Total Time
Prep 8 mins
Cook 5 mins

Easy and delicious recipe for Chinese hot and sour soup. It can easily be made vegetarian by leaving off the chicken and substituting vegetable broth.

Ingredients Nutrition


  1. Squeeze all excess water from mushrooms and discard hard stalks.
  2. Thinly shred the mushrooms, chicken, tofu and bamboo.
  3. Bring the stock to a boil in a wok and add the shredded ingredients.
  4. Bring back to a boil and simmer for about 1 minute.
  5. Add seasonings to taste and bring back to the boil once more.
  6. Thicken with cornstarch paste.


Most Helpful

I loved this, and you're right it is so easy! It's much better than the soup at the Chinese places in my area. I kept tasting it to see how much hot sauce I wanted and I ended up putting 2 tablespoons in. Thanks for a great recipe!

Shellbelle February 18, 2004

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