Description
This Hot and Sour Soup with Chicken and Mushrooms is a flavorful, comforting bowl blending tender chicken breast, shiitake and wood ear mushrooms, and firm tofu in a deliciously tangy and spicy broth. Enhanced with aromatic ginger, soy sauces, white vinegar, and a hint of chili, this soup showcases the perfect balance of heat and sourness traditional to Chinese-style hot and sour soups. Finished with silky ribbons of egg and crunchy bamboo shoots, it’s an ideal starter or light main that satisfies cravings with its bold, vibrant flavors.
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 inch) pieces
- 125 g (4 oz) firm tofu, cut into 1.2 cm (0.5 inch) 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
- Prepare Mushrooms and Chicken: If using dried shiitake mushrooms, soak them in warm water until softened, about 20-30 minutes, then slice. Slice fresh shiitake and chop wood ear mushrooms into 1.5 cm pieces. Cut chicken breast into thin strips or bite-sized pieces.
- Mix Cornstarch Slurry: In a small bowl, combine the cornstarch with 1/4 cup water. Stir until the cornstarch is fully dissolved to create a slurry that will thicken the soup later.
- Heat Broth: In a large pot over medium heat, bring the low sodium chicken or vegetable stock to a gentle simmer. Add dried chili flakes, grated ginger, white and dark soy sauces, light soy sauce, sugar, and white pepper. Stir to blend all the seasoning together.
- Add Mushrooms and Bamboo Shoots: Add the soaked and sliced shiitake mushrooms, chopped wood ear mushrooms, and bamboo shoots to the simmering broth. Cook for about 5-7 minutes until the mushrooms are tender.
- Cook Chicken and Tofu: Add the chicken breast pieces and tofu cubes to the soup. Simmer for about 5-7 minutes more, or until the chicken is cooked through and tender.
- Thicken Soup: Stir the cornstarch slurry again to redistribute settled starch and slowly pour it into the simmering soup while stirring constantly. Continue cooking until the soup thickens slightly, about 2 minutes.
- Add Vinegar and Adjust Seasoning: Pour in the white vinegar to add the characteristic tanginess. Stir well and taste the soup; add salt or more soy sauce, vinegar, or chili flakes to adjust the flavor to your liking.
- Incorporate Eggs: Reduce heat to low. Slowly pour the whisked eggs in a thin stream into the soup while gently stirring in one direction to create silky egg ribbons.
- Finish and Garnish: Turn off the heat and drizzle the sesame oil over the soup. Garnish with finely sliced shallots or scallions before serving hot.
Notes
- You can adjust the spiciness by varying the amount of dried chili or red pepper flakes.
- If you prefer vegetarian, use vegetable stock and omit the chicken breast.
- Wood ear mushrooms add texture but can be omitted if unavailable.
- To save time, fresh shiitake mushrooms can be used directly, skipping soaking.
- Gently stir the soup when adding eggs to create delicate ribbons instead of clumps.
Keywords: hot and sour soup, chicken soup, shiitake mushrooms, tofu soup, Chinese soup, spicy soup, sour soup, comfort food