If you’re searching for a vibrant, flavor-packed soup that dances on your taste buds with just the right balance of tangy heat and savory comfort, this Hot & Sour Shrimp Soup Recipe might just become your new favorite. Bursting with fresh shrimp, tender tofu, and a blend of earthy mushrooms, this soup perfectly marries bold flavors like zingy vinegar, fragrant soy sauces, and a gentle necklace of white pepper. Every spoonful offers a delightful contrast of textures and layers of taste that warmly comfort while invigorating your palate—ideal for any day you crave a bowl of pure deliciousness.

Ingredients You’ll Need

A white plate sits on a white marbled surface, filled with three main layers positioned side by side. One section has light yellow thin strips resembling cheese or julienned potatoes with a soft texture. Next to it is a pile of light brown and cream mushroom slices with a slightly rough surface. The last portion features dark brown, thin, curly strips that resemble wood ear mushrooms or seaweed, adding contrast to the plate. The arrangement is simple and clean, with each item clearly separated. photo taken with an iphone --ar 4:5 --v 7

All the magic of this soup comes from a handful of simple yet carefully chosen ingredients. Each component plays a vital role in creating the perfect harmony of taste, texture, and color you’ll love. From the succulent shrimp to the tangy vinegar and umami-rich mushrooms, every item in this list is essential.

8 cups low-sodium chicken broth: The hearty base that carries all the vibrant flavors without being overpowering.
8 oz extra large shrimp (½ lb): Adds tender, sweet seafood essence that’s the star of the soup.
7 oz tofu, sliced: Provides a silky softness that soaks up the rich broth flavors beautifully.
5 oz bamboo, sliced: Adds a pleasant crunch and earthy undertones to balance the soup.
5 oz fresh shiitake mushrooms: Brings deep umami and a meaty texture; you can substitute any mushrooms you like.
2 eggs, beaten: Creates delicate, silky ribbons for an elegant finish.
1 cup dried shredded wood ear mushrooms: Adds a unique chewy texture and visual appeal after soaking and rinsing.
⅓ cup white vinegar: The key to the sour punch—adjust to your preferred level of tanginess.
2 tbsp light soy sauce: Enhances the salty, savory backbone of the soup.
2 tsp dark soy sauce: Adds a touch of sweetness and rich color depth.
2 tsp white pepper: Offers a more subtle heat and fragrant spice than black pepper.
1 tsp sesame oil: Provides a toasty, nutty aroma that rounds out the flavors.
¼ cup cornstarch and ¼ cup water: These combine to thicken the broth slightly, giving it that perfect silky body.

How to Make Hot & Sour Shrimp Soup Recipe

Step 1: Prepare the tofu and mushrooms

Start by cutting the tofu into small rectangular pieces; these will absorb a lot of flavor later, so take care to keep the pieces uniform. Soak your dried wood ear mushrooms in hot water for about 10 minutes, and don’t forget to rinse them thoroughly a couple of times afterward to remove any grit—that chewy texture is well worth the little prep.

Step 2: Build the flavorful broth

In a medium-sized pot, pour in the chicken broth and set the heat to medium-high. Add both the light and dark soy sauces, white vinegar, white pepper, and sesame oil. Bring everything to a lively boil so these bold flavors blend together beautifully, creating the distinct hot and sour base that makes this soup so special.

Step 3: Add the vegetables and mushrooms

Toss in the sliced bamboo shoots, soaked wood ear mushrooms, and fresh shiitake mushrooms. Give everything a good stir, then return the pot to a boil—the process softens the vegetables just enough while infusing them with all those rich, tangy flavors.

Step 4: Thicken the soup

Mix the cornstarch and water in a small bowl until smooth, then slowly pour the mixture into the rolling broth while stirring constantly. This step gives the soup a lovely silky body, ensuring each spoonful feels indulgent without being too heavy.

Step 5: Add tofu and shrimp

Gently add the tofu rectangles and shrimp to the pot. Stir carefully a few times just to combine all the elements, then reduce the heat to low-medium so everything cooks evenly without breaking the tofu apart or overcooking the shrimp. The shrimp will turn pink and tender in just a few minutes.

