Hot and Sour Soup with Chicken and Mushrooms Recipe

If you’re craving a soup that’s bursting with both warmth and excitement, this Hot and Sour Soup with Chicken and Mushrooms Recipe is exactly what you need. It’s one of those dishes that hits all the right notes—spicy, tangy, savory, and with a delightful depth from those earthy mushrooms and tender chicken. Whether you’re healing from a cold or just wanting a comforting meal, this soup always feels like an instant mood lifter in my kitchen.

What I love most about this Hot and Sour Soup with Chicken and Mushrooms Recipe is how approachable it is, yet the flavors are anything but basic. It’s that perfect balance you want when something tastes complex but is still easy to whip up on a weeknight. Plus, the combo of shiitake and wood ear mushrooms gives it this amazing texture and umami punch that really sets it apart from typical chicken soups.

Ingredients You’ll Need

Every ingredient in this recipe plays a key role, contributing to the soup’s layered flavor and satisfying texture. When shopping, look for fresh if possible, especially when it comes to the mushrooms and chicken breast — it makes a noticeable difference.

• Chicken breast: Use boneless, skinless for tender pieces that cook quickly and soak up the broth flavors.
• Dried shiitake mushrooms: These pack more flavor than fresh and soften beautifully after soaking.
• Wood ear mushrooms: They add a wonderful crunch and contrast to the softer shiitakes.
• Firm tofu: A gentle protein addition that absorbs the soup’s spiciness without overpowering.
• Dried chili / red pepper flakes: Essential for that signature hot kick — adjust based on your spice tolerance.
• Dark and light soy sauce: The duo balances depth and saltiness perfectly.
• Fresh ginger: Adds a zesty warmth that brightens the broth.
• White pepper: Offers a subtle heat different from black pepper, traditionally used in this soup.
• Chicken or vegetable stock: Low sodium is best so you can control seasoning.
• Sesame oil: Just a small drizzle at the end brings that lovely nutty aroma.
• Sugar: Balances out the acidity and spice in the soup.
• White vinegar: The sour element that cuts through the richness — adjust to your taste.
• Bamboo shoots: Thinly sliced to provide crunch and an authentic touch.
• Eggs: Whisked and swirled in for silky ribbons throughout the soup.
• Cornstarch and water: For gently thickening the broth to a smooth consistency.
• Shallot or scallion: Freshly sliced on top for a bright, oniony finish.

Variations

I’m a big fan of tweaking this Hot and Sour Soup with Chicken and Mushrooms Recipe depending on what’s in my fridge or my mood. Feel free to make it your own — it’s flexible and forgiving!

• Vegetarian version: Swap chicken for extra tofu or add crunchy veggies like bell peppers or carrots, and use vegetable stock. I’ve done this often when hosting friends who don’t eat meat, and it’s just as satisfying.
• More heat: If you like your soup fiery, add fresh chopped chili or a few drops of chili oil. I like to keep it moderate so the sourness still shines through.
• Different mushrooms: Tried this with cremini or button mushrooms when fresh shiitake or wood ear are hard to find. Each brings its own texture and taste, so experiment what works best for you.
• Gluten-free: Use tamari instead of soy sauce and cornstarch to keep it friendly for gluten sensitivities. This worked well when I made it for a friend’s dinner party.

How to Make Hot and Sour Soup with Chicken and Mushrooms Recipe

Step 1: Soak and Prep the Mushrooms

Start by soaking your dried shiitake mushrooms in warm water for about 20-30 minutes until they’re nice and tender — this helps release that deep umami flavor. Once they’ve softened, drain and slice them thinly. If you’re using fresh shiitakes, just give them a quick rinse and slice. For wood ear mushrooms, rinse and chop into bite-sized pieces. I always find that prepping mushrooms first sets the tone for the broth.

Step 2: Cook the Chicken and Build the Broth

Slice your chicken breast into thin strips to ensure they cook quickly and stay tender. Heat a large pot and add your chicken stock over medium heat, then toss in the sliced chicken, shiitake, wood ear, bamboo shoots, and ginger. Let the broth simmer gently — around 10 minutes is enough for the chicken to cook through and the flavors to meld. Keep the heat moderate to avoid toughening the chicken.

Step 3: Season and Balance Flavors

This is where the magic happens: add your dark and light soy sauces, chili flakes, white pepper, sugar, and white vinegar. The key here is tasting as you go. I usually start with less vinegar and chili, then add a little more if I want it punchier. It’s all about balancing that perfect hot and sour harmony. Don’t forget that tiny drizzle of sesame oil right at the end to round out the flavor.

Step 4: Thicken and Add the Egg Ribbons

Whisk together the cornstarch and water to make a slurry, then slowly pour it into the simmering soup while stirring. The broth will thicken just enough to coat the ingredients without being gloopy. Next, drizzle in the whisked eggs slowly, stirring in one direction to create silky egg ribbons. It’s like magic — the texture adds such a luxurious feel to this humble soup.

How to Serve Hot and Sour Soup with Chicken and Mushrooms Recipe

Garnishes

I always finish this soup with a scattering of finely sliced scallions or shallots for freshness and a pop of color. Sometimes, I add a pinch of extra white pepper or a few drops of chili oil if I’m serving guests who like it extra spicy. The garnishes really bring the bowl to life and make it look as good as it tastes.

Side Dishes

Hot and Sour Soup with Chicken and Mushrooms Recipe pairs beautifully with simple steamed jasmine rice or light stir-fried greens like bok choy or snow peas. I also love serving it alongside crispy spring rolls or dumplings for a more indulgent meal. It’s great as a starter or a satisfying main when you want something warming.

Creative Ways to Present

For dinner parties, I like to serve this soup in elegant small bowls garnished with edible flowers or microgreens for a pop of color and sophistication. Another fun idea is to add a swirl of coconut cream or swirl in some fresh herbs like cilantro or Thai basil for an unexpected twist. Presentation can really elevate this humble soup to something special.

Make Ahead and Storage

Storing Leftovers

I store leftover Hot and Sour Soup with Chicken and Mushrooms in an airtight container in the fridge, where it keeps beautifully for up to 3 days. Just be sure to let it cool to room temperature before sealing to avoid condensation. When reheated, it might thicken a bit more, so keep some water or extra broth handy to loosen it if needed.

Freezing

I’ve frozen this soup a couple of times with good results—but note that the tofu can change texture slightly after freezing. To keep things fresh, freeze the soup without the egg ribbons, then add fresh eggs when reheating. Portion into freezer-safe containers for easy thaw-and-heat meals later on.

Reheating

The best way to reheat is gently on the stovetop over low heat, stirring occasionally to prevent the egg from clumping or the soup from sticking to the pot. If it’s too thick, just add a splash of water or stock to get the right consistency. I avoid microwaving because the texture isn’t quite as pleasant.

FAQs

Final Thoughts

Hot and Sour Soup with Chicken and Mushrooms Recipe holds a special place in my recipe arsenal because it’s so comforting yet exciting at the same time. It’s one of those meals I come back to whenever I want a flavorful, nourishing bowl that’s easy to make but impresses with every spoonful. I hope you give it a try soon — once you do, I’m pretty sure it’ll become just as much of a go-to in your kitchen as it is in mine!

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