The Ultimate Crockpot Hot and Sour Soup (Easy & Authentic!)
Imagine that perfect, steaming bowl of hot and sour soup from your favorite Chinese restaurant—the one with the wonderfully tangy broth, a gentle, warming spice, silky egg ribbons, and hearty bites of mushroom and tofu. Now, imagine creating that soul-warming classic at home with almost zero effort. That, my friends, is the comforting, weeknight-saving magic of this Crockpot Hot and Sour Soup. This is, without a doubt, the easiest and most flavorful way to make this beloved soup from scratch.
I promise you, there is no greater comfort on a cool day than a bowl of this beautiful soup. The process is a true “dump and go” delight, and the final step of creating the egg ribbons is a moment of pure kitchen magic. It’s a light yet satisfying meal that is both comforting and wonderfully healthy.
Get ready to master the art of the slow cooker soup, a recipe so simple and delicious, it will become your new go-to for a cozy, healthy meal.
Why This Crockpot Soup is a Must-Make
You are going to be completely amazed by the authentic flavor you can achieve with this simple crockpot method. It’s a true keeper. Here’s why:
- The Perfect Balance of Hot & Sour: This recipe nails that classic, addictive flavor profile—tangy from the vinegar and with a gentle, warming heat from the white pepper.
- A Truly “Set It and Forget It” Recipe: With the exception of the 1-minute egg drop at the end, this is a completely hands-off recipe. Just add the ingredients and let the slow cooker work its magic.
- Incredibly Light and Healthy: Packed with protein from tofu and hearty vegetables, this is a low-calorie, nutrient-dense soup that’s both satisfying and good for you.
- Beautiful Silky Egg Ribbons: The simple technique of drizzling in a beaten egg at the end creates those beautiful, delicate egg ribbons that are the signature of a great hot and sour soup.
- Better Than Takeout: It’s more affordable, you control the ingredients and sodium, and the flavor is so much deeper and more developed thanks to the slow simmering.
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 4 hours |
| Total Time | 4 hours 10 minutes |
| Servings | 4 servings |
| Calories | 145 kcal per serving (estimated) |
| Course | Soup, Starter |
| Cuisine | Chinese-Inspired |
| Difficulty/Method | Easy / Slow Cooker |
Your Shopping List for This Comforting Soup
This classic soup comes together with a handful of simple, flavor-packed ingredients.
→ For the Hot and Sour Soup
- 4 cups chicken or vegetable broth → The flavorful base of our soup. Use low-sodium to control the saltiness.
- ¼ cup soy sauce → For a deep, savory, umami flavor.
- ¼ cup rice vinegar → This is the “sour” component and is essential for the signature tangy flavor.
- ½ tsp white pepper → The secret to the authentic “hot” flavor! It has a different, more earthy heat than black pepper.
- ¼ tsp red pepper flakes → For an extra layer of gentle spice.
- 1 cup mushrooms → Sliced. Shiitake mushrooms are classic and provide the best flavor, but cremini or white button mushrooms also work well.
- ½ block firm tofu → Cubed. Firm or extra-firm tofu will hold its shape beautifully during the slow cook.
- 1 large egg → Beaten, to create the beautiful egg ribbons at the end.
Let’s Get Cooking! Your Slow Cooker Guide
Ready for the easiest, most flavorful hot and sour soup ever? It’s almost entirely hands-off.
Part 1: The Slow Simmer
- Load the Crockpot: In the basin of your slow cooker, combine the broth, soy sauce, rice vinegar, white pepper, and red pepper flakes. Whisk everything together.
- Add the Hearty Ingredients: Add the sliced mushrooms and cubed tofu to the broth mixture.
- Set and Forget: Place the lid on and cook on LOW for 4 hours to allow the flavors to meld and deepen beautifully.
Part 2: The Magical Egg Ribbons
- Create the Egg Drop: After 4 hours, the soup will be hot and fragrant. In a small bowl, lightly beat the egg. While gently stirring the soup in one continuous direction with a spoon or chopstick, slowly drizzle the beaten egg into the hot broth.
