This Sichuan Hot and Sour Soup blends mushrooms, tofu, bamboo shoots, and egg in a tangy, spicy broth — comfort with an edge.

this recipe

So, this soup — this Sichuan Hot and Sour Soup — has a story. And honestly, it started in the least glamorous way possible: me standing in my kitchen, hair tied up in the world’s saddest bun, rain hammering against the windows, craving something warm but not boring.

You know those days when regular chicken soup just doesn’t cut it? Yeah, that kind of day.

I remembered a trip I took to Chengdu years ago — the kind of trip where you fall in love with a place without realizing it’s happening. Everything there felt alive: the food stalls, the clatter of chopsticks, the steam curling up from bowls bigger than your head. One afternoon, I ducked into a tiny restaurant because it was raining so hard that my umbrella had given up. The owner, this sweet older man with a smile that said “I’ve seen it all,” handed me a bowl of suān là tāng — Sichuan Hot and Sour Soup.

It was magic.

The first spoonful punched me right in the taste buds. It was tangy and earthy, and just when I thought I could handle it, the heat crept up slowly, like it was teasing me. It wasn’t “oh no I need milk” spicy — it was “hello, I’m awake now” spicy.

When I got home, I tried to recreate it. The first attempt was… fine. Too bland. The second? Way too sour. I think my third attempt actually made my eyes water (not in a good way). But somewhere along the line — maybe around attempt number five — I got it right. It’s not the same as that rainy day in Chengdu, but every time I make this Sichuan Hot and Sour Soup, it takes me back there just a little.

Why You’ll Love This Sichuan Hot and Sour Soup Recipe?

Let me just say this: this soup doesn’t tiptoe. It’s bold, loud, unapologetic — but somehow still comforting.

It’s the kind of dish that wakes you up from the inside out. When you first taste it, there’s this little pause where your brain goes, wait, what’s happening here? And then, boom — sour, spicy, savory, warm. It’s a rollercoaster in a bowl.

Here’s why I think you’ll love it as much as I do:

• It’s quick. You can have it on the table in under 40 minutes.

• It’s balanced. The vinegar brings brightness while the pepper gives it that cozy heat.

• It’s textural. Soft tofu, chewy mushrooms, crisp bamboo shoots — every bite’s different.

• It’s customizable. More spice? Less vinegar? Go ahead, make it your own.

• And most importantly: it tastes like comfort, but never boring comfort.

It’s what I make when I want to feel cozy and alive — like a warm blanket that gives you a little slap and says, “Hey, you’ve got this.”

Ingredient Notes:

Let’s talk ingredients for a sec because this soup’s magic really comes from balance, not complexity.

• Dried mushrooms: I use a mix of shiitake and wood ear mushrooms. Once rehydrated, they get that perfect chewy texture.

• Lily buds: Okay, hear me out. They’re not as weird as they sound. They add a floral, earthy note that makes the soup feel authentic — but you can skip them if you must.

• Tofu: Firm tofu’s the move. Anything softer, and you’ll end up with soup that looks like it’s gone through a blender.

• Bamboo shoots: They add crunch. You could leave them out, but honestly, why would you?

• Vinegar: Use a combo — rice vinegar for brightness, red wine vinegar for depth.

• Soy sauce & sesame oil: The backbone of flavor. Don’t cheap out here.

• White pepper: This one’s key. It gives you that warm, nasal heat — totally different from chili heat.

• Egg: The finishing touch. That beautiful swirl? That’s your reward for taking your time.

I’ll admit — the ingredients list might look long, but once you’ve got them, the soup practically cooks itself.

How To Make Sichuan Hot and Sour Soup?

Alright, ready? Here’s how I make my Sichuan Hot and Sour Soup.

Step 1: Rehydrate the dried stuff.
Boil some water, pour it over your dried mushrooms, and let them soak for about 20 minutes. It’s like a spa day for fungi. They’ll puff up, and you’ll want to save a bit of that soaking liquid — it’s liquid gold. Slice the mushrooms thin once they’re ready.

Step 2: Prep the lily buds and bamboo shoots.
Same deal — hot water, short soak, then a quick chop. Drain the bamboo shoots, and slice them into matchsticks.

Step 3: Build your base.
Bring your chicken broth to a simmer. Stir in the tofu, mushrooms, lily buds, bamboo shoots, vinegar-soy mix, and a bit of the cornstarch slurry (made with your mushroom liquid). Don’t wander off — this thickens fast.

Step 4: The swirl.
This part feels fancy but it’s easy. Slowly pour your beaten egg into the hot soup while gently stirring. Watch those silky ribbons form. Every time I do this, I feel like a magician.

Step 5: Finishing touches.
Add sesame oil, scallions, and white pepper. If you’re brave, a drizzle of chili oil too. Taste it. Adjust. Add more vinegar if you want extra tang, or more pepper if you want that perfect heat.

And then — you eat. Immediately. Because this soup doesn’t like to wait.

Storage Options:

Here’s the truth: this Sichuan Hot and Sour Soup tastes best when it’s fresh. That said, leftovers aren’t the worst thing in the world.

Store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat — no boiling, or the tofu gets grumpy. I don’t recommend freezing it. It’s one of those dishes that just doesn’t come back the same after a deep freeze. The tofu turns weirdly spongy, and the mushrooms lose their bite.

