Soup, hot and sour, Chinese restaurant
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
Hot and sour soup is a bold, aromatic Chinese staple with a fiery kick from white pepper and chili oil, balanced by a sharp tang from vinegar. Its silky broth is typically studded with tofu, wood ear mushrooms, bamboo shoots, and ribbons of egg, creating a satisfying mix of textures. At just 39 kcal per 100g, it's a remarkably light yet flavorful starter or side dish.
Calorie split: 27% protein · 45% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People adore its complex, layered flavor profile that hits every part of the palate—spicy, sour, savory, and umami all at once. It's a comforting, warming dish that's deeply ingrained in Chinese culinary culture, often served as a communal starter.
⚠️ Watch-outs & how to enjoy it better
The high sodium content from soy sauce and broth can be a concern for those monitoring salt intake, and the vinegar may trigger acid reflux in sensitive individuals. To counteract, opt for a low-sodium version if available, and pair it with a lower-sodium main dish like steamed fish or vegetables. For acid reflux, consume a smaller portion and avoid adding extra chili oil.
Key benefits
- Very low calorie density, ideal for volume eating
- Good source of plant-based protein from tofu
- Contains fiber from mushrooms and bamboo shoots
- Capsaicin from chili may boost metabolism
- Hydrating broth base
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'hot' in hot and sour traditionally comes from white pepper, not chili, which provides a different, more pungent heat that warms the back of the throat.
Full nutrition (USDA data · scales with serving)
| Water | 90.7 g |
| Energy | 39.0 kcal |
| Energy | 162 kj |
| Protein | 2.6 g |
| Total lipid (fat) | 1.2 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 4.3 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 0.42 g |
| Sucrose | 0.40 g |
| Glucose | 0.03 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 2.4 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 0.64 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 32.0 mg |
| Potassium, K | 55.0 mg |
| Sodium, Na | 376 mg |
| Zinc, Zn | 0.22 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.09 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.51 mg |
| Pantothenic acid | 0.23 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 39.9 mg |
| Betaine | 1.0 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Vitamin A, IU | 34.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 22.0 ug |
| Vitamin E (alpha-tocopherol) | 0.39 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.1 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 3.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.23 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.16 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.04 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.29 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 16:1 c | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.27 g |
| MUFA 18:1 c | 0.27 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.31 g |
| PUFA 18:2 | 0.27 g |
| PUFA 18:2 n-6 c,c | 0.27 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Fatty acids, total trans-monoenoic | 0.00 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 21.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.02 g |
| Threonine | 0.11 g |
| Isoleucine | 0.08 g |
| Leucine | 0.15 g |
| Lysine | 0.15 g |
| Methionine | 0.04 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.09 g |
| Tyrosine | 0.06 g |
| Valine | 0.09 g |
| Arginine | 0.13 g |
| Histidine | 0.06 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 0.98 g |
| Glycine | 0.10 g |
| Proline | 0.13 g |
| Serine | 0.09 g |
FAQ
Is hot and sour soup gluten-free?
It often contains wheat-based soy sauce and sometimes wheat starch as a thickener, making it not gluten-free. A gluten-free version would require tamari and a cornstarch slurry.
What gives it the 'sour' flavor?
The sourness comes from rice vinegar or black vinegar, which is added near the end of cooking to preserve its sharp, tangy flavor.
Can I make it vegetarian?
Yes, easily. Use vegetable broth instead of chicken broth, omit any meat, and ensure your soy sauce is vegan. The tofu and mushrooms provide ample substance.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.39 kcal/g · 26% calories from protein · 0.5 g fiber · 0.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 6.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.