Name: Hot and Sour Chicken and Mushroom Soup Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian
Ingredients: 220 g (7 oz) chicken breast; 12 dried shiitake mushrooms (or 150 g / 5 oz fresh shiitake mushrooms); 1/2 cup wood ear mushrooms, chopped into 1.5 cm (3/5″) pieces; 125 g (4 oz) firm tofu, cut into 1.2 cm (0.5″) cubes; 1 tsp dried chili / red pepper flakes (adjust to taste); 2 tsp dark soy sauce; 1 tbsp light soy sauce; 1 tsp ginger, finely grated; 1/2 tsp white pepper (can substitute black pepper); 6 cups (1.5 L / 1.5 qt) low sodium chicken or vegetable stock; 1 tsp sesame oil; 1 tsp sugar; 1/4 cup (65 ml) white vinegar (adjust to taste); 1/4 cup bamboo shoots, thinly sliced; 2 eggs, whisked; 1/4 cup (40 g) cornstarch / cornflour; 1/4 cup (125 ml) water; Salt to taste; 1 shallot / scallion, finely sliced

I absolutely love sharing this Hot and Sour Chicken and Mushroom Soup Recipe with you because it’s one of those dishes that feels like a warm hug on a chilly day. It perfectly balances tangy, spicy, and savory flavors with tender chicken and meaty mushrooms, making it a satisfying yet light meal. Whenever I’m craving something comforting but not too heavy, this soup is my go-to, and I can’t wait for you to give it a try!

What makes this Hot and Sour Chicken and Mushroom Soup Recipe particularly special is how effortlessly it comes together while still delivering complex flavors that’ll impress anyone at your table. Plus, it’s versatile—you can adjust the heat and sourness to your taste, making it ideal for family meals or casual weekend dinners. Trust me, once you make it, it’ll become a staple in your recipe rotation as it did in mine.

Ingredients You’ll Need

The magic of this Hot and Sour Chicken and Mushroom Soup Recipe lies in how these ingredients complement each other—from the earthy mushrooms to the punch of vinegar and spice. I find it’s best to get fresh ingredients when you can, especially mushrooms and chicken, but dried shiitake mushrooms bring a wonderful depth if you can’t find fresh.

Chicken breast: Make sure it’s skinless and boneless for quick cooking and easy shredding in the soup.
Dried shiitake mushrooms: Rehydrate these in warm water beforehand for the best texture and flavor; fresh shiitake can be used if available.
Wood ear mushrooms: These add a nice chewy contrast and are worth seeking out for authenticity.
Firm tofu: Cubes hold up well in soup, adding protein and creaminess without overpowering.
Dried chili / red pepper flakes: Adjust based on your heat preference—start small and add more if you like a real kick.
Dark soy sauce: It brings a rich umami flavor and beautiful color to the broth.
Light soy sauce: Adds saltiness without darkening the soup too much.
Fresh ginger: Grated for that subtle zing that brightens everything up.
White pepper: Offers a different kind of pepper heat—try not to substitute with black pepper if you can.
Low sodium chicken or vegetable stock: The soup base—low sodium helps control the saltiness as you add sauces.
Sesame oil: A little goes a long way to impart that nutty aroma that rounds out the soup.
Sugar: Balances the sour and spicy elements so the soup is harmonious, not harsh.
White vinegar: Key for that signature sourness—adjust to your taste but don’t skip it!
Bamboo shoots: Adds crunch and authenticity to the soup texture.
Eggs: Whisked and drizzled in for silky ribbons that feel luxurious.
Cornstarch and water: For thickening the broth just enough to coat each ingredient beautifully.
Shallot or scallion: Finely sliced for garnish and a fresh bite at the end.
Salt: Adjust at the end to balance all flavors perfectly.

Variations

I love how this Hot and Sour Chicken and Mushroom Soup Recipe can be personalized to fit your mood or dietary needs. Sometimes I swap mushrooms based on what I have on hand or add a bit more heat when I’m in the mood for spicy comfort food. It’s all about making it yours.

Vegetarian Variation: I replace chicken with extra firm tofu and use vegetable broth for a delicious meat-free version that’s just as flavorful.
Extra Spicy: Adding fresh chopped chilies along with more red pepper flakes gives the soup a fiery kick that I adore on cold nights.
More Sour: A splash more white vinegar or even a little lemon juice works wonders if you prefer a sharper tang.
Mushroom Mix: Including shiitake, oyster, or cremini mushrooms creates a deeper, earthier flavor.

How to Make Hot and Sour Chicken and Mushroom Soup Recipe

Step 1: Prep and Soften the Mushrooms

Start by soaking the dried shiitake mushrooms in warm water for about 20 minutes until they’re plump and tender. This step is crucial because it rehydrates them and helps develop that rich umami flavor. If you’re using fresh shiitake, just clean and slice them instead—either way, set them aside once ready.

Step 2: Get Your Broth Going

In a large pot, combine the chicken or vegetable stock with grated ginger, dark soy sauce, light soy sauce, dried chili flakes, sugar, white pepper, and sesame oil. Bring it to a gentle simmer to let those flavors meld together. This is your flavor-packed base, so don’t rush it!