- Serve Immediately: The egg will cook almost instantly, creating beautiful, silky ribbons. Ladle the soup into bowls and serve hot. Garnish with sliced green onions if desired.
Crockpot Hot and Sour Soup with Tofu and Mushrooms
Ingredients
Equipment
Method
- In the basin of your crockpot, add the broth, soy sauce, rice vinegar, white pepper, and red pepper flakes. Whisk to combine.
- Stir in the sliced mushrooms and cubed tofu.
- Cover and cook on low for 4 hours.
- After 4 hours, gently stir the hot soup in a slow, circular motion. While stirring, slowly drizzle the beaten egg into the soup to create delicate egg ribbons.
- Serve immediately, garnished with sliced green onions if desired.
Notes
WiseRecipes’ Top Tips for Perfection
These simple secrets will ensure your hot and sour soup is restaurant-quality every time.
- Use White Pepper, Not Black. This is the most crucial tip for authentic flavor! White pepper provides a distinct, earthy, and pungent heat that is the signature “hot” in hot and sour soup. Black pepper has a completely different flavor profile.
- The Egg Drop Technique. The secret to beautiful, delicate egg ribbons (and not just scrambled egg clumps) is to stir the soup gently in one circular motion while you pour the beaten egg in a very thin, slow stream.
- Use Firm or Extra-Firm Tofu. Soft or silken tofu is wonderful in many dishes, but it will likely disintegrate during the 4-hour cook time. Firm or extra-firm tofu will hold its cubed shape perfectly.
- Customize Your “Hot” and “Sour”. This recipe is a great starting point. After the 4 hours, give the broth a taste. Love it more sour? Add another splash of rice vinegar. Crave more heat? Add another pinch of white pepper or a drizzle of chili oil.
- Want a Thicker Soup? If you prefer a thicker, more viscous broth like some restaurant versions, you can add a cornstarch slurry. During the last 30 minutes, whisk 2 tablespoons of cornstarch with ¼ cup of cold water and stir it into the soup. Let it cook for the final 30 minutes to thicken.
Keep It Fresh! Storing & Reheating Instructions
This soup makes for fantastic leftovers and the flavors get even better overnight.
- Refrigerator: Once cooled, store the soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Gently reheat the soup in a saucepan over medium-low heat until it’s hot. Avoid boiling it vigorously, which can make the egg ribbons tough. You can also microwave individual portions.
FAQs: Your Hot and Sour Soup Questions, Answered!
Can I make this on the stovetop?
Absolutely! Combine all ingredients except the egg in a pot. Bring to a boil, then reduce the heat and let it simmer gently for at least 30 minutes to allow the flavors to meld. Then, create the egg ribbons and serve.
Can I add other vegetables or proteins?
Yes! Thinly sliced bamboo shoots and water chestnuts are classic additions. You can add them at the beginning with the mushrooms. For a non-vegetarian version, you could add very thin slices of pork or chicken, which will cook through perfectly during the 4-hour slow cook.
Is this recipe gluten-free?
To make this recipe gluten-free, you simply need to substitute the regular soy sauce with a certified gluten-free tamari or coconut aminos. All the other ingredients are naturally gluten-free.
Can I use a different kind of mushroom?
Dried or fresh shiitake mushrooms will provide the most authentic, umami-rich flavor. However, sliced cremini (baby bella) or even standard white button mushrooms will also be delicious in this soup.
Final Thoughts: Your Coziest Bowl of Comfort
There is nothing more satisfying than recreating a beloved restaurant classic at home, especially when it’s this effortless and healthy. This Crockpot Hot and Sour Soup is a perfect balance of tangy, spicy, and savory flavors that will warm you from the inside out. It’s a perfect light meal or an elegant starter for a larger Asian-inspired feast. I hope it becomes a new favorite in your home. Happy Cooking!
