Hot and Sour Chicken and Mushroom Soup Recipe

If you’re craving something that packs a punch of flavor yet feels cozy and satisfying, this Hot and Sour Chicken and Mushroom Soup Recipe is exactly what you need. It’s one of those dishes I turn to whenever I want to warm up on a chilly evening or impress guests with a soup that dances between spicy, tangy, and umami-rich in each spoonful.

What makes this Hot and Sour Chicken and Mushroom Soup Recipe so special is its perfect balance and heartiness from the mushrooms and chicken, combined with the zing of vinegar and spice from chili flakes. I promise, whether you’re making it for a quick weeknight meal or a weekend treat, you’re going to come back for seconds — it’s that good.

Ingredients You’ll Need

The ingredients in this Hot and Sour Chicken and Mushroom Soup Recipe come together beautifully to create layers of texture and flavor. Each one plays a key part, from the earthy mushrooms to the brightness of vinegar, and don’t worry — I’ll give you tips on choosing the best options when shopping!

• Chicken breast: Using fresh chicken breast keeps the soup light and tender. Slice it thinly for faster cooking and better texture.
• Dried shiitake mushrooms: These add a deep, earthy flavor. Soak them in warm water until soft before using to bring out their richness.
• Wood ear mushrooms: These give a delightful crunch and unique texture that contrasts nicely with the tender chicken.
• Firm tofu: Cubed tofu adds protein and a wonderful softness that absorbs the soup’s flavors.
• Dried chili/red pepper flakes: Adjust the heat level to your taste — I usually start with 1 teaspoon and add more if I’m feeling brave.
• Dark soy sauce: It provides color and a deep savory note; a little goes a long way.
• Light soy sauce: Adds saltiness and umami without overpowering the other flavors.
• Fresh ginger: Freshly grated ginger is essential for that warm, spicy kick that brightens the broth.
• White pepper: This adds subtle heat and a peppery aroma; black pepper works if you don’t have white.
• Low sodium chicken or vegetable stock: Using low sodium lets you control the saltiness better and keeps it healthier.
• Sesame oil: A splash at the end adds irresistible nuttiness that makes this soup truly special.
• Sugar: Just a touch balances the sour and spicy notes.
• White vinegar: This is the star of the show for tang — adjust it to taste to find your perfect zing.
• Bamboo shoots: Thinly sliced, they add crunch and subtle sweetness.
• Eggs: Whisked in slowly to create silky ribbons that give richness without heaviness.
• Cornstarch: Mixed with water, it thickens the broth into that classic velvety consistency.
• Shallot/scallion: Finely sliced and sprinkled on top for freshness and color.
• Salt: To taste — always add gradually and taste as you go!

Variations

I love that this Hot and Sour Chicken and Mushroom Soup Recipe is flexible enough to tweak to your own taste or dietary needs. Sometimes I swap out proteins or play with the heat, and every time it still turns out delicious. Feel free to experiment and make it your own!

• Vegetarian version: Try replacing chicken with extra firm tofu or tempeh and use vegetable stock. I’ve done this myself and honestly, it’s just as satisfying.
• Spicier soup: Add more chili flakes or a splash of chili oil if you want it hotter. Just be sure to add gradually—you want that balance of heat and sour.
• Mushroom variations: I sometimes use cremini or button mushrooms if shiitakes aren’t available. They change the flavor slightly but keep that lovely umami note.
• Gluten-free option: Use tamari instead of soy sauce and check your stock’s label. It’s a great way to enjoy the soup without missing out.

How to Make Hot and Sour Chicken and Mushroom Soup Recipe

Step 1: Prep the Mushrooms and Chicken

Start by soaking the dried shiitake mushrooms in warm water until they’re soft and plump — this usually takes about 20 minutes. Meanwhile, thinly slice your chicken breast and chop your wood ear mushrooms into bite-sized pieces. This prep ensures everything cooks evenly and quickly once in the pot. Pro tip: Reserve the mushroom soaking water to add a flavor boost to your broth later on.

Step 2: Build the Broth Base

In a large pot, bring your chicken or vegetable stock to a gentle boil. Add the grated ginger, white pepper, soy sauces, sugar, and chili flakes. Don’t forget that reserved mushroom soaking water — I like to strain it and add it in here for extra depth. Taste your broth and adjust the seasoning slightly before moving on; it’s easier to tweak now than later.

Step 3: Add Protein and Vegetables

Add the chicken slices, soaked shiitake mushrooms, wood ear mushrooms, bamboo shoots, and tofu cubes into the broth. Simmer gently for about 5 to 7 minutes, just until the chicken is cooked through but still tender. Overcooking can dry out the chicken, so keep an eye on it.

Step 4: Thicken and Create Egg Ribbons

Mix the cornstarch with cold water to make a smooth slurry, then slowly stir it into the simmering soup. This thickens the broth to that signature velvety texture. Next, slowly drizzle in the whisked eggs in a thin stream, stirring gently in one direction to form delicate egg ribbons. This step always makes me smile—the ribboned eggs look so elegant and taste silky.

Step 5: Final Touches and Adjustments

Turn off the heat and stir in the white vinegar and sesame oil. This vinegar is what gives the soup its characteristic tang, so I like to add it at the end to keep the brightness fresh. Taste once again and add salt or more vinegar/chili flakes if desired. Finally, sprinkle your finely sliced shallots or scallions on top.

How to Serve Hot and Sour Chicken and Mushroom Soup Recipe

Garnishes

I love to finish this soup with a scattering of thinly sliced scallions—they add freshness and a bit of crunch. Sometimes I also add a few extra chili flakes or a drizzle of toasted sesame oil for aroma. If you want, a handful of chopped fresh cilantro or a sprinkle of crushed peanuts can introduce a new layer of flavor and texture.

Side Dishes

For a full meal, I often serve this Hot and Sour Chicken and Mushroom Soup Recipe with steamed jasmine rice or sticky rice. It’s great alongside simple stir-fried greens like bok choy or Chinese broccoli to balance the meal. On weekends, I pair it with crispy spring rolls for a special treat.

Creative Ways to Present

When I’ve hosted dinner parties, I like serving this soup in individual small bowls garnished with edible flowers or microgreens for a touch of elegance. Another fun idea is to set up a “soup station” with extra toppings like sliced chili, fresh herbs, and toasted nuts, letting guests customize their bowls.

Make Ahead and Storage

Storing Leftovers

I store leftover Hot and Sour Chicken and Mushroom Soup in airtight containers in the fridge for up to three days. The flavors actually meld nicely after resting, making for an even tastier second meal. Just be sure to cool it completely before refrigerating.

Freezing

I’ve frozen this soup a couple of times with good results—just be aware that the tofu texture changes slightly, becoming a bit firmer when thawed. Use freezer-safe containers and leave some room at the top for expansion. Thaw it overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm the soup gently over low to medium heat on the stove while stirring occasionally. Avoid boiling as this can split the eggs and toughen the chicken. If the soup thickened too much in the fridge, just add a splash of stock or water to loosen it back up.

FAQs

Final Thoughts

This Hot and Sour Chicken and Mushroom Soup Recipe is one of those recipes that’s become a comforting staple in my kitchen. It hits that amazing trifecta of spicy, sour, and savory that’s endlessly satisfying. I hope you enjoy making it as much as I do — it’s simple enough for a weeknight but special enough to share, and I promise it’ll become a favorite you’ll want to revisit again and again.

Print