Hot and Sour Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
216 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Chinese
Hot and Sour Soup
Description
Hot and Sour Soup combines shredded chicken breast poached in a flavorful broth with an assortment of mushrooms — dried shiitake and wood ear — that provide distinct textures and earthiness. The broth is spiced with chili flakes and seasoned with both dark and light soy sauce, sesame oil, white pepper, and grated ginger. White vinegar lends the characteristic sour note balanced with a hint of sugar.
Firm tofu cut into cubes, sliced bamboo shoots, and whisked eggs poured in slowly create protein and textural variety with tender, silky, and crunchy elements. The egg is stirred in slowly to form characteristic ribbons. The soup simmers to meld flavors, resulting in a pleasant mix of spicy heat, sour brightness, and umami depth.
This soup is typically served hot and garnished with sliced shallots or scallions. It fits well as a starter or light meal during colder weather or when a comforting, flavorful broth-based soup is desired.
For authentic flavor, use dried shiitake mushrooms, soaking them well before use. Wood ear mushrooms add a chewy texture and are important for a traditional mouthfeel but can be omitted if unavailable. The soup keeps well refrigerated for up to five days and reheats on the stove; freezing is less ideal due to texture changes but can be remedied by adjusting the cornstarch slurry after thawing.
Ingredients
- 220 g / 7oz chicken breast
- 12 dried shiitake mushrooms (or 150g/5oz fresh) (Note 1)
- 1/2 cup Wood ear mushrooms , chopped 1.5cm/ 3/5" pieces (Note 1)
Hot and sour soup broth:
- 1 tsp dried chili flakes adjust spice to taste (Note 2, or red pepper flakes
- 2 tsp dark soy sauce (Note 3)
- 1 tbsp soy sauce Note 3, light
- 1 tsp ginger , finely grated
- 1/2 tsp white pepper (sub black)
- 6 cups (1.5L/1.5qt) chicken stock low sodium, or vegetable stock/broth
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup (65 ml) white vinegar (adjust to taste)
Soup:
- 125 g / 4oz tofu cut into 1.2cm / 0.5" cubes (Note 4, firm, approx. 1 cup
- 1/4 cup bamboo shoots , thinly sliced (Note 5)
- 2 egg whisked
- 1/4 cup (40g) cornstarch or cornflour
- 1/4 cup (125 ml) water
- salt to taste
- 1 shallot finely sliced, or scallion
Instructions
- Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
Poached chicken:
- Place chicken broth, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.
- Once simmering, add chicken, cover and reduce heat so it's simmering.
- Cook 10 minutes, remove chicken and shred.
Finish Soup:
- Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.
- Stir, simmer for 10 minutes.
- Mix cornflour with water. While stirring soup at a medium pace, slowly pour the cornflour mixture in (ensures no lumps).
- When it starts simmering again, stir constantly and slowly pour egg in a thin stream - this will create the signature "egg ribbons".
- Taste - add salt if desired, more chilli if you want.
- Add shallots and serve!
Notes
- Use dried shiitake mushrooms for a more intense flavor and better texture; soak thoroughly before cooking.
- Wood ear mushrooms provide traditional texture but can be omitted if unavailable.
- Adjust chili flakes to taste; deseed dried Asian chilies for less heat.
- Combine dark and light soy sauces to balance broth flavor.
- Firm tofu is essential to retain shape; add soft tofu gently at the end if used.
- Store soup refrigerated for up to 5 days; reheat on stove and adjust thickness with additional cornstarch slurry if frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216cal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 501mg | 21% |
| Potassium | 622mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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