Hot and sour soup is a popular Chinese takeout favorite, but itβs also surprisingly easy to make at home. This 15-minute hot and sour soup keeps the bold, tangy flavor people love while using simple, store-bought ingredients. Itβs ideal for busy weeknights when you want something warm, filling, and deeply comforting without spending hours in the kitchen.
Ingredients (Serves 4)
- 3 tablespoons safflower or canola oil
- 8 ounces fresh shiitake mushrooms, thinly sliced
- 2 tablespoons fresh ginger, minced
- Salt and pepper, to taste
- 8 cups low-sodium chicken broth
- 6 ounces firm tofu, cut into matchsticks
- β cup low-sodium soy sauce
- 2 ounces canned bamboo shoots, sliced thin
- ΒΌ teaspoon ground white pepper (optional)
- 12 frozen pork dumplings or potstickers
- ΒΌ cup cornstarch
- 3 tablespoons distilled white vinegar
For garnish:
- Thinly sliced scallions
- Fresh chilies (Fresno or jalapeΓ±o)
Method
Step 1 β Build the base
Heat the oil in a large saucepan over medium heat. Add the mushrooms and ginger, season lightly with salt and pepper, and cook for about three minutes until softened and fragrant.
Step 2 βΒ Simmer the soup
Pour in the chicken broth, then add tofu, soy sauce, bamboo shoots and white pepper. Bring everything to a boil. Add the frozen dumplings and let the soup simmer for about five minutes until the dumplings cook through.
Step 3 β Thicken and season
In a small bowl, whisk the cornstarch with ΒΌ cup water to form a smooth slurry. Stir it into the soup along with the vinegar. Simmer for two minutes until the broth thickens slightly. Taste and adjust seasoning if needed.
Step 4 βΒ Serve
Ladle the soup into bowls and garnish with scallions and fresh chilies. Serve immediately while hot.
Why Youβll Love It
This 15-minute hot and sour soup delivers restaurant-style flavor with minimal effort. Cornstarch creates a smooth, velvety texture, vinegar adds brightness, and dumplings make the soup filling enough for a full meal. Itβs flexible, fast, and easy to adjust based on taste or dietary needs.