Step 6: Create egg ribbons

With the soup simmering, slowly drizzle the lightly beaten eggs in a thin stream while gently swirling the soup with chopsticks or a fork. This technique creates those delicate strands of cooked egg floating gracefully throughout the broth, adding a velvety texture and a lovely visual touch.

Step 7: Final touches

Remove the pot from heat and ladle the soup into bowls. Finish with a sprinkle of freshly chopped green onions and a dusting of white pepper for an extra kick. Serve immediately and get ready to savor your delicious Hot & Sour Shrimp Soup Recipe!

How to Serve Hot & Sour Shrimp Soup Recipe

A close-up view of a white spoon held by a woman's hand, lifting a spoonful of clear soup with a light brown broth. The spoon contains one orange-pink shrimp with a curled shape, light brown tofu chunks, dark brown mushrooms, and small bright green sliced scallions floating in the broth. The background shows a white bowl filled with the soup, placed on a white marbled surface with green scallions and another bowl blurred around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing this soup can elevate both flavor and presentation. Freshly chopped green onions add a bright, mild onion note and a splash of color. If you want a little more kick, a few thin slices of fresh chili or a drizzle of chili oil will amp up the heat. A sprinkle of toasted sesame seeds can also introduce a subtle crunch and aroma that complements the sesame oil already in the soup.

Side Dishes

Hot & Sour Shrimp Soup pairs beautifully with simple side dishes that won’t compete but will satisfy hungry diners. Steamed jasmine rice is a classic choice, soaking up that tangy broth perfectly. Crispy spring rolls or a fresh cucumber salad provide contrasting textures and flavors that round out the meal wonderfully.

Creative Ways to Present

For a fun dinner party twist, serve the soup in individual mini-hot pots or small cast-iron bowls to keep it warm longer and add rustic charm. You can also tuck in thin rice noodles before serving for a heartier meal version. A drizzle of coconut milk on top adds creaminess and a subtle sweetness, offering an unexpected, delightful variation.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Hot & Sour Shrimp Soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tofu and shrimp are delicate, so the texture might soften slightly upon reheating, but the flavors will remain vibrant and delicious.

Freezing

Freezing this soup is possible, but shrimp and tofu may change texture once thawed. If you plan to freeze, consider storing the broth and vegetables separately without shrimp and tofu, then add fresh shrimp and tofu when reheating for the best results.

Reheating

To reheat, warm the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Avoid boiling again to preserve texture, especially of the shrimp. If needed, add a splash of water or broth to loosen the consistency.

FAQs

Can I use frozen shrimp for this soup?

Absolutely! Just make sure to thaw the shrimp fully and pat them dry before adding to the soup to avoid excess water diluting the flavors.

What can I substitute for wood ear mushrooms?

If you can’t find wood ear mushrooms, try using sliced shiitake mushrooms or baby portobello mushrooms for a similar chewy texture and umami flavor.

How spicy is this Hot & Sour Shrimp Soup Recipe?

This recipe leans more toward a tangy and mildly peppery profile rather than heavy heat. You can easily adjust the spice by adding fresh chili or chili oil if you prefer more fire.

Can I make this soup vegetarian?

Yes, substitute the chicken broth with vegetable broth and replace shrimp with tofu or extra mushrooms. Adjust the seasonings accordingly to keep that hot and sour flavor strong.

Why is cornstarch used in the recipe?

Cornstarch acts as a gentle thickener, giving the broth a silky texture that coats the ingredients nicely without making it too thick or heavy.

Final Thoughts

There’s something so rewarding about making and sharing this Hot & Sour Shrimp Soup Recipe—it’s like a warm hug filled with bold, refreshing flavors. Perfect for cozy nights or impressing guests with a homemade Asian-inspired dish that feels both luxurious and comforting. Trust me, once you try this recipe, it will quickly find a cozy spot in your kitchen rotation. Go ahead and dive in—you’ll be so glad you did!