What is another name for hot and sour soup?

Hot and sour soup is also called Suan La Tang in Chinese, meaning "sour and spicy soup." In Thailand, a similar soup is Tom Yum , which has a citrusy twist. Some people refer to it simply as spicy and sour soup or peppery vinegar soup due to its bold flavors. Each region has its unique take, but the core elements remain the same. No matter the name, this soup delivers a warming balance of tangy and spicy goodness. If you love bold flavors, you’ll love every spoonful of hot and sour soup!

Is Chinese hot and sour soup healthy for you?

Yes! Hot and sour soup is packed with nutrients and low in calories. First, it’s rich in protein from tofu and eggs. Next, mushrooms and bamboo shoots provide fiber, which aids digestion. In addition, the soup contains immune-boosting ingredients like garlic and ginger. The vinegar helps with digestion, while the spicy white pepper may improve circulation. Unlike creamy soups, it doesn’t rely on heavy fats or dairy. If you watch your sodium intake, consider using low-sodium soy sauce. Overall, hot and sour soup is a light yet filling choice that fits well into a balanced diet.

What is the history of hot and sour soup?

Hot and sour soup has been enjoyed for centuries in Chinese cuisine. It originated in northern China, where warming soups were popular. The name Suan La Tang translates to “sour and spicy soup,” perfectly describing its key flavors. Over time, it spread to different regions, with each culture adding its twist. Thai versions use lemongrass and lime, while American adaptations often include cornstarch for thickness. Despite these variations, the soup’s bold, tangy, and spicy character remains the same. Today, hot and sour soup is loved worldwide for its comforting, flavorful, and satisfying qualities.

What's the black stuff in hot and sour soup?

The black stuff in hot and sour soup is usually wood ear mushrooms or black fungus . These mushrooms have a chewy texture and absorb flavors well. They add depth and a slight crunch to the soup. Some versions also include shiitake mushrooms , which provide an earthy umami taste. Occasionally, dark soy sauce or black vinegar may darken the broth. Don’t worry—these ingredients are delicious and packed with nutrients! Wood ear mushrooms are high in antioxidants and fiber, making them a healthy addition. Next time you see the black pieces, know they’re part of what makes hot and sour soup so special!

Hot And Sour Soup: A Bold & Flavorful Classic

Description

Hot and Sour Soup is the ultimate comfort food when you’re craving something bold, spicy, and tangy. It’s packed with deep umami flavors, zesty vinegar, and the perfect amount of heat. Loaded with mushrooms, tofu, bamboo shoots, and silky egg ribbons, this soup is hearty yet light. Plus, it’s naturally low in calories while still being super satisfying. Whether you’re looking for a cozy meal on a chilly evening or a dish to soothe your throat, this easy homemade version delivers restaurant-quality results in just 30 minutes!

Ingredients

Scale

For the Soup Base:

4 cups chicken broth (or vegetable broth for a vegetarian version)

2 tablespoons soy sauce

2 tablespoons rice vinegar (or black vinegar for an authentic taste)

1 teaspoon sesame oil

1 teaspoon white pepper (adjust to taste)

1 tablespoon chili oil (optional for extra heat)

1 teaspoon fresh ginger, minced

2 cloves garlic, minced

For the Fillings:

1 cup mushrooms, sliced (shiitake, wood ear, or button mushrooms)

1/2 cup bamboo shoots, julienned

1/2 cup firm tofu, cut into small cubes

1 egg, lightly beaten

1/2 teaspoon salt, or to taste

1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)

Optional Add-ins & Toppings:

1/2 cup shredded cooked chicken (for a non-vegetarian version)

1 tablespoon green onions, chopped (for garnish)

1/2 teaspoon sugar (to balance flavors)

Extra chili oil or red pepper flakes (for added spice)

Instructions

Prepare the broth: In a large pot, bring the chicken (or vegetable) broth to a gentle boil over medium heat.

Add seasonings: Stir in soy sauce, rice vinegar, sesame oil, white pepper, chili oil (if using), ginger, and garlic. Let simmer for 2 minutes.

Add mushrooms, tofu, and bamboo shoots: Allow the ingredients to cook for 5 minutes so they absorb the flavors.

Thicken the soup: Stir in the cornstarch slurry and let the soup simmer for another 2-3 minutes until slightly thickened.

Create egg ribbons: Slowly drizzle the beaten egg into the soup while gently stirring to create silky ribbons.

Taste and adjust: Add more soy sauce for saltiness, vinegar for tang, or white pepper for spice.

Serve and garnish: Ladle into bowls and top with chopped green onions and an extra drizzle of chili oil if desired.

Notes

For a vegetarian version: Use vegetable broth and skip the chicken.

For a keto-friendly soup: Omit cornstarch and add extra tofu or mushrooms for thickness.

Make it spicier: Add more white pepper, chili oil, or red pepper flakes.

For a tangier soup: Increase the amount of vinegar to your taste.

Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

This Hot and Sour Soup is quick, comforting, and loaded with bold flavors. Whether you’re craving a light appetizer or a nourishing main dish, this recipe is the perfect balance of heat, tang, and umami. Enjoy every flavorful spoonful! 🍜🔥

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Chinese

Nutrition

Calories: ~120 kcal
Fat: ~5g
Carbohydrates: ~10g
Protein: ~7g