Hot and Sour Soup with Chicken and Mushrooms Recipe

why make this recipe

Hot and Sour Soup with Chicken and Mushrooms is a delightful dish that combines wonderful flavors and textures. It is a great choice for a comforting meal, especially on cooler days. The combination of tender chicken, earthy mushrooms, and a tangy broth makes it satisfying and delicious. Plus, it’s easy to make at home, so you can enjoy this restaurant favorite without leaving your kitchen!

how to make Hot and Sour Soup with Chicken and Mushrooms

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

Directions:

1. Cover dried shiitake mushrooms with plenty of boiling water and let them stand for 20–30 minutes until they are soft. Drain and slice thinly. Reserve or discard the soaking liquid as desired.
2. In a large pot over medium-high heat, combine chicken broth, grated ginger, dark soy sauce, light soy sauce, dried chili, sugar, white pepper, and sesame oil.
3. Once the broth starts to simmer, add the chicken breast. Cover the pot and reduce the heat to maintain a gentle simmer.
4. Cook the chicken for 10 minutes until fully cooked. Remove the chicken from the broth and shred it into bite-sized pieces.
5. Add the vinegar, sliced shiitake mushrooms, chopped wood ear mushrooms, bamboo shoots, firm tofu cubes, and shredded chicken to the simmering soup broth.
6. Stir gently and let the soup simmer for 10 minutes to blend the flavors.
7. Mix the cornstarch with water to create a slurry. While stirring the soup steadily at medium pace, slowly pour in the cornstarch mixture to avoid lumps. Keep stirring until the soup thickens.
8. When the soup starts simmering again, stir constantly and slowly pour the whisked eggs into the soup in a thin stream. This will create silky egg ribbons.
9. Taste the soup and add salt if needed, or more chili for extra heat, according to your preference.
10. Garnish with finely sliced shallots or scallions. Serve hot for a comforting meal.

how to serve Hot and Sour Soup with Chicken and Mushrooms

Serve the hot and sour soup in bowls, garnished with shallots or scallions for extra flavor. It’s perfect as a standalone dish or as part of a larger Asian-inspired meal. Pair it with steamed rice or spring rolls for a satisfying dining experience.

how to store Hot and Sour Soup with Chicken and Mushrooms

To store leftover soup, let it cool down, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months. When reheating, be sure to heat it thoroughly and stir well to recombine the ingredients.

tips to make Hot and Sour Soup with Chicken and Mushrooms

• Adjust the level of spiciness by adding more or less dried chili or red pepper flakes based on your taste.
• For a richer flavor, consider adding a splash of rice vinegar along with the white vinegar.
• Always taste the soup before serving to adjust seasoning to your liking.

variation (if any)

If you want to make a vegetarian version, simply replace the chicken with additional tofu and use vegetable stock instead of chicken stock. You can also include extra vegetables like bok choy or bell peppers for added nutrition.

FAQs

1. Can I use fresh mushrooms instead of dried?
Yes, you can use fresh shiitake mushrooms. You will need about 150 g / 5 oz for this recipe, and you can skip the soaking step.

2. What can I use instead of cornstarch?
You can substitute cornstarch with flour but adjust the amount, as flour may require more to achieve the same thickness.

3. How spicy is this soup?
The spiciness can be adjusted based on the amount of dried chili or red pepper flakes you add. Start with 1 tsp and add more if you like it hotter!

Hot and Sour Soup with Chicken and Mushrooms

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A comforting and flavorful soup that combines tender chicken, earthy mushrooms, and a tangy broth, perfect for cooler days.

• Author: penny
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Simmering
• Cuisine: Asian
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 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
• 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
• 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

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Instructions

1. Cover dried shiitake mushrooms with boiling water and let them stand for 20–30 minutes. Drain and slice thinly.
2. In a large pot over medium-high heat, combine chicken broth, grated ginger, dark soy sauce, light soy sauce, dried chili, sugar, white pepper, and sesame oil.
3. Add the chicken breast to the simmering broth. Cover and reduce heat to maintain a gentle simmer for 10 minutes.
4. Remove chicken, shred it, and return it to the pot.
5. Add vinegar, sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken.
6. Let the soup simmer for 10 minutes.
7. Mix cornstarch with water to create a slurry. Stir soup continuously while slowly pouring in the slurry to avoid lumps. Cook until thickened.
8. Pour in whisked eggs in a thin stream while stirring to create silky ribbons.
9. Taste and add salt or chili as needed. Garnish with shallots or scallions. Serve hot.

Notes

For a vegetarian version, replace chicken with additional tofu and use vegetable stock instead of chicken stock. Adjust spiciness by modifying the amount of chili used.

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 3g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 160mg