Hot and sour soup
In its own language: 酸辣汤
A tangy, spicy soup with flexible ingredients, first made in China
Hot and sour soup is a spicy and tangy soup that began in Henan, China, and is now found across Asia and beyond. Its ingredients vary by region, but it often includes mushrooms, tofu, bamboo shoots, and egg, with vinegar and pepper for its signature taste. The soup is enjoyed in many countries, each with its own twist.
- Originated in Henan, China, but claimed by Beijing cuisine
- American-Chinese version is thickened with cornstarch
- Japanese version uses dashi broth and sake
- Indian and Pakistani versions use local vegetables and spices
- Cambodian and Vietnamese sour soups use fish and fresh herbs
What is Hot and sour soup?
Hot and sour soup is a soup known for its sharp, spicy and sour flavor. The base is usually a broth, which can be meat-based or vegetarian, and is flavored with vinegar for sourness and pepper or chili for heat. Common ingredients include mushrooms (such as wood ear or shiitake), tofu, bamboo shoots, and egg. The soup may be thickened with cornstarch or potato starch, giving it a smooth, slightly viscous texture. The taste is bold and lively, with a balance of tang and spice.
Where does Hot and sour soup come from?
This soup has its roots in Henan cuisine in China, though it is often linked to Beijing as well. There are myths that connect it to Sichuan, but the classic hot and sour soup is not typical of Sichuan cooking. Over time, the dish spread to other parts of Asia and to Chinese communities worldwide, where it adapted to local tastes and ingredients. Its flexible recipe has allowed it to take on many forms, making it a staple in Chinese restaurants and home kitchens in several countries.
How is Hot and sour soup made?
The soup is made by simmering a broth, which might be based on chicken, pork, or vegetables. Ingredients such as mushrooms, bamboo shoots, and tofu are added, along with seasonings like soy sauce and vinegar. White pepper or chili provides heat. In many versions, beaten egg is poured in to create silky strands. To thicken the soup, cornstarch or potato starch is stirred in near the end. The American-Chinese version is especially thick, while Japanese versions use dashi and sake for flavor.
How and when is Hot and sour soup eaten?
Hot and sour soup is eaten as a starter or as part of a meal in Chinese restaurants and homes. In the United States and India, it is often ordered as an appetizer. The soup is served hot, and its lively flavors make it a popular choice in cool weather or when seeking something bold. It can be enjoyed on its own or alongside rice and other dishes. In Cambodia and Vietnam, similar sour soups are served with local fish or prawns and fresh herbs.
Kinds of Hot and sour soup
There are many regional and international versions. In the US, the soup is thick and may include tofu skin, bamboo shoots, and various mushrooms. Japanese hot and sour soup uses dashi and sake, and is thickened with potato starch. Indian versions use chilies, ginger, and soy sauce, while Pakistani recipes often include chicken, cabbage, and bean sprouts. In Cambodia and Vietnam, local fish, pineapple, and herbs are common. Each version reflects the ingredients and tastes of its region.
What Hot and sour soup means
Hot and sour soup is a familiar dish in Chinese restaurants worldwide and has become a symbol of adaptable Chinese cooking. In Cambodia and Vietnam, related sour soups are part of special meals and gatherings. The soup's flexibility has made it a favorite in many countries, and it is often seen as comfort food. Its presence on menus across Asia and in the West shows its broad appeal and the way it brings together different culinary traditions.
Questions people ask about Hot and sour soup
What is hot and sour soup made of?
It is usually made with mushrooms, tofu, bamboo shoots, egg, vinegar, and pepper in a broth. The exact ingredients can vary by region, and it may be thickened with cornstarch or potato starch.
Where did hot and sour soup come from?
Hot and sour soup originated in Henan, China, and is also claimed by Beijing cuisine. It has since become popular in many countries, each with its own version.
Is hot and sour soup always spicy?
The soup is meant to be both spicy and sour, but the level of heat can vary. Some versions use white pepper, while others use chili, so spiciness depends on the recipe.
Are there vegetarian versions of hot and sour soup?
Yes, vegetarian versions use vegetable broth and may skip meat or animal-based ingredients. Tofu and mushrooms are common in these versions.
How is hot and sour soup different in other countries?
In the US, it is thick and often includes tofu skin and mushrooms. Japanese versions use dashi and sake. Indian and Pakistani recipes add local vegetables and spices, while Cambodian and Vietnamese sour soups use fish and fresh herbs.
Good reading and sources
- Hot and sour soup on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Hot and sour soup", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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