Hot & Sour Soup
Published Oct 25, 2026
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A Cozy Gluten-Free Take on a Takeout Favorite
If you love the bold, tangy flavor of hot and sour soup, this homemade version is one to add to your regular rotation. It has everything you want from a classic hot and sour soup—savory mushrooms, tender tofu, bamboo shoots, a little heat, and plenty of tang—while using simple ingredients you can easily find at the grocery store.
Table of Contents
- A Cozy Gluten-Free Take on a Takeout Favorite
- Why You’ll Love This Hot & Sour Soup
- What Makes Hot & Sour Soup “Hot” and “Sour”?
- What You’ll Need
- How to Make Hot & Sour Soup
- Tips for Making the Best Hot & Sour Soup
- Can You Make This Soup Soy-Free?
- Is Hot & Sour Soup Gluten-Free?
- Frequently Asked Questions
- What to Serve with Hot & Sour Soup
- The Last Bite
- Hot & Sour Soup Recipe
Even better, this version is gluten-free, dairy-free, egg-free, nut-free, refined sugar-free, vegetarian, and vegan. It can also be made soy-free by using coconut aminos in place of gluten-free tamari.
Why You’ll Love This Hot & Sour Soup
Big flavor in a simple homemade soup
This soup comes together quickly but doesn’t skimp on flavor. Garlic and fresh ginger create a fragrant starting point, while mushrooms and bamboo shoots add savory depth and texture. Gluten-free tamari or coconut aminos brings umami, and Marukan Genuine Brewed Rice Vinegar provides the signature tang that makes hot and sour soup so satisfying.
The best part is that you can easily adjust the balance of heat and acidity to suit your taste.
What Makes Hot & Sour Soup “Hot” and “Sour”?
The name pretty much tells you what to expect. The “hot” comes from chili garlic sauce and white pepper, while the “sour” comes from rice vinegar.
In this version, maple syrup adds just a touch of sweetness to balance those stronger flavors. The result is a broth that is spicy, tangy, savory, and nicely balanced rather than overwhelmingly hot or sour.
What You’ll Need
You don’t need a long list of specialty ingredients to make this gluten-free hot and sour soup.
- Avocado oil
- Fresh garlic
- Fresh ginger
- Vegetable broth
- Shiitake or crimini mushrooms
- Canned bamboo shoots
- Firm tofu
- Gluten-free tamari or coconut aminos
- Marukan Genuine Brewed Rice Vinegar
- Chili garlic sauce
- Ground white pepper
- Maple syrup
- Cornstarch or arrowroot starch
- Green onions
- Toasted sesame oil
How to Make Hot & Sour Soup
Start with garlic and ginger
Heat the avocado oil in a large pot, then add the garlic and ginger. You only need about 30 seconds to get them fragrant, so keep an eye on them and don’t let the garlic brown.
Build the flavorful broth
Add the vegetable broth and bring it to a gentle simmer. Then add the mushrooms and bamboo shoots. Cooking them directly in the broth allows their flavors to infuse the soup while they become tender.
Add the tofu and seasonings
Next, add the cubed tofu, tamari or coconut aminos, rice vinegar, chili garlic sauce, white pepper, and maple syrup. Let everything simmer for a few minutes so the flavors have a chance to come together.
Thicken the soup
The cornstarch or arrowroot slurry is what gives this soup its characteristic silky texture. Stir the slurry immediately before adding it, then slowly pour it into the simmering soup while stirring continuously. After a minute or two, the broth should thicken slightly.
Finish with fresh flavor
Taste the soup before serving and adjust the seasoning. If you want more tang, add a little extra rice vinegar. If the flavors are particularly sharp, a touch more maple syrup can help balance them.
Finally, stir in the green onions and toasted sesame oil off the heat.
Tips for Making the Best Hot & Sour Soup
Use fresh ginger
Freshly grated ginger gives the broth a brighter, more aromatic flavor than dried ginger. Since ginger is one of the first ingredients added to the pot, you’ll notice its flavor throughout the soup.
Don’t skip the white pepper
White pepper has a distinctive flavor that works particularly well in hot and sour soup. It contributes warmth without relying entirely on the chili garlic sauce.
Adjust the heat to your liking
The recipe calls for 2 teaspoons of chili garlic sauce, but you can use more or less depending on how spicy you like your soup.
