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Hot and Sour Chicken and Mushroom Soup Recipe

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★★★★★

4.9 from 78 reviews

This Hot and Sour Soup with Chicken and Mushrooms is a flavorful, comforting Asian-inspired soup featuring tender chicken breast, a variety of mushrooms, and silken tofu in a tangy, spicy broth. Enhanced with ginger, soy sauces, vinegar, and chili flakes, it balances a perfect harmony of heat and sourness. The soup is thickened with cornstarch and enriched with whisked eggs for a silky texture, making it a satisfying dish ideal for chilly days or as a starter to your favorite meal.

Ingredients

Scale

Protein and Mushrooms

  • 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

Broth and Seasonings

  • 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)

Additional Soup Ingredients

  • 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

Instructions

  1. Prepare the Mushrooms and Chicken: If using dried shiitake mushrooms, soak them in warm water for about 20 minutes until softened, then slice. Cut the chicken breast into thin strips or bite-sized pieces for even cooking.
  2. Make the Broth: In a large pot, combine the chicken or vegetable stock with the grated ginger, dark soy sauce, light soy sauce, dried chili flakes, white pepper, sugar, and sesame oil. Bring to a gentle simmer to develop the flavors.
  3. Add Mushrooms, Tofu, and Bamboo Shoots: Add the softened shiitake mushrooms, wood ear mushrooms, firm tofu cubes, and bamboo shoots to the simmering broth. Let the soup cook for about 5-7 minutes to allow the flavors to meld and ingredients to soften.
  4. Thicken the Soup: In a small bowl, mix the cornstarch with the water to create a slurry. Gradually stir this into the simmering soup, stirring continuously to avoid lumps. This will thicken the soup to a silky consistency.
  5. Add the Eggs: Slowly drizzle the whisked eggs into the hot soup while stirring gently in a circular motion to create thin ribbons or strands of cooked egg throughout the soup.
  6. Season the Soup: Add the white vinegar to provide the characteristic sourness. Taste and adjust salt, vinegar, or chili flakes as desired for your preferred balance of hot and sour notes.
  7. Finish and Serve: Remove the soup from heat. Garnish with finely sliced shallots or scallions for a fresh, crisp contrast. Serve hot as an appetizer or light meal.

Notes

  • Adjust the amount of white vinegar and chili flakes to balance the soup’s sour and hot flavors to your taste preference.
  • If you cannot find wood ear mushrooms, you may substitute with additional shiitake or other mushrooms with similar texture.
  • For a vegetarian version, use vegetable stock and omit the chicken breast or replace it with more tofu.
  • To brighten the flavor further, add a dash of freshly ground white pepper just before serving.
  • The egg ribbons can be omitted if you prefer a vegan version.

Keywords: Hot and Sour Soup, Chicken Soup, Mushroom Soup, Asian Soup, Chinese Soup, Comfort Food, Spicy Soup, Tangy Soup

Find it online: https://mjrecipe.com/hot-and-sour-chicken-and-mushroom-soup-recipe/