Print

Hot and Sour Soup with Chicken and Mushrooms

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 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

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

Find it online: https://pennykitchenz.com/hot-and-sour-soup-with-chicken-and-mushrooms-recipe/

Scroll to Top