Add the sesame oil at the end
Toasted sesame oil is a finishing ingredient here. Stirring it in after turning off the heat helps preserve its nutty aroma and gives the finished soup a delicious final layer of flavor.
Make the slurry right before using it
Cornstarch and water separate quickly, so give the slurry a good stir immediately before adding it to the soup. This helps it distribute evenly and prevents lumps.
Can You Make This Soup Soy-Free?
Yes. The recipe provides a simple soy-free option: use coconut aminos instead of gluten-free tamari. Keep in mind, however, that tofu is still included in the recipe, so to make the entire soup soy-free, the tofu would also need to be replaced.
For a soy-free variation, try adding extra mushrooms or another vegetable with a meaty texture in place of the tofu.
Is Hot & Sour Soup Gluten-Free?
Traditional hot and sour soup isn’t automatically gluten-free because soy sauce and other ingredients may contain wheat. This version specifically calls for gluten-free tamari or coconut aminos, making it suitable for a gluten-free diet when all packaged ingredients are verified gluten-free.
Frequently Asked Questions
Yes. This recipe is vegetarian and vegan because it uses vegetable broth and tofu rather than meat or animal-based ingredients.
It can be, but the heat is easy to control. The chili garlic sauce is adjustable, so start with the recommended amount and add more if you prefer a spicier soup.
Yes. The recipe specifically gives arrowroot starch as an alternative to cornstarch for thickening the soup.
This recipe calls for either shiitake or crimini mushrooms. Both provide a savory element and work well with the tangy, spicy broth.
Yes. The soup can be prepared ahead and gently reheated when you’re ready to serve it. If the soup thickens more than you’d like after chilling, add a little vegetable broth while reheating to loosen the consistency.
Store leftover soup in a covered container in the refrigerator and use within a few days. Reheat gently on the stovetop or in the microwave until hot.
Yes. Tofu provides protein and texture, but you can leave it out if desired. You can increase the mushrooms or add another gluten-free vegetable instead.
What to Serve with Hot & Sour Soup
This soup makes a satisfying light meal on its own, but it’s also a natural starter for an Asian-inspired dinner. Serve it alongside steamed rice, gluten-free spring rolls, or a simple vegetable stir-fry.
For an especially easy meal, pair a bowl of soup with steamed rice and your favorite gluten-free protein.
The Last Bite
Hot and sour soup is proof that homemade soup doesn’t have to be complicated to deliver big flavor. With mushrooms, bamboo shoots, tofu, fresh ginger, garlic, chili garlic sauce, and tangy rice vinegar, this gluten-free version has plenty of texture and flavor in every spoonful.
Whether you’re craving takeout on a chilly evening or simply want an easy soup with a little kick, this is a comforting recipe that’s easy to customize to your taste.
Hot & Sour Soup
Ingredients
- 1 tablespoon avocado oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 6 cups vegetable broth
- 2 cups sliced shiitake or crimini mushrooms
- 1 (8-ounce) can sliced bamboo shoots, drained
- 14 ounces firm tofu, drained, cubed
- ¼ cup gluten-free tamari or coconut aminos
- 3 tablespoons Marukan Genuine Brewed Rice Vinegar
- 2 teaspoons chili garlic sauce, (more or less, to taste)
- ½ teaspoon ground white pepper
- 1 teaspoon maple syrup
- 2 tablespoons cornstarch or arrowroot starch mixed with 3 tablespoons water
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame oil, (for finishing)
Instructions
- Heat the avocado oil in a large pot over medium heat. Add the garlic and ginger and sauté for about 30 seconds, just until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer. Add the sliced mushrooms and bamboo shoots, then cook for 5–7 minutes until the vegetables are tender and the broth is infused with flavor.
- Stir in the tofu, tamari, and Marukan Genuine Brewed Rice Vinegar, followed by the chili garlic sauce, white pepper, and maple syrup. Let the soup simmer for another 2–3 minutes so the flavors can meld together.
- Give the cornstarch slurry a quick stir, then slowly pour it into the soup while stirring continuously. Continue to cook for 1–2 minutes until the soup thickens slightly and develops that classic silky texture.
- Taste and adjust seasoning if needed, adding more maple syrup for balance or more vinegar for extra tang.
- Turn off the heat and stir in the green onions and toasted sesame oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