Step 3: Cook the Chicken and Add Mushrooms

Slice the chicken breast thinly or shred it after cooking—either way works, but I prefer thin slices for quicker cooking and better texture. Add the chicken along with the soaked shiitake, chopped wood ear mushrooms, bamboo shoots, and tofu cubes to the broth. Let everything simmer gently for about 7-10 minutes until the chicken is cooked through and flavors blend beautifully.

Step 4: Thicken and Add Egg Ribbons

Mix the cornstarch with cold water to create a slurry and slowly pour it into your simmering soup, stirring constantly. This will thicken the broth to a lovely silky consistency—perfect for coating each ingredient. Then, slowly drizzle the whisked eggs in a thin stream while gently stirring to create delicate egg ribbons that give the soup a luxurious texture.

Step 5: Final Seasoning and Sour Touch

Now, it’s time to add the white vinegar. Add it gradually and taste as you go because too much can overpower the soup’s harmony. Adjust salt if needed, and once you have that perfect balance of hot, sour, and savory, turn off the heat. This final step truly elevates the soup to the classic flavor combination we all love.

How to Serve Hot and Sour Chicken and Mushroom Soup Recipe

The image shows a top view of nine white ceramic bowls on a white marbled surface, each holding different cooking ingredients. In the bottom left, there are two raw chicken fillets with a smooth, pale pink texture. Above them, there are dark, wrinkled dried mushrooms with some orange spots. To the right of the chicken, there is a small bowl with white sugar, and behind it, two brown eggs are partially visible. To the center left, thinly sliced pale green scallions with white centers fill a bowl. Directly above the scallions, a bowl of white blocks of tofu sits. In the middle, a bowl of very dark soy sauce has a shiny surface. To the right, two small bowls contain bright red chili flakes, and a larger bowl holds finely grated pale yellow cheese. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this soup with fresh shallots or scallions thinly sliced right on top—that fresh, oniony crunch balances the rich broth perfectly. Sometimes, I also sprinkle a few extra chili flakes if I want to amp up the heat. A drizzle of sesame oil right before serving adds that comforting aroma that makes the soup irresistible.

Side Dishes

For a complete meal, I like to serve this Hot and Sour Chicken and Mushroom Soup Recipe alongside steamed jasmine rice or simple vegetable stir-fry. The rice soaks up the delicious broth beautifully, and a crunchy Asian-style salad adds a refreshing contrast. It’s an easy combo that always hits the spot.

Creative Ways to Present

For special occasions, try serving this soup in individual heated bowls with a little sprig of fresh cilantro or Thai basil on top for a pop of color and extra aroma. Another fun idea I’ve tried is adding a boiled quail egg instead of the beaten egg ribbons for a unique touch. It never fails to impress guests!

Make Ahead and Storage

Storing Leftovers

I store leftover Hot and Sour Chicken and Mushroom Soup in airtight containers in the refrigerator, and it keeps beautifully for up to 3 days. Just be gentle when reheating to preserve that perfect egg texture and avoid overcooking the chicken. I usually ladle it into a saucepan and warm it slowly over medium-low heat with a splash of water or broth if it’s a bit thick.

Freezing

Freezing is doable but I recommend leaving out the tofu and eggs if you plan to freeze the soup since their textures can change. Freeze the broth, chicken, and mushrooms in portion-sized containers, and thaw overnight in the fridge before reheating. This way, you can add fresh tofu and egg ribbons when warming it up for best results.

Reheating

When reheating, do it gently on the stove rather than in the microwave to keep the soup from separating or the chicken getting tough. Adding a bit more stock or water while warming helps bring the soup back to its perfect consistency. If you omitted eggs for freezing, whisk and drizzle fresh eggs in during reheating just like the first time.

FAQs

Can I use other types of mushrooms in this soup?

Absolutely! While shiitake and wood ear mushrooms give authentic taste and texture, you can substitute with cremini, button, or oyster mushrooms. Just keep in mind that different mushrooms will slightly change the flavor profile and texture of the soup.
How spicy is this Hot and Sour Chicken and Mushroom Soup Recipe?

The spice level is adjustable based on how much chili flakes you add. I recommend starting with 1 teaspoon and increasing if you prefer more heat. You can also add fresh chopped chilies for a stronger kick.
What vinegar works best for the sour flavor?

White vinegar is traditional and easy to find; it gives that crisp sourness. Some people prefer rice vinegar for a milder tang, but white vinegar delivers the characteristic punch that defines this soup’s flavor.
Can I make this soup ahead of time?

Yes! You can make the soup a day ahead and store it in the refrigerator. Just reheat gently on the stove before serving. However, add any eggs or tofu fresh if you want them to have the best texture.
Is this soup gluten-free?

It can be if you use gluten-free soy sauce alternatives and ensure your stock does not contain gluten. Always check ingredient labels carefully to keep it safe if you’re gluten intolerant.

Final Thoughts

This Hot and Sour Chicken and Mushroom Soup Recipe holds a special place in my heart because it’s not just flavorful but also adaptable and comforting in so many ways. Whenever I make it, I feel like I’m treating myself to a little bowl of warmth and spice that’s both nourishing and exciting for my taste buds. I hope you enjoy making and savoring this soup as much as I do—it’s the perfect recipe to bring a cozy, vibrant meal to your kitchen anytime!