example, keeps calories around 184 per serving while staying full-flavored and nourishing.

Why do they call it hot and sour soup?

The name reflects the dish’s two dominant flavors. “Hot” refers to the spicy bite typically delivered by white pepper, while “sour” comes from vinegar — often white or rice vinegar. These two flavors work in harmony to stimulate the appetite and create a uniquely bold taste. It’s this yin-yang contrast that makes the soup such a beloved staple in Chinese cuisine and why it’s named so directly and descriptively.

What is hot and sour soup called?

In Mandarin, it’s called Suan La Tang (酸辣汤). “Suan” means sour, “La” means hot or spicy, and “Tang” means soup. This name is used throughout China and in many Chinese-speaking regions, although local dialects and cooking traditions may influence the pronunciation and ingredients slightly. In restaurants worldwide, it’s almost universally listed as “hot and sour soup.”

Hot And Sour Soup – A Complete Vegetarian Guide

Description

Hot And Sour Soup made easy: discover a vegetarian recipe, flavour secrets, health facts & ways to serve this Asian classic.

Ingredients

1 small carrot, julienned
7 ounces shiitake mushrooms, sliced (stems removed)
4 ounces firm tofu, sliced
4 ounces canned bamboo shoots, cut into strips
6 cups vegetable broth (low sodium or no sodium added)
1 teaspoon ground white pepper
1 tablespoon dark soy sauce
¼ cup low-sodium soy sauce
¼ cup white vinegar
3 tablespoons cornstarch mixed with 3 tablespoons water
2 large eggs, beaten
Salt, to taste
1 teaspoon sesame oil (for garnish)
2 green onions, sliced on the diagonal (for garnish)

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Instructions

Cook the vegetables: In a large pot, combine the carrot, mushrooms, tofu, bamboo shoots, and vegetable broth. Bring to a simmer over medium heat.
Add flavor: Stir in the white pepper, dark soy sauce, regular soy sauce, and vinegar. Let simmer for about 3 minutes until the mushrooms soften.
Thicken the soup: Mix in the cornstarch slurry and cook for another minute until the soup thickens slightly.
Add the eggs: Stir the soup in a circular motion, and slowly drizzle in the beaten eggs to form ribbons.
Adjust and garnish: Taste and adjust seasoning with salt or vinegar if needed. Ladle into bowls, drizzle with sesame oil, and top with green onions.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Asian