Variations and Substitutions:

The beauty of this soup? It’s flexible. Like, really flexible.

• Vegetarian version: Just swap in veggie broth. Boom — done.

• Want protein? Add shredded chicken or shrimp. It’s not traditional, but it’s delicious.

• Spice lover? Extra chili oil or crushed chili flakes are your best friend.

• No lily buds? Don’t panic. More mushrooms will do the trick.

• Can’t find white pepper? Black pepper works, though it changes the vibe slightly — more earthy, less zingy.

Think of this recipe like jazz — follow the tune, but play it your way.

What to Serve with Sichuan Hot and Sour Soup?

If you’re turning this Sichuan Hot and Sour Soup into a meal, here are my go-to sides:

• Spring rolls or dumplings. Crunchy and soft — it’s a textural dream.

• Steamed rice. A classic sidekick, always there when you need it.

• Cucumber salad. Bright and refreshing, a nice contrast to all that heat.

• Scallion pancakes. Because life’s too short not to have something fried on the side.

Or, honestly, just a big spoon and a quiet night at home. That’s how I usually roll.

Frequently Asked Questions:

Is this soup super spicy?
Nope. The heat’s subtle — more of a gentle buzz than a burn. But if you want it fiery, just add chili oil.

Can I make it ahead?
Yep! Just leave out the egg until you’re reheating, or it’ll get rubbery.

What if I can’t find some of the ingredients?
Improvise! Use shiitake instead of wood ear, skip the lily buds — it’ll still taste amazing.

Here’s the thing about this Sichuan Hot and Sour Soup: it’s not just food. It’s an experience — sour, spicy, cozy, and exciting all at once. It’s that rare kind of dish that makes you sit up a little straighter after the first bite.

So next time the weather’s moody or you’re craving something bold, give this soup a try. Maybe it’ll take you somewhere, too — somewhere with rain on the window, a bowl in your hands, and that perfect balance of hot and sour.

And tell me — do you go heavier on the vinegar or the spice? I always overdo both. Every single time. And honestly? No regrets.

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Sichuan Hot and Sour Soup

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

A classic Sichuan Hot and Sour Soup made with mushrooms, bamboo shoots, tofu, and egg in a tangy, peppery broth. Comforting, aromatic, and deeply flavorful — the perfect balance of heat and sourness.

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4 Servings

Ingredients

1x2x3x

• 6 dried Chinese black fungus
• 6 dried wood ear or shiitake mushrooms or fresh enoki mushrooms
• 5 dried lily buds
• 1 8 oz can bamboo shoots drained and cut into thin strips
• 2 tbsp red wine vinegar
• 1 tbsp white or rice vinegar
• 1 ½ tbsp soy sauce
• 1 tbsp cornstarch
• 4 c chicken broth
• ½ block firm tofu diced into small cubes
• 1 large egg beaten
• 1 tsp sesame oil
• 3 scallions finely chopped
• ¼ tsp kosher salt or to taste
• 1 ½ tsp ground white pepper or to taste
• ¼ tsp chili oil optional
• Fresh cilantro for garnish optional

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Instructions

 

Rehydrate the Mushrooms:

1. Place the dried mushrooms in a heatproof bowl and pour boiling water over them until submerged. Allow them to soak for about 20 minutes, turning occasionally, until fully softened. Once rehydrated, remove any tough ends and cut the mushrooms into thin strips. Reserve ¼ cup of the soaking liquid and combine it with the cornstarch to form a slurry. If using fresh enoki mushrooms, skip the soaking step.

Prepare the Lily Buds:

1. Place the dried lily buds in a separate bowl and cover them with boiling water. Allow to soak for approximately 15 minutes. Once softened, slice crosswise and separate into smaller bundles.

Prepare the Aromatics and Broth Base:

1. In a small bowl, combine the red wine vinegar, white vinegar, and soy sauce. Set aside. Drain the bamboo shoots thoroughly and slice into thin strips if not pre-cut.

Assemble and Simmer the Soup:

1. In a large saucepan, bring the chicken broth to a boil over medium-high heat. Add the tofu cubes, mushrooms, lily buds, bamboo shoots, vinegar-soy mixture, and cornstarch slurry. Stir to combine. Reduce the heat and simmer gently for 5–7 minutes, allowing the flavors to meld and the broth to thicken slightly.

Incorporate the Egg:

1. Remove the saucepan from heat. Slowly pour the beaten egg into the soup in a thin stream while stirring gently in one direction. This will create delicate ribbons of cooked egg throughout the broth.

Season and Finish:

1. Add the scallions, white pepper, sesame oil, and chili oil (if using). Taste and adjust seasoning with additional salt, vinegar, or pepper as desired.

Serve:

1. Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve immediately while hot.

Notes

To make this Sichuan Hot and Sour Soup gluten-free, use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Always double-check that your chicken broth and vinegars are gluten-free, as some brands may contain additives derived from wheat. The rest of the ingredients — tofu, mushrooms, bamboo shoots, and spices — are naturally gluten-free. With these substitutions, you can enjoy the same vibrant, tangy-sour flavor without compromise.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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