Top Hot And Sour Soup dishes in Toronto

The Indo-Chinese take on the classic — sharper and spicier than the Cantonese version, with a vinegar bite that warms from the first sip

A thick, deeply savory broth with a vinegar-forward punch and gentle heat — a warming opener that sets the tone for the meal

Dense, cornstarch-thickened broth with a sharp vinegar bite and enough white pepper heat to clear the sinuses on a cold Scarborough evening

The Indo-Chinese house soup — more aggressively spiced than the Cantonese version, with a thick, peppery broth and egg ribbons

A thick, vinegar-forward broth with wood ear mushrooms and chili oil — warming and sharp, good for a cold night

Thick, vinegar-forward broth with egg ribbons and plenty of white pepper heat — a reliable starter that sets the tone for the meal

The standard Hakka opener — tangy, peppery, thick with cornstarch and shredded vegetables; sets the tone for everything that follows

Thin, vinegar-sharp broth with egg ribbons and vegetables — serves as an acidic counterpoint before the heavier mains

A thick, peppery broth with egg ribbons and vegetables — warming and assertive, a solid opener especially in winter

Vinegar-forward broth with mushrooms, tofu, and egg ribbons — sharp and warming, the standard Indo-Chinese opener before heavier mains

The Indo-Chinese soup staple — tangy, thick, and pepper-forward, best as a starter before the dry dishes arrive

A reliable starter that's consistently hot and properly tangy — one of the better steam-table soups

A sharp, vinegar-forward broth with egg ribbons and vegetables — warming and tangy, though somewhat variable in consistency compared to the kitchen's stronger mains